Rajma Masala - Rajma Curry
Rajma Masala with step by step photos that is usually served as a side dish with flatbreads.
Prep Time10 mins
Cook Time30 mins
Soaking Time10 hrs
Total Time12 hrs 40 mins
Servings: 4 to 5
- Rajma or Kidney beans - 1 cup
- Onion - 1/2 cup chopped
- Tomato - 1 cup chopped
- Cumin seeds – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Coriander leaves – for garnish
- Salt – to taste
- Oil – 2 tbsp
To be ground to a smooth paste:
- Ginger – 1 inch piece
- Garlic – 4
- Green Chillies – 2
- Red Chilli Powder – 2 tsp
- Coriander powder – 3 tsp
- Turmeric powder – 1/2 tsp
- Cinnamon – 1 inch stick
- Cloves – 3
- Cardamom – 2
- Black peppercorn – 1/2 tsp
- Cashew nuts – 10
- Poppy seeds or khus-khus – 1 tsp
Soak rajma (kidney beans) over night or for 10 hours in plenty of water. The next day discard the water and transfer rajma to a pressure cooker. Add 2 pinch salt, fresh water so that it stands 1 inch above rajma.
Pressure cook for 8-10 whistles over medium low flame. Drain and retain the excess cooked water. Mash rajma lightly and keep aside.
Make rajma masala:
Heat a pan with oil. Add cumin seeds, when it sizzles, add onion and cook till it becomes translucent.
Add chopped tomatoes, 2 pinch salt and cook till the tomatoes break and become mushy.
Add the ground paste and mix well. Add 1/4 cup of the retained rajma cooked water to the mixer jar, rinse and add it to the pan. Add salt, mix well and close with a lid.
Let it cook for 3-4 minutes over low flame till the raw smell of the paste disappears and everything comes together.
Add cooked rajma, enough rajma cooked water to the consistency you prefer and mix well.
Close with a lid and let it cook further for 5-7 minutes over low flame. Mix in between to avoid the gravy from sticking to the bottom of the pan.
Finally sprinkle garam masala powder and coriander leaves. Mix well, switch off stove and close the pan with the lid and let the rajma sit for 3-5 mins for all the flavors to imbibe.
Serve this rajma masala with flaky parathas, rotis, jeera rice or to make rajma chawal.