Rajma Masala - Rajma Curry
Rajma Masala with step by step photos that is usually served as a side dish with flatbreads.
Ingredients
- 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
Instructions
Preparation:
- 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 the paste:
- Add all the ingredients mentioned under the “to be ground to a smooth paste” to a mixer jar. Add little water, grind to a smooth paste 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.
