About Rajma Masala:
Rajma masala known as kidney beans curry is made with boiled kidney beans, onions, tomatoes, powdered and whole spices, and herbs. Rajma masala is a vegetarian dish that is originated from Indian subcontinent. This is usually served with rice. This is very famous in North Indian restaurants and dhabas.
Benefits of Kidney Beans (Rajama):
- Rich in protein.
- Good for digestion.
- Maintains blood sugar level.
- High in essential minerals.
- Lowers cholesterol.
- Helps in weight loss.
- High in fiber.
Watch Video Tutorial In Hindi:
Ingredients:
- One cup rajma (kidney beans).
- Two large onions finely chopped or paste.
- Two large tomatoes finely chopped or pureed.
- One tablespoon garlic ginger paste.
- 3-4 tablespoons of mustard oil or any kind of cooking oil or ghee.
- Whole garam masala (1 cinnamon stick, 2 green cardamoms, 1 bay leaf, and 3-4 cloves).
- 1/2 teaspoon turmeric powder.
- 1 teaspoon coriander powder.
- 1/2 teaspoon cumin powder.
- Red chilli powder to taste.
- 1 teaspoon rajma masala (optional).
- 1 teaspoon kasuri methi (optional).
- Salt to taste.
- Water as required to boil the rajma and for gravy.
- 1/2 teaspoon garam masala.
- Some finely chopped coriander leaves.
- 1/2 teaspoon cumin seeds.
Note: You may increase or decrease the quantity of ingredients depending on for how many people you are make for.
Boiling of Rajma (Kidney Beans):
- Wash the rajma nicely and soak it for at least 7-8 hours or overnight.
- Take a pressure cooker and add the soaked rajma, water as required to boil the rajma, salt to taste and 1 bay leaf and mix them well.
- Then, put on the lead and pressure cook the rajma on a medium flame for 5-6 whistles or until the rajma cooked nicely.
- Then, switch off the flame and let the cooker to release the pressure itself.
Method of Making Rajma Masala/Kidney beans Curry:
- Take a kadai and turn on the flame.
- When kadai is hot, add 3-4 tablespoons of mustard oil or any kind of cooking oil or ghee.
- When the oil is hot, add 1 cinnamon stick, 2 green cardamoms, 3-4 cloves, and 1/2 teaspoon cumin seeds and let the cumin seeds to splutter.
- Then, add on the chopped onions or paste and saute it on a medium to high flame until the onion gets light golden brown in colour.
- Then, add 1 tablespoon garlic ginger paste and saute it for 1-2 minutes or until the raw flavour of garlic ginger paste is gone.
- Then, add turmeric powder, red chilli powder to taste, coriander powder, cumin powder, rajma masala, and kasuri methi and mix them well.
- Then, cook all the spices on a low flame for 20-30 seconds.
- Then, add on the finely chopped tomatoes or tomato puree and salt to taste and mix them well.
- Then, cover the lid and cook the tomatoes on a low to medium flame for 4-5 minutes. Stir occasionally.
- Then, cook the masala without covering the lid for 5-7 minutes on a low to medium flame or until oil gets separated from the masala.
- When the masala is well cooked, add the boiled rajma (kidney beans) and water as required for gravy and mix well.
- Then, keep the flame in high and let the water come to a boil.
- Then, cover the lid and cook it for 10-15 minutes in a low flame. Stir occasionally.
- Then, add 1/2 teaspoon garam masala and mix well.
- Then, cover the lid and cook it for another 2-3 minutes.
- Then, add some finely chopped coriander leaves and mix well.
- Then, turn off the flame and remove the rajma into a serve bowl.
- Serve this rajma masala with steamed rice, jeera rice, ghee rice, roti, or with paratha.
Summary
Recipe Name
Rajma Masala
Author Name
Mirav Cooking
Published On
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