Rajma Masala

Name: Rajma Masala
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 Cup Chitra Rajma/ Kidney Beans; 3 Tomatoes if Medium-Sized or 6 Small Size Ptomatoes; 1 Onion; 3-4 Garlic Cloves; 1 inch Ginger; 2-3 Green Chillies; 1 Tablespoon Ginger Garlic Paste; 3 Table Spoon Desi Ghee; 1 Tea Spoon Jeera; 1 Pinch Hing; 1 Small Cube Butter; as per need Some Dhaniya Leaves; 1 Tej Patta; 1 Badi Elaichi; 3-4 Laung; 1 Small Daal Chinni; 2 Tea Spoon Salt; 1/4 Tea Spoon Haldi Powder; 1 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Amchoor Powder; 3/4 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Rajma Masala

Saved

Ingredients

3-4 servings

1 CupChitra Rajma/ Kidney Beans
3Tomatoes if Medium-Sized or 6 Small Size Ptomatoes
1Onion
3-4Garlic Cloves
1 inchGinger
2-3Green Chillies
1 Tablespoon Ginger Garlic Paste
3 Table SpoonDesi Ghee
1 Tea SpoonJeera
1 PinchHing
1Small Cube Butter
as per needSome Dhaniya Leaves
Khade Masale
1Tej Patta
1Badi Elaichi
3-4Laung
1Small Daal Chinni
I have used a special Masala which contains mixture of all these Khade Masale
Spices
2 Tea SpoonSalt
1/4 Tea SpoonHaldi Powder
1 Tea SpoonDhaniya Powder
1/2 Tea SpoonAmchoor Powder
3/4 Tea SpoonLaal Mirch Powder
1 Tea SpoonGaram Masala

Saved

Steps

1

Wash Chitra Rajma properly, soak them for 6-8 hours overnight or 1 Hour in boiling water.
2

Chop Onion very finely & Grind Tomatoes, Green Chillies & 1 Table Spoon Ginger Garlic Pasta finely into purée in a purée.
3
4

After 6-8 hours, drain out all the water from Rajma, then take a pressure cooker, add drained Rajma in it with 1 Teaspoon Salt, Khade Masale & 2-3 Cups Water.
5

Now close the lid, give 1 Whistle on high flame & 5-6 whistles in low flame.
6

After 6-7 whistles, turn off the flame & let the cooker depressurise naturally.
7

Meanwhile, take a kadhai, add 3 Table Spoon Desi Ghee in it & keep the gas on medium flame.
8

When ghee gets heated up, add 1 Teaspoon Jeera, 1 Pinch Hing in it & let them sizzle.
9

When Jeera starts sizzling, add finely chopped onion in it & cook them till they turn into golden brown in colour.
10

After 2-3 minutes, when they are 60-80% cooked, add 1/4 Teaspoon Haldi Powder & Some water in it to make them into a paste.
11

Now add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
12

After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
13

Now open the lid & add Masala mixture in it & mix them properly.
14

Then add 1 Teaspoon Garam Masala, 1 Small cube Butter & some Dhaniya leaves & mix them properly.
15

Again close the lid, give 1 Whistle on medium flame & then turn off the gas.
16

Your Rajma Masala is ready to be served.