Rajma Masala

Name: Rajma Masala
Total time: 36000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rajma/kidney beans; 3-4 cups water for soaking rajma; 3-4 cups water for pressure cook rajma; 1 onion finely chopped; 1 cup tomato puree; 1 1/2 tbsp ginger garlic green chilli paste; 1 small cinnamon stick/dalchini; 1 cardamom/elaichi; 1 bay leaf/tej patta; 2 cloves/laung; 3-4 black pepper corns/kali mirch; 1 tsp kashmiri red chilli powder; 1/4 tsp haldi powder (turmeric); 1 tsp coriander powder; 2 pinch heeng (asefotida); 1 tsp jeera (cumin); 1/2 tsp garam masala powder; 2 tsp kasuri methi; 3-4 tbsp fresh cream; 2 tbsp butter; to taste Salt; Chopped coriander leaves for garnishing

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#curry
A very popular North Indian curry made with kidney beans in thick onion tomato base gravy and with very few spices. Served with laccha paratha, roti, naan, plain rice or jeera rice. This rajma masala recipe is a restaurant style curry. If you are fond of restaurant style food then you must try this recipe. This delicious curry is a great way to include some protein in your diet.

Kanika Pareek @kitchenlifelover

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Ingredients

8-10 hours

4 servings

1 cuprajma/kidney beans
3-4 cupswater for soaking rajma
3-4 cupswater for pressure cook rajma
1onion finely chopped
1 cuptomato puree
1 1/2 tbspginger garlic green chilli paste
1small cinnamon stick/dalchini
1cardamom/elaichi
1bay leaf/tej patta
2cloves/laung
3-4black pepper corns/kali mirch
1 tspkashmiri red chilli powder
1/4 tsphaldi powder (turmeric)
1 tspcoriander powder
2 pinchheeng (asefotida)
1 tspjeera (cumin)
1/2 tspgaram masala powder
2 tspkasuri methi
3-4 tbspfresh cream
2 tbspbutter
to tasteSalt
Chopped coriander leaves for garnishing

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Steps

8-10 hours

1

Firstly soak rajma in enough water for 7-8 hours.
Pressure cook rajma for 4-5 whistles.
2

Heat butter in a pan on low medium flame.
Add jeera, heeng and whole spices, saute for few seconds.
3

Add chopped onion and saute till it turns golden brown.
4

Add in the ginger garlic chilli paste and saute for few seconds.
5

Now add coriander powder, red chilli powder and haldi powder along with tomato puree. Saute till the masala starts leaving the oil.
6

Add rajma, rajma stock(according to the consistency you want), salt, garam masala and kasuri methi.
7

Give it a nice mix and let it simmer for 10-15 minutes.
8

Lastly add cream, garnish with chopped coriander leaves and serve hot with roti, paratha, naan or rice.