Rajma Masala Curry

Name: Rajma Masala Curry
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1.5 cups kidney beans; 250 grams, raw beans,; 4 cups soaked in water; 3.5 cups water 28 oz; 1/4 tbsp Baking soda; to taste Salt; 1/4 tbsp Turmeric powder; 2 Bay leaf; 1 Green Cardamom; 1 inch Cinnamon; 4 tablespoons oil 60 ml, use oil of choice; 2 tbsp Ghee; 1 teaspoon cumin seeds; 1 cup grated onion from 2 medium red onion, around 320 grams; 2 tablespoon ginger-garlic paste; 3 green chili chopped; 2 medium tomatoes pureed, around 250 grams; 1 teaspoon garam masala; 1. teaspoon kashmiri red chili powder; to taste salt or; 1.5 cups water 12 oz, divided; 1 tablespoon kasuri methi crushed, dried fenugreek leaves; 1/4 tbsp Black pepper; 1 Tbsp Red chilli; 1/2 tbsp Rosted cumin powder; 2 pinch Heeng; 1 tbsp Coriander leaf; 2 tbsp Butter

Safina Khan @cook_26147499

#GA4 #WEEK6Rajma Masala- kidney beans curry with onion, tomatoes and spices! This is one of the most popular North Indian curries, best enjoyed with rice or non or paratha or roti. This is very unique and delicious recipe and easy to make at home.

Safina Khan @cook_26147499

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Ingredients

60 minutes

5 servings

To pressure cook
1.5 cupskidney beans
250 grams, raw beans,
4 cups soaked in water
3.5 cupswater 28 oz
For boil Rajma
1/4 tbspBaking soda
to tasteSalt
1/4 tbspTurmeric powder
2Bay leaf
1Green Cardamom
1 inchCinnamon
For the masala
4 tablespoonsoil 60 ml, use oil of choice
2 tbspGhee
1 teaspooncumin seeds
1 cupgrated onion from 2 medium red onion, around 320 grams
2 tablespoonginger-garlic paste
3green chili chopped
2medium tomatoes pureed, around 250 grams
1 teaspoongaram masala
1. teaspoon kashmiri red chili powder
to tastesalt or
1.5 cupswater 12 oz, divided
1 tablespoonkasuri methi crushed, dried fenugreek leaves
1/4 tbspBlack pepper
1 TbspRed chilli
1/2 tbspRosted cumin powder
2 pinchHeeng
1 tbspCoriander leaf
2 tbspButter

Saved

Steps

60 minutes

1

Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
2

Add 2 glass water, Rajma, Turmericpowder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.
Beans should be comple
3

To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle.
Then add the grated onions and mix.
4

Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.
5

Then add ginger-garlic paste and green chili and cook for 1 minute.
Add the pureed tomatoes and mix. Cook for 5 minutes.
6

Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).
7

Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
8

Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
9

Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
10

Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!