Rajma Masala

Name: Rajma Masala
Total time: 1800 s
Yield: 3 servings
Ingredients: 1 1/3 cups kidney beans (about 250 grams); 2 tomatoes or tomato puree (about 1 cup/240 ml); 1 large onion, chopped; 1 1/2 tablespoons ginger-garlic paste; 1 tablespoon coriander powder; 1/2 teaspoon cumin powder; 1/2 teaspoon garam masala; 1/2 teaspoon Kashmiri red chili powder; 1/2 teaspoon amchur (dried mango) powder; 1 pinch asafoetida (hing); 2 bay leaves; 2 whole dried red chilies; 1 small piece cinnamon stick; 1 black cardamom pod; 1 tablespoon dried fenugreek leaves (kasuri methi); as needed Chopped fresh cilantro,; Salt, to taste; as needed Oil,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Rajma Masala is a popular North Indian dish. It's packed with protein and tastes delicious. This is a Punjabi specialty, cooked in a gravy of onions, tomatoes, ginger, and garlic. While it's most commonly served with rice, you can also enjoy it with roti, naan, or kulcha.

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

30 minutes

3 servings

1 1/3 cupskidney beans (about 250 grams)
2tomatoes or tomato puree (about 1 cup/240 ml)
1large onion, chopped
1 1/2 tablespoonsginger-garlic paste
1 tablespooncoriander powder
1/2 teaspooncumin powder
1/2 teaspoongaram masala
1/2 teaspoonKashmiri red chili powder
1/2 teaspoonamchur (dried mango) powder
1 pinchasafoetida (hing)
Whole spices -
2bay leaves
2whole dried red chilies
1small piece cinnamon stick
1black cardamom pod
1 tablespoondried fenugreek leaves (kasuri methi)
as neededChopped fresh cilantro,
Salt, to taste
as neededOil,

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Steps

30 minutes

1

First, soak the kidney beans for 6-7 hours. Once they are well soaked, drain and add them to a pressure cooker. Add 4-5 cups water (about 950-1200 ml), salt, and the black cardamom. Cover and pressure cook until you hear 4-5 whistles. Adding the whole black cardamom while boiling enhances both aroma and flavor.
2

Meanwhile, chop the onion and fresh cilantro separately, and finely puree the tomatoes. Make the ginger-garlic paste.
3

Heat oil in a nonstick pan. Add asafoetida, cinnamon stick, bay leaves, and whole dried red chilies. Sauté for a few seconds. Add the chopped onion and cook until lightly golden. Add the ginger-garlic paste and cook for 2 minutes. Add the tomato puree and cook until the oil separates.
4

Add coriander powder, cumin powder, and Kashmiri red chili powder. Mix well and sauté for 1-2 minutes. Add the boiled kidney beans and mix. Add water and salt as needed, and mix again. Add garam masala powder and stir to combine.
5

Add dried fenugreek leaves (kasuri methi) and mix. Cover and cook the rajma for 7-8 minutes. Add amchur powder and mix well.
6

Garnish with chopped fresh cilantro and turn off the heat.
7

Serve the hot rajma masala with rice or roti.