Chits Kitchen

Rajma Masala is a North Indian recipe mostly prepared in Punjabi homes. It’s famous in other parts of the country also. Rajma Masala Curry is best enjoyed with steamed rice. It is prepared by simmering boiled Kidney Beans (Rajma) in Tomato Onion gravy. The consistency of the gravy depends on what is being served with Rajma Masala. The consistency should be thicker if it is to be served with Roti, Parantha or Naan. It should be less thick if it is served with Rice. To bring thickness in the curry, mash some rajma with spatula or large spoon. One of the most important part of Rajma Masala is the boiling of Rajma. Kidney Beans should not be raw and should be boiled properly to make a delicious and tasty Rajma Masala Curry. It should become soft so that it melts in your mouth. Also, the kidney beans should be soaked in water overnight before it is cooked.

Rajma Masala can be served with Roti, Parantha, Naan, Jeera Rice or Steamed Rice.

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Rajma Masala

Rajma Masala Curry is prepared by cooking boiled Kidney Beans in Tomato Onion Gravy along with few spices. Addition of Fresh Cream gives a different texture and taste to the recipe. Rajma Chawal is the most famous combination food in North India. It can be also served with Roti, Naan or Parantha.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Keyword Rajma Masala

Preparation Time 10 minutes minutes

Cook Time 40 minutes minutes

Soaking Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 4 servings

Calories

Author Recipe by Chits

Ingredients:

• 1 cup Kidney Beans (Rajma)
• 2 medium Chopped Onion (or 1/2 cup Onion Puree)
• 3 medium Chopped Tomato (or 1 cup tomato puree)
• 2 medium Chopped Chilli
• 1/2 teaspoon Cumin Seeds
• 1 tablespoon Ginger Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 1/2 teaspoon Kashmiri Red Chilli Powder (1.5 teaspoon)
• 1 teaspoon Coriander Powder
• 1 pinch Hing (Asafoetida)
• 1/2 teaspoon Garam Masala Powder
• 1 teaspoon Kasuri Methi (Dry Fenugreek Leaves)
• 1 tablespoon Chopped Coriander Leaves
• 3 tablespoon Fresh Cream
• 2 tablespoon Oil
• 1.5-2 cup Rajma Stock (Water left after boiling Kidney Beans)
• Salt to Taste

Instructions:

• Soak the Kidney Beans (Rajma) overnight or approx. 8-9 hours in water.
• Take the soaked beans in a pressure cooker and add some water and salt to it. Pressure cook it for 3-4 whistles or till it is cooked and the beans become soft.
• Take out the boiled Rajma in a separate bowl. Keep the Rajma Stock so as to use it later on.
• Heat 2 tablespoon oil in cooker over medium flame.
• Add Cumin Seeds and sauté it for few seconds.
• Add Chopped Chilli and Ginger Garlic paste. Saute it for 30 seconds.
• Add Chopped Onion (Or Onion Puree) and fry it till it changes its colour into golden brown.
• Then add Chopped Tomato (Or Tomato Puree) to the onion mixture.
• Cook the mixture till the tomatoes get fully cooked.
• 1When the tomatoes are completely cooked, add Turmeric Powder, Red Chilli Powder, Coriander Powder, Hing and Garam Masala. Also add some salt to it as per the requirement.
• Cook the spices for 10-12 minutes. If required you can add some Rajma Stock (Water left after boiling the Rajma).
• Cook the mixture till it starts leaving oil at the sides of the cooker.
• Add the boiled Kidney Beans (Rajma) to the cooked spices. Mix it well and cook for another 5 minutes.
• Add the remaining Rajma Stock and mix it. Allow it to simmer.
• Cover the cooker with the lid and cook for 2 whistles over medium flame.
• After 2 whistles, switch off the flame and allow the pressure to come down itself.
• When the pressure is completely released, open the lid and with the help of spatula or spoon mash the beans so that the gravy thickens.
• Again switch on the flame and put the cooker over it. Cook for a minute.
• Add Kasuri Methi, Chopped Coriander Leaves and Fresh Cream and mix it.
• Stir and simmer it for 1-2 minutes. Switch off the flame. Rajma Masala Curry is ready.
  
• If the beans are already soft, there is no need of pressure cooking it. Skip the steps from 15 to 18. Instead allow it to simmer till the gravy attains the right consistency. Press the rajma beans with the help of spoon to thicken the curry and get the right consistency.
  
• Garnish Rajma Masala Curry with Coriander Leaves and serve it with your favourite Rice recipes or with Naan or Parantha.
  

Notes:

1. Rajma Curry should not be very thick. The consistency of the gravy must be appropriate so that it can be easily eaten with Rice. If you want to have it with Roti, you can prepare a thick curry.
2. We must take note while adding Salt in the last steps since we have already added salt while boiling Rajma.
3. The Kidney Beans should be soaked in water overnight before preparing it. It is pressure cooked again to make the kidney beans softer.
4. The Onion Tomato gravy can be cooked in two ways. Either use puree of onion and tomato or cook them directly with oil. Both the ways give a good taste.
5. Milk can be replaced by cream. It should be cooked extra 5 minutes if milk is added.