Rajma Masala

Name: Rajma Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: north-indian
Ingredients: 200 g Rajma; 3 cup Water; 200 g Onion; 250 g Tomato; 1 inch Ginger; 6 clove Garlic; 3 tbsp Sunflower Oil; 1 tsp Cumin Seeds; 1 pcs Bay Leaves; ½ tsp Turmeric Powder; 1 tsp Red Chilli Powder; 2 tsp Coriander Powder; 1 tsp Garam Masala; 1 tsp Kasuri Methi; Salt; 2 tbsp Coriander Leaves

SabKiList Kitchen

Red kidney beans simmered in a thick onion-tomato gravy. Best with steamed rice.

Prep: 15 min
Cook: 45 min
Level: Medium
Serves: 4

Ingredients

200 gRajma, soaked overnight
3 cupsWater
200 gOnion, finely chopped
250 gTomato, chopped
1 inchGinger, grated
6 clovesGarlic, finely chopped
3 tbspSunflower Oil
1 tspCumin Seeds
1 pcBay Leaves
½ tspTurmeric Powder
1 tspRed Chilli Powder
2 tspCoriander Powder
1 tspGaram Masala
1 tspKasuri Methi, crushed
To tasteSalt

To garnish

2 tbspCoriander Leaves, finely chopped

Method

Drain the soaked rajma. Pressure cook with 3 cups of water and salt for 6-7 whistles, until the beans mash easily between your fingers.
Blend the tomatoes to a smooth puree.
Heat the oil. Add the cumin and bay leaf, then the onion, and cook for about 8 minutes until golden. Add the ginger and garlic and cook 1 minute.
Add the tomato puree, turmeric, chilli powder and coriander powder. Cook for 8-10 minutes, stirring, until the oil separates at the edges.
Add the cooked rajma with its water. Mash a few beans against the pot to thicken the gravy, and simmer for 15 minutes.
Stir in the garam masala and crushed kasuri methi, garnish with coriander and serve with rice.

Tips

Soak the rajma for at least 8 hours, or it stays hard even after the cooker. Never add salt to the soaking water.

Rajma Masala

Ingredients

To garnish

Method

Tips

Cook it, then shop it