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Indian Rajma Masala
Created by: Howcan Team
Ingredients
- 2 cups of dried kidney beans, soaked overnight
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 2 medium tomatoes, pureed
- 1 teaspoon of ground turmeric
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- Salt to taste
- 2 cups of water
- Fresh cilantro leaves for garnish
Instructions
- In a pressure cooker, add the soaked kidney beans with 4 cups of water and a pinch of salt. Pressure cook for 4-5 whistles or until the beans are soft and cooked through. Set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2-3 minutes until the raw aroma disappears.
- Add the pureed tomatoes and cook until the oil separates from the masala.
- Add the ground turmeric, coriander, cumin, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
- Pour in 2 cups of water and bring the mixture to a boil. Simmer for 10-15 minutes until the gravy thickens.
- Add the cooked kidney beans along with any remaining cooking liquid. Stir well and simmer for another 10-15 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.
Rajma Masala, a popular North Indian dish, has a rich history dating back to the Mughal era. This hearty and flavorful curry features red kidney beans simmered in a spiced tomato-onion gravy. The dish has been perfected over generations, with each family adding their own unique blend of spices and cooking techniques. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have showcased their versions of Rajma Masala, adding to its popularity. In India, the best Rajma Masala can be savored in the regions of Punjab and Himachal Pradesh. The key to a delicious Rajma Masala lies in the perfect balance of spices, including cumin, coriander, and garam masala, and slow cooking the beans to tender perfection. For a twist, some chefs also add a dollop of fresh cream to enhance the richness of the dish. Whether enjoyed with steamed rice or naan, Rajma Masala continues to be a beloved comfort food for many.
60 min
4
350 calories
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