Rajma Masala

Rajma masala is an authentic vegetarian dish from India. Kidney beans are a good source of protein and also have health benefits. Rajma mainly consists of red kidney beans in a thick mild-spicy gravy and is usually eaten alongside white rice. However it also tastes great with chapati/roti/naan. Rajma masala is super easy to make, although the beans require soaking for an overnight or a minimum of 6 hours. If you want to know how to this tasty authentic curry, continue reading.

Prep time: 6 hours
Cook time: 30 minutes
Total time: 6 hours 30 minutes
Serves: 3

150 g Red kidney beans(1 cup) - soaked overnight
600 ml water (4 cups)
1 small onion - chopped
2 tomatoes - blended into smooth paste
2 green chillies - sliced
1/2 teaspoon cumin seeds
1 tablespoon ginger garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon Garam masala
1 teaspoon kasuri methi leaves
Coriander leaves
4 tablespoons vegetable oil
Salt to taste

Pressure cooking:

  1. Rinse soaked kidney beans and add it into a cooker along with 4 cups of water.
  2. Pressure cook until 6 whistles on low flame or until beans is completely cooked. Do not drain water used to cook.

Rajma Masala:

  1. Heat vegetable oil in a pan on medium flame. Fry cumin for 30 seconds. Then add green chillies and onion, fry them for 2 minutes. Simmer and add ginger garlic paste. Fry it until raw smell goes.
  2. Add turmeric powder, red chilli powder, coriander powder and salt. Fry these masala powders for a minute on low flame. Then pour blended tomato paste, cover and cook for 2 minutes. You will know that it is cooked when you see oil at the edges.
  3. Add cooked kidney beans along with the water used to cook. If you like, you can add more water to adjust consistency. Cover and cook on low flame for another 5 minutes.
  4. Add garam masala, mix and cook for a minute. Then sprinkle 1/2 tsp kasuri methi and turn off flame. (You can also add some butter at the end if you like)
  5. Garnish with chopped coriander leaves as shown and enjoy with hot Chapatis/Naan/Rotis/Rice.

Let me know if you tried this recipe by tagging picture of your preparation on my IG @swaadista and by using #swaadistarecipes.

Happy cooking and happy eating 🙂