Rajma masala is an authentic Indian vegetarian curry. Red kidney beans are a good source of protein and also have several health benefits. Using these nutritious beans in a delicious curry like rajma masala is one of the many ways of incorporating them into our diet.
Rajma masala is essentially cooking red kidney beans in an onion-tomato base along with powdered spices and herbs. Before pressure cooking, Red kidney beans have to be soaked for a minimum of 6 hours to make the beans cook faster. It tastes great with white rice and a dollop of ghee/butter(optional) on top. Some people prefer eating rajma with chapatis, rotis, and naan too. Continue reading if you want to know how to prepare this delicious Indian curry.
Prep time: 6 hours
Cook time: 30 minutes
Total time: 6 hours 30 minutes
For pressure cooking:
150g Red kidney beans, rinsed and soaked for 6 hours or overnight
600 ml water
1/2 teaspoon salt
For rajma masala:
1 small onion, finely chopped
2 tomatoes, blended into a smooth paste
2 green chillies, split into halves
1/2 teaspoon cumin seeds
1 teaspoon garlic, finely chopped
1/2 teaspoon ginger, finely chopped
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
4 tablespoons vegetable oil
Salt to taste
- Drain out the water from soaked red kidney beans and rinse them again. Then transfer them into a pressure cooker. Pour 3x water and add a pinch of salt.
- Pressure cook the beans on medium heat until six whistles or until cooked. Turn off and allow the pressure cooker to depressurize. Using a strainer, separate the cooked beans from the stock and keep them aside.
- Heat vegetable oil in a cooking pot on medium flame.
- Once the oil is hot enough, add cumin seeds and let them sizzle. Then add chopped ginger and garlic and fry them for 30 seconds.
- Add green chilies and chopped onion – saute until onion starts to brown.
- Lower the heat and add all the powdered spices – turmeric powder, red chili powder, coriander powder, and salt. Fry these masala powders for 30 seconds.
- Pour the tomato paste, mix, cover, and cook on low-medium heat until you see oil separating on the edges.
- Transfer the cooked beans and the stock into the cooking pot. Add more water to adjust consistency if necessary. Cover the lid and cook on low flame for another 5 minutes on medium heat.
- Add garam masala, combine well and cook for 2 minutes. Then crush 1/2 tsp Kasuri methi and add it into the curry. Mix and turn off the heat.
- Garnish with chopped coriander leaves and butter (optional), enjoy delicious rajma masala with hot Chapatis/Naan/Rotis/Rice.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤