Rajma Masala

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
Serves: 3

Ingredients:

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
Coriander leaves
4 tablespoons vegetable oil
Salt to taste

Preparation:

Pressure cooking:

1. 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.
2. 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.

Rajma Masala:

1. Heat vegetable oil in a cooking pot on medium flame. 
2. 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.
3. Add green chilies and chopped onion – saute until onion starts to brown.

4. 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.

5. Pour the tomato paste, mix, cover, and cook on low-medium heat until you see oil separating on the edges.

6. 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.
7. 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. 
8. Garnish with chopped coriander leaves and butter (optional), enjoy delicious rajma masala with hot Chapatis/Naan/Rotis/Rice.