Rajma masala, a healthy and delicious curry prepared from red kidney beans.There are so many variations in this curries, but the recipe that i'm sharing today, is the basic rajma masala that can be prepared easily with the pantry staple ingredients without any special spice masala.
Rajma chawal is the famous north indian dish where rice is served with this red kidney curry. But i prefer to have this curry with rotis /chapati more than rice.
Though we're from South Tamilnadu, at least twice in a week, i make chapati/roti for our lunch and would like to pair with different side dish every time. I'm easily bored with same side dish for chapati !! So tried to learn as many curries as possible from all parts of India that goes well with roti/chapati.
Though we're from South Tamilnadu, at least twice in a week, i make chapati/roti for our lunch and would like to pair with different side dish every time. I'm easily bored with same side dish for chapati !! So tried to learn as many curries as possible from all parts of India that goes well with roti/chapati.
Out of my many north indian curries trials, this rajma masala, palak curry, chana masala, kofta curry are few of our favorites and you can see them in my kitchen regularly. But when it comes to rice, i'm more authentic and sticks to my root, hardly even change the combo that i grew up eating.
Coming to the rajma masala recipe, like me, if you're using dried rajma, make sure to soak at least 8 hrs or overnight for best result and cook it in pressure cooker for 4 to 5 whistles or until it's super soft. Well cooked red kidney beans will help to thicken the curry.
Coming to the rajma masala recipe, like me, if you're using dried rajma, make sure to soak at least 8 hrs or overnight for best result and cook it in pressure cooker for 4 to 5 whistles or until it's super soft. Well cooked red kidney beans will help to thicken the curry.
If you prefer even more thickness, you can mash some of the red kidney beans and add into the curry. However i don't like mashed beans much, so didn't mash red kidney beans in my curry here. But have seen many north indian friends do that on their rajma masala. So it's really up to your preference. Now let's check out how to make these delicious and healthy rajma masala.
Procedure
Notes:
Rajma Masala | Red Kidney Beans Curry
Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Red Kidney Beans - 1/2 cup
Onion(small) - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 cloves
Oil - 2 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander leaves - few
Red Kidney Beans - 1/2 cup
Onion(small) - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 cloves
Oil - 2 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander leaves - few
Soak the red kidney beans overnight, drain the soaked water and add into pressure along with fresh water and salt.
Pressure cook for 4-5 whistle or until it's soft. In the mean time, chop onion, tomato, ginger & garlic into small pieces.
Heat the kadai with oil, add the cumin seeds, let it splutters then add the garlic and ginger saute till they are aromatic.
Then add the onions with little bit of salt and saute till they are translucent, then add the tomatoes.
Next add the spices(turmeri,red chili,coriander & garam masala powder ) and salt(enough for curry alone). Cook till the tomatoes are mushy and the raw smell of the spices are gone.
Then add the cooked red kidney beans along with cooked water and if needed add more water and bring into boil. Cover the kadai with lid and cook it for 5-8 mins.
Finally add some coriander leaves and switch off the flame.
Tasty Rajma masala is ready. Serve it with rice or chapati. For more roti and curries recipe, check out here
Pressure cook for 4-5 whistle or until it's soft. In the mean time, chop onion, tomato, ginger & garlic into small pieces.Heat the kadai with oil, add the cumin seeds, let it splutters then add the garlic and ginger saute till they are aromatic.Then add the onions with little bit of salt and saute till they are translucent, then add the tomatoes.Next add the spices(turmeri,red chili,coriander & garam masala powder ) and salt(enough for curry alone). Cook till the tomatoes are mushy and the raw smell of the spices are gone.Then add the cooked red kidney beans along with cooked water and if needed add more water and bring into boil. Cover the kadai with lid and cook it for 5-8 mins.Finally add some coriander leaves and switch off the flame.Tasty Rajma masala is ready. Serve it with rice or chapati. For more roti and curries recipe, check out here- Make sure to cook the beans till they are soft, it gives creaminess to the curry.
- Don't throw the bean cooked water, it has all the flavors, so add it into the curry.
- The given quantity of spices is for medium heat.Adjust the seasoning as per your liking.
- For more flavor, you can add 1/2 tsp of garam masala powder too
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