Rajma Masala is a favorite comfort food in North India. Each household has their special recipe for the preparation of these delicious red kidney beans.
It is very important that the rajma is cooked to a soft and creamy consistency for the flavors to come through. For a perfect balance and good taste you need to use enough tomato puree and a good blend of spices but use it sparingly. Fresh coriander and pure ghee also helps in bringing out the flavor in the rajma masala.
Rajma Masala is best enjoyed with plain steamed Basmati rice but jeera rice is also a nice option. It can be relished with fresh Indian flat breads too. Here is my version of Rajma Masala which we like very much. Do give this recipe a try. 😀
Ingredients :
- 1 cup Rajma (Red Kidney Beans)
- 2 med. Onions (peeled & finely chopped) or pureed/paste
- 2 fresh ripe Tomatoes (pureed)
- 2 tbsps. Tomato Sauce or Ketchup (optional)
- 1 tsp. fresh Garlic paste
- ½ tsp. fresh Ginger paste
- 1 tbsp. Coriander pwd.
- ½ tsp. Cumin pwd.
- ¾ tsp. Red Chilli pwd. or to taste
- ¼ tsp. Turmeric pwd.
- 1/3 tsp. Amchur pwd. (dry Mango pwd.) (optional)
- ½ tsp. Garam Masala pwd.
- 1/3 tsp. each Cinnamon & Clove pwd.
- 2 cloves Green Cardamom & 1 Black Cardamom (peeled & pwd.)
- 4 tbsp. Cooking Oil
- A large pinch – Sugar
- A pinch – Hing (Asafoetida)
- Salt to taste
For the Tempering : 1 tsp. Pure Ghee/homemade Ghee
For the Garnishing : 2 tbsps. freshly chopped Coriander Leaves
Procedure :
Wash and soak rajma for about 8 hrs or overnight.
Drain and pressure cook rajma with a little salt and 4 cups of water until soft. (up to 5 whistles).
Do not add cooking soda. Do not release steam immediately but let the cooker cool down on its own and then open the cooker. The rajma will be soft and creamy.
In a wok/kadhai/dekchi/cooker body, heat oil and sauté ginger-garlic paste on low heat till rawness disappears.
Add onions and sauté till they are soft and translucent.
Add tomato puree, tomato sauce and cook for about 2 mins.
Add all the spice powders, sugar, hing and ¼ tsp. salt.
Saute on low heat till you see oil separation from the masala.
Add the cooked rajma along with the liquid. Give it a good stir.
Add water if necessary depending on the required consistency of gravy.
Cover with a lid and cook on simmer till you attain the desired thickness of the gravy.
Taste and adjust seasoning.
Temper with hot ghee.
Garnish with freshly chopped coriander leaves.
Serve hot on a bed of plain steamed rice, jeera rice or with your favorite Indian bread, accompanied with green salad, pickles and with a glass of chaas (buttermilk) or lassi.
