Rajma Masala is a famous North Indian Recipe made with Red Kidney Beans cooked in onion-tomato gravy and some Indian Spices.
Course Side Dish
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 228kcal
Author Puja
Ingredients
1cupKidney Beanssoaked overnight
3nosOnionthinly sliced
3nosTomatothinly sliced
5-6clovesGarliccrushed
1tspGingercrushed
1tspCumin Seeds
1tspTurmeric Powder
2tspCoriander Powder
1tspChicken Masala Powder
Red Chilli Powderto taste
1tspGaram Masala Powder
1tspDry Fenugreek Leaves
1pcsCinnamon Stick
1pcsBlack Cardamom
1pcsBay Leaf
5tbspMustard Oil
Saltto taste
Instructions
Heat oil in a pressure cooker, add cumin seeds, bay leaf, cardamom, and cinnamon.
Once the seeds starts crackling add onion, turmeric and salt.
Fry until golden brown.
Take a bowl, add ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala powder and mix well by adding little water.
Add this mixture to the onion and stir well.
Keep frying on a slow flame, stirring in between, until the oil gets separated from the mixture.
Add tomatoes and fry the masala's for about 3 to 4 minutes, stirring in between.
Now add Rajma and add water as needed.
Close the cooker and cook for 20 minutes or until done in a low flame or.
Remove the cooker from heat and let it stay until the pressure releases on its own.
After some time open the cooker, add some dry fenugreek leaves and give it a nice stir.
Simmer rajma for 1 minute and then switch off the stove.
Rajma is ready to be served.
Serve hot along with rice, roti or paratha.
Notes
Always prefer soaking kidney beans in enough water for about 8-10 hours or overnight.Discard the water and use fresh water to cook.Since the red kidney beans has toxins so always ensure that you cook kidney beans properly or else it may lead to stomach upset. Red kidney beans shouldn't be consumed raw.