Rajma masala

Rajma or Kidney beans are an excellent source of vegetable protein. Rajma masala is a popular dish of North India specially Punjab. In Punjab, Rajma is served with white rice. However, you can serve Rajma with naan, phulka or fried rice.

Few years back while I was in Delhi, I found that “Rajma chawal” (Rajma with rice) is almost everyone’s favorite. Nevertheless, Rajma-chawal is also served with yogurt and this is a complete meal for them.

Few points to remember while preparing Rajma masala

• Do not forget to soak the Rajma for at least 10 hours otherwise they do not cook properly and remains hard.
• While boiling the rajmas, be careful not to overcook the rajmas or leave them under cooked.
• Do not thicken the gravy completely as the gravy thickens on cooling.

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Course: Main course

Cuisine: Punjabi (Indian)

Wait time: 10 hours

Cook time: 45 mins

Servings: 4

Ingredients

• 1 cup of rajma or kidney beans
• 1 large onion roughly chopped
• 2 tomatoes chopped
• 1 ½ inch ginger
• 7-8 garlic cloves
• 1 teaspoon of cumin powder
• ½  teaspoon of turmeric powder
• 1 teaspoon of garam masala powder
• 1 teaspoon of red chili powder
• 1 teaspoon coriander powder
• 2 bay leaves
• 3-4 green chilies
• ¼ teaspoon of whole cumin seeds
• 2 tablespoons of fresh cream
• 1 tablespoon of kasuri methi
• Salt to taste
• 3 tablespoons of butter or cooking oil

Directions

1. Wash the rajma properly and soak the rajma for about 10 hours to overnight.
2.  Next day pressure cook the rajma till the rajma is completely done but not mushy.
3. To check the doneness of the rajma press the rajma between your fingers or take a bite.
4. In a blender, add the onions, tomatoes, ginger, and garlic and grind them to a fine paste.
5.  Take a kadai and to it add oil or butter. Heat the oil and to it, add the bay leaves and cumin seeds and let them splutter.
6. Add the paste that you prepared along with turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt and green chilies.
7. Saute them and add about ¼ cup of water.
8. Continue cooking till you see oil leaving the sides of the pan.
9. Now, add the boiled rajmas along with all the water in which the rajma was boiled.
10. Add more water if necessary. 
11. Continue simmering till you achieve the desired consistency. The gravy should not be too thick or too thin.
12. Add the cream and kasuri methi to the curry and let it simmer for 1 minute.
13. Turn off the flame and serve the rajma with steamed rice or naan.

Note

The rajma curry thickens after cooling down. Choose the consistency of gravy accordingly.

Step by step Instructions to prepare Rajma masala

Wash the rajma properly and soak the rajma for about 10 hours to overnight.

Next day pressure cook the rajma till the rajma is completely done but not mushy. To check the doneness of the rajma press the rajma between your fingers or take a bite.

In a blender, add the onions, tomatoes, ginger, and garlic and grind them to a fine paste.

Take a kadai and to it add oil or butter. To the oil, add the bay leaves and cumin seeds and let them splutter. Add the paste that you prepared along with turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt and green chilies. Saute them and add about ¼ cup of water.

Continue cooking till you see oil leaving the sides of the pan.

Now, add the boiled rajmas along with all the water in which the rajma was boiled. Add more water if necessary.  Continue simmering till you achieve the desired consistency. The gravy should not be too thick or too thin.

Add the cream and kasuri methi to the curry and let it simmer for 1 minute. Turn off the flame and serve the rajma with steamed rice or naan