Rajma Masala
Restaurant-style Vegetarian Indian Curry made with soaked and boiled kidney beans in a tangy spicy gravy of tomatoes.
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Servings: 4 people
Equipment
Kadhai
Pressure Cooker
Ingredients
- 1 cup Rajma/ Red Kidney Beans
- Salt to taste
- ¼ tsp turmeric powder
For Gravy:
- 2 medium tomatoes
- 1 piece of ginger
- 1 green chili chopped
- 1 tbsp oil
- ¼ tsp Heeng/ Asafoetida
- ½ tsp Jeera
- ¼-1/2 tsp red chili powder depends on your taste
- 1 tbsp Dhania/ coriander powder
- ¼ tsp Garam masala
To Garnish:
- Chopped coriander leaves
Serve with:
- rice Steamed
- Roti/ parantha
Instructions
To boil Rajma
- Wash and soak Rajma in enough water overnight or at least 7-8 hours.
- Add salt and turmeric powder to Rajma and boil it with the water it was soaked in for 3-4 whistles on high. Rajma should be covered in water completely.
- Then turn the flame to small and let it cook for 15 more minutes. After steam escapes by itself open the pressure cooker and check that the Rajma is soft. You can check by pressing between your fingers.
To make tomato gravy
- While the steam escapes, prepare the curry. Grind tomatoes, green chili, and ginger to a fine paste.
- Heat oil in a pan or kadhai. Add Heeng and Cummin seeds. When cumin starts to crackle add red chili powder, coriander powder, and pureed tomato and cook till oil separates. Add boiled Rajma to the gravy and cook for 2-3 minutes. Now add garam masala and cook for another minute.
- Taste Rajma. Check the salt and spices and add more if required. Also, you can adjust the consistency of the gravy as per your preference. In my home, we like thick gravy.
To serve
- Garnish with chopped coriander leaves. Serve hot Rajma Masala with rice or Roti/ Chapati.
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Notes
1 In winter it is better to soak Rajma in a little lukewarm water.
2 If you forget to soak Rajma beforehand, Just give it 3-4 whistles on high and then switch off the flame. Let it stand for 1hour without opening the lid. They will be like soaked rajma. Then cook as mentioned above.
2 If you forget to soak Rajma beforehand, Just give it 3-4 whistles on high and then switch off the flame. Let it stand for 1hour without opening the lid. They will be like soaked rajma. Then cook as mentioned above.