Rajma Masala, also known as red kidney beans, is a popular legume in Indian cuisine. It is a staple in North Indian households and is loved for its rich, flavorful taste. In this blog post, we’ll share a traditional Rajma recipe that will leave you craving for more. Get ready to indulge in a comforting and aromatic dish that pairs perfectly with rice or naan bread.
Ingredients:
- 1 cup Rajma (red kidney beans), soaked overnight and drained
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, pureed
- 2-3 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
- 2 teaspoons Rajma masala powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 tablespoon ghee or oil
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Soak the Rajma:
- Rinse the Rajma beans thoroughly under running water.
- Transfer them to a bowl and add enough water to cover them.
- Allow the beans to soak overnight or for at least 8 hours. This will help in reducing the cooking time and making them tender.
- Pressure cook the Rajma:
- Drain the soaked Rajma beans and rinse them again.
- In a pressure cooker, add the Rajma beans along with fresh water, salt, and turmeric powder.
- Close the lid and pressure cook on medium heat for about 15-20 minutes or until the beans are soft and cooked through.
- Once done, set aside the cooked Rajma along with its cooking liquid.
- Prepare the Rajma Masala:
- Heat ghee or oil in a deep pan or kadhai over medium heat.
- Add cumin seeds and let them splutter.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw smell disappears.
- Add finely chopped onions and sauté until they turn golden brown.
- Add tomato puree and spices:
- Add tomato puree to the pan and cook until the mixture thickens and the oil separates.
- Add Rajma masala powder, red chili powder, and salt to taste. Mix well and cook for a minute or two.
- Combine the Rajma and Masala:
- Add the cooked Rajma beans along with their cooking liquid to the pan.
- Stir everything together gently, ensuring the Rajma is well coated with the masala.
- Simmer the mixture on low heat for about 20-25 minutes, allowing the flavors to blend together.
- Garnish and Serve:
- Sprinkle garam masala over the Rajma curry and mix well.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice or naan bread. Rajma also pairs well with jeera rice or roti.
Conclusion: This Rajma recipe is sure to delight your taste buds with its aromatic spices and rich flavors. It’s a wholesome and satisfying dish that can be enjoyed as a main course or even as a side dish. So, gather the ingredients, follow the steps, and savor the goodness of this classic Indian recipe in the comfort of your own home. Enjoy!