A Punjabi favorite, Rajma masala curry encapsulates the essence of North Indian comfort food. Kidney beans are cooked with aromatic ingredients such as onions, ginger, garlic, fragrant spices, and acidic tomatoes in this lightly spiced, creamy curry. The meal is best served with parathas, jeera rice, or plain rice and is topped with chopped onions and fresh coriander leaves.
Rajma Masala Curry
Prep Time10 minutes mins
Cook Time40 minutes mins
Servings: 2
Calories: 350kcal
Ingredients
- 1 Cup dried kidney beans (Rajma), soaked overnight
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes pureed
- 2 tbsp Oil or Ghee
- 1 tbsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tbsp green chili finely chopped
- 1 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- salt to taste
- fresh coriander leaves for garnish
- Pinch of Kasturi Methi
- Ginger Juliennes
Notes
Prepare Rajma - soak & pressure cook
- Place 1 cup of rajma in a large mixing bowl and thoroughly rinse with cold water. Soak for at least 8 hours and up to 12 hours in freshwater. Soak them to soften them thoroughly.
- Place the soaked rajma in a pressure cooker or instant pot on the hob. Pour in 1 1/2 cups water and pressure cook for 4 to 5 whistles, or until soft. Alternatively, depending on the age of the rajma, cook it in the instant pot for 12 to 16 minutes. They should be pliable enough to keep their shape until cooked. When mashed with your fingertips, rajma should be easily mashed.
- 1 cup finely chopped onions (2 medium or grated or boiled & pureed)
- 1 cup tomatoes (2 large, chopped & pureed, or 1 cup canned tomato puree)
- 1 green chilli chopped (optional)
- 1 teaspoon ginger garlic paste (or 1 teaspoon minced and crushed ginger garlic paste)
- In a skillet, heat 2 to 3 tablespoons ghee or oil. Add 1 bay leaf and 1/2 teaspoon cumin seeds (optional).
- Add the onions and green chilli when the seeds start to sizzle.
- Cook over medium heat for 4 to 5 minutes, or until deep golden. Incorporate the ginger garlic paste.
- Cook for 30-60 seconds, without scorching.
- Combine the spices:
- 14 teaspoon turmeric
- 12 to 34 teaspoons Kashmiri red chilli powder (1 teaspoon for really hot)
- 34 tsp garam masala
- 1 1/2 to 2 teaspoon coriander powder
- 34 to 1 teaspoon toasted cumin powder
- Cook for 2 to 3 minutes, or until fragrant.
- Stir in the soft cooked rajma and the stock (rajma-cooked water). Pour in around 12 to 1 cup boiling water to achieve the desired consistency; if using canned beans, drain the liquid and rinse them before adding them here.
- Combine thoroughly and cook for 10 to 15 minutes. 14 teaspoon garam masala (optional), ½ to 1 tablespoon kasuri methi (crushed in the palm first).
- You will have this level of consistency. Stir in 2 tablespoons heavy cream if desired.
- It will thicken after a little cooling period. If desired, garnish with 2 tablespoons coriander leaves and 1/2 inch ginger juliennes.
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