Rajma masala is a delicious and flavourful curry made with red kidney beans which are cooked in a luscious onion-tomato base. This popular Punjabi dish tastes best with rice but can be enjoyed with roti too. Rajma-chawal (rajma curry served with steamed white rice) is a classic combination that is loved by all.
Ingredients1½ cups red kidney beans or 4 cups canned kidney beans
2 tablespoon oil
1 large onion finely chopped
2 medium tomatoes finely chopped
¼ cup tomato puree
1 tablespoon ginger paste
5-6 cloves garlic chopped
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leave (kasuri methi)
A small pinch asafoetida (hing)
Salt to taste
Coriander leaves for garnish
Method- Soak rajma in sufficient water for 8 hours (or overnight)
- Rinse thoroughly with fresh water. Add salt and sufficient water, and boil in a pressure cooker until they are completely cooked but still holding shape (take care not to overcook them else they will turn mushy)
- Heat oil in a frying pan or kadhai. Add bay leaves and hing
- Add onion and fry it well until they are golden
- Add ginger-garlic paste and fry for 1-2 minutes
- Add cumin powder, coriander powder, red chilli powder and turmeric powder
- Add chopped tomato and tomato puree. Mix well and simmer until the tomatoes are completely cooked and the oil separates
- Add the boiled rajma along with its cooking liquor
- Mix well and let it simmer for 10 minutes. Gently mash a few rajma with the back of a spoon
- Rub the kasuri methi between your hands and add
- Add garam masala and mix
- Garnish with coriander leaves
- Serve hot with plain or jeera rice.