Rajma Masala Restaurant Style

Red kidney beans in spicy gravy

Rajma Masala Restaurant Style | Pachakam

Rajma Masala Restaurant Style

Red kidney beans in spicy gravy

Category : Vegetarian, Curries

By sandhya menon

Published On: 09 Jan 2013

Rating: 3
1 Votes, 0 Reviews
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25 mins
Served : 4
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Step 1

Dry roast all the above masala ingredients and then grind them to powder if you prefer adding masala powder.

Step 2

Soak the red kidney beans overnight.

Step 3

I used pressure cooker and it took about 10-12 minutes for it to cook. Cook the rajma till the beans are just about to crack.

Step 4

Heat oil in a pan and saute onion, ginger, garlic, green chillies and finally tomato.

Step 5

Once the tomatoes turn soft, add turmeric powder and coriander powder. Switch off the burner and let the masala cool down. Grind the masala coarsely.

Step 6

Put the masala into a kadai and switch on the flame. Now add the water from rajma. I normally add more water while pressure cooking the rajma. Let the gravy thicken, now add the rajma and cook for another 2-3 minutes. Sprinkle roasted cumin powder. Add amchur powder and kasuri methi.

Step 7

Taste and season if needed. You can add more water depending on the consistency you like.

Step 8

Break down some of the kidney beans to thicken the gravy.

Step 9

Add the chopped cilantro leaves (dhanya). Add butter on top. Serve hot with rotis/rice.

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