Name: Rajma Masala
Prep time: 60 min
Total time: 60 min
Ingredients: 1 cup rajma/red kidney beans; 1 large onion finely chopped; 2 large tomatoes finely chopped; 1 tbsp garlic ginger paste; 1 tsp coriander/dhania powder; ½ tsp red chili powder; ½ tsp turmeric /haldi powder; asafetida/hing (a pinch, optional); ½ tsp garam masala powder; ½ tsp whole jeera/cumin seeds; ½ tsp amchur/mango powder; 2 tbsp oil; 2 tbsp ghee; 2-3 tbsp cream; Rajma stock (the water which is used to cook the rajma); Salt

Rajma Masala

a popular North Indian dish that is made very often in Punjabi households. It is normally served with jeera pulao and also with chappathi, phulkas.

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Prep Time 1

Total Time 1

Cuisine North Indian

Servings people

Ingredients

1 cup rajma/red kidney beans
1 large onion finely chopped
2 large tomatoes finely chopped
1 tbsp garlic ginger paste
1 tsp coriander/dhania powder
½ tsp red chili powder
½ tsp turmeric /haldi powder
asafetida/hing a pinch, optional
½ tsp garam masala powder
½ tsp whole jeera/cumin seeds
½ tsp amchur/mango powder
2 tbsp oil
2 tbsp ghee
2-3 tbsp cream
Rajma stock (the water which is used to cook the rajma)
Salt

Instructions

Rinse and soak the rajma/kidney beans in enough water overnight.
Next day, discard the water and rinse the beans again in fresh water.
Boil the rajma with 3- 4 cups water on a medium to high flame for 15-20 minutes. 15-18 whistles.
After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.
Puree the tomatoes and green chilies and keep aside.
Heat oil and ghee in a pan. Add whole jeera/cumin seeds and let them crackle.
Add onions and sauté till they turn golden brown in color.
Add ginger-garlic-chili paste and sauté for a minute on a low flame.
Add the tomato and green chili puree and all the spice powders-turmeric powder, red chili powder, coriander powder, asafetida/hing and garam masala powder and salt
Cover the pan and cook on a low flame till the oil separates from the masala.
Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.
Add plain water as required to obtain the desired consistency.
Add ½ tsp amchur/mango powder and half the cream and stir well.
Garnish with chopped coriander leaves and fresh cream. Serve with steamed rice.