Rajma Masala Restaurant Style

by sandhyamenon
Red kidney beans in spicy gravy
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 25 mins
Servings
people
Ingredients
Ingredients for garam masala:
  • Cloves(Grambu) - 3-4 cloves
  • Cardamom(whole, Elakka) - 2-3 nos
  • Cinnamon stick(Karugapatta) - 1 inch
  • Bay leaf - 1 no
  • Black pepper - 4-5 black
Cuisine North Indian
Prep Time 25 mins
Servings
people
Ingredients
Ingredients for garam masala:
  • Cloves(Grambu) - 3-4 cloves
  • Cardamom(whole, Elakka) - 2-3 nos
  • Cinnamon stick(Karugapatta) - 1 inch
  • Bay leaf - 1 no
  • Black pepper - 4-5 black
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Dry roast all the above masala ingredients and then grind them to powder if you prefer adding masala powder.
  2. Soak the red kidney beans overnight.
  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.
  4. Heat oil in a pan and saute onion, ginger, garlic, green chillies and finally tomato.
  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.
  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.
  7. Taste and season if needed. You can add more water depending on the consistency you like.
  8. Break down some of the kidney beans to thicken the gravy.
  9. Add the chopped cilantro leaves (dhanya). Add butter on top. Serve hot with rotis/rice.
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