Name: Rajma Masala Restaurant Style
Prep time: 25 min
Total time: 25 min
Ingredients: 1 cup Red kidney beans; 1 no Onion (finely chopped); 2-3 nos Tomato (chopped); 1 tsp Cumin powder (dry roasted and powdered, Jeera powder); Ginger (peeled and chopped finely); 2-3 cloves Garlic (optional, crushed); 1-2 nos Green chillies (thinly sliced); 1/4 tsp Turmeric powder; 1 tbsp Coriander powder; 1 tbsp Amchur powder/Lemon juice (Dry mango powder); Dry fenugreek leaves (A pinch, Kasuri methi); 1 tsp Amul butter; Salt (As reqd); Cilantro (To garnish); Onion (To garnish, finely chopped); 1 tsp Garam masala powder; 3-4 cloves Cloves (Grambu); 2-3 nos Cardamom (whole, Elakka); 1 inch Cinnamon stick (Karugapatta); 1 no Bay leaf; 4-5 black Black pepper

Rajma Masala Restaurant Style

Red kidney beans in spicy gravy

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Prep Time 25

Total Time 25

Cuisine North Indian

Servings people

Ingredients

1 cup Red kidney beans
1 no Onion finely chopped
2-3 nos Tomato chopped
1 tsp Cumin powder dry roasted and powdered, Jeera powder
Ginger peeled and chopped finely
2-3 cloves Garlic optional, crushed
1-2 nos Green chillies thinly sliced
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Amchur powder/Lemon juice Dry mango powder
Dry fenugreek leaves A pinch, Kasuri methi
1 tsp Amul butter
Salt As reqd
Cilantro To garnish
Onion To garnish, finely chopped
1 tsp Garam masala powder or you can tie these spices up in a cloth bag and cook it long with rajma, then after rajma gets cooked remove the spice bag

Ingredients for garam masala:

3-4 cloves Cloves Grambu
2-3 nos Cardamom whole, Elakka
1 inch Cinnamon stick Karugapatta
1 no Bay leaf
4-5 black Black pepper

Instructions

Dry roast all the above masala ingredients and then grind them to powder if you prefer adding masala powder.
Soak the red kidney beans overnight.
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.
Heat oil in a pan and saute onion, ginger, garlic, green chillies and finally tomato.
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.
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.
Taste and season if needed. You can add more water depending on the consistency you like.
Break down some of the kidney beans to thicken the gravy.
Add the chopped cilantro leaves (dhanya). Add butter on top. Serve hot with rotis/rice.

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Rajma Masala Restaurant Style