Rajma Masala

Rajma Masala/ Kidney Beans Masala

Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 5 mins | Cook time: 25 mins| Author: Rasmi Menon

     Rajma Masala is a popular North Indian dish. It is usually eaten with rice across North India. Let’s see how to make Rajma Masala at home.

Rajma Masala

Ingredients

Rajma/kidney beans-1 cup

Onion-2

Tomato-2

Kasmiri chilly powder-1tsp

Turmeric powder-1/4tsp

Ginger garlic paste-1 or 2 tsp

Special Garam masala-2tsp

Fresh cream-1tsp (optional)

Coriander leaves

Salt as required

Oil-2tsp

Butter-1tsp

To make special garam masala,

Coriander seeds-2tsp

Bay leaf-1

Cumin seeds-1tsp

Cloves-4

Cinnamon-1

Dried Kashmiri redchilly-5

Cardamom-1

Fennel seeds-1/2tsp

Pepper-1/2tsp

Dry mango/amchur powder-1/2tsp

Turmeric powder-1/2 tsp

Preparation

·         For making garam masala, dry roast the ingredients (except amchur powder and turmeric powder) separately on medium flame till they turn aromatic and allow to cool down. Then add turmeric powder and dry mango powder to it and grind it to a fine powder. Special garam masala is ready.

·         Soak rajma in water overnight.

·         Pressure cook Rajma for 3 to 4 (more if needed) whistles and keep it aside.

·         Heat oil in a pan and add ginger garlic paste.

·         Cook it till it turns brown and then add chopped onions.

·         Saute it again until it turns golden.

·         Now add turmeric powder, garam masala, Kashmiri chilly powder and salt.

·         Mix well, once the raw smell goes add chopped tomato pcs.

·         Cook it well until it turns mushy.

·         Now switch off the flame.

·         Once this masala is cooled completely, using a mixer/blender grind it to a smooth paste.

·         Then in a pan add grinded masala, cooked rajma and rajma stock (the water which is used to cook rajma),.

·         Boil it for 5minutes or (until the gravy is thick) on a medium flame and then add fresh cream.

·          Garnish rajma masala with coriander leaves and add butter.

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