This rajma recipe is a very easy way to make rajma masala or kidney beans curry. The gravy is thick and luscious, bursting with flavours with kidney beans that will melt in your mouth. Rajma Chawal is pure repletion supplies and this recipe will wilt a favourite!
Growing up rajma chawal (rajma masala with steamed rice) was made every week at home. And there's something well-nigh piping hot rajma masala and steamed rice topped with ghee and served with lachha pyaaz (sliced onions) on the side that brings everyone together!
This is typical punjabi style rajma masala recipe made with a spicy onion tomato paste. You can moreover swap the unshortened onion tomato paste with my bhuna masala if you have some in your freezer considering it cuts the cooking time considerably!
Rajma Masala is a really simple, one pot curry. And it's plane a unconfined beginner friendly recipe if you are just starting to cook. No matter what you do, you can't go wrong. And the rajma itself has so much flavour that plane the most vital masalas can make it taste awesome!
Ingredients for Rajma Masala
You'll need a few vital ingredients for this rajma recipe. These should be hands misogynist in your pantry. This may seem simple, but together these ingredients make a stellar gravy!
- Spices: We'll need some vital whole spices such as jeera (cumin), bayleaf (tejpatta), laung (cloves) and dalchini (cinnamon). The whole spices add flavour right in the beginning
- Rajma (Kidney Beans): You can segregate to use any variety of Rajma or kidney beans. I like to use red beans versus the striped or light brown ones considering I prefer the flavour of those. In the picture here, you'll notice that its mixed kidney beans which moreover taste fantastic if you can get hold of the blend. I like cooking kidney beans from scratch considering that's how we've unchangingly made them and it's easier to tenancy the seasoning and the cooking consistency. But you can hands swap this with canned beans. This recipe uses 1.5 cups cooked kidney beans which comes from .5 cup raw beans. To swap, use 1.5 cups tuckered canned beans.
- Ginger Garlic Paste: Ginger and garlic ground together in equal quantities. You can use minced ginger or garlic or just smash them roughly with a mortar pestle. We are moreover using chopped ginger garlic at the end in the tempering for an uneaten uplift of flavour.
- Grated Onions considering they caramelise beautifully without rhadamanthine too pasty and requite volume to the gravy
- Tomato Puree considering I prefer the consistency of pureed tomatoes in this curry as opposed to chopped tomatoes.
- Dry Ground Spices: We use a simple tousle of coriander powder, turmeric, chilli powder, salt and garam masala
- Kasuri Methi: You'll see this ingredient in a lot of my Indian recipes and its definitely a must-have. I love that it adds a smoky, nicely rounded flavour at the end in the gravy. If you can't source it, skip it but it's highly recommended.
- Coriander: Lots of it for freshness and vibrance right at the end!
How to melt Kidney Beans or Rajma
There are two variegated ways to melt Rajma or Kidney beans. But surpassing you melt them, it's important to soak them for 8-10 hours. Soaking helps tenderise the beans for cooking, and it moreover removes phytic wounding which makes it easier to rewording beans. I've explained all well-nigh this in my vendible well-nigh soaking beans. Discard the soaking liquid and use fresh water for cooking.
Pressure Cooker Method: The most worldwide and the most efficient method is cooking rajma in the pressure cooker. If you are using a traditional pressure cooker, melt for 5-6 whistles on a low flame. This will take 30-40 minutes till the rajma becomes soft and tender and can be mashed hands between your fingers. In an Instant Pot, melt rajma for 35 minutes on transmission pressure and then transmission pressure release without 10 minutes of pressure releasing naturally.
Stovetop Method: Soaked beans can take up two hours to melt on the stovetop, which in my opinion is a waste of energy and time. If you do use this method, make sure you have unbearable water in the pot considering Rajma soaks up a lot of water while cooking.
How to make Rajma Masala
Here's a quick step by step to show you how to make Rajma Masala:
- Soak rajma overnight
- Or use my quick soaking method to soak it in an hour. Soak it in hot water in a casserole or a container with a lid
- Drain the soaking water, and add rajma to the pressure cooker with 2 cups of water.
- Cook on a medium flame for 5-6 whistles or well-nigh 30-35 minutes. Let the pressure release naturally while you make the gravy.
5. Heat oil in a kadhai and add cumin, bay leaf, cardamom and cloves. Once the cumin seeds start spluttering add grated onions.
6. Melt these for 2-3 minutes and add ginger garlic paste. Melt this mixture on a low flame for 10-12 minutes till the onions turn a golden brown colour and soften.
7. Add tomato puree, chilli powder, coriander powder, turmeric and salt. Saute this on a upper flame for a minute or two and then reduce the flame and let this melt partially covered for 8-10 minutes till the oil starts coming on the top and sides.
8. Add cooked rajma (along with cooking liquid), and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes or longer till the gravy thickens.
9. To make the tempering, heat ghee and add cumin, ginger and garlic.
10. Saute for a minute or two and add kasuri methi and garam masala.
11. Turn off the flame and pour this all over hot rajma. Mix well.
12. Sprinkle it with fresh coriander and serve hot with steamed rice!
Top tips to make superstitious Rajma Recipe
- Make sure you use new rajma or kidney beans. Beans older than 6-8 months can take longer to cook, although there is nothing wrong with them. So trammels your packaging stage when buying
- Soaking is an important step when making any beans. It makes beans easier to rewording by removing phytic acid. I've detailed this in my vendible well-nigh soaking beans which moreover has a quick soaking method (beans soaked in 1 hour).
- Cook the rajma till really tender. Rajma in any rajma curry or gravy should be so tender that it should melt in your mouth without any resistance. In this recipe, we melt the rajma first and then add it to the curry. You can moreover make the curry, add soaked rajma and pressure melt everything together. Both methods work really well!
- Swap the onion tomato paste for ¾ cup Bhuna Masala if you have that ready!
- This recipe is naturally gluten friendly and can be made vegan by swapping the ghee in tempering for oil
Rajma Masala has my heart! You don't plane need a second dish with this. Just serve it with rotis, aloo pyaaz ki sabzi, steamed rice or jeera rice and lots of lachha pyaz and you've got yourself pure repletion food!
Watch the Video
Rajma Recipe (Easy Rajma Masala)
Ingredients
- ¾ cup Rajma
- 2 tablespoons Oil
- 1 teaspoon Cumin
- 1 Bay leaf
- 2 Cardamom Pods
- 2 Cloves
- 2 Onions grated
- 1 tablespoon Ginger Garlic Paste
- 3 Tomatoes pureed
- 1 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Salt
- 3 cups Water divided
For tempering
- 1 tablespoon Ghee
- 1 teaspoon Cumin
- 1 tablespoon julienned Ginger
- 1 teaspoon chopped Garlic
- 1 teaspoon Kasuri Methi
- ½ teaspoon Garam Masala
- 2 tablespoons chopped Coriander
Instructions
- Soak rajma overnight or use my quick soaking method to soak it in an hour.
- Drain the soaking water, and add rajma to the pressure cooker with 2 cups of water. Melt on a medium flame for 5-6 whistles or well-nigh 30-35 minutes. Let the pressure release naturally while you make the gravy.
- Heat oil in a kadhai and add cumin, bay leaf, cardamom and cloves. Once the cumin seeds start spluttering add grated onions. Melt these for 2-3 minutes and add ginger garlic paste. Melt this mixture on a low flame for 10-12 minutes till the onions turn a golden brown colour and soften.
- Add tomato puree, chilli powder, coriander powder, turmeric and salt. Saute this on a upper flame for a minute or two and then reduce the flame and let this melt partially covered for 8-10 minutes till the oil starts coming on the top and sides.
- Add cooked rajma (along with cooking liquid), and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes or longer till the gravy thickens.
- To make the tempering, heat ghee and add cumin, ginger and garlic. Saute for a minute or two and add kasuri methi and garam masala. Turn off the flame and pour this all over hot rajma.
- Sprinkle it with fresh coriander and serve hot with steamed rice!
Video
Notes
- This is typical punjabi style rajma masala recipe made with a spicy onion tomato paste. You can moreover swap the unshortened onion tomato paste with my bhuna masala if you have some in your freezer considering it cuts the cooking time considerably!
- You can segregate to use any variety of Rajma or kidney beans. I like to use red beans versus the striped or light brown ones considering I prefer the flavour of those.
- Make sure you use new rajma or kidney beans. Beans older than 6-8 months can take longer to cook, although there is nothing wrong with them. So trammels your packaging stage when buying
- Soaking is an important step when making any beans. It makes beans easier to rewording by removing phytic acid. I've detailed this in my vendible well-nigh soaking beans which moreover has a quick soaking method (beans soaked in 1 hour).
- Cook the rajma till really tender. Rajma in any rajma curry or gravy should be so tender that it should melt in your mouth without any resistance. In this recipe, we melt the rajma first and then add it to the curry. You can moreover make the curry, add soaked rajma and pressure melt everything together. Both methods work really well!
- I use grated onions considering they caramelise beautifully without rhadamanthine too pasty and requite volume to the gravy
- Kasuri Methi adds a smoky, nicely rounded flavour at the end in the gravy. If you can't source it, skip it but it's highly recommended.
- Swap the onion tomato paste for ¾ cup Bhuna Masala if you have that ready!
- This recipe is naturally gluten friendly and can be made vegan by swapping the ghee in tempering for oil
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Nutrition
The post Rajma Recipe (Easy Rajma Masala) appeared first on My Supplies Story.
