RAJMA MASALA RECIPE (RED KIDNEY BEANS CURRY)

    Rajma masala makes appearance rarely in my kitchen, coz, the first time I blundered the recipe as the rajma dint get cooked. How much ever I pressure cook it, it remained same. Then this time, I bought it in local supermarket- fairprice, instead of Mustafa. It was more in red colour than deep dark red, that I bought in Mustafa. This one cooked perfect. So the key is to choose rajma that is redish in colour than the deep dark red rajma variety. Otherwise, this rajama masala is really tasty and creamy. I just made it like I make Dal Makhani. Aj also liked it very much. We had it with ghee smeared Roti, it was tasting heaven!.

       

Rajma masala Recipe

Raks kitchen Indian Lunch

Prep Time: 10 mins (+soaking overnight)    |  Cook time: 30 mins    |  Serves: 2

Ingredients

Rajma (red kidney beans)	1 cup
Onion	2
Tomato	3
Green chilli	2
Ginger garlic paste	1 tsp
Kasoori methi	1 tsp
Red chilli powder	1 tsp
Garam masala powder	1/4 tsp
Coriander seeds powder (Dhaniya powder)	2 tsp
Cream/ evaporated milk	2- 3 tblsp
Salt	As needed

 

To temper

Oil	1 tblsp
Cinnamon	1 small piece
Elachi	1
Cloves	1
Bay leaf	1

Method

1. Soak Rajma for 12 hours (overnight) and drain the water. Pressure cook for 4-5 whistles,with enough water to immerse the rajma completely. Once done, reserve the water.
2. Chop onions and tomatoes finely. In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. Add the chopped onion. Fry till transparent.
3. Add ginger garlic paste and give it a fry for a minute or two. Add chopped tomatoes, slit green chillies. Mix well.
4. Add salt, red chilli powder, garam masala powder and dhaniya powder. Cook in medium flame for 4-5 minutes until the raw smell goes away. Add kasoori methi crushed in between your hands.
5. Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.
6. Mix well, by now the water should have reduced and now, add 1 cup water and cook in medium flame for another 5-8 minutes.
7. And lastly add cream or evaporated milk and mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.

Notes

• As I said before, choose red rajama, not the deep red (blackish red) for easy cooking.
• Do not overcook rajma.
• Cooking in the masala for long time makes it really tasty.
• Instead of ginger garlic paste, you can use chopped ginger and chopped garlic. Or chopped ginger alone too works fine.
• I have used evaporated milk, you can use cream or even milk. But do not boil it after you add it, just heat up and switch off.

                  Goes well with steamed basmati rice or roti too. I love to have it with rice the best .

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