Rajma Masala/ Red kidney beans Masala, which is very new to me and am not a great fan of this red kidney bean. So I rarely make recipes with rajma. Check out my recipe for Rajma pulao.
Rajma masala is very popular among the North Indians and I had tasted this recipe in a Dhaba in Manali. TH loved it and he wanted me to try it out. Rajma takes a hell lot of time to cook. So it is always better to soak it overnight to make it soft. Pressure cooking after this step eventually reduces the time span for cooking. In this recipe I used milk and this is entirely an optional. You can also try adding cream to it which gives creamy texture to the dish. I served it with jeera riceand some sliced onions on top.
½ cup Rajma (Red Kidney Beans)
½ tsp Garam Masala
Pinch of kasoori methi
Coriander leaves (to garnish)
1 tsp cumin seeds
To sauté and grind
¼ inch cinnamon
3-4 garlic cloves
½ inch of ginger
2 tsp coriander seeds
4-5 red chillies
How to make it
- Wash and rinse rajma in running water. Soak it overnight atleast for 8 hours. Then pressure cook the beans until it turns soft. It took around 7-8 whistles for me. It depends on the variety of rajma you use. Reserve the drained water to make the gravy.
- Heat a pan with little of oil and sauté the items given. Allow it to cool at room temp and grind into a smooth paste with no water. Set aside.
- In a wok heat oil and butter and add cumin seeds when the oil is hot.
- Then add the ground paste and cook for 2-3 mins in medium flame.
- Add garam masala to the paste and mix well. Cook for another 2 minutes.
- Add the reserved drained water to the paste and allow it to boil.
- Then add the cooked rajma to the boiling gravy and add salt to it.
- Cook by covering the lid and allow the gravy to thicken.
- Add milk at this stage and stir well.
- Crush kasoori methi in between ur palms and add to the boiling gravy.
- Garnish with coriander leaves and serve hot withroti/chapathi.