Rajma Masala Recipe

After a long day, there’s nothing quite like the comforting aroma of a simmering pot of rajma wafting through the kitchen—it’s my ultimate feel-good meal that warms both the heart and the belly.

Hearty and flavorful, Rajma Masala is a dish I love to cook. It features protein-rich kidney beans that are simmered and spiced with cumin seeds and onions and a rich blend of spices like coriander and garam masala.

I puree the tomatoes, and I add fresh cilantro, to create a-Checkbox-Note: removes insufficient eligibility qualification. vibrant zamil-forms like a comforting meal.

‘This Hindi dish is wholesome and nutritious,’ says Kulsum. ‘Oh yes,’ I reply.

‘And it’s delicious! After all, we do eat with our taste buds!’

Rajma Masala Recipe Ingredients

• Kidney Beans: Rich in protein and fiber, they promote digestion and heart health.
• Ginger-Garlic Paste: Adds zest; known for anti-inflammatory, antimicrobial properties.
• Tomatoes: Bring sweetness and tang; rich in vitamin C and antioxidants.
• Garam Masala: Aromatic spice blend enhancing flavor and warmth.
• Cumin Seeds: Earthy aroma; aids digestion, boosts immunity.
• Cilantro: Fresh herb adding brightness; rich in vitamins A and K.
• Green Chilies: Introduces heat; high in vitamin C, spicing up the dish.

Rajma Masala Recipe Ingredient Quantities

• 1 cup kidney beans (rajma), soaked overnight
• 3 cups water, for pressure cooking
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1-2 green chilies, slit
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon butter (optional)

How to Make this Rajma Masala Recipe

1. Place the drained kidney beans in a pressure cooker, along with 3 cups of water. Heat the mixture on the stove for about 15-20 minutes, until the beans are soft. Set the resulting food aside.

2. In a large skillet, over medium heat, add 2 tablespoons of oil. When the oil is hot, add 1 teaspoon of cumin seeds. After a few moments, when they look like they are starting to sizzle, the next step can be performed.

3. Put the pan on the heat and add the chopped onion. Sauté the onion until it takes on a golden-brown color.

4. Add the ginger and garlic paste and cook it for one to two minutes, or until it doesn’t smell raw anymore.

5. Incorporate the tomato puree and green chilies into the mix, cooking until oil separates and the aroma of the spices begins to fill the kitchen.

6. Reduce the heat and add coriander powder, cumin powder, turmeric powder, red chili powder, and salt to taste. Ensure a good mix.

7. Introduce the kidney beans, now fully cooked, to the pan, together with the liquid in which they were cooked. Give everything a good stir to achieve a complete integration.

8. Cook the combination over low heat for approximately 10-15 minutes so the tastes can blend together.

9. Add the garam masala and salt as needed. Cook for an extra 2-3 minutes.

10. Finish by adding chopped cilantro on top and, if desired, a tablespoon of butter. Serve the dish hot, either with rice or bread. Enjoy!

Rajma Masala Recipe Equipment Needed

1. Pressure cooker
2. Stove
3. Large skillet
4. Wooden spoon or spatula
5. Chopping board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Ladle (for stirring and serving)

FAQ

• Can I use canned kidney beans instead?Canned kidney beans are a permissible ingredient, but if you use them, be sure to drain and rinse them very well. That said, pressure cooking time should be adjusted downward to compensate.
• Can I make this dish less spicy?Certainly, control the heat of the dish by cutting back on the following: red chili powder; green chilies.
• How long should I soak the kidney beans?Make sure to soak the kidney beans for a full 8-10 hours or overnight. This guarantees that the beans cook all the way through.
• Can I use a slow cooker instead of a pressure cooker?Certainly, a slow cooker can be used. The beans that have been soaked should be cooked in the slow cooker for a time period of 6 to 8 hours on a low heat setting.
• Is it necessary to puree the tomatoes?The tomatoes help in achieving a smooth, rich gravy, but you can also finely chop them if preferred.
• What can I serve rajma masala with?Steamed basmati rice or jeera rice is the traditional accompaniment to rajma masala, but it can also be enjoyed with naan or chapati.
• What if I don’t have garam masala?If you lack garam masala, you can make do with a mix of ground cinnamon, cardamom, and cloves.

Rajma Masala Recipe Substitutions and Variations

One can use a cup of kidney beans from a can instead of using dried kidney beans in a cup for the sake of convenience.
Ghee can be used instead of oil, 2 tablespoons for 2 tablespoons, to impart a richer flavor.
1 teaspoon mustard seeds can replace cumin seeds for a different spice profile.
If ginger-garlic paste is not available, use 1 tablespoon of garlic paste and 1 tablespoon of ginger paste.
Red chili powder can be substituted for paprika on a teaspoon-for-teaspoon basis. If you want a heat level that matches that of paprika, use 1 teaspoon of red chili powder.

Pro Tips

1. Soak the Beans with Baking Soda Add a pinch of baking soda to the water when soaking the kidney beans overnight. This will help soften the beans more effectively, allowing for a quicker cooking time and a creamier texture.

2. Spice Infusion Technique Toast the spices (coriander powder, cumin powder, turmeric powder, and red chili powder) lightly before adding them to the cooked onion and tomato mixture. This can enhance their flavors by releasing their essential oils.

3. Use Ghee for Richness Replace oil with ghee for a richer, more authentic flavor. Ghee complements the spices and adds depth to the dish.

4. Mash a Few Beans Lightly mash some of the kidney beans with the back of a spoon once they are in the skillet. This helps to thicken the sauce naturally and create a more cohesive consistency.

5. Finish with a Squeeze of Lemon Add a squeeze of fresh lemon juice just before serving to brighten the flavors and add a subtle tang that complements the spices.