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Rajma Masala

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Total Time:
35 mins
Serves:4
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Rate This Recipe
5

Ingredients

  • 250 gms - Red kidney beans (dry)
  • 2 - Onions, medium sized, pureed raw in a blender
  • 2 - Large tomatoes, pureed raw in a blender
  • 1 tbsp - Garlic, chopped
  • 1.5 tbsp - Ginger, chopped
  • 2 tbsp - Green chillies, chopped
  • 1/4 tsp - Soda bicarbonate
  • 3 - Bay Leaf
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Cumin powder
  • 1/2 tsp - Garam Masala powder
  • 1 tsp - Coriander powder
  • 3 tbsp - Tomato puree
  • 5 tbsp - Oil
  • Salt to taste

How to Make

  • Soak red kidney beans for 8 hours (preferably overnight).
  • Cook in a pressure cooker with 1 tsp salt, soda bicarbonate and 1 litre of water.
  • After the steam is released twice, reduce heat and cook for 10 mins.
  • When cool, open the cooker and drain water. Reserve water for gravy.
  • Heat pan, add 4 tbsp oil, when hot add bay leaves and pureed onions and fry until pink.
  • Add garlic and green chillies.
  • After 1 minute, add powdered spices and within 10 seconds, add raw pureed tomato and ginger, cook for 6 mins.
  • Add cooked red kidney beans and salt, mix well and saute for 3 mins. Then add 2 - 2.5 cups of reserved water and let it cook for 10 minutes on medium heat (The amount of water can be varied depending on the consistency desired)
  • Add the canned tomato puree, cook for 2 mins.
  • Serve garnished with chopped coriander leaves.