• Preeti Vaswani

RAJMA MASALA

Rajma masala or Kidney bean curry is a popular North Indian dish prepared by sauting boiled rajma/kidney beans in tomato -onion paste and trail of everyday spices. It is lighty spiced, thick, creamy curry usually served with plain hot steamed rice. This perfect duo Rajma Chawal combination does not require any side dish except some lemon wedges and raw onion rings. It is part of regular diet in Northern part of India especially on weekends with family or friends.


THE SECRECT REVEALED !!!


The secrect to get the thick creamy golden curry is prolonged simmering of the curry at low flame once water is added to rajma. This simmering brings out all the flavours to rajma.


Add tomato ketchup to give a sweet tangy twist to rajma and dried fenugreek leaves/kasuri methi to enhace the flavours.


Serve rajma with roti , rice , nan or phulkas and make every one HAPPY !!!!


Cuisine : Indian

Course : Main course / Curry

Prep time : 8 hours(including soaking time)

Cook time : 40 min

Serving : 4


Ingredients

  • 1/2 Cup rajma / kidney beans

  • 2 Medium sized onion

  • 1 Big tomato

  • 4-5 Garlic pods

  • 1 Inch of ginger piece

  • 1 Green chili

  • 1 Tbsp coriander powder

  • 1 Tsp red chili powder

  • 1/2 Tsp turmeric powder

  • 1/4 Tsp dried fenugreek leaves/kasori methi

  • 1/2 Tsp garam masala

  • 3-4 Tbsp oil

  • 1 Tbsp tomato ketchup

Instructions


1.Wash and soak the beans in water overnight or soak in hot water for at least 4 hours.



2. The beans will swell up after soaking by next morning or after 4 hours when soaked in hot water.



3. Discard the water in which beans were soaked. Wash the soaked beans once again and put in pressure cooker. Add enough water in cooker to cover the beans by an inch. Add salt and pressure cook up to 4-5 whistles on medium high flame.



4. Switch off the flame after 4-5 whistles and let the steam escape. Once the steam escapes open the lid of pressure cooker and keep it aside to cool . Do not stir much as the beans are tender at this time and can be mushy if over mixed.



5. Gather ingredients for tomato onion masala paste. Cut onion lengthwise, roughly crush ginger-garlic-green chili and roughly chop the tomatoes.



6. Heat oil in pan and add onion and saute till the sides turn golden brown in colour.



7. Then add chopped tomato , roughly crushed ginger-garlic-green chili and saute well for around 5 to 7 minutes on medium flame till tomatoes are tender and soft.



8. Now add coriander powder, turmeric powder, red chili powder and garam masala . Mix all well and cook for another 5 to 7 minutes on medium low flame.



9. Once all spiced are well combined with tomato and onion switch off the flame and let it cool for a while before grinding the whole mixture to a smooth paste.



10. Grind the mixture to a smooth paste and transfer it in to the same pan in which we sauted the tomato -onion with all spices.




11. Stir in boiled beans and preserve the water in the which the beans were pressure cooked for later use. Mix well.



12. Saute the beans in tomato-onion paste for around 5 to 7 minutes and then add total 2 cups of water including the water preserved in pressure cooker in which the beans were boiled. Let it come to a boil and then simmer on low flame for around 10 minutes till beans are well blended in the gravy. Adjust he salt at this stage if required more.



13. Add tomato ketchup and dried fenugreek leaves and give a quick boil for another 2 minutes and then switch off the flame.



14. Transfer to a serving bowl, garnish with fresh cream, fresh coriander leaves and onion rings. Serve hot with plain steamed rice or tandori roti or phulkas.



MAKE EVERYONE HAPPY WITH RAJMA CHAWAL




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