Rajma chawal is a favorite combo of North Indians. Rajma masala is mostly served with chawal (rice) with some lemon and onions at the side.
Kidney beans are an excellent plant-based source of protein. They're also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
So let’s start preparing the delicious Rajma Masala recipe.
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Category: Main Course
Serves: 2
Ingredients
200 grams rajma (kidney beans)
1 bay leaf
2 cardamom
2 medium size onion
1 tomato
¼ tsp cumin seeds
¼ tsp turmeric powder
½ tsp coriander powder
¼ tsp kashmiri mirch powder
½ tsp rajma masala or garam masala
1 tsp ginger garlic paste
Handful of coriander leaves
Salt to taste
Instruction:
- Wash and soak rajma (kidney beans) overnight in water for around 8-10 hours.
- Now wash the soaked rajma and pressure cook by adding 1 bay leaf, 2 cardamom and salt to taste.
- Give 4-5 whistles on a medium flame. (Tip: always buy a fresh stock of rajma because the old stock rajma takes lot of time to cook)
- Check if the rajma has softened by pressing the rajma with fingers.
- Heat 2 tablespoons of oil in a pan or kadhai on a medium flame. If using mustard oil, heat it well until it's really hot and then lower the heat before adding the cumin seeds.
- Add cumin seeds, let them sizzle for a few seconds, and then add chopped onion.
- Let the onions cook for 2 mins and then add chopped tomato and cook for another 2 minutes until both become soft. (Tip: always close the lid and cook)
- Now take out the onion tomato mixture in the mixing jar and grind well.
- To the same pan add 1 tbsp oil and add ¼ tsp kashmiri mirch.
- Now add the onion tomato paste and let it cook for 2-3 minutes on medium flame.
- Now add ginger garlic paste, ¼ tsp turmeric powder, ¼ tsp coriander powder, ½ tsp rajma masala or garam masala and salt to taste.
- Add 2 tbsp of water and stir well. Let the masala cook and wait until the masla starts leaving the oil.
- Add the cooked rajma to the masala and mix well, then add 1 cup of water or as much you need the thickness.
- Cook for another 15 minutes on a medium flame for that thick gravy.
- Garnish with coriander leaves.
- Now serve hot with plain rice, jeera rice, naan or roti.
Happy Cooking!!!