Rajma Masala Recipe

Rajma Masala Recipe is delectable peppery gravy prepared using red kidney beans or rajma. In this recipe, the Rajma Masala is prepared by cooking the boiled rajma beans with the dry ginger and pepper based gravy, which adds a rustic flavour to the dish.

The dish is supposed to be slow cooked, so that the flavors are well incorporated into the rajma. The Rajma Masala tastes better, after resting it for couple of hours before consumption.

Serve the Rajma Masala Recipe along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad With Lemon and Coriander Recipe for the weekday lunch.

You can even pack the Rajma Masala into an office lunch box or kids school lunch box along with jeera rice and chaas.

How to make Rajma Masala Recipe

1.     To begin making Rajma Masala Recipe, wash and soak the rajma overnight. Pressure cook with enough water for 6 whistles, turn the heat to low and cook for another 15 to 20 minutes.

2.     Turn off the heat and allow the pressure to release naturally.

3.     Heat ghee in a heavy bottomed pan, add the bay leaf.

4.     Add the chopped onion, ginger and garlic and saute until the onion turns golden.

5.     Add the tomato puree and cook until the masala is cooked well. This will take 3 to 4 minutes.

6.     Now, add the coriander, turmeric, red chilli powders, garam masala, dry ginger, pepper powder and saute until the ghee separates out. This will take 2 minutes.

7.     Add the boiled rajma, enough water to your desired consistency, season with salt and let the  Rajma Masala simmer for 10 to 15 minutes.

8.     Once the Rajma Masala thickens a bit, garnish with coriander leaves and switch off the heat. Check the salt and spices and adjust to suit your taste.

9.     Serve the Rajma Masala along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for the weekday lunch.

Ingredients

·         2 cups Rajma (Large Kidney Beans) , soaked for 8 hours

·         1 Onion , finely chopped

·         2 cloves Garlic , pounded using a mortar and pestle

·         2 inch Ginger , finely chopped

·         2 Tomatoes , pureed

·         1/2 teaspoon Turmeric powder (Haldi)

·         2 teaspoon Coriander (Dhania) Powder

·         1 teaspoon Red chilli powder

·         2 teaspoon Black pepper powder

·         1 teaspoon Dry ginger powder

·         1/2 teaspoon Garam masala powder

·         1 Bay leaf (tej patta)

·         Coriander (Dhania) Leaves , Small bunch, finely chopped for garnish

·         1 tablespoon Ghee

·         Salt , to taste