A few recipes in Indian cuisine are celebrated and enjoyed across culturally diverse India. When it comes to food, India is a culmination of many different similar but very different cultures. But Rajma is one of those recipes loved everywhere, and most households have a recipe of their own. Kidney beans, also known in Hindi as Rajma, are a rich source of fibre and proteins. They are one of many commonly used lentils and beans to make curry.
Rajma masala is a recipe that originates from Punjab and is a creamy, tomato-based curry that is amazing with buttered rotis and even better with rice! Rajma Chawal is a very common combination of Rajma masala and rice loved by millions in the country. It is also a famous order item in most North Indian restaurants.
The red kidney beans are soaked and then simmered with onions, tomatoes, and a cocktail of herbs and spices to make Rajma masala. This is a great recipe made on special occasions, weekends, and weddings. Rajma is high in fibre and low in fat, making it excellent for health. It also contains a good amount of protein, folate, and magnesium. It is great for digestive and heart health. So let’s learn how to make this mouth-watering recipe.
- 3 tsp ghee or oil
- 5 tsp ginger garlic paste
- 25 cups onions chopped
- 1 cup tomatoes pureed
- 1 cup red kidney beans
- Water as required
- 1 tsp ginger
- 1 green chilli slit
- Salt as needed
- 2 tsp coriander leaves
- Cream for garnishing
- Red chilli powder
- Garam masala powder
- Coriander powder
- Kasuri methi
- Cumin seeds
- Bay leaf
Now that we have gathered all the required ingredients let’s start preparing the recipe!
Step 1: First of all, we need to soak the Rajma for at least 8 hours. Soaking really helps them cook well and is soft. If you can soak them overnight, even better! Rinse the kidney beans with clean water several times, and then soak them in a dish with fresh water. Leave the vessel open so that there is a circulation of air.
Step 2: Now, we must cook the beans before we start making the curry. A pressure cooker is preferred for this step of the process. Add 2 cups of water with your beans and cook till 3-4 whistles. While the beans are being cooked, we should prepare the veggies for making the curry.
Step 3: To prepare the onions and tomatoes for the gravy, we must puree them separately. To puree the onions, first, boil them for 2-3 minutes and then blend them. Do the same for one cup of tomatoes. The puree must be smooth! For this to happen, you could remove the skin and the seeds of the tomatoes. As a bonus tip, add two tbsp of the boiled beans to the pureed tomatoes. This way, there will be a hint of the flavour in the base of the recipe.
Step 4: Now it’s time to start making the curry! In a large pan, melt the ghee or heat the oil (depending on choice). After the cooking fat is at a suitable temperature, add the cumin seeds and bay leaf to season the fat with flavour. When the cumin has crackled, and the bay leaf has browned, add the onion paste.
Step 5: Keep stirring the onion paste till it turns golden brown. At this stage, add the tomato paste. Mix well and keep stirring till the oil starts separating from the mixture. This is how you know that the tomatoes have been cooked. In the next step, we’ll add the flavours!
Step 6: Add all the spice powders and salt. The spice powders include red chilli powder, turmeric, coriander powder, garam masala, and salt. Cook the whole tomato-onion masala well till there is no raw smell left.
Step 7: Add the Rajma and the stock (the water in which it was boiled). The stock has a lot of flavour making potential and also nutrients from the beans. Add more water according to the desired consistency. Add split green chilli and julienned ginger, a tsp of ghee, and a pinch of garam masala on top. Cover and let it cook on simmer for about 10-15 minutes.
Step 8: Check the consistency of the dish and salt etc., before the plating process. Take out in a big bowl and garnish with Kasuri methi, coriander leaves, and fresh cream. Your Rajma Masala is ready!
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