rajma

Rajma Masala- kidney beans curry with onion, tomatoes and spices! This is one of the most popular North Indian curries, best enjoyed with rice.

Rajma Masala

kidney beans

water (28 oz)

salt

cumin seeds

onion

ginger-garlic paste

green chili (chopped)

tomatoes (pureed, around 560 grams)

coriander powder

turmeric powder

garam masala

kashmiri red chili powder

salt (or

water (12 oz, divided)

kasuri methi (crushed, dried fenugreek leaves)

cilantro

ghee (15 ml)

Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.

Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally.  If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.Beans should be completely soft when done. Set aside..

To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.Then add the grated onions and mix.

Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don&#039;t rush the step else curry will have raw onion taste.

Then add ginger-garlic paste and green chili and cook for 1 minute.

Add the pureed tomatoes and mix. Cook for 5 minutes.Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.

Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don&#039;t rush it).

Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.

Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.

Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, around 1 tablespoon I did not add).I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.

Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!

Punjabi Rajma Masala (Red Kidney Beans Curry) is a much loved curry in most Indian Households and it goes very well with rice.&nbsp;

Rajma Masala Recipe

Rajma

tbsp Mustard Oil

Onion (Finely Chopped)

tsp Ginger Garlic Paste

Tomato (Finely Chopped)

tbsp Tomato Puree

tsp Coriander Powder

tsp Turmeric Powder

tsp Kashmiri Red Chilli Powder

tsp Roasted Cumin Powder

tsp Amchoor Powder

tsp Garam Masala Powder

Salt

tbsp Fresh Coriander (Chopped)

Wash the rajma and soak in enough water for 5-6 hours.

Drain the water.

Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water.

Cook till rajma is soft and cooked.

Remove the pressure cooker from heat and keep aside.

Heat oil in a pan.

When the oil is hot, add onion and fry till translucent.

Add Ginger Garlic paste and fry till onion is golden brown.

Add chopped tomato and tomato puree and cook for a minute.

Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder and fry for a few seconds.

Add 1/2 cup water and cook the masala till oil separates on the side of the pan.

Add the cooked rajma along with the water and cook on low heat for 10-15 minutes.

Slightly press a few rajmas with the back of a ladle.

Add more water and salt if required.

Garnish with Fresh Coriander.

Serve hot with steamed rice.

Restaurant Style Rajma Masala | Punjabi Rajma Masala is an extremely popular curry of Punjabi Cuisine. Serve this with plain rice or with a Chapati/Paratha.

Restaurant Style Punjabi Rajma Masala - Kidney Bean Curry

Restaurant Style Punjabi Rajma Masala:

kidney beans (rajma)

bay leaf (tej patta)

cinnamon (dalchini)

onions,

tomato puree

onions

green chilies

ginger

garlic cloves

red chilies (sukhi lal mirch)

(laung)

peppercorns (kali mirch)

black cardamom (badi ilaichi)

coriander powder (dhaniya powder)

cumin powder (jeera powder)

red chilli powder (lal mirch powder)

turmeric powder (haldi powder)

garam masala powder

kasuri methi, optional (dried fenugreek leaves)

tablespoon, fresh coriander leaves

Water

NOTE: Some ingredients can be replaced

In a large bowl soak 2 cups of rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.

After soaking, drain kidney beans and rinse well in fresh water.

In a pressure cooker add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.

Stir well, and cover the pressure cooker with the lid. Cook on high for 5 whistles.

Turn off the heat and let the steam pressure cool down completely. Once cooled, open the lid.

Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.

Drain the water from the boiled rajma. Set it aside, we will use this reserved water later.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

How to Boil Rajma:

Add 2 onions to a blender jar and blend well to make a smooth paste.

Onion paste is ready. Keep it aside.

Make Onion Paste:

Add green chilies, ginger, and garlic to a blender jar.

Blend until smooth. Chili Ginger Garlic Paste is ready. Set it aside.

Make Chili Ginger Garlic Paste:

Heat 3 tablespoons of oil/ghee in a pan on medium heat.

Once the oil is hot add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Saute for a minute.

Add the onion paste and sauté for 3-4 minutes or until they are light brown.

Add the green chili and ginger-garlic paste and sauté for 2 minutes.

Now add the coriander powder, cumin powder, turmeric powder, red chili powder, and mix well.

Add 1/4 cup of water and mix well. Cook for 3-4 minutes.

Add the tomato puree and mix well again.

Let it cook for 10 minutes on medium-low heat. Stir occasionally.

Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.

Add this tomato masala to the boiled rajma and mix well. Cook for 2 more minutes.

Add the reserved water, garam masala powder, Kasuri methi, and mix well. (Add more salt if needed.)

Cook for 3-4 minutes on medium heat.

Add chopped coriander leaves and stir well again. Cook for 5 more minutes.

Mash the beans slightly using a spatula mix well again. Turn off the heat. The curry will thicken up at this stage. (Adjust the consistency to your liking.)

Garnish with coriander leaves, onion leaves, and serve hot with jeera rice, matar pulao  or chapati.

How to Make Restaurant Style Rajma Masala:

ENJOY THIS RECIPE.

ENJOY THIS RECIPE

A delicious curry made by simmering rajma (red kidney beans) in onion tomato masala, spices &amp; herbs. Serve rajma with chawal (rice).

Rajma recipe

ghee

ginger garlic paste

onions (cubed (1 large))

tomatoes (fine chopped (2 medium or ¾ cup puree))

rajma ((kidney beans, any variety))

water ((more if needed))

ginger (julienned)

green chili

salt as needed ((adjust to taste))

coriander leaves ((fine chopped))

cream ((optional,

turmeric ((haldi))

red chilli powder

coriander powder ((skip

¾ teaspoon kasuri methi ((dried fenugreek leaves, optional))

cumin seeds ((Jeera))

bay leaf ((tej patta))

Rinse and soak rajma for 8 hours in lot of water. Discard the water and rinse them well. Pour 2 cups fresh water.

Cook them in a pot or pressure cook until soft but not mushy.

Regular pressure cooker -  cook directly in the pressure cooker for 4 whistles on a medium flame. For pot-in-pot method, pressure cook for 6 whistles.

Instant pot - pressure cook on high pressure for 18 to 20 mins. Wait for the pressure to release naturally. (refer notes)

If done correctly, the rajma must be soft when you bite into it.  It should not be al dente or even slightly hard. They must hold their shape yet &amp; not become mushy. When you mash the rajma it must be soft.

If it is hard or al dente, pressure cook for 2 more whistles.

Preparation

Add cubed onions to 2 cups of hot water and boil for 3 mins until transparent.

Drain the water. Cool them and make a fine paste. Set this aside.

In the same blender jar puree tomatoes. I also blend 2 tbsps of cooked rajma with the tomatoes to get a thicker gravy.

Onion tomato puree

Heat a pan with oil and saute cumin &amp; bay leaf until they sizzle.

Turn the flame to low, saute ginger garlic paste until a nice aroma comes out.

Add onion paste and saute until it turns golden.

Saute tomato puree until the raw smell vanishes.

Add all the spice powders and salt. Saute until the mixture turns thick &amp; the masala begins to smell good.

Then transfer cooked rajma to the masala along with rajma cooked water.(stock)

Pour half cup water and stir. Add ginger juliennes and slit green chili.

Mix well. Cover &amp; simmer on a low flame for 10 to 15 mins.

Check if rajma are done completely. When you mash the rajma it must be soft.

Sprinkle crushed kasuri methi &amp; stir. Add coriander leaves. Taste test and add more salt if needed.

To get a restaurant style taste, pour 2 tbsp cream. Turn off the stove.

Serve rajma with chawal (rice), onion and lemon wedges.

How to make rajma

https://www.youtube.com/watch?v=xoUkcvqLgaA

Rajma masala is a delicious Indian dish made with rajma aka red kidney beans, spices, onions and tomatoes. 
You can find the complete recipe here on my blog
https://www.indianhealthyrecipes.com/rajma-recipe-rajma-masala-recipe/

Tips for rajma masala:
Rinse and soak rajma 8 hours or overnight in lots of water. Next morning drain the water and pressure cook them for 4 to 6 whistles with 2 cups of water. You can also cook them in a pot but will take a lot of time.  Keep adding more hot water if cooking them in a pot.

For a thicker consistency, I have blended 2 tbsps of cooked rajma with 1 cup tomatoes to a smooth puree. This not only thickens the rajma masala but also enhances the flavor.

Rajma Masala Recipe - Red kidney beans curry

This Rajma recipe is a creamy, tangy and spiced curry made with dried kidney beans. This restaurant style Rajma Masala is made in a base of sautéed onions, tomatoes, spices and cream  making it truly delicious.

Rajma Recipe | Rajma Masala

water (for pressure cooking)

enough water (for soaking rajma)

garlic (- medium-sized)

green chillies (or 1 to 2 Serrano peppers)

butter oil butter

onions onions

tomatoes tomatoes

coriander powder ((ground coriander))

red chili powder (or cayenne pepper

turmeric powder ((ground turmeric))

asafoetida (hing) (- optional)

Garam Masala Powder

stock

coriander leaves (- for garnish, optional)

Rinse and soak the rajma (kidney beans) in enough water overnight or for 8 to 9 hours.

Next day, discard the water and rinse the beans again in fresh water for a couple of times.

Drain all the water.

Soaking

In a 3 litre pressure cooker, take both the soaked rajma and water.

Pressure cook on a medium to high flame for 15 to 20 minutes.

When the rajma is cooking, you can chop the onions, tomatoes etc.

Crush the ginger, garlic and green chillies in a mortar-pestle to a fine or semi-fine texture. Set aside

When the pressure settles down on its own, open the lid.

Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.

If the beans are cooked well set aside or drain the beans. Reserve the stock (water) in which the beans were cooked.

If the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

Pressure Cooking

Heat oil + butter in another pot or pan on a low heat. Add cumin first and let them crackle &amp; get browned.

Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.

Take care not to burn them as this will give bitter tones in the curry.

Light browning the onions is also alright.

Keep on stirring the onions while sauteing them, for uniform cooking and also so that they don&#x27;t get burnt.

Making masala

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