rajma curry

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.

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)

ginger

green chillies (or 1 to 2 Serrano peppers)

butter oil butter

cumin seeds

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

salt

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.

Lower the heat and add the crushed ginger-garlic-chili paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.

Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.

Add all the spice powders one by one - turmeric powder, red chili powder, coriander powder, asafoetida (hing) and garam masala powder.

On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base.

Using a slotted spoon or a strainer remove the beans and add them to the masala.

You can also strain the cooked rajma first and set it aside as mentioned above. Set the stock also aside.

Stir and sauté for a minute.

Making masala

Take 1.5 to 2 cups from the stock and add to the rajma.

Add salt and stir the whole curry mixture.

On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.

Mash a few rajma beans with the spoon. This helps to thicken the curry.

When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.

Stir &amp; simmer for 30 seconds to 1 minute. Switch off the heat.

Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha. You can garnish with some coriander leaves when serving.

Making rajma masala

https://embed.mediavine.com/videos/m0gpcbg6zvtfxvczwfhh

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.

Quick Rajma (Red Kidney bean curry). Indian curried Kidney Beans with spices. Rajma Masala Recipe. Vegan Gluten-free soy-free.

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

onion

cumin powder

paprika

turmeric powder

black pepper

cayenne

kashmiri garam masala or garam masala

bay leaf

asafoetida ((hing – optional))

inch ginger chopped ((can be substituted with ginger paste))

garlic

green chili

tomatoes

lemon juice

beans

rock salt/black salt

sugar

In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.

Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.

Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)

Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.

Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.

Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

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Rajma Masala Recipe

Rajma Recipe | Rajma Masala

Quick Rajma (Red Kidney Bean Curry)...

Top 3 rajma curry recipes from across the web

The most viewed rajma curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rajma Masala Recipe

Rajma Recipe | Rajma Masala

Quick Rajma (Red Kidney Bean Curry)...

The most viewed rajma curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine