Rajma masala is a popular North Indian curry. It is a rich and creamy gravy made from red kidney beans. Rajma should be well cooked to get the creamy gravy. Rajma should not be old, otherwise they won't get cooked well. Rajma - chawal is famous combo in North India and is cooked in almost every household. It can be accompanied by raita and roasted papad, but tastes good even without any accompaniment. It can also be served with roti / naan /paratha.
Serves: 3
Ingredients:
- Rajma - 3/4 cup
- Onion - 2 small or 1 medium
- Ripe tomatoes - 2 medium
- Ginger garlic paste - 1 tsp
- Green chilly (crushed)- 1
- Cumin seeds - 1/4 tsp
- Bayleaf - 1
- Garam masala - 3/4 tsp
- Coriander powder - 3/4 tsp
- Cumin powder - 1/3 tsp
- Turmeric powder - 1/8 tsp
- Chilly powder - 1/4 tsp or as per your requirement
- Oil - 1 tbsp
- Pure ghee or butter - 1 to 2 tsp
- Milk malai or Fresh cream - 1 to 2 tbsp
- Sugar - 1/3 tsp
- Kasuri methi - 1/3 tsp (optional)
- Coriander leaves (choppped) - 1 tsp for garnishing (optional)
- Baking soda - a pinch
- Salt to taste
Procedure:
- Wash and soak rajma overnight.
- Drain in the morning, pressure cook with baking soda and enough water on medium flame till 12 to 18 whistles or till done.
- Blanch tomatoes and puree them with skin.
- Heat oil in a thick bottomed pan, add ghee /butter, cumin seeds and bayleaf.
- Add onion and stir fry till golden brown.
- Add green chilly and ginger garlic paste, stir fry for 15 seconds.
- Add all the dry powders and stir fry for 10 seconds.
- Add tomato puree and stir well, simmer for 2 min.
- Add boiled rajma and its stock if any. Stir well.
- Add salt, sugar and water (1 1/2 cup approx) or as per your requirement. Stir well. Simmer it till gravy thickens.
- Add kasuri methi and simmer for a min.
- When it is done, add malai or fresh cream, stir well and put off the flame.
- Garnish with coriander leaves.
- Serve hot with steamed rice.
Tip:
- You can use kasuri methi or coriander leaves or both in the preparation.
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