Rajma Masala/ Red Kidney beans Masala

Rajma Masala/ Red Kidney beans Masala

Batoo this is for you... bit late to try this recipe... you repeated Rajma... in it’s classification. I have tried kidney beans Thoran often, but now I surfed the typical Punjabi recipe.

It’s the hardness of nature that you need patience much! In advance, soak it overnight. The kidney beans have to be cooked well. The perfect Rajma masala is the rajma should melt in your mouth, you should not get them to bite. In restaurant my veggie tried with  naan but this goes well with rice too.

 Ingredients:

Rajma/ kidney beans – 1 cup soaked overnight

Onion – chopped

Tomatoes – 2-3 chopped

Ginger – 1 inch piece

Garlic – 4 cloves

Fenugreek powder – ½ tsp

Coriander Powder – 1 tsp

Chilli powder – 1 tsp

Garam Masala powder – 1 tsp

Jeera/ cumin seeds – 1 tsp

Cream/ milk – 2-3tbsp

Coriander leaves – chopped

Salt – as required

Oil – as required

 

Method:

Soak rajma/kidney beans overnight, rinse and pressure cook with water and salt for 6-8 whistles ( you get a nice aroma of cooked rajma by 6^th whistle onwards). Keep aside. Heat oil in a kadai – add garlic and saute till it gets light brown. 

Reduce the flame - Add fenugreek powder – mix well – now add chopped onions. Sprinkle salt on it. 

Then chopped ginger/ ginger paste to it. Toss slowly – till onion gets cooked – add chopped tomatoes – then the listed powder – mix well. 

Allow the mix to cooled down – grind it in a mixer. Heat 1 tbsp of oil - Add jeera/ cumin seeds – allow to splutter. 

Pour the grinded mixture, cooked rajma and salt. Add the excess cooked water in rajma to maintain the consistency. Allow to boil. When the gravy gets thicken add milk/cream and cook for 2 mins. Switch off the flame - Garnish it with coriander leaves and serve with roti, chapati, naan and rice.

Note:

-         Instead of tomatoes you can add tomato paste

-         No need to grind if you have finely chopped onion and tomato paste.