Explore the delightful flavors of Rajma Masala recipe. This recipe is a very easy step to make Rajma Masala or Kidney Beans Gravy. The gravy is thick and flavourful full of flavor and the rajma melts in your mouth. Rajma rice is pure north Indian food and this recipe will become a favorite! This classic North Indian dish included red kidney beans cooked in a rich spiced tomato gravy. Here is how to prepare this aromatic and comforting vegetarian curry that pairs perfectly with rice or Indian bread.
Ingredients
- 1 cup dried red kidney beans (rajma), soaked overnight or for at least 6-8 hours
- 2-3 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2-3 tomatoes, finely chopped or pureed
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (adjust according to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
1/ Rinse the soaked kidney beans thoroughly and then pressure cook them with enough water and a pinch of salt until they are soft and cooked. This usually takes about 15-20 minutes on medium heat after the first whistle. If you don’t have a pressure cooker, you can cook them in a pot until tender, which might take longer.
2/ Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3/ Add chopped onions and sauté until they turn golden brown.
4/ Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
5/ Add chopped tomatoes or tomato puree. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
6/ Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for 2-3 minutes.
7/ Add the cooked kidney beans along with any remaining water from the pressure cooker. Mash a few beans with the back of the spoon to thicken the gravy.
8/ Stir well and let the mixture simmer for 10-15 minutes on low heat, allowing the flavors to blend.
9/ Add garam masala and adjust the consistency of the gravy by adding more water if needed. Simmer for a few more minutes.
10/ Check for seasoning and adjust salt or spice levels if required.
11/ Garnish with fresh coriander leaves.
12/ Serve hot Rajma Masala with steamed rice, naan, or roti.
This dish can be adjusted according to personal preferences for spice levels and consistency. Enjoy your homemade Rajma Masala!
Tips And Tricks To Enhance Your Rajma Masala
Soaking the Kidney Beans: Ensure you soak the kidney beans for an adequate amount of time (usually overnight or at least 6-8 hours) to soften them before cooking.
Use Fresh Ingredients: Freshly ground spices like coriander powder, cumin seeds, and garam masala can significantly enhance the flavor of the dish. Additionally, using fresh tomatoes and aromatic herbs like fresh coriander leaves (cilantro) can uplift the taste.
Sautéing Onions and Tomatoes: Sauté the onions until they turn golden brown. Cook the tomatoes until they become soft and release their juices, aiding in creating a rich gravy.
Balancing Spices: Adjust the spice levels (red chili powder and green chilies) according to your preference. Be cautious and add them gradually to achieve the desired level of heat without overpowering the dish.
Mashing Some Beans: Mash a small portion of the cooked kidney beans while they’re in the gravy. This thickens the curry naturally, giving it a creamy consistency.
Simmering for Flavor Infusion: Let the Rajma Masala simmer for a sufficient amount of time on low heat.
Garnish with Fresh Herbs: Finishing off with a generous sprinkle of fresh coriander leaves (cilantro) just before serving adds a burst of freshness and color to the dish.
Resting for Enhanced Flavor: For even better taste, let the prepared Rajma Masala sit for a while before serving.
Serve Hot: Rajma Masala tastes best when served hot alongside steamed rice, naan, or roti.
Nutrition Facts Rajma Masala
Here are the approximate nutrition facts for a serving (around 1 cup) of Rajma Masala prepared without additional garnishes like rice or bread:
- Calories: Around 250-300 calories per serving
- Fat: Typically less than 10 grams
- Saturated Fat: Varies but usually less than 2 grams
- Carbohydrates: Around 35-40 grams
- Fiber: Contains a good amount of dietary fiber, roughly 10-15 grams
- Protein: Provides about 10-15 grams of protein
- Sodium: The sodium content can vary; roughly 500-700 milligrams
- Vitamins and Minerals: Rich in various nutrients including potassium, iron, magnesium, and vitamins like Vitamin C, Vitamin K, and some B vitamins.
Please note that these values can fluctuate based on the specific ingredients used and the cooking method followed. If you have specific dietary requirements or concerns, it’s advisable to calculate the nutritional information based on the exact ingredients and quantities used in your recipe.
FAQs about Rajma Masala
What is Rajma Masala?
Rajma Masala is a popular North Indian vegetarian dish made with red kidney beans (rajma) cooked in a spiced tomato-based gravy.
How do I cook dried kidney beans for Rajma Masala?
Soak dried kidney beans in water overnight or for at least 6-8 hours. Rinse them thoroughly, then cook in a pressure cooker with water and a pinch of salt until they are soft and tender. Alternatively, cook them in a pot until they are fully cooked.
Can I use canned kidney beans for Rajma Masala?
Yes, you can use canned kidney beans to save time. Rinse and drain the beans before adding them to the masala gravy. Adjust the cooking time accordingly as canned beans are already pre-cooked.
What spices are typically used in Rajma Masala?
Common spices include cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala, and sometimes whole spices like cinnamon, cloves, or bay leaves.
Is Rajma Masala spicy?
The spice level can be adjusted based on personal preference. It can range from mildly spiced to moderately hot, depending on the amount of chili powder or fresh green chilies used in the recipe.
What can I serve with Rajma Masala?
Rajma Masala pairs well with steamed rice, naan, roti, or any Indian bread.
Can I freeze Rajma Masala?
Yes, Rajma Masala can be frozen in airtight containers for up to 2-3 months. Thaw it in the refrigerator overnight and reheat on the stove before serving.
How can I make Rajma Masala creamier?
To make it creamier, you can add a tablespoon of heavy cream or coconut cream towards the end of cooking. Additionally, mashing a portion of the cooked beans in the gravy can thicken it and provide a creamier texture.
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