RAJMA MASALA (KIDNEY BEANS MASALA)

Rajma masala or kidney beans  masala goes well with roti, naan, and steamed rice.  We like this dish along with butter  naan specially.

Rajama cooked in tomato gravy with spices is divine.  While cooking the same, we must ensure that it is cooked well other wise you tend to get gastric problems.  

You can use any variety of kidney beans but I prefer the red one over the purple one.  Like any other north indian curry,  we can prepare this easily and serve it along with kulcha, naan, roti, steamed rice.  Rajma chawal is famous and it is tasty too.

Let us look at the recipe now:

Ingredients:

1 cup Rajma (kidney beans)
2 tomatoes chopped
1 large onion or two medium size onion chopped.
1/2 tsp  green chilli paste
4 tbs oil
1 tbsp ginger garlic paste (adjust according to your requirement) 
1 1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder 
1 tsp garam masala powder
fresh coriander leaves chopped for garnishing

 Method

Step 1

Wash and Soak the  kidney beans overnight.  Wash the same in fresh water and add 4 cups of water a pressure cook the same in medium heat for 5-6 whistles.  

Step 2

 Heat oil in kadai.  Add onions and sauté till light brown.

Step 3

Add ginger-garlic paste, green chilli paste  and sauté  till raw smell goes off.  Add coriander powder, cumin powder and red chilli powder and mix well.

Step 4

Add the tomatoes and cook till mushy. or alternatively, you can puree the tomato and add.

Step 5

Add  the cooked kidney beans and mix well. 

Step 6

Mash the beans a bit and stir again. Add garam masala powder, mix and  and cook for 5-7 minutes.

Step 7

Garnish with coriander leaves and serve hot.

NOTE:  IF you wish, can add some fresh cream while serving.

 

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Masalas quantity, you can increase according to your taste.