Rajma Masala (Red Kidney Bean Gravy)

Rajma Masala is a famous dish, especially in the Northern parts of India! It is a healthy and protein-rich gravy it is also very easy to make. This spicy gravy goes very well with white rice so it is called as rajma chawal (chawal means rice in Hindi), however, it also taste great with rotis and parathas. So try it out and share your comments!

You may also like Channa Masala, Paneer Butter Masala and Butter Chicken Masala.

Rajma Masala

Furthermore, I would like to share some of my suggestions for making rajma masala. Firstly, in this recipe, I used canned beans. Because it does not require the soaking and cooking steps. If you don’t have canned beans, soak rajma or red kidney beans for 12 hours or overnight and drain the water. Then pressure cook it for 6 to 7 whistles with enough water. Otherwise, the rajma would not cook properly and perhaps half cooked to spoil your taste and stomach.

Secondly, try to add ripe tomatoes for this recipe because it will give a nice color and tangy taste to your curry. Finally, if you want more gravy, then add 1 or 2 tbsp of coriander powder and adjust the red chili powder and salt.

Rajma Masala (Red Kidney Bean Gravy) 2017-03-02 07:15:04

Serves 3    Rajma Masala is a very famous dish, especially in the Northern parts of India! It is a healthy and protein rich gravy that is very easy to make. This spicy gravy goes very well with rotis and with white rice.                             Print        Prep Time   00:05        Cook Time   00:20        Total Time   00:25

Prep Time   00:05        Cook Time   00:20        Total Time   00:25                      Ingredients

1. 400 grams Canned Red kidney beans or Rajma beans
2. 1 medium sized onion finely chopped
3. 150 grams tomato
4. 1 green chili finely chopped
5. 1&1/2 tsp ginger and garlic paste
6. 1 tsp red chili powder
7. 1 tsp coriander powder (optional)
8. 1/4 tsp turmeric powder
9. 1/4 tsp garam masala powder
10. salt to taste
11. coriander leaves for garnishing          To Temper
12. 2 tbsp olive oi or any other oil
13. 1/2 tsp cumin seeds
14. 3 cloves
15. 1 inch cinnamon stick          Instructions
16. Drain and then wash the canned beans thoroughly and keep it aside.
17. Chop and place the tomatoes in the blender and blend until pureed, keep it aside.          How to cook Rajma Masala
18. Meanwhile, heat a pan with oil, add all the ingredients given under 'to temper' and fry until spluttering.
19. Add finely chopped onion and green chili, fry until browned.
20. Then add ginger and garlic paste, stir-fry until raw smell leaves.
21. Pour the tomato puree and saute well for 2 to 3 mins.
22. Then add turmeric powder, red chili powder, coriander powder, garam masala powder and salt, saute well until the oil separates out from the masala.
23. Then add 1 cup of water and mix well.
24. When it starts to boil, add red kidney beans, close the lid and cook for 5 mins or until the gravy becomes thick.
25. Switch off the heat and finally, garnish it with coriander leaves.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Rajma Masala (Red Kidney Bean Gravy)

Serves 1
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 400 grams Canned Red kidney beans or Rajma beans
• 1 medium sized, finely chopped Onion
• 150 grams Tomato
• 1, finely chopped Green chili
• 1&1/2 tsp Ginger and garlic paste
• 1 tsp Red chili powder
• 1 tsp (optional) Coriander powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam masala powder
• to taste Salt
• for garnishing Coriander leaves
• 2 tbsp Olive oil or any other oil
• 1/2 tsp Cumin seeds
• 3 Cloves
• 1 inch Cinnamon stick

Instructions

• Drain and then wash the canned beans thoroughly and keep it aside.
• Chop and place the tomatoes in the blender and blend until pureed, keep it aside.
• Meanwhile, heat a pan with oil, add all the ingredients given under 'to temper' and fry until spluttering.
• Add finely chopped onion and green chili, fry until browned.
• Then add ginger and garlic paste, stir-fry until raw smell leaves.
• Pour the tomato puree and saute well for 2 to 3 mins.
• Then add turmeric powder, red chili powder, coriander powder, garam masala powder and salt, saute well until the oil separates out from the masala.
• Then add 1 cup of water and mix well.
• When it starts to boil, add red kidney beans, close the lid and cook for 5 mins or until the gravy becomes thick.
• Switch off the heat and finally, garnish it with coriander leaves.

By Santhi Therese
The Indian Claypot