Rajma Masala

Cream and smooth rajma in rich tomato gravy. Goes well with rotis, steamed or jeera rice
04/05/2016 11:00:51 PM vindhyadesai

One of my favourite comfort foods. I make this for a Sunday afternoon with rice and we also eat it for dinner with rotis. The gravy is tangy because of the tomatoes yet creamy because of the butter and cream. Sounds quite rich. But one can even skip adding the butter and cream, they’re totally optional.
Rajma or red kidney beans are originally from Mexico. They use it to make Mexican chilli dishes. Rajma is very popular in North India especially in Jammu and Kashmir which forms a staple part of their food. Rajma is very high in protein. The most important thing to remember while cooking rajma is to soak them for atleast 10-12 hours. I usually soak them for 24 hours to reduce cooking time. You can pressure cook them or boil them in water till done.

Rajma Masala
 
Prep time
Cook time
Total time
 
Cream and smooth rajma in rich tomato gravy. Goes well with rotis, steamed or jeera rice
Author:
Recipe type: Main
Cuisine: North Indian
Serves: Serves 4
Ingredients
  • 1 Cup rajma
  • 1 Tbsp oil
  • 4 tomatoes ground to a fine paste
  • 1 medium onion chopped finely
  • 2 cloves garlic
  • 1 green chilli
  • 1" ginger
  • 1 Tsp jeera
  • ½ Tsp turmeric
  • ½ Tsp red chilli powder
  • ½ Tsp jeera powder
  • ½ Tbsp dhania powder
  • ½ Tbsp garam masala
  • 1 Tbsp butter (optional)
  • Salt to taste
  • 1 Tsp sugar
  • ¼ Cup single cream (optional)
  • ½ Tbsp kasuri methi
  • 1-2 Tbsp chopped coriander

To finish:
  • 1 Tsp Cream
  • Chopped coriander leaves
Method
  1. Clean and rinse rajma and soak them for atleast 10-12 hours. Pressure cook them for 10-12 whistles and keep aside. If you are boiling them directly in water allow at least 45 mins to 1 hour for the rajma to be well cooked
  2. Grind the tomatoes to a fine puree. Keep aside
  3. Finely chop the onions
  4. Make a coarse paste of ginger, garlic and green chilli
  5. Heat oil and butter. Add jeera
  6. Once jeera releases its aroma, add chopped onions
  7. Saute till they turn translucent. Add ginger, garlic, green chilli paste
  8. Add the tomato puree. Let the gravy come to a light boil
  9. Add all masalas - jeera powder, dhania powder, garam masala, red chilli powder, turmeric. Mix well
  10. Add cooked rajma. Mash a few rajma before adding to the gravy. This makes the gravy thick and even
  11. Add butter and cream
  12. Add kasuri methi. Mix well
  13. Add chopped coriander at last
  14. After the gravy has reached a thick consistency turn off the heat
  15. Serve hot with rotis or rice
Notes
Add ghee while serving if desired
Do not add butter and cream if you need to make the gravy lactose free

Stepwise:

  1. Clean and rinse rajma and soak them for atleast 10-12 hours. Pressure cook them for 10-12 whistles and keep aside. If you are boiling them directly in water allow atleast 45 mins to 1 hour for the rajma to be well cooked
    IMG_6025 IMG_6026
    
  2. Grind the tomatoes to a fine puree. Keep aside
    IMG_6028
    
  3. Finely chop the onions. Make a coarse paste of ginger, garlic, green chilli
    IMG_6027 IMG_6030
    
    
  4. Heat oil and butter. Add jeera
    IMG_6031 IMG_6032
    
  5. Once jeera releases its aroma, add chopped onions
    Saute, till they turn translucent. Add ginger, garlic, green chilli paste
    IMG_6033 IMG_6034
    
  6. Add the tomato puree. Let the gravy come to a light boil. Cook on simmer or the tomato mixture will splutter
    IMG_6036
    
  7. Add all masalas - jeera powder, dhania powder, garam masala, red chilli powder. Mix well
    IMG_6037 IMG_6038
    
  8. Add cooked rajma. Mash a few rajma before adding to the gravy. This makes the gravy thick and even
    IMG_6040 IMG_6039
    
  9. Add butter and cream
    IMG_6041
    
  10. Add kasuri methi. Mix well
    IMG_6042
    
  11. Add chopped coriander at last
    IMG_6043
    
  12. After the gravy has reached a thick consistency turn off the heat. Serve hot with rotis or rice
    DSC_0780_00130 DSC_0219_00219 DSC_0212_00212
    

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