Rajma Masala Curry I Rajma Masala Gravey I Rajma Masala

 Rajma Masala Curry I Rajma Masala Gravey I Rajma Masala 

Rajma Masala- kidney beans curry with onion, tomatoes and spices! This is one of the most popular North Indian curries, best enjoyed with rice or non or paratha or roti. This is very unique and delicious recipe and easy to make at home.

 60 minutes  10 cooksnaps

Ingredients

 5 servings

1. To pressure cook
2. 1.5 cups kidney beans 250 grams, raw beans, soaked in 4 cups water
3. 3.5 cups water 28 oz
4. For boil Rajma
5. 1/4 tbsp Beaking soda
6. to taste Salt
7. 1/4 tbsp Termeric powder
8. Bay leaf 2 peace
9. Green Cardomom 1 peace
10. 1 inch Cinemun
11. For the masala
12. 4 tablespoons oil 60 ml, use oil of choice
13. 2 tbsp Ghee
14. 1 teaspoon cumin seeds
15. 1 cup grated onion from 2 medium red onion, around 320 grams
16. 2 tablespoon ginger-garlic paste
17. 3 green chili chopped
18. 2 medium tomatoes pureed, around 250 grams
19. 1 teaspoon garam masala
20. 1 . teaspoon kashmiri red chili powder
21. to taste salt or
22. 1.5 cups water 12 oz, divided
23. 1 tablespoon kasuri methi crushed, dried fenugreek leaves
24. 1/4 tbsp Black pepper
25. 1 Tbsp Red chilli
26. 1/2 tbsp Rosted cumin powder
27. 2 pinch Heeng
28. Coriander leaf 1 tbsp
29. 2 tbsp Butter

Steps

1. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.

2. Add 2 glass water, Rajma, Termeric powder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.

    

   Beans should be comple

3. To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle.

    

   Then add the grated onions and mix.

4. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.

5. Then add ginger-garlic paste and green chili and cook for 1 minute.

    

   Add the pureed tomatoes and mix. Cook for 5 minutes.

6. Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt.

    

   Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).

7. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.

    

   Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.

8. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.

9. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.

10. Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!