A mildly spiced delicious curry cooked with kidney beans, spices and tomato.
In our home, we mostly cook this recipe for our breakfast. Melt-in-mouth Rajma Beans cooked in a creamy curry paired with a soft chapati makes a hearty meal.
In this Recipe, the kidney beans have been pressure cooked first, then cooked in a gravy of chopped tomato and ground spices.
Adding cream makes it a true restaurant style Rajma recipe, but at our home we mostly skip the addition of cream. We prefer it creamless , keeping in mind about health. Since this recipe is made often at our home, my mom indulges in cooking it in minimal spices, and no extra fat. This way we can cook this healthily.
This is a no Onion, no garlic recipe. If preferred, onion-garlic paste can be used to make the gravy more delicious and rich.
- Cuisine – Indian
- Course- Main Course
- Prep time -8-9 hours
- Cooking time -20 minutes
- 300 GM Rajma Beans
- 1 Tsp Turmeric Powder
- Salt and sugar to taste
- 1 Large Tomato
- 4 tablespoon Ground spices (mix of coriander,cumin and black pepper powder)
- Mustard oil to cook
- Soak Rajma Beans overnight in water.
- Next morning, put it in Pressure Cooker. Add water (as much needed. For 300 GM beans, around 4-6 cup of water).
- Pressure cook for 4-6 Whistles. Check the softness by pressing between thumb and forefinger. If needed cook for 2-3 more Whistles. Kidney beans should be soft as well as in shape.
- Pour mustard oil in pan.
- Put the pressure cooked Rajma Beans.
- Fry them gently in medium flame.
- Add salt to taste, 1 Tsp Turmeric Powder.
- Mix everything carefully.
- Chop the tomato and put it in pan.
- Mix it gently with the beans. Let the tomato melt on its own.
- Add 1 tsp sugar.
- Add the ground spices.
- Mix everything.
- Add water. (Use the stock of Rajma Beans).
- Cook till water absorbs the flavour of masala.
- Transfer to a bowl and serve.
From soft rotis to hot rice, Rajma Masala makes one heartwarming meal with both.