Rajma Masala – Kidney Beans Curry
It's a lightly spiced, creamy, and a tasty rajma masala made with kidney beans, onions, tomatoes, chili and spices. This is my mother's way of making this famous and genuinely restaurant style Punjabi masala rajma.
- 1 cups rajma or kidney beans
- 2 medium-sized onions finely chopped
- 4 cups water
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- ½ tbsp turmeric powder
- 2 large tomatoes chopped
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- Salt to taste
- 1 inch cinnamon stick
- 3 cloves
- 4 green cardamoms
- 2 tbsp oil
- 1 tbsp ghee or clarified butter
(a) - Heat oil in a non-prescription pot over a medium flame. Once it heats up, add the onions. Cook the onions for a few minutes until they become golden brown in color. (b) - Add chopped tomatoes in the pot. Give everything a fantastic mix. (c) - Add garlic and ginger paste. Keep on cooking the masala until the raw smell disappears. (d) - Add turmeric, coriander powder, chilli powder and salt. Mix well and lower the flame to low. Allow the spice to cook for 7-8 minutes or until oil separates from the edges. (e) - Pour boiled rajma using 2-3 cups of rajma water. Boost the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes. (f) - With a mortar and pestle or mixer grinder, approximately crush cinnamon stick, green cardamoms and cloves. Add it in the curry and mix well. Turn the flame off. (g) - Pour masala rajma in the serving bowl and then add a spoonful of ghee over the surface. Serve hot with steamed rice.
(a)- Canned kidney beans can also be utilized. In cases like this, make the curry sauce and then put in the rajma beans and water.
(b)- Constantly use new rajma as old rajma requires a long time to cook.
(c)- Rajma beans should be cooked very well and have the melt in the mouthfeel.
(d)- Spices in the rajma curry could be corrected following your taste.
Calories: 304kcal | Carbohydrates: 42g | Protein: 14g | Fat: 10g |
Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 881mg |
Fiber: 11g | Sugar: 5g | Vitamin A: 1032IU | Vitamin C: 22mg |
Calcium: 79mg | Iron: 5mg | Potassium: 1067mg