Description
Creamy, comforting rajma masala. A simple recipe perfect for a weeknight meal.
Ingredients
Units
Scale
- 1 cups (237 ml) dried red kidney beans
- 1 small cinnamon stick
- 3-4 whole black peppercorns
- 1 bay leaf
- 1 green cardamom
- 2 cloves
- 1 green tea bag
- 1 tsp ginger garlic paste
- 1 green chili, chopped
- 2-3 tbsp butter (or oil)
- A pinch of hing (asafoetida)
- 2 small or 1 large onion, finely chopped
- 2 medium-sized tomatoes, chopped
- 2 tbsp tomato puree
- 1/4 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder (preferably Kashmiri red chili powder)
- 1 tsp mango powder (amchur)
- 2-3 tbsp cream
- Cilantro/coriander leaves (for garnish)
- 2 slit, fried green chilies (for garnish)
- Salt
- Water
Instructions
- Preparation of Beans:
- For dried beans: Wash and rinse the beans 2-3 times and soak them overnight. The next day, drain and rinse again. Pressure cook with the green tea bag and whole spices for 3-4 whistles or until the beans are tender but still holding their shape. Once pressure releases, discard the tea bag and spices. Reserve the cooking liquid.
- For canned beans: Drain the canning liquid and rinse the beans thoroughly.
- Preparation of Masala Base:
- In a pan on a low-medium flame, melt the butter. Add cumin seeds and hing. As they begin to sizzle, add onions. Sauté for a couple of minutes, then add the ginger-garlic paste and green chili. Continue to fry for another minute. Introduce the spices: turmeric, salt, red chili powder, coriander powder, garam masala, and mango powder. Mix. Add the chopped tomatoes and tomato puree. Cook until the tomatoes break down, forming a mushy consistency.
- Adding Beans and Liquid:
- Pour in the reserved cooking liquid (about a cup). If using canned beans, use water or stock. Add the beans and mix. Simmer on low heat for 5-6 minutes.
- Creating a Creamy Consistency:
- Take a small portion of the simmering curry, cool it slightly, and blend into a fine paste. This helps thicken the curry. Return the paste to the pot and mix. Stir in the cream. Adjust the consistency by adding more or less liquid as desired. Cover and simmer on low heat for 10-15 minutes.
- Serving:
- Transfer to a bowl. Garnish with additional cream (if desired), coriander leaves, and fried green chilies. Serve with rice or roti, complemented by raw onion and lemon wedges.
Notes
- For a richer flavor, toast the spices (cumin seeds, coriander powder, garam masala) in a dry pan before adding them to the onions.
- If you don’t have mango powder (amchur), you can substitute with 1/2 teaspoon of lemon juice for a similar tangy flavor.
- To reduce cooking time, use quick-cooking beans or canned kidney beans. Adjust the cooking liquid accordingly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 10