Rajma Masala – Red Kidney Beans in a Spiced Tomato Gravy

The taste of Rajma (red kidney beans) cooked in a tomato onion gravy enriched with spices (Masala) makes you ask for more. Rajma Masala is usually had with steaming hot rice along with a side of sliced onions and some hot peppers for extra zing.

The dish I am going to tell you about now is Rajma Masala. I call it Raj-Muah Masala, because I love it so much. It is a staple of any Punjabi household. Such is its popularity.
Exploring India is unlike exploring any other country. You need to shed your inhibitions and be ready for whatever the road offers. And the Road always offers great food. From snacks to fruits to drinks to actual food, the Road offers amazing variety. Take a stroll by a beach, walk through busy fares and markets and stop by road side Dhabas and enjoy the food.
During my travels across Northern India, I always used to prefer the Dhabas to any other expensive restaurants. They have some exquisite food that you could ever taste while in India. And my favourite of all the dishes that I have tried is Rajma Masala.

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The recipe of Rajma Masala that I am sharing with you is my take on this yummy, protein packed dish. However, you can customize it as per your preference.
1. If you are in a hurry, you can use canned red kidney beans instead of soaking them.
2. For an enhanced flavor, and to let the beans absorb all the spices, you can cook the dish in a slow cooker instead.

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★★★★★

5 from 2 reviews

• Author: Sowmya Dinavahi
• Yield: 4 servings 1x
• Category: Vegetarian
• Cuisine: Indian

Ingredients

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• 2 Cups of Red kidney Beans (soaked overnight)
• 1 tbsp of cooking oil
• 1 tsp of cumin seeds
• 3–4 green chillies (finely chopped)
• 2 tsp of ginger garlic paste
• 1 large onion (finely chopped)
• 3 Tomatoes (ground into puree)
• whole garam masala spices (1 cinnamon stick, 2 cloves & 2 cardamom pods)
• 1 tsp of turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander cumin powder
• 2–3 tsp garam masala powder
• 1 tsp of kasoori methi (dried fenugreek leaves)
• 1 tsp of amchur powder (dry mango powder)
• Salt to taste
• 1–2 tbsp of fresh cream (Optional)
• Fresh coriander leaves for garnish

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Instructions

1. Boil the soaked kidney beans in a pressure cooker with salt and pinch of garam masala and pressure cook for 2-3 whistles and set aside.
2. Take a wide dutch oven, Add some cooking oil and fry some whole garam masala spices for minute and add ginger garlic paste, onions and fry until they turn light brown and add salt and spices to it.
3. Add tomato puree and fry the mixture until oil oozes out.
4. At this point, you can add some fresh cream (Optional) on medium flame.
5. Add boiled kidney beans and bring to a boil and add some fresh coriander leaves and kasoori methi.
6. Serve warm with naan and salad.

NOTES

1. Never discard the water in which Rajma is cooked. Use the broth in the gravy as it enhances the flavor.