Rajma Masala – Red Kidney Beans Gravy

Rajma Masala is an authentic Punjabi dish made with red kidney beans, cooked in onion-tomato gravy along with spices. This comes to my rescue when I run out of veggies. Moreover its Chotu’s favourite, so always happy to make this. It goes well with roti, naan, paratha & rice. I personally like to have it even with dosa or bread 🙂

I had posted this recipe long back, now updated with full video recipe!!

Here is the video…

Now to the recipe…

[Soaking Time:Overnight : Preparation Time-10 mins : Cooking Time- 20 mins]

Rajma Masala Ingredients:

• Rajma / Kidney Beans – 1 cup
• Onion – 1 big
• Green Chilly – 1
• Ginger Garlic paste – 1 tsp
• Tomatoes – 2
• Chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Jeera powder – 1/2 tsp
• Garam Masala – 1 tsp
• Salt – as needed
• Oil – 2 tbsp
• Fresh cream – 3 tbsp
• Coriander leaves – few

Method:

• Wash & soak rajma overnight. Pressure cook it with salt & water(immersing level) for 5-6 whistles or until soft but not mushy.

• Heat a pan with oil and saute chopped onions & slit green chilly, until the onions are transparent. Add ginger garlic paste & saute until raw smell goes off.

• Add chopped tomatoes and saute. Add salt(remember we have added salt while cooking rajma too) & all the spice powders – chilli powder, coriander powder, jeera powder & garam masala. Cook until all the masala blends well and oil oozes out.

• Add the cooked rajma along with the water and let it boil in simmer/medium flame for 3-5 mins. The gravy will start thickening. Finally add fresh cream, coriander leaves, mix & switch off the flame.

Rajma Masala is ready.

Serve hot with rice or roti.

Tips:

1. Pressure cooking time depends upon the type of rajma.
2. Cooking the rajma in the spiced onion-tomato gravy makes it very tasty. So let it boil in low-medium flame.
3. Fresh cream is optional. U can skip it as per your choice. But do not boil after adding cream. Just heat & switch it off.
4. U can add cashew paste instead of fresh cream too..