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Rajma Masala
Vegetarian
Vegetarian Curries
Rajma Masala
M
By
MalaShenoy
•
November 14, 2015
Rajma Masala
a popular North Indian dish that is made very often in Punjabi households. It is normally served with jeera pulao and also with chappathi, phulkas.
Print Recipe
Pin Recipe
Prep Time
1
hour
hr
Total Time
1
hour
hr
Cuisine
North Indian
Servings
4
people
Ingredients
1x
2x
3x
1
cup
rajma/red
kidney beans
1
large
onion
finely chopped
2
large
tomatoes finely chopped
1
tbsp
garlic
ginger
paste
1
tsp
coriander/dhania powder
½
tsp
red chili powder
½
tsp
turmeric
/haldi powder
asafetida/hing
a pinch, optional
½
tsp
garam masala
powder
½
tsp
whole jeera/
cumin seeds
½
tsp
amchur/
mango powder
2
tbsp
oil
2
tbsp
ghee
2-3
tbsp
cream
Rajma stock (the
water
which is used to cook the rajma)
Salt
Instructions
Rinse and soak the rajma/
kidney beans
in enough
water
overnight.
Next day, discard the
water
and rinse the beans again in fresh
water
.
Boil the rajma with 3- 4 cups
water
on a medium to high flame for 15-20 minutes. 15-18 whistles.
After the rajma is boiled, mash some of it with a masher and leave the remaining rajma whole. Reserve the rajma stock.
Puree the tomatoes and green chilies and keep aside.
Heat
oil
and
ghee
in a pan. Add whole jeera/
cumin seeds
and let them crackle.
Add onions and sauté till they turn golden brown in color.
Add
ginger
-
garlic
-chili paste and sauté for a minute on a low flame.
Add the
tomato
and green chili puree and all the spice powders-
turmeric powder
, red chili powder,
coriander powder
, asafetida/hing and
garam masala
powder and
salt
Cover the pan and cook on a low flame till the
oil
separates from the masala.
Add the boiled rajma along with the stock. Cover the pan and cook on a low flame for 15-20 minutes.
Add plain
water
as required to obtain the desired consistency.
Add ½ tsp amchur/
mango powder
and half the
cream
and stir well.
Garnish with chopped coriander leaves and fresh
cream
. Serve with steamed rice.
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written by
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