Rajma Masala Restaurant Style

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Rajma Masala Restaurant Style

Red kidney beans in spicy gravy
Prep Time 25 minutes
Total Time 25 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

Ingredients for garam masala:

  • 3-4 cloves Cloves Grambu
  • 2-3 nos Cardamom whole, Elakka
  • 1 inch Cinnamon stick Karugapatta
  • 1 no Bay leaf
  • 4-5 black Black pepper

Instructions
 

  • Dry roast all the above masala ingredients and then grind them to powder if you prefer adding masala powder.
  • Soak the red kidney beans overnight.
  • I used pressure cooker and it took about 10-12 minutes for it to cook. Cook the rajma till the beans are just about to crack.
  • Heat oil in a pan and saute onion, ginger, garlic, green chillies and finally tomato.
  • Once the tomatoes turn soft, add turmeric powder and coriander powder. Switch off the burner and let the masala cool down. Grind the masala coarsely.
  • Put the masala into a kadai and switch on the flame. Now add the water from rajma. I normally add more water while pressure cooking the rajma. Let the gravy thicken, now add the rajma and cook for another 2-3 minutes. Sprinkle roasted cumin powder. Add amchur powder and kasuri methi.
  • Taste and season if needed. You can add more water depending on the consistency you like.
  • Break down some of the kidney beans to thicken the gravy.
  • Add the chopped cilantro leaves (dhanya). Add butter on top. Serve hot with rotis/rice.
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