Wednesday, 27 April 2011

Rajma Masala (Kidney Beans Curry)


Rajma is one of my favourite bean curries and I literally had to attempt several trials to get it right. In fact one of the curries that I had to try out several times to get it right! I have tried several recipes before this version and had failed miserably. But my love for Rajma curry pushed me to try yet another luck and this recipe from my Futura Pressure Cooker book put an end to my search for a great recipe. It’s a simple recipe, uses very little spices, and is really tasty! I halved the quantity in the book and result has been the same. This serves 4-5 people, and you can easily double it to serve 10 people.

Rajma Masala (Kidney Beans Curry)
Serves 4-5 (Around 10 people with double measurements)


Ingredients:

1 ¼ cup Dry Rajma (Kidney Beans)
1 heaped cup onion (150g), finely chopped
¼ cup vegetable oil
2 whole dry red chillies
½ Tablespoon Kashmiri chilli powder
6 flakes garlic grated
5gm (1 cm size) ginger, grated
1 heaped cup tomatoes (2 medium size, 225g), chopped
2 ¼ cup water
1 ½ teaspoon salt or as required
½ teaspoon garam masala


If you want to double the recipe, Use the measurements below:

2 ½ cup Dry Rajma (Kidney Beans)
2 heaped cup onion (300g), finely chopped
½ cup vegetable oil
3 whole dry red chillies
1 Tablespoon Kashmiri chilli powder
12 flakes garlic grated
10 gm (1 inch size) ginger, grated
2 cup tomatoes (4 medium size, 450g), chopped
4 ½ cups water
Salt - as required
1 teaspoon garam masala

Preparation:

1. Wash Kidney beans and Soak them overnight or in boiling water for 2-4 hours. Drain.

2. Heat oil in pressure cooker. Add chillies and stir for few seconds. Add onions and fry till golden brown, or almost brown. Add ginger garlic paste. Stir for few seconds. Add tomatoes, chilli powder and salt. Cover and cook till tomatoes are pulpy and oil shows separately (approximately 5-8 minutes), stirring occasionally to avoid sticking.

3. Add beans and water. Stir. Close cooker, bring to full pressure on high heat. Reduce the heat and cook for 30-40 minutes depending on the cooker and the amount of time soaked.

4. Remove the cooker from heat and allow to cool naturally.

5. Open the cooker; partially mash beans with back of ladle till gravy is creamy. Add garam masala powder and stir. Serve hot along with chapatti, rice etc.


Notes:

1. Make sure you saute onions until they are brown and cook tomatoes until oil clears.

2. As with any lentil curries, rajma masala also gets thicker as it sits. Please add water to thin it out.

18 comments:

Prathibha said...

I make the same way exactly for my daily rajma...I add some milk at the end to make it little creamy...rajma tests best with simple masala n spices..nice clicks

Hari Chandana said...

Wowwwww... mouth watering recipe.. looks awesome dear.. lovely color.. thanks for sharing !!
Indian Cuisine

lata raja said...

The dish is simply awesome. The wholesome rajma masala is an all time favourite of mine too.

An Open Book said...

you are so right..if done the right way tastes amazing..i unfortunately fall in the category that doesnt know how to amke it well..i shall take your word for it and bookmark this recipe for further use

Nitha said...

What a timing Shabs.. I have some Rajma in my kitchen and I was trying to find a recipe for that.. :)

Reshmi Mahesh said...

Fantastic recipe....loved the look of the gravy...great with poori...

Kairali sisters said...

I dont really like rajma very much, but this one looks like a total different way of preparing the same. My better half likes it, shall try this sometime..Awesome clicks Shabs :D

Jennifurla said...

This looks so delish, rich in color and flavor.

Priya (Yallapantula) Mitharwal said...

Favorite with chawal, simply rajma chawal, it cannot get better than that :)

Priya said...

WOnderful bowl of nutritious and inviting rajma curry,delicious!

divya said...

Wow! that looks very inviting and totally yum!

? said...

This looks delicious!

Raji said...

Lovely curry..really like the thick gravy..goes very well with rice.

Zareena said...

This looks yummy and delicious. I make rajma but in a different method.The snaps are awesome.

Chitra said...

The curry looks yum...u a gr8 collection of recipes...

www.sharemyrecipe.blogspot.com is my blog.
drop by when you get time..
thanks in advance

Plateful said...

Your pictures tell me, more than your words, that the recipe came out delicious. My hubby would love this healthy rajma curry.

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Rafeeda said...

salaam... thank u so much for this simple curry... even i love rajma and have never got it rite... i tried this yesterday and really loved the results. the only thing i did was cook the rajma and do the masala seperately, and then put the rajma into it. this recipe will be for keeps for a long time to come... :)

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