Saucepan@saucepan · Shared this recipeFollowIndian · sideRajma MasalaA classic North Indian kidney bean curry cooked with onions, tomatoes, and aromatic spices, simmered until thick and creamy.total1 hr 15 minprep15 mincook1 hrservings5Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Rajma Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1.5 cup kidney beans, 300 grams, raw beans, soaked in 4 cups water3.5 cup water, 28 oz1 tsp salt2 tbsp oil, 30 ml, use oil of choice1 tsp cumin seeds1 cup grated onion, from 2 medium red onion, around 320 grams1 tbsp ginger-garlic paste1 green chili, chopped4 medium tomatoes, pureed, around 560 grams1 tbsp coriander powder0.5 tsp turmeric powder1 tsp garam masala1.5 tsp kashmiri red chili powder0.75 tsp salt, or to taste1.5 cup water, 12 oz, divided1 tbsp kasuri methi, crushed, dried fenugreek leaves2 tbsp chopped cilantro1 tbsp ghee, 15 mlStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak kidney beans overnight in 4 cups water. Then drain them and transfer to a pressure cooker.2Step 2: Add 3.5 cups water and 1 teaspoon salt. Pressure cook on high heat for 1 whistle, then lower heat to medium and cook for 15 minutes. Let pressure release naturally. (For Instant Pot: cook on high pressure for 45 minutes, natural release.) Beans should be completely soft when done. Set aside.3Step 3: Heat 2 tablespoons oil in a pan on medium heat. Add cumin seeds and let them sizzle. Add grated onions and mix.4Step 4: Cook onions for 7 to 8 minutes, stirring often, until very light golden and no raw smell remains. (If using chopped onions, cook for 3-4 minutes only.) Don't rush this step, else curry will taste raw.5Step 5: Add ginger-garlic paste and green chili. Cook for 1 minute.6Step 6: Add pureed tomatoes and mix. Cook for 5 minutes. Then add coriander powder, turmeric, kashmiri red chili, garam masala, and salt.7Step 7: Mix and cook on medium-low heat for about 10 minutes, until oil separates from the masala. Total cooking time for tomatoes: about 15 minutes before adding beans (important, don't rush).8Step 8: Add boiled beans along with all the water they were boiled in. Add an additional 1 cup water here. Stir well and set heat to low-medium.9Step 9: Let curry simmer for 20 to 30 minutes. In between, use a potato masher to mash some of the beans. This makes the curry creamier and thicker.10Step 10: After simmering, add kasuri methi and cilantro. (Optional: add about 1 tablespoon cream, but I didn't.) Also, add another 1/2 cup water if the curry became too thick. Adjust consistency to preference.11Step 11: Finally add 1 tablespoon ghee and mix. (Optional: fry ginger juliennes in ghee and add to rajma.) Turn off heat. Serve with rice.getsaucepan.com/r/59517178-3581-4f7e-960a-1d438b6040d1 · Original: https://cookwithmanali.com/rajma-masala
