Saucepan@saucepan · Shared this recipeFollowNorth Indian · dinnerRajma MasalaA flavorful North Indian kidney bean curry simmered in a spiced onion-tomato masala, served with rice.total8 hr 40 minprep10 mincook40 minservings4Original recipe on indianhealthyrecipes.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.Ingredients4 servingsBack to 4 servings1 cup rajma )), (200 grams dry kidney beans or 2 – 15 Oz canned beans (3 cups2 tbsp ghee ), (or oil1 small bay leaf ), (optional0.5 tsp cumin seeds ), (jeera, optional1 cup fine chopped onions ), 120 grams, (or ¾ cup grated or cube, boil & puree1 green chilli ), ( chopped or slit, optional1.5 tsp ginger garlic paste ), (or 1 teaspoon each minced & crushed1.5 cup tomatoes ), 2 large, 300 grams, (chopped & pureed, or 1 cup canned tomato puree0.5 tsp red chilli powder ), (Kashmiri or byadgi0.75 tsp garam masala ), (¼ to ½ teaspoon for later1.5 tsp coriander powder0.75 tsp cumin powder0.25 tsp turmeric0.5 tsp salt ), (½ teaspoon more to adjust0.5 tbsp kasuri methi ), (dried fenugreek leavesFew Ginger juliennes ), (optional2 tbsp coriander leaves ), (fine chopped2 tbsp heavy cream ), (OptionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse rajma thrice in a large bowl, then soak uncovered in 4 cups water for at least 6 hours to overnight. Discard the soak water and rinse again.2Step 2: Transfer to a stovetop pressure cooker or instant pot, add 1.5 cups water, and pressure cook until soft: 4–5 whistles on stovetop, 12–16 minutes on instant pot depending on bean age.3Step 3: Beans are done when they are soft but still hold shape, and mash easily between fingers.4Step 4: Heat ghee or oil in a pot. Add cumin seeds and bay leaf; when they sizzle, add onions and green chilli.5Step 5: Sauté on medium heat until golden. Stir in ginger garlic paste, cook for 1 minute until aromatic.6Step 6: Pour in tomato puree and cook until mixture thickens, about 3 minutes.7Step 7: Add red chilli powder, garam masala, coriander powder, cumin powder, and turmeric. Sauté for 2–3 minutes until masala smells fragrant.8Step 8: Add cooked rajma with its stock. Pour additional hot water (about 0.5–1 cup as needed) to make gravy. If using canned beans, drain and rinse first.9Step 9: Mix well and simmer for 10–15 minutes until slightly thick; optionally mash a tablespoon of rajma and stir back to thicken.10Step 10: Taste, add more salt, 0.25 teaspoon garam masala, and crushed kasuri methi. Optionally stir in cream and garnish with coriander leaves and ginger juliennes.11Step 11: Squeeze lemon juice before serving. Serve with chawal (rice).12Step 12: For instant pot: Press Sauté, melt ghee, add cumin seeds, bay leaf, onions, green chilli, and salt. Sauté for 5 minutes until golden.13Step 13: Add ginger garlic paste, cook for 30–60 seconds.14Step 14: Add chilli powder, garam masala, turmeric, coriander powder, cumin powder.15Step 15: Press Cancel. Add soaked rajma, pour 2 cups water, deglaze the bottom.16Step 16: Place a trivet with tomato puree bowl, secure lid, pressure cook for 18 minutes (16 for al dente).17Step 17: After pressure drops, open lid. Rajma should be soft yet hold shape. Add tomato puree and cook 2–3 minutes on Sauté; mash some rajma to thicken if needed, add water for runny consistency.18Step 18: Taste, adjust salt, add 0.25 teaspoon garam masala, optional cream, crushed kasuri methi. Press Cancel.19Step 19: Garnish with coriander and ginger. Serve with chawal, drizzled with lemon juice.getsaucepan.com/r/b22370dd-3917-4f7d-81f5-0ea9d8cd141e · Original: https://www.indianhealthyrecipes.com/rajma-recipe-rajma-masala-recipe/
