Rajma masala is famous North Indian dish. Its gravy is made from onion, tomatoes and some spices. It is typical Dhaba dish and very flavorful. It is a comfort food and you can have Rajma with rice or with roti, paratha, naan.
Here’s the handy dandy printable:
- Red kidney beans – 1 ½ cups or 2 15.5oz can
- Oil – 3 tablespoons
- Bay leaves – 2
- Onions – 2 medium, Chopped finely or food processed
- Ginger paste – 2 teaspoons
- Garlic paste – 2 teaspoons
- Turmeric powder – ½ teaspoon
- Red chili powder – 2 ½ teaspoons
- Coriander powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Tomatoes – 3 medium, pureed
- Garam masala powder – 1 teaspoon
- Salt – to taste
- Wash rajma under cold running water until water runs clear.
- Soak them in water for 8 hours or overnight.
- Discard the soaked water. To boil rajma transfer soaked rajma in pressure cooker, add 4 cups of water.
- Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 10 minutes. Turn off the heat. Let the pressure go by itself.(If you are using canned beans then you don’t need to boil them.)
- Separate rajma and water. Keep the water for later use.
- Heat the oil in a pan on medium heat.
- Once hot add bay leaves and onions. Cook till onions are golden. It will take about 4-5 minutes.
- Add ginger paste and garlic paste. Mix well and cook it for a minute.
- Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix well. Cook it for 30 seconds. Add pureed tomatoes and salt. Mix well.
- Cook them till oil separates from the mixture or all the moisture will evaporates from tomatoes. Add boiled rajma and mix well.
- Add 1 ½ cups of water from boiled rajma. (This consistency is for serving with paratha. If you are serving with rice add more water as per your liking consistency.) Mix well. Lower the heat and cook it for 10 minutes. (stir in between to make sure gravy doesn’t stick to bottom.)
- Serve hot.