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Rajma Masala or Kidney beans gravy

A Punjabi dish with Red kidney beans, made into a thick gravy with Indian spices. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Punjabi
Servings: 4
Author: Pearl Jude F

Ingredients

Pressure cook Rajma

  • 1 Cup Rajma or Red Kidney beans Soaked overnight
  • 1/2 tsp Turmeric Powder
  • Salt

For Rajma Masala

  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 Green chillies Slit
  • 4-5 cloves Garlic
  • 1 medium sized Onions Finely chopped
  • 1 tbsp Ginger garlic paste
  • 2 big sized Tomatoes Pureed
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Coriander leaves for Garnish
  • Salt As per taste

Instructions

  • Soak Rajma in water for overnight
  • Pressure cook Rajma with salt and Turmeric powder
  • Heat oil in a pan. Add mustard seeds. After it splutters, add green chillies and garlic and saute it for few secs.
  • Add finely chopped onion. Saute it till it becomes translucent.
  • Add ginger garlic paste and saute it for few mins.
  • Add all the powders - coriander powder, cumin powder, garam masala, chilli powder and saute for few mins
  • Make a puree of tomatoes and add it to the pan
  • Saute the mixture for few mins or till the oil leaves the sides
  • Add the boiled rajma to the mixture and salt as per taste. Based on the thickness that you wish add the rajma water
  • Cook till oil starts leaving the sides. The dish is ready. Serve hot

Notes

Cooked the Rajma till it is smashed easily with hands. You can add fresh cream, garam masala and dried fenugreek leaves to give it a restaurant style.