Rajma masala is red kidney beans cooked in most rich, creamy, spicy onion-tomato curry base. Protein packed curry that is popularly served with hot steamed rice. It’s vegan!
As much as I love to play with my camera and spend time styling and shooting the food I created, there are time I just need to take that break, a much need break. Right now I’m actually having a break from a lot of “usual” things that I do which has become my every day routine work. So how do my days look like past few days?
Cooking but not clicking, social media time but not blogging, and a whole lot of relaxing time which includes spending time on You Tube, where I’m watching “junk”, totally stupid stuffs some times. It’s kind of fun at times to get yourself to do that! Also I was on a break from my workout sessions, and least bothered about my calories and fitness, so freaked out on all the yummy food that I made for Diwali.
Just today, mind decided to work normal. Reality sunk in. Mind says, I cant go on like this for ever, so I started my workout session today and I must admit, it was like a punishment. A punishment for not taking care of body. I felt giddy, felt like throwing up, felt I was going to hit the floor with my heads. But I managed to complete my workout and I already feel good and pumped to go back for the next day workout.
While the workout has started at a slow pace, my camera is all covered up and it’s resting in a nice cozy place. I need to get back to it pretty soon, before I forget how to hold the camera and change that dial and click a photo.
I made Rajma masala and shot it almost a month back and I have been so lazy to post it. In fact I have about 50 recipe posts lined up off which about 30 of them all ready to just go live, but for some reason I’m feeling too lazy to sit and post my recipes.
Sometimes simple meal is all you need to elevate, revitalize and rejuvenate your body and soul. After binging on all the delicious and fatty, rich food during diwali, my body is craving for simple food. All I need is rasam rice or curd rice, or just a bowl of masala oats. Simple, plain, blissful!
Like this rajma masala. A simple gravy made of onions and tomatoes and cooked till they are soft and mushy is one flavor packed curry. You get that unique and best taste from rajma masala powder. You can make it at home or buy good brand of Punjabi rajma masala. Pair rajma masala with steamed rice or hot phulkas, pure bliss!
How To Make Rajma Masala
Soak rajma or red kidney beans in enough water for about 8 hours or overnight. Next morning drain off water and pressure cook soaked rajma with a teaspoon of salt with enough water to cover rajma. Keep aside cooked rajma.
Heat oil in pan. To hot oil add cumin seeds and let it splutter. Add finely chopped onions and sauté till onions turns soft.
Add ginger garlic paste and cook till the raw smell of the paste is gone. Add tomato puree and cook till oil separates from the sides of the pan. Add tomato paste and cook another 3 minutes.
Add all the spice powders(except for garam masala) along with salt and mix well. Now add the cooked and mashed rajma, mix well. Check for seasoning and adjust accordingly.
Add ¼ to ½ cup boiling water or more, reduce the flame to medium and cook covered for about 20 to 30 minutes. Keep mashing the rajma at regular intervals. Once rajma turns thick, add garam masala, mix and turn off flame.
Garnish with coriander leaves and onion rings. Serve hot with steamed rice or phulkas.
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WATCH QUICK VIDEO ON HOW TO BEST RAJMA MASALA RECIPE
Click play to watch video or you can scroll down to recipe card if you want written recipe.
- 1.5 cups rajma kidney beans
- 2 onions
- 1 cup tomato puree
- 2 tablespoons tomato paste
- 1 teaspoon shah jeera cumin seeds
- 2 teaspoon ginger-garlic paste
- 2 teaspoon roasted cumin powder
- 1 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 -3 teaspoon rajma masala
- 1.5 tablespoon oil
- Salt to taste
- Fresh coriander leaves
- Soak rajma in enough water overnight. Next day, pressure cook rajma with salt for about 2-3 whistles. Once pressure settles down, take the cooked rajma out. Take half the rajma and mash it coarsely.
- In a pan heat oil. To hot oil add cumin seeds and let it splutter. Add finely chopped onions and sauté till onions turns soft.
- Add ginger garlic paste and cook till the raw smell of the paste is gone.
- Add tomato puree and cook till oil separates from the sides of the pan. Add tomato paste and cook another 3 minutes.
- Add all the spice powders(except for garam masala) along with salt and mix well.
- Now add the cooked and mashed rajma, mix well. Check for seasoning and adjust accordingly.
- Add ¼ to ½ cup boiling water or more, reduce the flame to medium and cook covered for about 20 to 30 minutes. Keep mashing the rajma at regular intervals.
- Once rajma turns thick, add garam masala, mix and turn off flame.
- Garnish with coriander leaves and onion rings. Serve hot with steamed rice or phulkas.
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