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!
Servings: 3 servings
- 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.
Calories: 387kcal | Carbohydrates: 36g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 160mg | Potassium: 703mg | Fiber: 31g | Sugar: 8g | Vitamin A: 1415IU | Vitamin C: 17.3mg | Calcium: 73mg | Iron: 4mg