RAJMA MASALA | RED KIDNEY BEAN CURRY
Rajma Masala or simply known as Rajma is a popular North Indian curry dish which is usually enjoyed with rice. Healthy, filling and rich in protein, it is comfort food for so many.
Ingredients
RAJMA SPICE POWDER:
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 4 cloves
- 2 cardamoms
- 8 peppercorns
- 1 star anise
- 1 bay leaf
- ½ tsp dry ginger powder
- 1 tsp kashmiri red chilli powder
- ½ tsp red chilli powder hot
- ⅛ tsp asafoetida
FOR RAJMA MASALA:
- 1½ cups red kidney beans
- 4 to 5 cups of water
- 2 to 3 big onions to get 1½ cups finely chopped onions and ½ cup for mincing
- 1 cup tomato puree fresh
- 1 tsp cumin seeds
- ½ tsp carom seeds
- ½ tsp turmeric powder
- 3 tbsp oil
- 1 tbsp ghee
- 1-1½ tsp salt
- 2 tbsp garlic paste
- 1 tsp green chilli paste
- 1 inch ginger peeled and cut into thin strips or 1 tbsp ginger paste
- 3 tbsp fresh cream optional
- 3 tbsp fresh coriander chopped
Instructions
PREPARATION OF RAJMA MASALA SPICE POWDER:
- Heat a small pan over low heat.
- Add the peppercorns, cloves, cinnamon, cardamom, bay leaf and anise star. Roast it while stirring constantly for 2 minutes.
- Add cumin seeds and roast further for 2-3 minutes or till the seeds turn brownish.
- Remove the spices into a plate and allow them to cool down completely.
- Process the spices in a coffee mill or pound it with a pestle and mortar.
- Add asafoetida, ginger powder and red chilli powder to the mixture and mix well.
PREPARATION OF RAJMA MASALA:
- Soak the beans overnight in warm water.
- Next day drain out the stale water, wash the beans and put them in a pressure cooker with about 3 cups of water (from the measured amount) or till the beans are covered with water.
- Add turmeric powder and cook the beans for 3 to 4 whistles or till done.
- Chop the onions finely to get 1½ cups of it. Mince the remaining half cup.
- Heat oil and ghee in a big pan over medium heat.
- Add cumin and carom seeds. As soon as it turns light brown, add the chopped onions.
- Stir fry the onions till they are soft and appear pink in colour.
- Add the minced onion, ginger strips, garlic and chilli paste. Stir fry till it becomes light brown and the oil begins to separate from the mixture.
- Add the spice powder and stir fry for a minute.
- Add ½ cup water and mix thoroughly.
- Add the tomato puree, salt and mix well. Cover the pan and let the tomato mixture cook over low heat for 5 minutes.
- Mash about ½ cup beans or lightly mash the whole mixture.
- Add the beans to the tomato mixture. Add the remaining water.
- Mix well and let the rajma simmer over low heat for 15 to 20 minutes. Remember to stir it occasionally so it does not stick to the bottom of the pan.
- Just before serving add the chopped coriander and fresh cream.
- Serve with hot parathas, rotis or rice.
Notes
- You may need about 2 cans of beans if you are not using the dry ones.
- The consistency of the rajma curry base will depend on how you like it. Mine was not watery as we prefer it thick. Add more water for a lighter curry.
- If you want to do an extra tempering (vaghar) for the top then heat some ghee in a small pan. Add red chilli powder and immediately pour it over the rajma masala. Do not stir.Serve.
- Adjust the amount of spices according to your taste.
- For those living in Kenya, I use the wairimu variety of red beans. In India, I prefer the Jammu/Kashmir Rajma.
- Use ready rajma masala (spices) if available in your area.