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Rajma Masala

Rajma Masala

My rajma masala, rajma or red kidney beans cooked in a bouquet of earthy Punjabi spices. Divine with that bowl of piping hot rice.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, Punjabi

Ingredients
  

  • 200 g rajma or red kidney beans soaked overnight
  • 3 - 4 big onions finely sliced
  • 1 tsp garlic chopped
  • 2 tsps ginger paste
  • 1/2 cup tomato freshly pureed
  • 1 - 2 bay leaves
  • 2 tsps coriander powder
  • 2 tsps turmeric powder
  • 2 tsps red chilli powder
  • 1/2 tsp aamchur or dried mango powder
  • 3-4 tsps rajma masala powder see recipe below
  • a pinch asafoetida or hing
  • 1 tsp whole cumin seeds
  • 2 tbsps oil
  • salt to taste

Rajma Masala

  • 5 tsp whole cumin seeds
  • 2.5 tsp fennel seeds
  • 3 dry whole red chilies
  • 2 tsp kasoori methi
  • 11/2 inch cinnamon stick
  • 1 green cardamom
  • 1 clove
  • 1 black cardamom
  • 5-6 black peppercorns
  • 1/4 quarter nutmeg
  • 1/4 florets mace

Instructions
 

  • Wash the rajma, add a sprinkle of salt and pressure cook over a medium to high flame. 3 odd whistles in my reckoning.
  • Allow the steam to release on its own. Keep aside.
  • Heat oil in a deep bottomed cooking vessel. When smoking hot, add the cumin seeds and bay leaves, allow them to splutter.
  • Now add the asafoetida, stir fry for a minute or so. Throw in the sliced onions, fry till golden brown.
  • Add the ginger and garlic pastes, turmeric powder, coriander powder, red chilli powder, tomato puree, give it a hearty mix and cook till oil starts to separate from the masala.
  • Gently pour in the boiled rajma along with the cooking liquor, cook over a low flame for 10-15 minutes.
  • Add the rajma masala and amchur powder, mix well.
  • Adjust the seasonings, slow cook for another 15-20 minutes. The consistency should neither be runny nor too thick. (If you want to be indulgent, add a dollop of fresh cream)
  • Take off the flame and allow the rajma masala to rest for 20 odd minutes. Serve hot with rice.

Recipe for Rajma Masala

  • Dry roast all the ingredients under Rajma Masala for a couple of minutes, allow the spices to release their aroma. Grind to a fine powder. You can store the masala in an airtight container for at least a fortnight.