Rajma masala is a very popular North Indian side dish which is prepared using rajma / kidney beans and onion - tomato masala. There are different varieties of rajma available in the market and I have used light red colored beans in this recipe. The cooked kidney beans is simmered in an onion - tomato mixture along with a spices to get a delicious gravy. This gravy goes excellent with hot rice and also can be served with Indian breads.
1 Tbsp Oil
1 Tsp Cumin seeds / Jeera
1 Onion, Finely chopped
2 Tsp Ginger - garlic paste
2 Large Tomato, Finely chopped
1 Cup Rajma / Kidney beans
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1/2 Tsp Cumin powder
1/2 Tsp Garam masala powder
Salt to taste
Coriander leaves for garnishing
Wash and soak rajma over night.
Drain the water and pressure the soaked beans for 5 - 6 whistles by adding little salt and 2 cups of water.
Once done, remove from the flame and keep aside.
Heat oil in a pan and add jeera followed by chopped onion.
Saute till the onion turns translucent and add ginger - garlic paste.
Saute till the raw smell of ginger garlic paste goes off.
Meanwhile, grind the chopped tomatoes into fine paste and add it to the onion mixture.
Cook it for couple of minutes in a medium flame.
Now add the masala powders and salt except garam masala powder.
Mix well and cook it for another couple of minutes.
Add 1/4th cup of water and cook it again till the oil separates from the masala.
Now add the cooked rajma along with half cup of water.
Cover it with the lid and cook it for 5 minutes.
Now add garam masala powder, mash few cooked rajma beans and cook it again for 10 minutes.
Once done, remove from the flame and garnish with coriander leaves.
Serving Options :
Serve with hot rice or roti.