Wednesday, October 3, 2012

Rajma Masala (Kidney Beans Curry)


Rajma Chawal is one of the most popular dishes savored by both elders and children equally and is an extremely simple dish that can be prepared using simple ingredients. You can call it no-fuss joyful food both in terms of cooking and eating :).

Rajma is usually cooked in tomato gravy with whole spices that are used to enhance the flavour of this wonderful curry and is often accompanied with rice. In our home, we would have rajma chawal for lunch and any left over rajma curry with home made tandoori rotis for dinner. All you have to do is put the curry on low flame till it thickens and add a dollop of fresh cream and relish it with hot rotis. I can actually remember the aromas from my mom's kitchen when we would all be sitting together and daddy would make small bites and feed us as mom prepared hot rotis :). Isn't it amazing how food can act as time machine and transport you back to the best times!

Rajma Masala ( Kidney Beans Curry)

1 cup rajma (kidney beans) soaked overnight
Whole spices: badi elaichi ( black cardamom), 2 clove buds

For the Gravy Masala
1 tablespoon oil
1 big sized onion finely chopped
1 small chilli finely chopped
1/2 teaspoon grated ginger / ginger paste
3 red tomatoes pureed
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Pinch of garam masala
Fresh coriander

  • Pressure cook rajma in 2-1/2 cups of water along with the whole spices until rajma is cooked and becomes soft ( this should take ~1/2 hour. After first whistle turn the flame to low or sim)
Pressure cooked rajma or kidney beans
  • In a separate pan heat oil and add ginger, onions and chopped chilies. Saute for two minutes
  • Add the pureed tomatoes and the dry spices powder i.e. coriander, chilly, turmeric powder and salt. Let the gravy masala cook on low flame till spices leave the oil


The masala  or spices have started cooking
The masala has left the oil 
  • Add the garam masala from top
  • Mix the cooked masala with boiled rajma and bring the entire rajma gravy to boil. Garnish with coriander  leaves
  • Serve hot with jeera (cumin) rice or boiled rice 

I made jeera rice and I can tell you that rajma chawal tasted great with perfect balance of spices and tangy flavour that tomatoes bring to the curry. Hope you enjoy making this and eating it as much as i did :) 

2 comments:

  1. hey awesome Clicks...

    and first line says "Rajma Chawal is one of the most popular dishes savored by both elders and children equally" it should also have

    "Rajma Chawal is one of the most popular dishes savored by both elders and children equally but most by Vidhi" lol

    ReplyDelete
  2. Thanks a lot Vidhi. I really missed you when i made these.

    ReplyDelete