RAJMA MASALA

     "Rajma Masala" - a popular North Indian Curry prepared with Rajma/Kidney Beans, a Kidney shaped Red coloured Bean rich in Protein.  Though this bean is not of Indian origin, this Rajma/Kidney Bean is a part of regular diet in Northern parts of India & Nepal. Popularly termed as "Rajma - Chawal" (Kidney Bean and Rice), as this curry pairs well with steamed Rice/Basmati Rice. Rajma Masala is a creamy masala based Curry which is commonly served along with Rice. Rajma/Kidney Bean has to be soaked and then cooked for this Rajma Masala.  The uniqueness of this Curry is the freshly ground spice blend called "The Rajma Masala Powder" prepared specifically for the purpose. This spice blend has a lot of spices in it like Cinnamon, Cardamom, Cumin, Mace, Nutmeg, Coriander, Ginger, Dry Mango Powder, Pomegranate Seeds, etc. Ready-made Rajma Masala Powders are also available at Indian grocery stores.
     When we say Rajma at home it is always like "yaar andha(who is that) Rajamma"? - like the dialogue from the movie 'Abhiyum Naanum". Not quite frequented dish at home.  Both my kids do not prefer this curry and my husband who is a lover of dishes prepared with beans, lentils & pulses also don't have much preference for Rajma. So Rajma Masala gets into my cooking list only when my taste buds call for the Curry. I love the texture of perfectly cooked Rajma/Kidney Beans slow-cooked in a creamy, rich curry base and I prefer to eat it with Chapati.
     Slow cooking brings out the flavours from the Masala Powder and gets well infused into the perfectly cooked Kidney Beans.   This curry is immensely delicious and a great way to include some protein in your diet. This curry is equally spicy with a note of tanginess and mild sweetness in it.  Rajma Masala goes well with Rice.  But I prefer it to pair it up with Tandoori Rotis, Chapatis, Parotta, Kulchas, Parathas, Puri/Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed Basmati Rice.


For detailed recipe on Homemade Rajma Masala Powder, Click here ...


Cuisine - Punjabi(North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK RAJMA MASALA

 

INGREDIENTS :

To Cook Rajma/Kidney Beans :

Rajma/Kidney Beans - 1 Cup
Water - 3-4 Cups
Tea Bags - 2 Nos.

For Rajma Masala :

Onions - 2 Nos(Big)
Ginger-Garlic Paste - 2 Tspn
Tomatoes - 2 Nos(Big)
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Coriander Powder - 3 Tspn
Rajma Masala Powder - 2 Tspn
Curd/Yogurt - 1/2 Cup
Tamarind Paste - 1/2 Tspn(Optional)
Oil - 2-3 Tbspn
Salt - To Taste
Black Salt - a Pinch (Optional)
Sugar - 2 Tspn(Optional)

Spices :

Bay Leaf - 1 No.
Cinnamom(1" Stick) -  2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 3 Pods
Cloves - 3-4 Nos.
Star Anise -1 Flower

To Garnish :

Coriander Leaves - few
Kasuri Methi - 1/2 Tspn(Optional)

Serving Suggestion :

Finely Sliced Onions
Julienned Ginger Strips
A Drizzle of Lemon Juice
A blob of Butter

METHOD :

To Soak & Cook Rajma/Kidney Beans:

• Clean, Wash and Soak Rajma/Kidney Beans Overnight or for at least 8-10 hours.
• Alternatively can soak the Rajma/Kidney Beans in Boiling Water for 3-5 Hours.
• Once soaked, drain the water used for soaking.
• Add 3-4 Cups of Water to the Rajma/Kidney Beans along with 2 Tea Bags.
• Tea Bag infuses a dark tinge to the Rajma/Kidney Beans.
• Pressure cook on high flame for 2 whistles, reduce the flame and cook for other 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Rajma/Kidney Beans should be soft

For Rajma/Kidney Beans Masala :

• Grind Onions to a fine paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat Oil in a pan, splutter the spices mentioned under ' Spices' on a low flame until fragrant.
• Add Onion paste to the spluttered spices and saute it on a low flame until the raw flavour goes.
• Add Green Chillies and Ginger-Garlic Paste to the above and saute it on a low flame for few minutes.
• Pour in the Tomato Puree and cook until the mixture thickens.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and give a quick stir.
• Add Rajma Masala powders to the above and mix well.
• Fry the above Masalas on a low flame and saute them until oil separates from the mix.
• Pour in the Curd/Yogurt and mix well.
• Add the cooked Rajma/Kidney Beans to the Masala Mix along with Salt and cook on a low flame for few minutes.
• Add Tamarind Paste to the Rajma Masala and mix well.
• Cook this on a low flame until Rajma Masala reaches the desired consistency.
• Finally, sprinkle Black Salt and Sugar to the Rajma Masala and give a quick stir(Optional).
• Garnish Rajma Masala with finely chopped Coriander Leaves & crushed Kasuri Methi.
• Serve it with julienned ginger strips, sliced Onion rings and a drizzle of Lemon Juice.
• Can also serve Rajma Masala topped with a blob of butter(Optional).
• Goes well with steamed Rice, Basmati Rice and rice dishes like Pulao, Jeera Rice, etc.,
• Serve Rajma Masala along with Batura, Puri, Parotta, Chapati, Paratha, Naan, Kulcha or any other Indian Bread of your choice.

NOTES :

• While cooking Rajma/Kidney Beans, discard the water used for soaking.
• Retain the water used for cooking, and use it to adjust the consistency of the curry.
• I have cooked Rajma/Kidney Beans in a pressure cooker, can also cook it in Sauce Pan.
• Adjust the cooking time accordingly.
• Adding Tamarind is purely optional, as the Tomatoes I get locally are not sour, I add tamarind to balance the taste.
• Sugar and Black Salt are optional ingredients, add if you prefer.
• Adjust the amount of spiciness to suit your spice level.
• Adjust the consistency of the Rajma Masala to your preference.