Name: Rajma Masala with Red Kidney Beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Dried Red Kidney Beans (Rajma); 2 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 2 medium Onions, finely chopped; 1 tbsp Ginger-Garlic Paste; 1 cup Tomato Puree; 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tsp Coriander Powder; 0.5 tsp Garam Masala; 1 tsp Salt; 2 tbsp Fresh Cilantro, chopped

"Experience the comforting flavors of North India with this rich and creamy Rajma Masala. Slow-cooked red kidney beans are simmered in a vibrant tomato-onion gravy infused with aromatic spices for a soul-satisfying meal."

1 Ingredients

Qty	Item
1 cup 200 g	Dried Red Kidney Beans (Rajma)
2 tbsp 30 ml	Vegetable Oil
1 tsp 5 g	Cumin Seeds
2 medium 200 g	Onions, finely chopped
1 tbsp 15 g	Ginger-Garlic Paste
1 cup 240 ml	Tomato Puree
0.5 tsp 2 g	Turmeric Powder
1 tsp 5 g	Red Chili Powder
1 tsp 5 g	Coriander Powder
0.5 tsp 2 g	Garam Masala
1 tsp 6 g	Salt
2 tbsp 10 g	Fresh Cilantro, chopped

2 Instructions

Rinse the dried kidney beans thoroughly and soak them in 4 cups of water for at least 8 hours or overnight.

Drain the soaking water. Place beans in a pressure cooker or large pot with 4 cups of fresh water and salt. Pressure cook until soft (about 20-25 minutes) or boil in a standard pot for 45-60 minutes until tender.

In a heavy-bottomed pan, heat the vegetable oil over medium heat. Add the cumin seeds and wait for them to splutter.

Add the finely chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Add the tomato puree and cook, stirring frequently, until the oil starts to separate from the sides of the masala.

Mix in the turmeric, red chili powder, and coriander powder. Cook for 1 minute to toast the spices.

Add the cooked kidney beans along with their cooking liquid to the pan. Use the back of your spoon to mash a small handful of beans against the side of the pan; this thickens the gravy naturally.

Simmer the curry on low heat for 15-20 minutes, allowing the flavors to penetrate the beans and the sauce to thicken.

Sprinkle with garam masala and garnish with fresh cilantro. Serve hot with steamed basmati rice.

·
Soaking the beans overnight is crucial for a soft, buttery texture and easier digestion.
·
Mashing a few beans into the gravy creates a naturally thick and creamy consistency without needing dairy or cream.
·
For a deeper flavor, use a mix of ghee and oil, and let the onion-tomato base cook patiently until dark brown.

? Frequently Asked Questions

Can I use canned kidney beans for this recipe?

Yes, you can substitute dried beans with two 15oz cans of red kidney beans. Rinse them well and reduce the simmering time as they are already cooked.

Is this Rajma Masala recipe vegan?

Yes, this recipe uses vegetable oil and plant-based ingredients, making it completely vegan by default.

What is the best side dish for Rajma Masala?

The most traditional pairing is steamed Basmati rice, known as 'Rajma Chawal', but it also pairs beautifully with garlic naan or jeera rice.

How can I make the gravy thicker?

The best way to thicken the gravy is to mash about 10% of the cooked beans directly into the sauce and simmer it uncovered for a few extra minutes.

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