EASY AND QUICK RAJMA MASALA NORTH INDIAN STYLE

                                        Rajma masala

Total time 50 minutes preparation 25 minutes/ cook time 20 minutes plus soaking time (over night 8-9 hours)

There are few different ways one can make rajma. This time I am making the first method. Soon I will post different method.

Rajma is very easy and comforting food. Goes well with both rice and nan/roti. This kidney beans/rajma is so creamy in texture if it’s cooked in right consistency. This beans needs to be cooked well in order for you to digest.

Best bet is to soak these beans over night, for 7-9 hours and cook till its soft.

I don’t cook rajma very often, but when I do, its over in a blink of an eyeJ

Secret to retain the color in rajma is to add one black tea bag, while you pressure-cook or pot cook the beans.

 

Ingredients:

1  cups rajma/ kidney beans

1 Large onion,finely chopped

1 cup tomato, finely chopped

2 bay leaves,fresh or dry

1 tsp. coriander powder / dhania powder

1/2 tsp cumin powder

¼ tsp. turmeric powder

¼ tsp. garam masala

salt as needed 

¼ tsp. chili powder or as per taste

1/8 tsp. of asafetida /hing

½ tsp. cumin seeds/ jeera

1 tsp. kasuri methi /dry fenugreek seeds

2 garlic minced

½ inch ginger finely chopped

2 tblspn cream

2 tblspn butter, ghee or oil

Method:

Wash and rinse rajma soak the rajma/kidney beans over night at least 8-9 hours.

Before you cook rajma rinse with water again. Add the rajma in the pressure cooker with 3-4 cups of water.

Cook on medium- high heat, till you hear two whistles. It may take around 20 minutes. Turn the heat off. Let the pressure settle down on its own, before you open the lid.

Rajma should be soft, check by pinching the beans with you index and thumb finger, it should break easily.

Heat oil in a large sauce pan or a pot on medium heat. Add cumin seeds and let them crackle. Be careful not to burn them.

Add onions, bay leaves and sauté till its golden brown; add ginger and garlic cook till raw aroma goes away.

Add tomato and salt (as needed ) to the onion mixture and cook until tomatoes are soft.

Add chili powder, coriander powder, turmeric powder, cumin powder,hing/asafoetida and garam masala to the tomato mixture and stir well. Cook for 2 minute or until all masala is well combined.

Remove rajma with a slotted spoon; save the stock if you would like to use that to make gravy.

 Add rajma to tomato mixture. Save 2-3 tblspn rajma to make a paste.

Adjust seasoning if needed.add1-½ cups of water or stock form rajma. Add more, depending on required consistency. Make sure it’s not too runny or too thick.

Let it simmer on low heat for 10 minutes.

Mean while using a spoon or a hand blender, make a paste out of the saved rajma, add to the gravy and combine well.

Turn off the heat add kasuri methi and cream.

Serve with hot rice or roti