Rajma Masala Recipe (kidney beans)
Today, we are unveiling the secrets of a beloved classic: the Rajma Masala recipe. If you've ever yearned for the authentic taste of Indian comfort food, this step-by-step guide promises to elevate your home-cooking experience. Let's dive into the rich tapestry of spices, textures, and aromas that make Rajma Masala a cherished dish in households around the world.
As you open the door to your kitchen, imagine the intoxicating scent of spices wafting through the air, signaling the beginning of a culinary adventure. We'll guide you through each step, ensuring a seamless process that transforms humble ingredients into a masterpiece of taste. From the careful soaking of dry Indian rajma to the symphony of spices that dance in the pan, every detail is designed to create a dish that captures the essence of Indian home cooking.
Take a look at a range of recipes that might suit your liking:
- 200 gr kidney beans
- 1 medium onion
- 3 cloves of garlic
- 1 tbsp ginger paste
- 1 tomato
- 2 tbsp yogurt
- 1/2 tsp turmeric powder
- 1 tbsp sabzi masala
- 1 tbsp garam masala
- 1 tbsp kashmiri chili powder
- 1 tbsp coriander powder
- a handful of coriander leaves
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp mushroom bouillon
- 1/4 cup oil
- Water
Since we're using Indian rajma, which typically comes in a dry form, begin by soaking 200 grams of kidney beans in water overnight. Once they've absorbed the moisture, pressure cook them until they reach a delightful softness.
In a blender, combine one medium onion, three cloves of garlic, and a tablespoon of ginger paste. Blend until you achieve a smooth, fragrant paste. Set this aromatic blend aside.
Next, blend the tomato until it transforms into a luscious puree.
Heat a quarter cup of oil in a pan and add the onion-garlic-ginger paste. Sauté until the mixture becomes irresistibly fragrant.
Add turmeric powder, garam masala, kashmiri chili powder, sabzi masala and coriander powder. Stir and sauté until the spices release their aromatic notes.
Pour in the tomato puree, allowing it to mingle with the spices. Cook until the oil begins to dance on the surface, indicating that the masala is ready to embrace the next layer of flavors.
Take a brief pause and turn off the heat. Add two tablespoons of yogurt to the masala, stirring well to create a harmonious blend. Resume cooking until the oil re-emerges, signaling the readiness of your flavorful base.
Add the pre-cooked rajma to the masala, ensuring each bean is coated in the aromatic blend. Pour in the water from pressure cook the rajma, allowing the ingredients to meld together.
Now add sugar, salt and mushroom bouillon. Let it simmer the concoction until the water reduces, intensifying the flavors and creating a luscious, thick gravy that clings lovingly to each kidney bean.
Sprinkle a handful of fresh coriander leaves and sliced onion over your Rajma Masala, providing a burst of freshness and color.
Servings 3
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 2.8g14%
- Cholesterol 1mg1%
- Sodium 1171mg49%
- Potassium 480mg14%
- Total Carbohydrate 45.9g16%
- Dietary Fiber 13.7g55%
- Sugars 5.5g
- Protein 19.4g39%
- Calcium 134 mg
- Iron 2 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Soak the kidney beans for at least 8 hours or overnight. This ensures they absorb enough water, reducing the cooking time and resulting in a creamy texture.
- When pressure cooking the kidney beans, ensure they are cooked just right—soft but not mushy. This will give your Rajma Masala the ideal texture.
- Turning off the heat before adding yogurt prevents it from curdling and breaking. Stir well to incorporate the yogurt smoothly into the masala, ensuring a creamy consistency.