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Rajma Masala

Rajma Masala

My rajma masala, rajma or red kidney beans cooked in a bouquet of earthy Punjabi spices. Divine with that bowl of piping hot rice.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: Indian, Punjabi
Ingredients Method

Ingredients
  

  • 200 g rajma or red kidney beans soaked overnight
  • 3 - 4 big onions finely sliced
  • 1 tsp garlic chopped
  • 2 tsps ginger paste
  • 1/2 cup tomato freshly pureed
  • 1 - 2 bay leaves
  • 2 tsps coriander powder
  • 2 tsps turmeric powder
  • 2 tsps red chilli powder
  • 1/2 tsp aamchur or dried mango powder
  • 3-4 tsps rajma masala powder see recipe below
  • a pinch asafoetida or hing
  • 1 tsp whole cumin seeds
  • 2 tbsps oil
  • salt to taste
Rajma Masala
  • 5 tsp whole cumin seeds
  • 2.5 tsp fennel seeds
  • 3 dry whole red chilies
  • 2 tsp kasoori methi
  • 11/2 inch cinnamon stick
  • 1 green cardamom
  • 1 clove
  • 1 black cardamom
  • 5-6 black peppercorns
  • 1/4 quarter nutmeg
  • 1/4 florets mace

Method
 

  1. Wash the rajma, add a sprinkle of salt and pressure cook over a medium to high flame. 3 odd whistles in my reckoning.
  2. Allow the steam to release on its own. Keep aside.
  3. Heat oil in a deep bottomed cooking vessel. When smoking hot, add the cumin seeds and bay leaves, allow them to splutter.
  4. Now add the asafoetida, stir fry for a minute or so. Throw in the sliced onions, fry till golden brown.
  5. Add the ginger and garlic pastes, turmeric powder, coriander powder, red chilli powder, tomato puree, give it a hearty mix and cook till oil starts to separate from the masala.
  6. Gently pour in the boiled rajma along with the cooking liquor, cook over a low flame for 10-15 minutes.
  7. Add the rajma masala and amchur powder, mix well.
  8. Adjust the seasonings, slow cook for another 15-20 minutes. The consistency should neither be runny nor too thick. (If you want to be indulgent, add a dollop of fresh cream)
  9. Take off the flame and allow the rajma masala to rest for 20 odd minutes. Serve hot with rice.
Recipe for Rajma Masala
  1. Dry roast all the ingredients under Rajma Masala for a couple of minutes, allow the spices to release their aroma. Grind to a fine powder. You can store the masala in an airtight container for at least a fortnight.