How to Make Classic Rajma Masala: A Comforting Indian Bean Curry
Rajma Masala is a classic Punjabi dish that’s both comforting and nutritious. This delicious kidney bean curry is packed with protein and makes for a filling meal when paired with steamed rice. According to culinary experts, Rajma is a healthy choice for those looking for a plant-based source of protein. It’s the perfect meal for a cozy evening with family and friends.
Ingredients for Rajma Masala
For the classic Rajma Masala, you will need
- 1 cup of kidney beans (Rajma)
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of garam masala
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 2-3 green chilies, slit
- Fresh cilantro for garnish
- Salt to taste
- Soak and Cook the Rajma: Soak the kidney beans overnight in plenty of water. The next day, drain and pressure cook them until soft and tender. This step is crucial to ensure the beans are cooked well.
- Prepare the Gravy: Heat oil in a pan and add cumin seeds. Once they crackle, add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another minute.
- Add Tomatoes and Spices: Add the tomato puree, turmeric, coriander powder, and garam masala. Let the mixture cook until the oil separates from the masala.
- Combine Rajma and Gravy: Add the cooked kidney beans to the pan and stir well. Add water to adjust the consistency of the curry. Let the Rajma simmer for 20-25 minutes, allowing the flavours to blend.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with steamed rice or chapati.
To get a rich, thick gravy, ensure that the tomatoes are well-cooked and that the spices are blended thoroughly. For a more authentic taste, use dried kidney beans that have been soaked and pressure cooked, rather than canned beans.