This is a classic Indian style rajma masala curry recipe, very easy to make, goes with rice as well as rotis. This a very famous delhi delight, rajma and rice is one of the best things i ve had when i was there, since we get canned rajma here in uk, its even easier and so we make it more often than ever.. if not, you need to soak the rajma overnight and also pressure cook/microwave it fro atleast 20 minutes before you can start off the recipe..
Rajma Masala / Red Kidney Beans Curry Recipe
Red Kidney Beans (Rajma) – 2 cups (soaked overnight/boiled well or ready-to-use canned ones)
Onion – 1 large sized
Tomates – 2 medium sized
Tomato Puree – 4 to 5 tbsp (optional)
Masala (Cinnamon/Cloves/etc) – 1 of each
Green Chilli – 1 or 2 (slit in the middle)
Garlic – 2 cloves (chopped well)
Jeera (Cumin Seeds) – 1 tbsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder (or Channa Masala) – 1 tsp
Red Chilli Powder – 2 tsp
Jeera Powder – 1/2 tsp
Coriander Powder (Dhania) – 1 tsp
Oil and butter to saute
Salt and pepper to taste
Saute the masala, garlic, green chillies and jeera in oil.
Add butter, fry the onions until golden brown.
Bring in finely chopped tomatoes and add water as required.
Add all the powders and let it cook well.
Now mixi n the rajma and add salt and pepper.
Close with a lid and let it cook in simmer.
Mix well and serve hot with chapati or rice!
You can add a little corn flour (dissolved well in water) to make the gravy thicker.
2 thoughts on “Rajma Masala / Red Kidney Beans Curry Recipe”
rajma masala is my daughter's favorite… great combo with chapathis! looks yummy!