Rajma Masala is a classic North Indian dish featuring kidney beans simmered in a rich, spiced tomato gravy. It is a comforting, protein-packed vegetarian meal commonly enjoyed with rice or Indian breads.
Details:
- Serving Size: 6
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Type of Meal: Main course
- Type of Cuisine: North Indian
- Total Number of Calories (per serving): 280 calories
- Macros (per serving): Carbohydrates: 40g | Proteins: 12g | Fats: 9g
Ingredients:
- Kidney Beans (Rajma): 3 cups cooked (or 1.5 cups dried, soaked overnight and cooked) – 1 cup of dried kidney beans is around 200 grams; 1 cup cooked kidney beans are around 165 grams
- Oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Tomatoes: 3 large, pureed
- Green Chilies: 2, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Cumin Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- KLW Rajma Masala: 2-4 teaspoons
- Amchur Powder (dry mango powder): 1 teaspoon
- Salt: to taste
- Fresh Coriander Leaves: for garnish
- Lemon Wedges: for serving
Procedure:
- Preparation:
- Kidney Beans: If using dried beans, soak them overnight and cook until tender.
- Tomatoes: Puree the tomatoes.
- Onions and Chilies: Finely chop the onions and green chilies.
- Cooking the Masala:
- Oil & Cumin Seeds: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle until aromatic.
- Onions & Ginger-Garlic Paste: Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies. Cook for 2-3 minutes until the raw smell disappears.
- Making the Tomato Base:
- Tomato Puree: Add the tomato puree to the pan. Cook on medium heat, stirring occasionally, until the oil separates from the masala (about 10 minutes).
- Spices: Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.
- Garam Masala and Rajma Masala: Stir in garam masala and KLW Rajma Masala. Cook for another 2-3 minutes.
- Incorporating Kidney Beans:
- Combine Beans: Add the cooked kidney beans to the tomato mixture. Stir well to coat the beans with the masala.
- Adjust Consistency: Pour in 1-1.5 cups of water (adjust based on desired consistency). Bring to a boil.
- Simmer: Reduce the heat and let the Rajma Masala simmer for 10-15 minutes, allowing the flavours to mix.
- Adjust Salt: Taste and adjust the salt as needed.
- Serving:
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, naan, or roti.
- Optional: Accompany with lemon wedges for a tangy twist.
Enjoy your comforting and nutritious Rajma Masala!