Rajma Masala (Kidney Beans Curry)
This authentic punjabi style rajma recipe is comforting to the tee. Its comforting, protein rich, fragrant from spices and has a thick and luscious gravy. Perfect for meatless Mondays or vegetarian weeknights!
Ingredients
To boil the Rajma
- 1 cup (~210g) rajma red kidney beans
- 2.5-3 cup water
- ½ teaspoon cumin seeds
- 1 tablespoon oil
- 1 large bay leaf add whole spices like cinnamon or black cardamom if you wish
For The Masala
- 4 tablespoon cooking oil
- 1 medium onion (~125g) finely chopped
- 1 teaspoon garlic minced
- ½ inch ginger juliennes
- 1.5 teaspoon coriander powder
- 1 teaspoon kashmiri red chilli powder paprika
- ¾ teaspoon degi mirch (hot), adjust to taste
- 4 small tomatoes (~200g), crushed in a blender
- ⅛ teaspoon sugar
- ½ tablespoon tomato paste or 2 tablespoon tomato sauce/puree(can be skipped but gives sweet acidity to masala)
- 1 teaspoon salt adjust to taste
- 1 teaspoon garam masala powder
- ½ teaspoon kasoori methi dried fenugreek seeds
- ½ tablespoon butter to finish (skip if tempering)
For Tempering
- 1 tablespoon butter
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon cumin seeds
Instructions
Soak and Pressure Cook The Beans
- Soak the dry beans for good 8-12 hours or until they appear swollen and the skin can be peeled off using fingers.
- Discard the soaking water and add the beans to a pressure cooker. Add bay leaf, cumin seeds, little oil and little salt. Close the lid and pressure cook on medium flame for at least 7-9 whistles. All rajma varieties are different so please adjust the time accordingly. Let pressure release naturally. Open the cooker lid and add ice cubes to the hot rajma.Note #1 You can do the steps 1-4 as part of meal prep 3-4 days ahead. Store the boiled rajma in an air tight container in the fridge. I recommend it during a busy week.Note #2 - Skip the above steps if you are using canned beans. Proceed to making the masala straight away.
Make The Masala
- Place a wide pan or kadai(indian wok) on stove. Add oil and heat it up. Add chopped onions and brown the onions. You will need to intermittently stir the onions as they brown. We want a nice golden brown (few bits of black is perfectly fine, they will add smokiness).
- Once the onions are browned, add the garlic paste and ginger. You could use ginger garlic paste. Sauce for 10-15 seconds or till the garlic smells wonderful.
- Add all the powdered spices next (except garam masala). Add 1-2 tablespoons of water and toast the spices for 30-40 seconds taking care not to burn them.
- Add the crushed tomatoes next along with salt and a pinch of sugar. Fry the tomatoes for good 2 minutes or so stirring intermittently until you see tiny oil bubbles forming. Add tomato paste and continue to cook for another minute or so till the masala appears thickish and shiny. Don't dry out too much, we want a nicely bhuna(browned) but wet masala.
- Add the masala to boiled rajma. Mix well and close the lid of pressure cooker. Cook for 1 whistle. Once the pressure has released, open the lid and gently mash the rajma a little bit using back of spoon. This will make the gravy thickish. Add garam masala, extra ginger julienne, and a knob of butter (optional, skip for vegan) and mix.Note #3 - If you are tempering rajma, don't add butter in step 12
Temper The Rajma
- Heat butter on low flame in a small sauce pan or tadka pan. Add red chilli powder and some cumin seeds. Pour the tadka on top of rajma. Mix and let rest for 20-30 minutes. Serve with warm plain rice or jeera rice
Rajma Recipe In Instant Pot
- Press sauté button and wait to heat until it displays HOT. Add oil. Temper oil with bay leaf and cumin seeds.
- Next add the chopped onions and saute for about 3-5 minutes until onions look brown.
- Add the garlic, ginger and all powdered spices (except garam masala). Add 1-2 tablespoons of water and sauce the spices for 30-40 seconds.
- Add the tomatoes and tomato paste next along with salt and pinch of sugar. Saute for 3-4 minutes till you see that the tomatoes are glistening. Add the soaked rajma (discard the soaking water). Add 2.5-3 cup fresh water for cooking the rajma.
- Close the lid of instant pot with in seal position. Press pressure cook and set the timer for 20-22 minutes. Once the timer beeps, let the pressure release naturally for at least 10-12 minutes. Open the lid and check the doneness of rajma (it would be super soft but hold shape). Gently, mash the rajma a little bit using back of spoon. This will make the gravy thickish.
- Add garam masala, extra ginger julienne, and a knob of butter (optional, skip for vegan). Temper it - follow the steps noted above to prepare the tempering and add on top of rajma.
Nutrition
Calories: 291kcalCarbohydrates: 36gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 0.5mgSodium: 500mgPotassium: 904mgFiber: 9gSugar: 4gVitamin A: 941IUVitamin C: 14mgCalcium: 72mgIron: 4mg
Tried this recipe?Let us know how it was!