Rajma (kidney beans) masala

This is a very popular North Indian dish and a favourite of many. The gravy for this dish is rich and full of flavour, not to mention spicy. The trick is to cook the gravy fully so that the smell of raw onions and garlic does not overpower the dish.

Rajma – 1 1/2 cups (soak overnight)

For the gravy
Onions – 2 (diced)
Garlic – 4 cloves
Tomatoes – 4 (diced)
Green coriander – 2 sprigs
Green chillies – 1
Ginger grated – 1 tsp
Fennel seeds – 1 tsp
Oil – 2 tbsp

Dry spices
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Chat masala – 1 tsp
Salt – to taste

To garnish
Ghee – 2 tbsp
Kasuri methi – 1 tbsp crushed

Cook the soaked rajma in the pressure cooker till it is well done. Grind all the gravy items to a fine paste and put in a kadai with the oil. Keep on stove and continue stirring till the gravy thickens and separates from the oil. It is only then that the raw smell of onions and garlic will go. Add turmeric powder, salt and chat masala and then the cooked rajma.  Continue cooking till the rajma and spices are well mixed and come together. After about 5 mins add the garam masala, kasuri methi and ghee and after a good stir remove from the stove.

Rajma chawal is a favourite of many. It also goes well with chapatis. Serves 6.

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