Rajma Masala: The Ultimate Comfort Food.
This recipe is a very easy way to make Rajma Masala or kidney beans curry. Rajma Masala, a quintessential North Indian dish, is a flavorful and hearty curry made with red kidney beans simmered in a rich tomato-based gravy infused with aromatic spices. This wholesome and protein-packed delicacy is a favorite across India and is best enjoyed with steamed rice, famously known as ” Rajma Chawal “. Whether it’s a family dinner or a festive gathering, Rajma Masala never fails to impress with its deep flavors and comforting warmth.
Table of Contents
Ingredients For Rajma Masala
For Cooking Rajma:
1 cup Rajma (red kidney beans)
4 cups water (for soaking and cooking)
1/2 teaspoon salt
1/2 teaspoon turmeric powder
For the Gravy:
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1 green chili, finely chopped (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon kasuri methi (dried fenugreek leaves, optional)
Salt to taste
1/2 cup water (as needed for consistency)
2 tablespoons fresh coriander leaves (for garnish)
How to Cook Kidney Beans Or Rajma
There are two methods to cook Rajma (Kidney beans). However, before cooking, it’s essential to soak them for 8–10 hours. Soaking softens the beans, making them easier to cook, and helps remove phytic acid, improving digestion. I’ve covered this in detail in my article on soaking beans. Be sure to discard the soaking water and use fresh water for cooking.
Step 1: Soaking and Cooking Rajma
1. Wash the red kidney beans thoroughly and soak them in 4 cups of water overnight or for at least 8 hours.
2. Drain the soaked Rajma and pressure cook it with fresh water, salt, and turmeric powder for about 15-20 minutes (or 5-6 whistles) until soft and tender.
3. Once cooked, set the Rajma aside and keep the water for later use in the gravy.
Step 2: Preparing the Gravy
1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté until the raw aroma disappears.
4. Pour in the pureed tomatoes and cook until the oil starts separating.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for another 2 minutes.
6. Crush kasuri methi between your palms and add it for enhanced flavor.
Step 3: Simmering the Rajma Masala
1. Add the cooked Rajma along with the reserved water to the gravy.
2. Mix well and let it simmer for 15-20 minutes on low heat. This helps the flavors to blend beautifully.
3. Stir in garam masala and cook for another 2 minutes.
4. Adjust the consistency by adding more water if needed.
5. Garnish with fresh coriander leaves.
Serving Suggestions:
Rajma Masala pairs best with:
” Steamed Basmati Rice “: The combination of Rajma with plain rice is a match made in heaven.
” Jeera Rice “: Cumin-flavored rice enhances the overall taste.
” Roti or Naan “: A great option for those who prefer bread over rice.
” Onion Salad & Pickle “: A side of sliced onions, green chilies, and pickle adds a tangy touch.
Pro Tips for the Perfect Rajma Masala:
1. ” Soaking is Key “: Always soak Rajma overnight for a softer texture and faster cooking.
2. ” Pressure Cook Well “: Ensure Rajma is cooked until soft and mashable for a rich consistency.
3. ” Slow Cooking Enhances Flavor “: Let the Rajma simmer for at least 20 minutes for deep flavors.
4. ” Tomato-Onion Base is Crucial “: Sauté onions well and cook tomatoes until oil separates for a perfect gravy.
5. ” Spices Matter “: Using fresh and good-quality spices enhances the overall taste.
Nutritional Benefits of Rajma Masala:
Rajma is packed with proteins, fiber, and essential minerals. It is a great vegetarian source of protein, making it an excellent option for muscle growth and overall health. The presence of dietary fiber also aids digestion and helps regulate blood sugar levels.