This is one of the most famous dishes of North Indian cuisine. Nothing can beat this delectable combination of Rajma masala and chawal (steamed rice). Even jeera rice or rotis / parathas / breads do complete justice to this recipe.
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¼teaspoonred chilli powderuse more if you want it to be spicy
½teaspoonkitchen king masala/garam masala powder
1tablespoonfresh curd/dahi
salt as per taste
Instructions
Wash and soak rajma in enough water overnight.
Drain the water and rinse again in fresh water.
Pressure cook rajma with 2 cups water, pinch of salt and few drops of oil for 15-20 mins on medium flame.
Meanwhile chop onions, garlic and tomatoes.
Once the pressure settles down, check if it’s cooked by pressing one rajma bean. If you still find it hard, you can put the rajma to pressure cook for another 5-10 mins adding some more water.
If it is cooked properly, then strain the rajma and keep aside. Preserve the rajma stock also. (we will use it to prepare our gravy)
Heat oil and butter in a non-stick pan and add dry red chilli and cumin seeds. Once they splutter, add the green chilli, hing, and onions. Sprinkle some salt and sauté on a medium flame for 2 to 3 minutes.
Add garlic and ginger and saute for a few more seconds.
Now add chopped tomatoes and saute till tomatoes becomes soft and pulpy.
Now add all the spice powders i.e. red chilli powder, garam masala /kitchen king masala powder, jeera powder and dhaniya powder and salt. Saute till oil+butter starts separating from our masala. Do this on a medium flame while stirring continuously. Otherwise, spices will get burnt, and there will be a burnt flavour in our rajma masala.
Now add the rajma beans and its stock (which we had kept aside) and cook on medium flame for about 10-15 minutes or till our gravy thickens. Mash a few rajma beans with the help of a spoon. This will thicken our gravy.
In the end, add fresh curd/dahi and mix well. Just heat it for a minute. Do not let it boil. Remove from flame.
Serve rajma masala hot with steamed/jeera rice or Butter roti/naan.
Notes
•If you want a smooth curry/gravy, just blend the onions and tomatoes in a mixture and then add to the recipe. •Make sure that curd/dahi is fresh and not sour. You can also use fresh cream instead of curd.•Instead of chopped ginger & garlic, you can use ginger garlic paste.
Nutrition
Serving: 2g
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