Rajma Masala | How to make Rajma Masala

By Rathy V  |  23rd Jan 2016  |  
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  • Rajma Masala, How to make Rajma Masala
Rajma Masalaby Rathy V
  • Prep Time

    7

    Hours
  • Cook Time

    20

    mins
  • Serves

    3

    People

36

0





About Rajma Masala

A very simple yet delicious rajma masala recipe. Rajma is a very good source of vitamin K. It is a good source of magnesium and fiber. Also said to be good for our kidney. Inspired From a TV show- also in my blog rbplatters.blogspot.in

Rajma Masala is a popular aromatic and delicious dish. You can try making this amazing Rajma Masala in your kitchen. This recipe requires 420 minutes for preparation and 20 minutes to cook. The Rajma Masala by Rathy V has detailed steps with pictures so you can easily learn how to cook Rajma Masala at home without any difficulty. Rajma Masala is enjoyed by everyone and can be served on special occasions. The flavours of the Rajma Masala would satiate your taste buds. You must try making Rajma Masala this weekend. Share your Rajma Masala cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rathy V for inputs. In case you have any queries for Rajma Masala you can comment on the recipe page to connect with the Rathy V. You can also rate the Rajma Masala and give feedback.

Rajma Masala

Ingredients to make Rajma Masala

  • Rajma/Kidney beans - 1/2cup
  • Tomatoes blended to a puree - 3
  • Big onion –1 sliced lengthwise
  • Ginger garlic paste - 1 and 1/2 teaspoon
  • Chilli powder - 1 teaspoon
  • Curry powder - 2 teaspoon
  • Dry Kasuri methi- a generous pinch
  • Fresh cream (optional) - 1 tablespoon
  • Butter/Oil - 2 tablespoon
  • Bay leaf - 1
  • Cloves - 2
  • Cinnamon - a small piece

How to make Rajma Masala

  1. Soak rajma beans overnight. Once done cook the beans in pressure cooker with some water for 5 to 6 whistles or till cooked.
  2. Melt butter in kadai, add in the bay leaf, clove and cinnamon. Add in the onions and saute till transparent.
  3. Add the ginger garlic paste and saute till raw smell leaves. Now add the cooked rajma and saute for a while.
  4. Add the tomato puree and let it boil till the raw smell is gone. (maybe 2 to 3 minutes).
  5. Add the curry powder,chilli powder and salt and mix well.. Mash some of the rajma to get a creamy and thick texture for the gravy.
  6. Add in the crushed dry kasuri methi and stir. Add cream if needed let it boil for a minute and switch off. Garnish with fresh cream and serve hot with roti/naan.

My Tip:

1. Proper soaking and cooking of rajma is very important as it kills some particular toxin 2. Ginger and garlic helps neutralizing gassy effect.

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