Rajma masala | How to make Rajma masala

By Tulasi Spandana  |  10th Feb 2018  |  
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  • Rajma masala, How to make Rajma masala
Rajma masalaby Tulasi Spandana
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

4

0

0 votes

About Rajma masala Recipe

It's easy,healthy and simple recipe.

Rajma masala, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Tulasi Spandana. Rajma masala is a dish which demands no explanations, it's a whole world of flavour in itself. Rajma masala is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Rajma masala by Tulasi Spandana is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Rajma masala.

Rajma masala

Ingredients to make Rajma masala

  • Rajma/red kidney beans - 1 Cup
  • bay leaf - 1
  • cinnamon - 1 inch pieces
  • Green cardamom - 1
  • cloves - 2
  • onion - 2 Large
  • tomatoes - 2 Large
  • Green chilli - 2
  • oil - 2 tbsp
  • Hing/asafoetida - A Pinch
  • cumin Seeds - 1/2 tsp
  • ginger-Garlic Paste - 1/2 tbsp
  • Red chilli Powder - 1 1/2 tsp
  • coriander Seeds Powder - 1/2 tsp
  • turmeric Powder - 1/4 tsp
  • Garam masala - 1 tsp
  • Amchur/Dried mango powder - 1 tsp
  • Roasted cumin Powder - 1 tsp
  • Crushed Kasoori Methi/Dried fenugreek Leaves - 1/2 tbsp
  • salt - To Taste
  • Chopped coriander Leaves - 2 tbsp

How to make Rajma masala

  1. Soak rajma(red kidney beans) in ample of water for 8-10 hours or over night.
  2. Drain and and pressure cook with bayleaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totall immerse in water)for 4-5 whistles, once presure released discard all the garam masala and keep the water.
  3. Meanwhile finely chop onion, toamtoes, chilli, coriander leaves.
  4. In a pan or wok heat oil add hing, cumin and allow to crack.
  5. Add onion, chilli, ginger-garlic paste and saute until onion becomes soft.
  6. Add chilli, turmeric, coriander powders and mix well, saute for a minute while stirring
  7. Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
  8. Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to good boil cover and simmer for 10 mintues in medium flame.
  9. Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well.
  10. Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and off flame.
  11. Serve warm with steamed rice, jeera rice or roti/paratha.

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