Name: Rajma Masala recipe by Renu Chandratre at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: Rajma/Kidney beans 4 tablespoon; Onion finely chopped 1; Tomato finely chopped 4 to 5; Turmeric powder 1/2 teaspoon; Red chilly powder 1 teaspoon; Coriander powder 1 teaspoon; Salt to taste; Mustard oil 1 tablespoon; Jeera 1 teaspoon; Cloves 4 to 5; Black pepper corns 10 to 12; Ginger 1 inch peice; Garlic peeled 4 to 7 cloves

ABOUT Rajma Masala RECIPE

All time favourite Rajma Curry goes best with rice and pulkas

Ingredients Serving: 6

Rajma/Kidney beans 4 tablespoon
Onion finely chopped 1
Tomato finely chopped 4 to 5
Turmeric powder 1/2 teaspoon
Red chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Mustard oil 1 tablespoon
Jeera 1 teaspoon
Cloves 4 to 5
Black pepper corns 10 to 12
Ginger 1 inch peice
Garlic peeled 4 to 7 cloves

Instructions

Wash rajma and soak in water at least for 5 to 6 hours
Add salt and pressure cook rajma for 4 to 5 whistles
Make paste of onion, tomatoes, ginger, garlic, cloves, and black pepper corns
Heat oil in a pan, crackle jeera
When jeera splutters, add turmeric, red chilly, and coriander powder
Sauté for few seconds and add prepared paste
Sauté paste till oil separates
Add boiled and cooked rajma to sauteed masala and mix well
Adjust the consistency by adding some water and allow it to boil for next 5 minutes on low heat (cook covered)
Rajma Curry is ready to serve with rice,pulka, nan or paratha

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