Rajma Masala is lightly spiced, creamy and a delicious curry made with kidney beans, onions, tomatoes, and spices. Rajma recipe made restaurant style goes very well with both rice as well as naan. Restaurant style rajma masala recipe is a creamy, tangy and spiced curry made with dried kidney beans. This rajma masala is made in a base of onion-tomato masala along with other spices and herbs making it truly delicious.
While making rajma recipe, the kidney beans must be cooked
very well. They should melt in your mouth when you bite into them offering no
resistance. This is very crucial and the most overlooked aspect of cooking
rajma. Even in restaurants, the beans have a bite in them, and this not only ruins
the texture in the dish but also affects your stomach. So, it is important to
soak the rajma or kidney beans overnight or for 8 to 9 hours and then cook them
really well.
INGREDIENTS FOR RAJMA MASALA –
- 1 cup rajma (kidney beans) - any variety
- 3.5 to 4 cups water for pressure cooking
- Enough water for soaking rajma
- 150 grams onions finely chopped onions
- 3 medium or 250 grams tomatoes, finely chopped tomatoes
- 3 to 4 garlic + 1 inch ginger + 1 to 2 green chilies - crushed
- 1 teaspoon coriander powder
- ¼ to ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder (
- 1 pinch asafoetida (hing) - optional
- ¼ to ½ teaspoon garam masala powder
- ½ teaspoon cumin seeds
- 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
- 2 tablespoon butter + 1 tablespoon oil
- 2 to 3 tablespoon cream
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INSTRUCTIONS TO MAKE RAJMA MASALA –
- Rinse and soak the rajma or kidney beans in enough water
overnight or for 8-9 hours.
- Discard the water and rinse the beans again in fresh water.
- In a pressure cooker, take the rajma and add 4 cups of water.
- Pressure cook on a medium to high flame for 15 to 20 minutes, 3-4 whistle.
- In the meantime, while Rajma is cooking, chop the onions and tomatoes.
- When the pressure settles down on its own, open the lid,
- Check if the rajma is cooked or not by taking a bite or pressing a bean.
- Drain the rajma first and keep it aside. Keep the drained water for later use.
Making Rajma Curry –
- Heat oil + butter in another pot or pan. Add cumin first and
let them crackle & get browned.
- Then add onions and saute them till they caramelized or turn golden brown.
- Take care not to burn them as this will impart bitter tones in the curry.
- Light browning the onions is also alright.
- Keep on stirring the onions while sauteing them, for uniform cooking so that they don't get burnt.
- Add the ginger-garlic-chili paste. Stir and saute for 5-10 seconds on a low flame.
- Add the tomatoes. Saute for 2 to 3 minutes till the
tomatoes become soft.
- Add all the spice powders one by one - turmeric powder,
red chili powder, coriander powder, asafoetida (hing) and garam masala powder.
- Stir and saute the whole masala mixture till the oil starts leaving the masala.
- Now add the Rajma to the masala. Stir and saute for a minute.
- Take 1.5 to 2 cups from the water and add to the rajma.
- Add salt and stir the whole curry mixture.
- Simmer without a lid for 10-12 minutes or more till the curry thickens slightly. It should not be watery.
- Mash a few rajma beans with the spoon. This helps to
thicken the curry.
- When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.
- Stir & simmer for 30 seconds to 1 minute. Switch off the fire.
Serve rajma masala restaurant-style with steamed basmati rice, jeera rice, rotis or jeera paratha or naan or saffron rice. The combo of rajma rice or rajma chawal is quite famous.
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