Wednesday, 29 June 2016

Rajma Masala - Kidney Beans Masala

Rajma Masala - Kidney Beans Masala, this beans is a very good source of protein. I wanted to make this masala for a very long time, but was little hesitant due to the time it takes for cooking. This beans need more time to get cooked, I mean we need to pressure cook it for more whistles. I remember my Mom used to make curry using this rajma beans but still I did not get the guts to try it out. Because, many of my friends have told that it did not come out well for them as the beans was not cooked properly. Somehow I managed to make it, to my surprise it came out well on my first attempt itself :). Lucky me!!! 

I made this as a side dish for chapati, the taste was superb and made a good combo with chapati. When I cooked the rajma, first I pressure cooked it for 7 whistles, I felt it was not cooked even after seven whistles. So I pressure cooked for three more whistles to get it cooked to the correct consistency. When you cook, just make sure the rajma should be soft after it is pressure cooked.

Rajma Masala - Kidney Beans Masala

Preparation Time : 8 Hours | Cooking Time : 40 Minutes | Serves : 4

Rajma / Kidney Beans - 200 gm
Onion - 2 No.
Garlic - 10 cloves
Ginger - 1 inch piece
Tomato - 2 No.
Cashew Nuts - 5 to 6 No.
Bay Leaf - 1 No.
Cinnamon Sick - 1/2 inch piece
Cloves - 2 No.
Turmeric Powder - 1/4 tsp.
Chili Powder - 1 tsp.
Cumin Powder - 1/4 tsp.
Coriander Powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Chopped Coriander Leaves - 1 tbsp.
Oil - 2 tbsp.
Salt to taste

1. Soak Rajma beans in enough water overnight or about 8 hours. After 8 hours, pressure cook it to 7 to 10 whistles. Drain the water from cooked beans and reserve it for later use.
2. Roughly chop the onions, tomatoes, ginger and garlic.
3. Heat oil in a pan and add bay leaf, cinnamon and cloves. Saute for few seconds and add chopped ginger and garlic. Saute till the raw smell goes off.
4. Add the chopped onions and cashew nuts and saute till the onion become soft and transparent. Allow this mixture to cool to room temperature.
5. In the meantime, grind the chopped tomatoes to make a puree.
6. Once the onion mixture is cooled, add it to a blender and grind it to a coarse paste.
7. Heat oil in a pan and add the onion paste and saute for about 10 minute in low flame, till the raw smell goes away and the oil starts to separate.
8. Add the tomato paste and mix it well. Add turmeric powder and salt and mix well.
9. Once the onion and tomato are well blend and cooked, add half of the drained water from the cooked beans and bring to boil. Add chili powder, coriander powder and cumin powder. Mix it well.
10. Add garam masala and mix it well. Let it cook for few more minutes till the raw smell of masala powder vanishes. Note: I have added little more chili powder here as I felt it was less spicy.
11. Add the cooked rajma beans and allow it cook in the masala.
 12. Add the chopped coriander leaves and mix well. Switch off the flame when the masala becomes thick.

Tasty Rajma Masala / Kidney Beans Masala is ready to serve. Serve it with chapati, roti, naan etc.,

  1. The cooking time / number of whistle to cook rajma beans purely depends on the variety you use. The darker beans might take longer time and light colored beans may require lesser time. 
  2. The consistency of the masala depends on your preference. Since I made it for chapati, I made it little thick. If you wish to have it like curry, you can switch it off when you have enough gravy in it.

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