Rajma Masala

Today, I am sharing a recipe that’s super close to my heart – a vibrant and comforting bowl of Rajma Masala (Red Kidney Bean Curry). There's something so deeply satisfying about this classic North Indian dish, and my version, passed down through generations with a few modern tweaks, is sure to become a staple in your kitchen too!

If you've had a long day or simply craving something hearty and flavorful, look no further. This creamy texture of the kidney beans bathed in a rich, aromatic gravy is pure bliss.

1. The Star Players: Ingredients You'll Need

First things first, let's gather our ingredients. Here's everything you'll need to create this magic in a pot:

• 2 cups rajma (red kidney beans) - The heart and soul of our dish!

• 1/4 teaspoon zeera (cumin seeds)

• 1/2 tablespoon freshly chopped garlic

• 1/2 tablespoon freshly grated ginger

• 2 medium-sized onions, finely chopped

• 2-3 medium-sized tomatoes, roughly chopped/blended

• 1/2 heaped teaspoon turmeric powder

• 1 teaspoon coriander powder

• Rajma Masala (any brand of your choice, I personally love Catch Rajma Masala)

• 1 teaspoon garam masala

• 1/4 teaspoon zeera powder (ground cumin)

• 1/2 tablespoon coconut cream (optional but gives it a very creamy texture)

• 1/2 teaspoon kasoori methi (dried fenugreek leaves), crushed

• 2 teaspoons salt, or to your taste

• 1/2 teaspoon red chili powder, or to your taste

• Fresh coriander leaves, chopped

• Oil - For cooking. Use your preferred cooking oil.

• Water - For soaking and cooking the rajma.

Before we begin, remember to soak the rajma in plenty of water overnight (or for at least 6-8 hours). This crucial step helps in even cooking and makes the beans easier to digest.

3. Preparing your Rajma Masala

Now for the fun part – putting it all together! Follow these simple steps to create your delicious Rajma Masala:

Step 1: Sautéing the Aromatics

Heat oil in a pan over medium heat. Once the oil is hot, add the cumin seeds. Let them splutter for a few seconds. Add the finely chopped onions, grated ginger, and chopped garlic to the pan. Sauté them on medium heat until the onions turn light golden brown. This step is crucial for building a flavorful base.

Step 2: Cooking the Tomatoes and Spices

Once the onions are golden, add chopped/blended tomatoes and turmeric powder. I prefer blending my tomatoes but you can also use chopped tomatoes. Cook them until oil starts to separate from the mixture. This might take a few minutes.

Now, add salt, coriander powder, your favorite rajma masala, red chili powder, and zeera powder. Mix everything well and sauté for another minute or two, allowing the spices to release their aromas. Be careful not to burn the spices. You can add a splash of water if the mixture seems too dry.

Step 3: Bringing it All Together

Add cooked rajma and to the pan with the cooked tomato-onion masala. Mix everything well, ensuring the beans are nicely coated with the gravy. Add enough water to cover the rajma generously. At this point, add garam masala, and coconut cream. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for at least 20 minutes, or until the rajma is cooked through and tender. Stir occasionally to prevent sticking. You might need to add more water during the simmering process if the gravy becomes too thick.

Step 4: The Finishing Touches

Once the rajma is cooked and the gravy has reached your desired consistency, stir in chopped fresh coriander leaves, crushed kasoori methi. Mix well and let it simmer for another 5 minutes to allow the flavors to meld together beautifully.

3. Time to Indulge: Serving Suggestions

Your soul-satisfying Rajma Masala is now ready to be devoured! Here are some classic and delicious ways to serve it:

• With Steamed Rice: This is the quintessential pairing! Fluffy white basmati rice soaks up the rich gravy perfectly.

• With Roti or Naan: Warm Indian flatbreads are perfect for scooping up every last bit of the flavorful gravy.

• As part of a Thali: Enjoy it alongside other Indian delicacies like dal, vegetables, yogurt, and pickles for a complete and satisfying meal.

Trust me, the aroma filling your kitchen right now is just a hint of the deliciousness that awaits you. This Rajma Masala is not just a dish; it's an experience – a warm hug in a bowl.

Do give this recipe a try and let me know how it turns out in the comments below! I always love hearing from you. Happy cooking! 😊