Rajma Masala
Whether you are a seasoned cook or a first-time user, this Rajma Masala is easy to prepare and incredibly satisfying to enjoy, our Garam masala adds the much needed panache to this classic dish. It’s the ideal dish for a cozy meal with family or friends.
Cuisine
Indian
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
- Rajma (Kidney beans ) - 1 cup
- Ghee - 2 tablespoons
- Bay leaf - 1 no.
- Cumin seeds (Jeera) - 1/2 teaspoon
- Onions - 1 cup (Finely chopped) 120 gms
- Green chili - 1 no (Slit)
- Ginger Garlic paste - 1.5 teaspoon
- Tomatoes - 2 large (Chopped and pureed) or 1 cup tomato puree
- Goosebumps Artisanal Garam Masala - 1 heaped teaspoon
- Coriander powder - 2 teaspoons
- Kasuri Methi - 1 tablespoon
- Ginger - few slices
- Coriander leaves - for garnish
- Cream - 3 tablespoons (Optional)
Directions
- Add Rajma to a bowl, wash and rinse, Soak them uncovered with 4 cups of water overnight. Discard water, wash and keep aside.
- Add the rajma and 2 cups of water in a pressure cooker and cook till soft (4-5 whistles) and keep aside.
- Heat ghee in a pan, add in cumin, bay leaf, when they sizzle add in the onions and ginger garlic paste. Sauté until onions are translucent.
- Pour the tomato puree and cook until the gravy is thick.\
- Stir in the powdered spices and saute for 2 minutes until the masalas are aromatic.
- Add the rajma with the water and cook for 10-15 minutes (Add more water if needed) (Mash some of the rajma to make a thicker gravy)\
- Add salt and kasuri methi and mix well (you can also add in cream at this stage)
- Serve hot garnished with ginger strips and coriander leaves.
