Rajma Masala Recipe - Red kidney beans curry

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the rajma three times, then soak them uncovered in 4 cups of water for at least 6 hours or overnight. Discard the soaking water and rinse well.
2. Transfer the beans to a stovetop pressure cooker or Instant Pot and add 1½ cups of water.
3. On the stovetop, pressure cook for 4 to 5 whistles. In an Instant Pot, cook for 12 to 16 minutes, depending on the age of the beans.
4. Check that the beans are soft but still hold their shape; they should mash easily between your fingers.
5. Heat the ghee or oil in a pot. Add the cumin seeds and bay leaf, and when they sizzle, add the onions and green chilli.
6. Sauté over medium heat until golden. Stir in the ginger garlic paste and sauté for about a minute, until fragrant.
7. Pour in the tomato puree and cook for about 3 minutes, until the mixture thickens.
8. Stir in the red chilli powder, garam masala, coriander powder, cumin powder and turmeric. Sauté for 2 to 3 minutes, until the masala smells aromatic.
9. Add the cooked rajma with its cooking liquid. Add about ½ to 1 cup of hot water as needed to make a gravy.
10. Mix well and simmer for 10 to 15 minutes, until slightly thick. For a thicker gravy, mash a tablespoon of the beans and stir them back in.
11. Taste and add salt as needed, plus ¼ teaspoon garam masala and the crushed kasuri methi if you like. Stir in the cream if using, and garnish with coriander and ginger.
12. Squeeze in some lemon juice before serving with rice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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