Rajma is a classic North Indian dish that features kidney beans cooked in a flavorful tomato-based gravy. This dish is not only delicious but also nutritious, as kidney beans are a good source of protein and fiber. Rajma Masala is a comfort food for many, often served with steamed rice or Indian breads like roti or naan.
Ingredients
- 300 grams kidney beans (rajma), soaked overnight
- 3 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, pureed
- 2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 2 teaspoon Bharat Rajma Masala
- Salt to taste
- Fresh coriander leaves for garnishing
Method:
- Prepare the Rajma: Pressure cook the soaked rajma until they are soft and cooked through.
- Prepare the Gravy: Heat oil in a pan. Add cumin seeds and let it cook till it splutters. Add chopped onions and sauté until golden brown.
- Add Aromatics: Incorporate ginger-garlic paste and slit green chilies. Sauté for a few minutes.
- Add pureed tomatoes and cook until the oil separates from the masala
- Spice it up: Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well and add Bharat Rajma Masala.
- Combine and Cook: Add the cooked kidney beans to the masala along with some water. Simmer for 10-15 minutes.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or Indian breads.
