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Rajma Masala Curry

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Rajma Masala Curry

Description

Rajma masala Curry with steamed rice restaurant style.  I believe that cooking is an art and the presentation of a dish plays a very important role. 

Cooking Time

Preparation Time :8 Hr 0 Min

Cook Time : 30 Min

Total Time : 8 Hr 30 Min

Ingredients

Serves : 4
  • 1 cup kashmiri rajma (red kidney beans),soaked overnight in enough water
  • 2.5 cups water for pressure cooking
  • 1 green chilli chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 3 medium tomatoes, pureed
  • 1 large onion, chopped
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon everest rajma masala
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon dry mango powder
  • 1 teaspoon cumin seeds
  • 2 teaspoon ghee or oil
  • 1/2 teaspoon salt or as required
  • 2 bay leaves
  • 1 big black cardamom

Directions

  • Rinse the rajma beans for a couple of times in running water.
  • Soak the rajma beans in enough water overnight or for 8 hours.
  • The next day drain the water.
  • Rinse the rajma beans again in fresh clean water.
  • Now pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.
  • First two whistles on high flame and then lower the flame.
  • When pressure releases ,pour the boiled
  • Rajma in another vessel.
  • In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.
  • Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.
  • Now add the tomato puree and sauté for 5 minutes on medium flame.
  • Add red chilli powder and adjust the salt if required
  • Add boiled rajma and pour a cup of water. stir very well.
  • Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.
  • Once the pressure settles down on its own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating.
  • If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.
  • Check the consistency.
  • Add, rajma masala, dry mango powder (optional) and garam masala powder.
  • Stir well and simmer the curry for about 5 minutes
  • Garnish with coriander leaves.
  • Do the plating as per your choice and
  • serve rajma masala Curry with some steamed rice or chapatis.
Sanchita Mittal

Sanchita Mittal

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