Friday, January 9, 2015

Rajma Masala/kidney Beans is rich tomato Gravy

Rajma Masala/kidney Beans is rich tomato Gravy

Have you ever had Rajma Rice ever?? If you hav'nt you have missed probably the most yummiest indian dish. Rajma is my favourite, and as i say, I can have it for all my 3 meals a day. And 7 days a week and 365 days a year... I am just crazy about it.. :D

This dish basically comes from northern part of India, where it is prepared at least once a week. As kidney beans/ Rajma is rich in protein and iron it give this yummy dish an added advantage too. 

I have very fond memories of my childhood, that if any of neighbour use to prepare Rajma at their home I use to bump their place without any invitation. So you can understand my love for Rajma ...:)

There are many varieties is Rajma available at Grocerry Stores, but this is one particular kind of Rajma called the Kashmiri or the Jammu Rajma. It is dark red/ Crimson is Colour and very small in size ( as shown in the pic. Below. And image source Google). This particular kind of Rajma gives amazing texture and makes the gravy thick without adding cream, milk or any other thickening agent.

So next time you plan to make Rajma, try to find this one, and trust me you will see the difference.

I am sharing my of Making Rajma as below..

- 1 and 1/2 cup Rajma soaked over nite in at least 4 cups water overnight.
- salt to taste
- 1 medium sized inion roughly chopped
- 3 medium sized tomatoes roughly chopped
- salt - 1/4 tsp
- coriander powder 1 tbsp
- Kashmiri Mitch powder 1/2 tbsp
- Garam masala 1/2 tsp
- cumin seeds 1/2 tsp
- roasted cumin power 1/4 tsp
- ghee/ clarified butter 1 and 1/2 tbsp
- asafoetida 2 pinch 
1/3 tbsp ginger garlic paste 

1. In a pressure cooker take the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes by the clock.
3. Once done, switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato and onion in mixer jar.
4. For tampering, in a wok/ pan add ghee and heat the same.
5. Add cumin seeds and let it splutter. Now, add asafoetida.
6. Add the ginger garlic paste, and sautĂ© for 30 seconds or so. Once done, add the, onion tomato paste and mix. 
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala. 
8. Mix everything well, and cover the pan with lid, and let the spices and onion tomato paste cook till your see oil/ fat in the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and give nice mix.
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water. 

Once done, serve with bowl of hot steam rice, jeera rice it will certainly win your heart..:) <3

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