Rajma Masala
389kcal
Ingredients
- 31 oz Red Kidney Beans 2 cans 15.5 oz Red Kidney Beans (light or dark), drained and rinsed
- 2 tbsp Cooking Oil
- 1 Red Onion medium
- 2 Tomatoes medium
- 1 tsp Salt adjust to taste
Aromatics
- 1 inch Ginger
- 4 cloves Garlic
- 2 Green Chilies adjust as needed or leave out
Whole Spices
- 6 Cloves
- 2 inch Cinnamon Stick
- 2 Black Cardamoms
- 2 Bay leaves
Spice Powders
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chili Powder
- 2 tsp Cumin Powder
Method
Prepare the Masala Paste
- Grind Onion, Tomato, Ginger, Garlic, Green Chilies and Cloves to make the masala paste.
Avoid adding too much water while grinding. This helps the masala cook faster and develop better flavor.
Temper the Whole Spices
- Heat oil in a thick-bottomed pan, and add Cinnamon sticks, Black Cardamoms and Bay Leaves and fry for a minute.
Cook the Masala
- Add the masala paste to the oil along with the Turmeric, Coriander Powder, Kashmiri Red Chili Powder, Cumin Powder and Salt, and cook on medium heat.
- Cook on medium heat, stirring occasionally, until the moisture evaporates and the oil starts to separate out (10-12 minutes).
Stir regularly to prevent sticking or burning. If the masala starts to stick, add a splash of water and continue cooking. This step is key as properly cooked masala is what gives the dish its depth.
The cooking time can vary depending on the pot used, your stove, whether the onions/tomatoes were refrigerated just before using, etc. Adjust the heat as needed and watch the masala to ensure it does not burn.
Add the Kidney Beans
- Add the drained and rinsed kidney beans to the pan and mix well to coat them in the masala.
Simmer the Curry
- Add about 3 cups of hot water and bring to a simmer.
- Simmer until the sauce thickens, around 10 minutes. Adjust the salt as needed towards the end because there will be evaporation while the pot simmers.
- Lightly mash some of the beans with a spatula to create a creamier texture.
Remember to pick out the whole spices.
Garnish and Serve
- Garnish with freshly chopped cilantro (dhania). Serve hot with basmati rice, yogurt, and Indian pickles (achar).
Nutrition
Serving1servingCalories389kcalCarbohydrates61gProtein21gFat9gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat5gTrans Fat0.03gSodium673mgPotassium1152mgFiber20gSugar4gVitamin A605IUVitamin C17mgCalcium111mgIron8mg
Notes
Spice Usage for Rajma Masala
The sauce is a base of Onion-Tomato-Ginger-Garlic and is flavored with Garam Masala spices such as Cinnamon, Black Cardamoms, Cloves, Star Anise and Bay Leaves. Most of these spices are big enough so that they can be easily fished out after the dish is cooked. The only exception is Cloves, which are harder to spot after the dish is cooked, so I crush the Cloves as part of the sauce base. Note that, while this recipe calls for adding whole Garam Masala spices, you can choose instead to leave out the whole spices and add Garam Masala powder at the end.
Using Canned Beans or Dried
This is a simple and quick recipe that uses canned red kidney beans. You can use dried red kidney beans as well - but they need to be soaked and cooked (boiled or pressure cooked).
Soak 1.5 cups of dried kidney beans 6-8 hours (long soak) or in hot water for (short soak) for at least 1 hour. In either case, the kidney beans absorb water and plump up.
Pressure cook in an instant pot for 45 minutes or simmer with adequate water for about an hour.
Private Notes
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