Classic Rajma Masala
Traditional dish · North Indian
A quintessential North Indian kidney bean curry, slow-cooked to perfection with a rich blend of aromatic spices, onions, tomatoes, and ginger-garlic paste. Served with rice or roti.
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Ingredients
- Red kidney beans (rajma)1 cup
- Onions2 medium
- Tomatoes3 medium
- Ginger-garlic paste1 tbsp
- Ghee or oil2 tbsp
- Cumin seeds1 tsp
- Coriander powder2 tsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
Steps
- 1
Soak rajma overnight or for at least 8 hours. Drain and rinse.
- 2
Pressure cook soaked rajma with water and a pinch of salt until tender (about 5-7 whistles).
- 3
Finely chop onions and tomatoes. Prepare ginger-garlic paste.
- 4
Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
- 5
Add chopped onions and sauté until golden brown.
- 6
Add ginger-garlic paste and sauté for a minute.
- 7
Add chopped tomatoes and cook until they soften and oil separates.
- 8
Add coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for a minute.
- 9
Add the cooked rajma along with its cooking liquid. Add salt to taste.
- 10
Simmer for at least 15-20 minutes, allowing flavors to meld. Add water if needed to adjust consistency.
- 11
Garnish with fresh cilantro before serving.
