Rajma aka Kidney beans has become the new love of my boys at home. They love it so much that I’m making this masala that is so apt to have with rotis as a side dish at least thrice a week. There are so many types in which this masala is made. This is a very simple side dish but packed with aroma and flavors and will make you wishing for more. You would also love the Rajma tikkis
that I posted a while back.
This recipe has been in my drafts for some time and as my own computer has been taken for a servicing thought I would make use of this opportunity to clear away my drafts. I very rarely get the white variety of the rajma and thought I would try this same masala with that one and find out if it made any difference to the taste. But alas no, only the color differs and not the taste.
I had used the white variety of the beans in the step wise pictures so you will find the color variation in the main picture and in the step wise pictures.
According to me this masala tastes well the next day as the beans gets to absorb the heat of the spices and the tanginess of the tomatoes.
Now off to the recipe...
Soak the rajma / Kidney beans over night. Pressure cook in enough water till soft and mash lightly.
Grind the ingredients mentioned under the list To Grind to a fine paste using little water. Heat a pan with oil. Season with cumin seeds, Add onion and sauté till pink and then add tomatoes and cook till it turns mushy.
Add the ground paste to the onion mixture and add around 1/4 cup of water, salt and let it cook.
Add the cooked rajma along with the cooked water if any. Let it cook, garnish with coriander leaves.
4 – 5
To be Ground:
- Rajma / Kidney beans – 1 cup
- Onion, chopped – 1/2 cup
- Tomato, chopped – 1 cup
- Cumin seeds – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Coriander leaves – for garnish
- Salt – to taste
- Oil – 2 tbsp
- Ginger – 1 inch piece
- Garlic – 4
- Green Chillies – 2
- Red Chilli Powder – 2 tsp
- Coriander powder – 3 tsp
- Turmeric powder – 1/2 tsp
- Cinnamon – 1 inch stick
- Cloves – 3
- Cardamom – 2
- Black peppercorn – 1/2 tsp
- Cashew nuts – 10
- Poppy seeds (khus-khus) – 1 tsp
1. Soak the rajma / kidney beans over night and pressure cook with 2 pinch salt in enough water till soft. It should take 8-10 whistles over medium low flame. Mash lightly. Drain and retain the excess cooked water.
2. Grind the ingredients mentioned under the list to a fine paste using little water and keep aside.
3. Heat a pan with oil. Add cumin seeds, when it sizzles, add onion and cook till it becomes pink in color. Now add the tomato and cook till it becomes mushy.
4. Add the ground paste and mix well. Add 1/4 cup of the retained rajma cooked water, salt, mix well and close with a lid.
5. Let it cook for 3-4 minutes over low flame till the raw smell disappears and everything comes together.
6. Add the cooked rajma, mix well. Once again close with a lid and let it cook further for 5-7 minutes over low flame. Mix in between to avoid sticking to the bottom of the pan.
7. Finally sprinkle garam masala powder and coriander leaves and serve hot with rotis or paranthas or even Variety rice.
You can skip the onions completely and use only tomatoes while making this masala.
As we are using pepper, green and red chilli in this dish, adjust the spice level according to your taste buds. But using the tomatoes will compensate the heat of the spices.
You can use either the red or white variety of the kidney beans. Both tastes well.
In case you feel the that the masala is too hot afterwards just squeeze 2 tbsp of fresh lemon juice as it will balance the flavors.
For a rich variation use butter instead of oil to cook and add 1/4 cup of cream instead of water and also a dollop of butter to top the dish finally.