Rajma Masala Curry | Kidney Beans Curry2021-06-02
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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This information is per serving.
Serving Size1/2 Cup
Rajma Masala, aka Kidney Beans Curry, is one of the most common and popular curries made in North India. Kidney beans are cooked with onion, tomatoes, and spices in this flavorful vegetarian curry. Goes well with rice.
- 1 Cup Rajma
- 2 Tablespoons Oil
- 1 Teaspoon Jeera
- 1 Cinnamon Stick
- 1 Black Cardamom
- 1 Chopped Onion
- 1/2 Teaspoon Turmeric Powder
- 1 Chopped Tomato
- 1 Tablespoon Red Chili Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 2 Teaspoons Salt
- Coriander Leaves
Soak 1 cup rajma overnight.
Add 2 tablespoons of oil to a pressure cooker and add 1 teaspoon jeera, 1 cinnamon stick, 1 black cardamom.
Add 1 chopped onion and satué well for a minute. Now add 1/2 teaspoon turmeric powder, 1 chopped tomato, and sauté well until tomatoes are soft.
Add 1 tablespoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and mix well.
Once the masala is cooked, add 1 cup overnight soaked rajma. Mix well.
Now add 2 cups of water and wait for one boil. Add 2 teaspoons salt and mix well.
Close the pressure cooker lid and cook up to 5 whistles. Turn off the stove and wait until all the pressure releases.
Once the pressure releases, take out the lid and check if the rajma is cooked.
Take a smasher and smash rajma roughly (OPTIONAL).
Add 1 cup of water and cook for 10 minutes.
Garnish with coriander leaves and turn off the stove. Serve hot with rice.