Rajma Masala Recipe – classic punjabi red kidney bean curry recipe that is the epitome of comfort food when paired with a bowl of steamed rice.
Food has this amazing ability to elevate my mood – not necessarily only its indulgent fine dining, someone waiting on me form, but also in its curl up on your couch and eat comfortably form. My tastes and preferences have altered a little in the last decade or so – mostly made me more aware of flavors, of combining ingredients. I’ve also grown to add more than just Goan food in my list of home-made comfort foods. And this is where, this Rajma Masala makes its entry in my life.
Rajma (Red Kidney Bean) Masala
- 1 cup Rajma (Red Kidney Beans)
- 2 Onions - large ( finely chopped)
- 1 tomato - large (finely chopped)
- 2 Chilies (sliced) Green
- 5 cloves garlic - (finely chopped)
- 1/4 tsp ginger paste
- 1 cinnamon stick
- 2 Cloves
- 2 cardamom
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp mango powder (Amchoor)
- 1 tbsp ghee /Oil
- 1 tbsp coriander leaves - (finely chopped)
- 1/2 tsp sugar
- to taste salt
Soak the kidney beans overnight and pressure cook them with salt, cinnamon, cardamom, cloves and water on low flame for about 20-30 mins. Let it rest before you open the cover of the cooker.
In a pan, heat the ghee. Add the garlic, ginger paste and chillies and fry a little. Throw in the onions and fry until golden brown.
Add the tomatoes, turmeric, chilli, cumin and sugar and cook until oil separates.
Now pour in the cooked rajma along with the water. Mix it all well together and let it simmer.
Add in the garam masala and amchoor powders at the end and turn off the heat within a minute so as to not over cook.
Garnish with fresh chopped coriander leaves and serve hot with steamed rice.