Rajma Masala (Kidney Bean Curry)
Rajma is a popular dish in northern India, though it’s enjoyed throughout the country.
It is typically served with basmati rice or an Indian flatbread like roti, naan or paleo naan if you prefer.
Rajma Masala is a dish that is cooked in a single pan and it is very easy to make.
Serve For 8
370 g of dried red beans
1 large, chopped onion
4 cloves of garlic, minced
1 piece (5 cm) of fresh ginger cut into small pieces
2 Tablespoons of Vegetable oil
Ghee – 2 Tablespoon
2 dried, broken red peppers
1 Tablespoon of cumin seeds
6 whole cloves
1 Tablespoon of ground turmeric
Ground Cumin – 1 Tablespoon
1 Tablespoon of ground coriander
2 Tomatoes, minced
475 ml of water
1 Tablespoon of caster sugar
Salt to taste
2 Tablespoons of garam masala
1 Tablespoon of ground red pepper
4 Tablespoons of chopped coriander leaves
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Method Of Preparation
Preparation Time: 10min
Cooking Time: 1 hour
Extra Time: 8 hours of soaking
Ready in 9hr10min
- Put the beans in a large container and cover with several inches of fresh water; soak 8 hours or overnight.
- Drain and rinse.
- Grind the onion, ginger and garlic in a paste using a mortar and a pestle.
- Heat the oil and clarified butter in a pressure cooker over medium heat.
- Fry the red peppers, cumin seeds and whole cloves in hot oil until the cumin seeds start to crackle
- Mix the onion paste into the mixture and cook, stirring frequently, until golden brown.
- Season with the ground of turmeric, ground cumin and ground coriander; continue to cook for a few seconds before adding the tomatoes.
- Cook until the tomatoes are completely tender.
- Add the kidney beans drained to the pressure cooker with enough water to cover; pour the 475ml water in addition to the stove.
- Add the sugar and salt.
- Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to minimum and cook another 10-15 minutes. Release the pressure and open the cooker. Mix the garam masala and grind the red pepper into the bean mixture; garnish with chopped coriander and serve with rice.