2 cup Kidney beans (rajma in Hndi)
2 large onion, sliced
4 medium to large ripe tomatoes (1 chopped and 3 pureed)
Paste of 8-10 garlic cloces, 1.5 inch ginger and 2 green chillis
–Note: Green chili is optional.
2 tea spoon coriander powder
1 to 2 tsp red chili powder (reduce if you need less spicy)
1/2 tsp turmeric powder
3/4 tea spoon to 1 tea spoon garam masala powder
1 tea spoon cumin seeds
8-10 cups water for pressure cooking
–Note: you may need more in case you are planning to cook rajma in open vessel instead of pressure cooker.
Salt as per taste.
Oil/Butter/Clarified Butter (use any one of the following:
4 tbsp butter + 2 tbsp oil
6 tbsp butter
4 tablespoon oil
4 table spoon clarified butter (ghee)
2 tea spoon kasuri methi or dry fenugreek leaves, roasted and crushed
–Note: Be carefull while roasting, dont over do it otherwise it will become bitter and will spoil the taste.
The easiest way is to take the dried fenugreek leaves, spread it on a pan/tawa, switch on the flame. Roast on low flame for 35-45 seconds (dont let smoke come out)
A generous pinch of asafoetida
3 to 4 table spoon cream
2 Bay leaves
–Note: Needs to be added to oil at the begining, fry for less than a minute (till the color changes to light brown), then add onion.
1. Soak the rajma (kidney beans) in water overnight or for 9-10 hours.
2. After 10-12 hours, discard the water in which the rajma are soaked and rinse them again in fresh water.
3. Add 1/2 of the salt you are planning to add in the dish and pressure cook rajma on a medium flame for 15-20 minutes (7-8 whistles).
4. Once the cooker cools down, open the lid and keep the boiled rajma aside.
–Note: If you don’t have a pressure cooker, then cook rajma in a heavy bottomed vessel (covered) for at least 45-50 minutes on low-medium flame. Stir in between so that the rajma doesn’t stuck at the bottom.
5. Heat the combination of your choice (oil, butter, ghee) in a wok or any heavy bottomed vessel.
6. Add cumin first and let them crackle.
7. Add finely sliced onions and saute them till they become golden brown.
8. Add the ginger-garlic-chili paste, saute for a minute on a low flame.
9. Add all the dry masalas (red chili powder, coriander powder, turmeric powder), saute on low flame for 45 seconds.
–Note: Garam masala can be added here, I prefer to add at the end of the recipe.
10. Add the tomatoes and tomato puree.
11. Saute for 7-8 minutes on low medium flame till the tomatoes become soft, the oil separates from the tomatoes and the vessel becomes glossy.
12. Add rajma along with the rajma stock (water content remaining when the rajma are boiled).
13. Add salt and stir.
–Note: If the garam masala is not added in step 9, add it now.
14. Simmer without a lid for 5-10 minutes and 5-10 minutes covered (stir in between), till the gravy becomes thick.
15. Add kasuri methi and cream (if opted, as these ingredients are optional)
16. Stir for a 1 minute on low flame.
17. Serve rajma masala with steamed basmati rice, paratha, chapati or naan.