How to make rajma masala

Rajma Masala is a popular North Indian dish made with red kidney beans cooked in a flavorful tomato-based gravy. It is typically served with steamed rice or Indian bread (roti). Here’s a step-by-step guide on how to make Rajma Masala:

Ingredients:

• 1 cup dried red kidney beans (rajma), soaked overnight or for at least 8 hours
• 2 tablespoons oil or ghee (clarified butter)
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 large tomatoes, finely chopped or pureed
• 2 teaspoons Rajma Masala or garam masala (a spice blend available in Indian stores)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1-2 bay leaves
• 2-3 cloves
• 1-inch cinnamon stick
• Salt, to taste
• Water, as needed
• Fresh coriander leaves (cilantro), for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Rinse and Soak the Rajma:
   • Wash the dried kidney beans (rajma) under cold running water to remove any dust or impurities.
   • Place the rajma in a large bowl and cover it with enough water. Let it soak overnight or for at least 8 hours. The beans will swell and soften during soaking, reducing cooking time.
2. Cook the Rajma:
   • After soaking, drain the water from the rajma and rinse it once again.
   • Transfer the rajma to a pressure cooker or a large pot and add fresh water to cover the beans completely.
   • Add a pinch of salt and pressure cook the rajma until they are soft and well-cooked. Cooking time may vary, but it usually takes around 15-20 minutes in the pressure cooker or 40-45 minutes in a regular pot. If using a pot, make sure to keep adding water as needed to prevent it from drying out.
3. Prepare the Rajma Masala Gravy:
   • In a separate pan or kadhai, heat the oil or ghee over medium heat.
   • Add cumin seeds, bay leaves, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.
4. Sauté Onions, Garlic, and Ginger:
   • Add the finely chopped onions to the pan and sauté until they turn translucent and golden brown.
5. Add Tomatoes and Spices:
   • Add the minced garlic and grated ginger to the pan. Sauté for a couple of minutes until the raw smell disappears.
   • Stir in the chopped tomatoes or tomato puree. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
6. Seasoning the Rajma Masala:
   • Add Rajma Masala (or garam masala), turmeric powder, red chili powder, and salt to the tomato-onion mixture. Mix well and cook for a few more minutes to let the spices blend.
7. Combine the Cooked Rajma and Masala:
   • Add the cooked rajma along with any remaining water to the pan with the masala gravy. Mix everything together and let it simmer on low heat for 10-15 minutes to allow the flavors to meld.
8. Adjust Consistency and Seasoning:
   • If the gravy is too thick, you can add some water to achieve your desired consistency. Similarly, adjust the seasoning (salt and spices) according to your taste preferences.
9. Garnish and Serve:
   • Once the rajma masala is cooked to perfection, turn off the heat.
   • Garnish with fresh coriander leaves (cilantro).
   • Optionally, serve with lemon wedges on the side for an extra tangy flavor.

Your delicious Rajma Masala is ready to be served! Enjoy it hot with steamed rice, Indian bread (roti), or naan.