Rajma Curry or Red kidney beans Masala – Rajma does not need any introduction for an Indian household. Likewise Kidney beans is widely known term in west too. Having said that Rajma has not been so popular as Chole (Chick Pea) or Samosa in west. Objective of my recipe here is to familiarise this to my audience in west as well as for the from Indian subcontinent to suggest how to make restaurant style authentic punjabi rajma masala. This recipe is suitable for Vegans and is gluten free (If you ignore Asafoetida or use GF version of it).
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What is Rajma Masala
Rajma masala is extremely rich in protein (thanks to protein content of kidney beans). It is best enjoyed with steam rice (known as Rajma Chawal) is one of the healthiest option in Punjabi cuisine.
Rajma is almost a weekly affair in my home, thanks to easy cooking recipe that I have.
So one may wonder what so good about these red kidney beans? These beans though native of Mexico and central America, is also found in abundance in south east asia. The reason for its popularity lies in the fact that these kidney beans are extremely nutritious.
Kidney Bean Nutrition
These kidney beans are massive source of proteins, as well as fibre. “Only 3.5 ounces (100 grams) of boiled kidney beans boast almost 9 grams of protein, accounting for 27% of the total calorie content.” – Source USDA. Kidney beans also account for starchy carbs, which account for approximately 72% of the total calorie content.
Kidney beans are a great source of a good few vitamins and minerals too, such as folate, manganese, iron, copper, molybdenum potassium, and vitamin K1. Its a vegetarians delight with not only offering best of breed taste as well as nutrition.
Depending on your choice or availability of options you can use fresh kidney beans or can use the one in can. I normally prefer fresh ones if cooking on weekend with all lavish time to hand. However when in rush, I use the canned version too.
Recipe is fairly simple, which involves boiling the kidney beans (if using fresh ones) and then saute with spices. The scrumptious taste comes from aromatic spices and the other ingredients that form the gravy, which then gets infused into the kidney beans, giving it a unique flavour. Whilst am drafting this recipe, I am myself tempted to go and eat a bowl of this right away.
This Rajma Recipe
- Is easy to make
- Delivers authentic taste
- loved by most, and hence a winner
- Is vegan friendly
- Can be gluten-free, if you use gluten free asafoetida
Method to make rajma masala
- Wash thoroughly Rajma / kidney beans and soak them in enough water for 8 hours or overnight.
- Drain the water and transfer them into a pressure cooker. Add 2 cups of water and 1/2 teaspoon salt. Pressure cook them over medium heat for around 4-5 whistles. Turn off the flame and keep aside till the pressure releases. You can skip step 1 and 2 if you using canned kidney beans.
- Heat oil in a Pan / Kadhai and add asafoetida and cumin seeds. Once the cumin seeds crackle add chopped onions, and dry red chillies. Sauté it till onion is translucent. Now add grated garlic and ginger, sauté till brown.
- Now add rest of the spices (Coriander powder, red chilli powder, garam masala, turmeric power and cumin powder) and sauté again for a minute. Add chopped tomato and Sauté until the mixture start leaving oil.
- Add boiled Rajma/kidney beans and mix well. Now mash some beans with the backside of spatula. This helps in thickening of the gravy and improving its taste and texture. Cook for 8-10mins and switch off the heat.
- Transfer it to a serving bowl and garnish with chopped coriander leaves.
Pro Tips for a good rajma curry
- Pressure cooking time may vary as depends on the soaked kidney beans. So always check for the properly cooked beans once you open the pressure cooker after it’s pressure is released.
- I use red kidney beans because they take lesser time to cook and has soft texture after cooking. However you can use other kidney beans as well, only the boiling time will vary.
- You can also use kidney beans from the can, for quick preparation. This saves time.
- Do not forget to crush a few kidney beans for that rich gravy oozing with taste.
How to store rajma
You can freeze rajma masala once it has cooled to room temperature. You can keep it refrigerated too for couple of days.
Serving suggestion
Rajma Chawal is the most widely known food combination. Serve hot Rajma hot with steamed rice. This itself makes a brilliant meal. Add green salad and onions for even better meal.
If you like punjabi and north indian cuisine, you may like to try out these never fail recipes :
You may also try this vegan white kidney beans recipe.
Below is detailed step by step recipe of Rajma masala that you can print.
Recipe Card
Rajma Masala – Kidney Bean Curry
Ingredients
- 1.5 Cup Rajma / Kidney Beans
- 1 Onion Large Size – Finely Chopped
- 1 Teaspoon Ginger Grated
- 1 Teaspoon Garlic Chopped or Crushed
- 3 Tomatoes Medium Size – Finely Chopped
- 3 Dried Red Chillies
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As Per Taste
- 1/2 Teaspoon Garam Masala Powder
- 1/4 Teaspoon Asafoetida
- 2.5 Tablespoon Oil
- 1 Tablespoon Fresh Coriander Leaves Chopped – For Garnishing
Instructions
- Wash thoroughly Rajma / kidney beans and soak them in enough water for 8 hours or overnight.
- Drain the water and transfer them into a pressure cooker. Add 2 cups of water and 1/2 teaspoon salt. Pressure cook them over medium heat for around 4-5 whistles. Turn off the flame and keep aside till the pressure releases. You can skip step 1 and 2 if you using canned kidney beans.
- Heat oil in a Pan / Kadhai and add asafoetida and cumin seeds. Once the cumin seeds crackle add chopped onions, and dry red chillies. Sauté it till onion is translucent. Now add grated garlic and ginger, sauté till brown.
- Now add rest of the spices (Coriander powder, red chilli powder, garam masala, turmeric power and cumin powder) and sauté again for a minute. Add chopped tomato and Sauté until the mixture start leaving oil.
- Add boiled Rajma/kidney beans and mix well. Now mash some beans with the backside of spatula. This helps in thickening of the gravy and improving its taste and texture. Cook for 8-10mins and switch off the heat. Don’t cook more than beyond this, as gravy will thicken more once it cools and you may not want absolutely thick gravy.
- Transfer it to a serving bowl and garnish with chopped coriander leaves. Serve hot and Enjoy with jeera rice or simply steamed rice.
Video
Notes
- Pressure cooking time may vary as depends on the soaked kidney beans. So always check for the properly cooked beans once you open the pressure cooker after it’s pressure is released.
- I use red kidney beans because they take lesser time to cook and has soft texture after cooking. However you can use other kidney beans as well, only the boiling time will vary.
- You can also use canned kidney beans for quick preparation when you are short of time and want to avoid the soaking and boiling part.
- Do not forget to crush a few kidney beans for that rich gravy oozing with taste.