Rajma Masala | Red Kidney Beans Curry
Rajma masala is a very famous Punjabi subzi where the red kidney beans are simmered in onion and tomato based gravy. This subzi works very well with rice as much as it works with roti’s. Rajma chawal by itself is a very comforting dish and we love to have it steaming hot on a cold winter day topped with a dollop of fresh ghee.
Servings: 6 People
- 1 cup Rajma / Red Kidney Beans washed and soaked overnight
- 1 large Onion chopped
- 3 Tomatoes chopped
- 2 Green chilies
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Dhania jeera powder Coriander cumin powder
- 1½ teaspoon Garam masala
- to taste Salt
- 2 tablespoon Oil
- 3 tablespoon Fresh cream optional
- to garnish Cilantro
Soak the beans overnight (or 8-10 hrs) and then cook it enough water in pressure cooker until it is soft and mushy.
In a pan, heat the oil and then add the cumin seeds. When the seeds fry, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
Next add the chopped tomatoes and mix it well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
Let it cook in medium flame until the tomatoes are mushy and the oil floats on top.
Now add the cooked rajma and mix well. Check for the consistency and add more water if needed. Simmer for about 15 mins until the masala is aromatic and well blended.
Add the cream and then take it off the flame.
Serve hot with rice or roti’s!
Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 338mg | Fiber: 5g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg