Authentic Bhaderwahi Rajma Masala: A North Indian Curry Recipe
8 hours 30 minutes
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About Authentic Bhaderwahi Rajma Masala: A North Indian Curry Recipe
Discover the rich flavors of authentic Rajma Masala, made with the prized Bhaderwahi Rajma beans. This classic North Indian curry is incredibly satisfying and perfect for a comforting meal. Learn how to achieve the perfect balance of spices and creamy texture in this easy-to-follow recipe.From soaking the beans to creating the aromatic masala, we'll guide you through each step. This recipe is perfect for both beginners and experienced cooks who want to master this beloved dish.Serve this hearty Rajma Masala with fluffy basmati rice or warm naan bread for a truly unforgettable culinary experience.
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Recipe Time & More
Prep8 hours
Cook30 minutes
Total8 hours 30 minutes
Ingredients
Rajma & Soaking
- 1 cup Kidney Beans bhaderwahi rajma, soaked overnight or for at least 6-8 hours
Masala Paste
- 2 medium Tomato roughly chopped for pureeing
- 1 tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- 1 tsp Coriander Powder
- 2 tsp Rajma Masala
Other Ingredients
- 1 cup Yogurt
- 2 tbsp Vegetable Oil
- 1 tsp Turmeric Powder
- Chili Powder red, to taste
- Salt to taste
- Water Water as needed
Instructions
Prepare the Rajma
- Soak the Bhaderwahi Rajma overnight or for at least 6-8 hours. Drain and rinse thoroughly. In a large pot, cover the beans generously with fresh water and add a teaspoon of salt. Bring to a boil, then reduce heat and simmer until the beans are tender but not mushy (approximately 30-40 minutes).
Make the Masala Paste
- While the Rajma is simmering, prepare the masala paste. In a blender, combine the chopped tomatoes, ginger, and garlic. Puree until smooth.
Sauté Aromatics
- Heat the vegetable oil in a large pan or kadai over medium heat. Add the ginger and garlic and sauté for about a minute until fragrant.
Cook the Tomato Puree
- Add the tomato puree to the pan and cook until the oil starts to separate from the puree (about 5-7 minutes), stirring occasionally.
Temper with Spices
- Stir in the coriander powder, rajma masala, turmeric powder, red chili powder, and salt. Cook for another minute, stirring constantly, until fragrant.
Add Yogurt and Simmer
- Reduce heat to low and gently stir in the yogurt. Continue to stir constantly to prevent curdling for about 1-2 minutes.
Combine Rajma and Masala
- Add the cooked rajma to the pan and mix well to combine. Add a little water if needed to adjust the consistency.
Finish and Serve
- Simmer for about 5 more minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for the Best Rajma Masala
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
- If you don't have Bhaderwahi Rajma, you can substitute with other kidney beans, but the cooking time may vary.
- Add a squeeze of lemon juice at the end for a burst of freshness.
- Garnish with fresh cilantro before serving for an added pop of color and flavor.
Recipe Video
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 18gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 21mgPotassium: 466mgFiber: 5gSugar: 3gVitamin A: 319IUVitamin C: 8mgCalcium: 105mgIron: 3mg
Richa Gupta
Articles: 214
3 Comments
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What a great recipe! Thanks for sharing.
Such a perfect dish! Thank you.
Looks so delicious! Thanks for the recipe.