Authentic Rajma Masala Recipe: A North Indian Kidney Bean Curry
4 hours 20 minutes
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About Authentic Rajma Masala Recipe: A North Indian Kidney Bean Curry
Rajma Masala, a beloved North Indian kidney bean curry, holds a special place in my heart. It was the first dish I mastered, and its comforting flavors evoke a strong sense of nostalgia. This recipe shares my personal approach to creating a simple yet flavorful Rajma Masala that's perfect for any meal.Tender kidney beans simmer in a rich sauce of onions, garlic, ginger, and tomatoes, infused with aromatic spices like cardamom, cinnamon, and cloves. The result is a hearty and satisfying curry, ideal for brunch, lunch, or dinner.Get ready to savor the warmth and tradition of this classic dish – a taste of home, easily recreated in your kitchen.
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Recipe Time & More
Prep4 hours
Cook20 minutes
Total4 hours 20 minutes
Ingredients
Kidney Beans
- 250 gm Kidney Beans kashmiri red are preferred for their vibrant color, rajma, but any variety will work. soak for at least 4 hours or overnight.
Aromatics & Spices
- 2 Onions medium
- 8 clove Garlic
- 1 inch Ginger
- 2 Cardamom Pods green
- 1 Cardamom Pod black
- 2 strands Mace
- 1 inch Cinnamon Stick
- 7 Peppercorns black
- 2 Bay Leaves
- 1/2 tsp Cumin Seeds
- 2 Cloves
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
Other Ingredients
- 2 Tomatoes diced, medium
- 1-2 tsp Chili Powder adjust to taste, red
- 1.5 tsp Salt or to taste
- 3 tbsp Mustard Oil
- 1/4 tsp Asafoetida hing
- 3 cup Water or as needed for desired consistency
- 1 Coriander for garnish (optional)
Instructions
Preparation
- Soak the kidney beans for at least 4 hours, or preferably overnight.
- Make a paste of onions, garlic, ginger, and whole spices (cardamom, mace, cinnamon, cumin, peppercorns, cloves). Set aside the bay leaves for later.
Cooking the Rajma Masala
- Heat mustard oil in a pressure cooker until it reaches a smoking point. Add asafoetida and immediately add the onion-ginger-garlic-spice paste.
- Stir well, and cook on low heat for 3-4 minutes. Add the diced tomatoes and salt.
- Once the tomatoes are soft and mushy, add red chili powder. Cook for another minute before adding coriander and turmeric powder.
- Mix thoroughly. Continue to cook until the oil starts separating from the masala. Stir frequently to prevent sticking.
- Add the soaked kidney beans and mix well. Pour in 3 cups of water (or more, depending on your preferred consistency). Close the pressure cooker.
- Bring to high heat for 1 whistle, then reduce heat to medium-low and cook for 2 more whistles. Turn off the heat and allow the pressure to release naturally.
- Add the bay leaves and garam masala. Stir gently and simmer for a few minutes before serving. Garnish with cilantro if desired.
- Serve hot with rice or naan bread.
Recipe Notes
Expert Tips for the Best Rajma Masala
- For a richer flavor, use a combination of both green and black cardamom pods.
- Adjust the amount of red chili powder to your preferred level of spiciness. Start with less and add more gradually.
- Don't be afraid to experiment with other spices! A pinch of nutmeg or a few extra bay leaves can add depth to the flavor.
- If the rajma becomes too thick, add a little water to adjust the consistency. Conversely, if it's too thin, simmer uncovered for a few minutes to allow it to thicken.
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Recipe Nutrition
Calories: 455kcalCarbohydrates: 52gProtein: 15gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 1763mgPotassium: 1080mgFiber: 15gSugar: 9gVitamin A: 1111IUVitamin C: 32mgCalcium: 130mgIron: 6mg
Tanu Nigam
Articles: 81
4 Comments
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This is so tempting! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.