Punjabi Rajma Masala (Red Kidney Beans Curry)

One of the famous North Indian Cuisine.

Red kidney beans curry prepared in onion and tomato puree, with a blend of all the spices.

Punjabi Rajma Masala (Red Kidney Beans Curry)

Ingredients:

1 1/2 cups Red Kidney Beans (Rajma), soaked overnight

2 tbsp Vegetable Oil

2 Bay Leaves

2 5cm Cinnamon Sticks

3 Cloves

A pinch of Asafoetida (Hing)

1 tsp Cumin seeds (Jeera)

1 Black cardamom

2 medium Onions, finely sliced       

1” pc Ginger, minced

6 cloves Garlic, minced

3 medium Tomatoes, pureed   

1 tbsp Coriander Powder

1 tsp Cumin Powder

2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala Powder

Salt to taste

Method

Soak the kidney beans overnight with enough water.

Cook kidney beans with five cups of water and salt till totally cooked and soft. Set aside.

In a deep pan, heat oil. Add-in asafoetida and cumin. Sauté.

Add-in bay leaves, cinnamon, cloves, black cardamom and onions on medium heat. Sauté for 1 minute.

Add-in ginger and garlic, and continue to sautéing until the mixture turns golden

Adjust heat to low. Pour-in tomato puree, mix and continue cooking.

Add-in coriander powder, cumin powder, red chilli powder, and turmeric powder. Sauté for about 10 minutes until the oil starts separating from the masala.

Turn off flame. Allow the mixture to cool a little, and blend in a blender.

Add this masala paste into the kidney beans, and mix well.

Salt to taste, and add-in garam masala powder.

Simmer for about 15 minutes on low heat, until the gravy thickens. (You can adjust the thickness of the gravy as per your requirement by adding more water; or boiling it some more to thicken it, or mash a little kidney beans to make the gravy thick.)

Serve hot with steamed rice. Enjoy!!

Note:
This dish is best served with Basmati Rice, or Chapatti (Roti).