Rajma Masala - Kidney Beans Curry

Delicious Punjabi Rajma Masala Recipe: Easy, vegan & gluten-free kidney bean curry. Perfect with rice or chapati. Authentic flavors at home!

Recipe Source Link:https://www.mygingergarlickitchen.com/restaurant-style-rajma-masala-recipe/

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RECIPE INGREDIENTS

» For Punjabi Rajma Masala

• 2 cups rajma (dry kidney beans)
• 1 bay leaf
• 1 cinnamon stick
• Salt, to taste
• 2 onions, blended into a paste
• 1 cup tomato puree
• 4 tablespoons oil or ghee
• 2 medium-sized onions
• 2 green chilies
• 1-inch piece ginger
• 4 large garlic cloves
• 2 dried red chilies
• 3 cloves
• 4 peppercorns
• 1 teaspoon cumin seeds
• 1 black cardamom
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 2 tablespoons kasuri methi or dried fenugreek leaves, (optional)
• 1 tablespoon fresh coriander leaves, chopped
• Water, as needed

RECIPE INSTRUCTIONS

» Prepare Rajma (Or use canned kidney beans):

1. In a large bowl, soak 2 cups of rajma (kidney beans) in enough water overnight, or at least for 6-8 hours.
2. After soaking, drain the kidney beans and rinse well in the fresh water.
3. In a pressure cooker, add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.
4. Stir well, and cover the pressure cooker with the lid. Cook on high for 5 whistles.
5. Turn off the heat and let the steam pressure cool down completely. Once cooled, open the lid.
6. Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time if you can?t press the rajma bean.
7. Drain the water from the boiled rajma. Set it aside; we will use this reserved water later.

» Make Onion Paste:

1. Add 2 onions to a blender jar and blend well to make a smooth paste.
2. Onion paste is ready. Keep it aside.

» Make Chili Ginger Garlic Paste:

1. Add green chilies, ginger, and garlic to a blender jar.
2. Blend until smooth. Chili Ginger Garlic Paste is ready. Set it aside.

» How to Make Rajma Masala:

1. Heat 3 tablespoons of oil/ghee in a pan on medium heat.
2. Once the oil is hot, add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Saute for a minute.
3. Add the onion paste and sauté for 3-4 minutes or until they are light brown.
4. Add the green chili and ginger-garlic paste and sauté for 2 minutes.
5. Now add the coriander powder, cumin powder, turmeric powder, red chili powder, and mix well.
6. Add 1/4 cup of water and mix well. Cook for 3-4 minutes.
7. Add the tomato puree and mix well again.
8. Let it cook for 10 minutes on medium-low heat. Stir occasionally.
9. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.
10. Add this tomato masala to the boiled rajma and mix well. Cook for 2 more minutes.
11. Add the reserved water, garam masala powder, Kasuri methi, and mix well. (Add more salt if needed.)
12. Cook for 3-4 minutes on medium heat.
13. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.
14. Mash the beans slightly using a spatula, mix well again. Turn off the heat. The curry will thicken up at this stage. (Adjust the consistency to your liking.)
15. Garnish with coriander leaves, onion leaves, and serve hot with jeera rice, matar pulao or chapati.

RECIPE NOTES

1. I used store-bought tomato puree, but you can also use freshly made homemade tomato puree in this rajma masala recipe.
2. If you are using homemade puree, then you can also add about 1 tablespoon of tomato ketchup along with the puree. It will enhance the flavor of this rajma masala.
3. If you don't want green chilies, then you can either omit them or use about 2 tablespoons of store-bought or homemade ginger garlic paste. No notes for this recipe.