Rajma Masala is a comforting and hearty North Indian dish made with kidney beans simmered in a flavorful tomato-based gravy. This delicious recipe is loaded with protein and fiber, making it a perfect option for a wholesome meal. With the richness of aromatic spices like cumin, cinnamon, and garam masala, Rajma Masala delivers a burst of flavors while remaining healthy and light. Whether served with steamed basmati rice or fresh roti, this classic dish brings warmth and nutrition to any table.
Health Benefits:
- Kidney Beans (Rajma) are rich in protein, fiber, and antioxidants. They help in controlling blood sugar levels and are beneficial for heart health.
- Tomatoes provide a rich source of Vitamin C, lycopene, and antioxidants, aiding in immune health.
- Cumin and Ginger support digestion and have anti-inflammatory properties.
- Kasuri Methi (Dried Fenugreek) aids in reducing cholesterol and has blood sugar regulating properties.
Nutritional Highlights:
- High in Protein
- Rich in Fiber
- Low in Fat
- Good Source of Iron
- Gluten-Free
Nutritional Information (Per Serving):
- Calories: 250
- Protein: 11g
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 9g
- Iron: 15% of daily value
- Vitamin C: 20% of daily value
Ingredients:
- Rajma (Kidney Beans): 1 cup, dried (soaked overnight)
- Water: 4 cups (for cooking rajma)
- Onions: 2 medium, finely chopped
- Tomatoes: 3 medium, finely chopped or pureed
- Green Chilies: 2, slit
- Ginger-Garlic Paste: 1 ½ tbsp
- Cumin Seeds: 1 tsp
- Bay Leaf: 1
- Cloves: 2-3
- Cinnamon Stick: 1 inch
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1 tsp (adjust to taste)
- Coriander Powder: 1 ½ tsp
- Garam Masala Powder: 1 tsp
- Kasuri Methi (Dried Fenugreek Leaves): 1 tsp, crushed
- Butter: 1 tbsp
- Oil: 1 tbsp
- Salt: To taste
- Fresh Coriander Leaves: 2 tbsp, chopped (for garnish)
Recipe Instructions:
- Soak and Cook Rajma: Wash the dried rajma thoroughly and soak it in water overnight (at least 8 hours). Drain and rinse the soaked rajma before cooking. In a pressure cooker, add rajma, 4 cups of water, and a pinch of salt. Pressure cook for 15-20 minutes or until the rajma is soft but holds its shape. (Alternatively, use an Instant Pot on manual high for 10 minutes, then natural pressure release.)
2. Prepare the Masala Base
In a heavy-bottomed pan or kadhai, heat 1 tbsp oil and 1 tbsp butter over medium heat. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Let them splutter and become fragrant. Add finely chopped onions and sauté until golden brown. This should take about 6-8 minutes.
Add Ginger-Garlic Paste and Tomatoes
Add ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears. Now, add chopped or pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Mix well and cook until the oil separates from the masala. This step is crucial to enhance the flavor, so allow it to cook on low-medium heat for about 8-10 minutes.
Simmer Rajma in Masala
Add the cooked rajma along with some of the water it was boiled in (about 1-1.5 cups). Stir well to combine with the masala. Adjust salt and let the rajma simmer on low heat for 15-20 minutes. As it cooks, mash a few rajma beans with the back of a spoon to thicken the gravy. If the gravy becomes too thick, add a little more water.
Finish with Spices
Once the gravy reaches your desired consistency, add garam masala and crushed kasuri methi. Mix well and cook for another 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and serve hot.
Tips to make perfect rajma masala:
Soak Rajma Overnight: Proper soaking ensures faster cooking and better texture. If you’re short on time, you can use canned kidney beans, but rinse them well before using.
Cook Rajma Thoroughly: Ensure the rajma is soft and fully cooked before adding it to the masala. Undercooked rajma can be difficult to digest.
Enhance the Flavors: For a deeper, richer flavor, allow the masala to cook slowly until oil separates from the tomatoes. Patience at this stage will reward you with a more flavorful dish.
Use Fresh Ingredients: Freshly ground spices and good quality tomatoes will elevate the taste of your rajma masala.
Mash Some Rajma: Mashing a few rajma beans while simmering thickens the gravy and gives it a creamy consistency without the need for cream or excess butter.
