Rajma Masala Recipe

Rajma masala recipe is an exotic dish that originated from the Indian subcontinent which its known for its rich flavor and alluring aroma.

Key Ingredients :
 1 cup Rajma / Kidney Beans
 1 tsp Urad Dhal
 1 tsp Kashmiri Red Chilli Powder
 4 tsp Cooking Oil
 2 pinches Turmeric Powder
 1 tsp Amchur (dry mango powder)
 2 tsp Rajma Masala (readymade)
 1 tsp Garam Masala
For Tempering
 1 tsp Cumin Seeds
 2 Green Chili
 4 Cloves Garlic (minced)
 1 pinch Asafoetida
 1 tsp Jeera Seeds
Vegetables Required For Sauteing :
 2 Onions (finely chopped)
 3 Tomatoes (decied)
For Garnishing :
 1 tsp Ghee
 A Small Bunch Coriander Leaves

1

To make rajma masala recipe, Soak rajma and urad dhal over night or at least for eight hours approximately.

2

Pressure cook the rajma for four to five whistles until it becomes soft

3

Heat oil in a wok and saute the jeera seeds, grated ginger and minced garlic.

4

Tip in a pinch of asafoetida and two green chilies and stir in.

5

Toss over the onions and stir until translucent and drop in the diced tomatoes and let them soften.

6

Now add the Kashmiri red chili powder, rajma masala along with the required salt and with one or two pinches of turmeric.

7

Stir in and pop the lid on. Let it cook for a while.

8

After two minutes, just open the lid and add in the cooked rajma and stir everything well while adding two to three cups of water.

9

Close the lid on and let it cook in high medium flame for about ten minutes approximately

10

When it turns aromatic, open the lid and tip in a spoon of amchur powder and give a good stir.

11

Finally, give a nice mash with a ladle th to get a soft mushy gravy and wait until you get the desired consistency.

12

At last, garnish it with a dollop of butter and scatter over some lush green coriander leaves.

13

Serve this delicious gravy hot with Basmathi rice or roti, with onion rings and raitha accompanied by a sizzling masala chai.