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Ingredients
One cup Rajma (Soaked overnight)
Three medium size onions
Three tomatos
5 cloves of garlic
1 tsp ginger
1 tsp cumin seeds
Salt to taste
Turmeric powder
Vegetable oil
2 tsp coriander powder
1 tsp chicken masala
1 tsp garam masala
How to cook:
Heat oil in a pressure cooker and add some cumin seeds and bay leaf. Add onion and fry till it becomes golden brown. Then add tomatoes and keep stirring it for 3 to 4 minutes.
Take a bowl and put ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala into it. Add salt to taste. Then add turmeric powder and add some water to it and mix it well. Take a pressure cooker and put all of this mixture into it. Fry till it turns golden brown and oil gets separated from the mixture. Ensure that you do this on a low flame. Then add one crushed black cardamom and Cinnamon. Stir it well for 2 minutes. Now put Rajma and add 1/2 glass of water to it. Close the cooker and cook for 20 minutes in a low flame. Once the ingredients are cooked remove the cooker from heat and allow it to cool naturally.
After some time open the cooker and add some dry fenugreek and stir.
Your Rajma is now ready to be served hot with rice and curd.
4 Responses to “Rajma masala- Red Kidney Bean Curry”
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Nice blog, I’ve bookmarked it.BR/I’m a big fan of indian cuisine, but I always have a hard time finding good recipes.BR/I’m wondering what you mean by ‘chicken masala’ though. I know garam masala, but I’ve never heard of chicken masala. (well, as a curry dish, but adding a teaspoon of some other dish seems a bit odd…)
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Thank you for bookmarking Alje.
Chicken Masala is similar to Garam Masala. It is a mixture of some assorted spices that is specifically used for making Chicken Curries.
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We order it regularly at several of the local restaurants. This recipe is just as good. I made it for the first time yesterday, I’m sure with a little ‘love’ I can make it better than the local restaurants’ recipes.
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LOVE THIS!!! I have been making it “Dad’s Rajmah” from the Indian Slow Cooker and we have lived on this stuff in the winter time. So cheap, yummy, healthy. Just the best. Surprised I don’t see it at more Indian places.
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