I love Rajma especially with plain basmati rice ( Rajma chawal). It also goes very well with rotis.For making the perfect rajma, the rajma should be soaked and cooked really well that it should melt in the mouth.Here is the detailed recipe for preparing Rajma from scratch that is, I have included the recipe for Rajma masala as well.
Preparation time : 1 hour
- 1- 1/2 cups rajma/ red kidney beans
- 2 medium onions
- 4 medium tomatoes pureed
- 1 tsp turmeric powder
- 1- 1/2 teaspoon Salt
- 2 tablespoons Rajma masala
For the rajma masala:
- 1/2 tablespoon Cumin powder
- 1 tablespoon coriander powder
- 1/2 tablespoon red Chilli powder
- 1/2 teaspoon Dry mango powder
- 1/4 teaspoon pomegranate seeds
- 1/4 teaspoon musk melon seeds
- 1/2 teaspoon fenugreek seeds
- 5-6 cloves
- 2 pods cardamom
- 1 stick cinnamom
- 1 bay leaf
- 1/ tsp caraway seeds
- 1 pinch ground mace
- 1 pinch nutmeg powder
- 1/8 sp dry ginger
- 1/4 tspblack pepper
For the Rajma masala
Combine all the ingredients for the rajma masala and roast them over medium heat till you get a nice aroma. Turn off the stove and let the masala cool. Once cooled down grind them into a smooth powder. You can prepare this masala ahead of time and store it in an airtight container.
Alternatively, you can use the store brought rajma masala. Just add 1 tsp coriander powder, 1/2 teaspoon each of chilli, cumin and garam masala powder to he store rajma masala .
For the Rajma
Soak the red kidney beans in water overnight.
Boil the beans in water for 20-25 minutes or better still pressure cook it for 6-8 whistles.
Chop the onions and fry them in a large kadai wok till golden. Add tomatoes, turmeric powder, salt and rajma masala. Stir to form a smooth paste.
Add the boiled kidney beans with water and simmer for 15 minutes till tender and blended completely with the gravy.