Well, I normally make Rajma with a store-bought standard Rajma Masala powder. However, the other day I was talking to a friend about this marvellous Kashmiri Kofta I had at Barbeque Nation, when the discussion turned to Kashmiri Food and she gave me this recipe for Rajma. It was so easy to make and so utterly delicious that I am not going to rely on ready-made Rajma Masala any longer.
In this recipe, I make everything from the dry masala to the tomato puree. Hence, the length of the recipe. 🙂 You could use store-bought tomato puree to save time.
You could also try the more conventional Punjabi Rajma Masala aka Rajma Rasmisa.
- Rajma/Kidney Beans – 1.5 Cups
- Tomatoes – 3 Medium-Sized
- Onions – 3 Medium-Sized
- Cloves – 3
- Cinnamon – 1.5″
- Coriander Seeds – 2 tsp
- Cumin Seeds – 1 tsp
- Anardana or Pomegranate Seeds – 1 tsp
- Kashmiri Red Chilli Powder – 1.5 tsp or Regular Red Chilli Powder – 0.75 tsp
- Turmeric Powder – 1/2 tsp
- Ghee, Oil, or White Butter – 2 tbsp
- Salt to Taste
To Make the Tomato Puree:
- Boil about a litre of water and drop the tomatoes into the hot water.
- Boil for 5 minutes.
- Turn off the heat, cover, and set aside for about 10 minutes.
- Drain the water and peel the tomatoes.
- Puree the tomatoes.
To Prepare the Rajma:
- Thoroughly wash the kidney beans and soak them in 3 cups of water for at least 8-12 hours.
- Drain the water, rinse thoroughly.
- Pressure cook the rajma for at least 4-6 whistles or till the rajma seeds are mashable when pressed with a ladle.
- Drain the water from the rajma and save the water for later use.
- With a heavy ladle, mix the rajma such that some beans get mashed.
- Set the rajma aside.
To Make the Dry Masala:
- Dry roast the cloves, cinnamon, coriander seeds, cumin seeds and pomegranate seeds for about 2-3 minutes.
- Set aside to cool and then grind into a fine powder.
Putting It All Together:
- Chop and grind the onions into a smooth paste.
- In a heavy bottomed vessel, heat the oil.
- Add the onion.
- Over medium heat, fry till the paste turns brown.
- Add the spice mix, turmeric powder, and chilli powder.
- Mix well and fry for about 2 minutes.
- Add the tomato puree and some water drained the rajma.
- Over medium heat, cook for about 5-7 minutes.
- Add the cooked rajma and the rest of the water the rajmah was cooked in.
- Mix well.
- Add some water, if required.
- Over medium heat, cook covered for about 10 minutes while stirring occasionally.
- Serve with Jeera Rice, Plain Steamed Basmati Rice, or Rotis; and of course, cold dahi!
- You can use 1/2 Cup store-bought Tomato Puree instead of making it.
- Do use butter instead of oil or ghee, if possible.
- Rajma Kebabs (kidney beans Kebabs) (femmehavenn.wordpress.com)