Kidney beans curry, or rajma masala in Hindi, is a rich and flavorful preparation, particularly famous in the northern parts of India. It is a popular dish synonymous with comfort food that is enjoyed best when served alongside some steamed rice. Follow these simple and clear directions to get your gratifying fix of this delicious dish.
2 cups rajma (kidney beans) soaked overnight (use canned kidney beans as an alternative)
4 tablespoons oil (you may use 50% ghee/clarified butter to enhance the flavor)
2 cups chopped onion
2 medium-sized tomatoes chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
Dry and powdered ingredients:
2 tablespoons crushed kasuri methi (dried fenugreek leaves)
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon sugar
Salt as per taste
Cook the rajma (kidney beans) in a pressure cooker or in an instant pot with salt, 2-3 cloves, half cinnamon stick and water. Heat oil in a pan on medium high heat. Once the oil is hot, add rest of the whole spices.
Splutter cumin seeds, then add onion after two-four minutes, and add ginger-garlic paste. Sauté the mixture until the oil separates.
Next, add and mix dry spices: red chili, coriander, cumin and turmeric powder with onion and stir for about a minute. Add the tomatoes and cook until the oil separates.
Add cooked rajma, salt, sugar and some water to adjust the taste and consistency of the mixture. Cover the pan with a lid and allow the mixture to boil for five to 10 minutes at medium to low heat.
Mix kasuri methi in the rajma and garnish with a dash of fresh coriander leaves and finely chopped ginger.
Serve the piping hot rajma with some steamed rice and enjoy!