Rajma Masala – Red Kidney Bean Gravy Recipe
Rajma Masala or Red Kidney Beans curry is a popular Punjabi (Indian) gravy prepared by cooking red kidney beans in onion-tomato gravy along with chosen spices. This tasty curry can be served as a side dish for both rice and chapathi.
My routine vegetable & paneer gravies for rotis and chapatis turned out to be boring for the past few meals and I started looking for some pulses/legumes to go with my rotis. Channa gravy was also very common in my home so the kidney beans loaded with amazing nutrients (and NO FAT) got my attention this time. I never knew about all these varieties of kidney beans available in the market before until I invaded the market looking for Rajma. You can basically find 4 varieties of Kidney beans in the stores – Red Rajma/Red Kidney beans, Light Speckled kidney bean/Chitra Rajma, Red Speckled Kidney bean/Jammu or Kashmiri Rajma, White kidney bean/Cannellini or Lobia. I tried Rajma Masala with Red kidney beans and I will update you once I have tried the other varieties. 🙂
North Indians love this Rajma masala gravy with rice. They call it Rajma Chawal and relish this nutritious gravy. 🙂 In this recipe, we have not ground onions and tomatoes into paste. If you would like to do it that way, please refer our Soya chunks gravy – Meal maker masala and replace the meal maker with your Rajma. 🙂
Health Benefits of Rajma / Red Kidney Beans:
Kidney beans, or Rajma as it is widely called in India, is good for lowering the cholesterol content in your body and maintaining a healthy heart thanks to its good dietary fibers. Though, kidney bean is loaded with minerals & Vitamins, Raw Kidney beans contain a bit of toxic lectin, Phytohaemagglutinin. Please make sure to soak the beans for enough time in water & cook them well for more than 10 minutes at least to get rid of the toxin. Over to “Rajma Masala – Red Kidney Bean Gravy“ recipe from Home-Making-Delight with step by step photos..
Capparadavare Gravy | Chikkuduginjalu Masala | Nallachikkudu Masala | Rajma Chaval Gravy | Raajma Curry | Red kidney bean gravy | Razma Curry | Rajma Masala Gravy | Sivappu karamani Gravy
Red Kidney Beans – 1/2 cup
Onion – 1/2 cup (finely chopped
Tomato – 1 cup (finely chopped)
Ginger-Garlic Paste – 1 tsp
Turmeric – 1/2 tsp
Sambar Powder (or) red chili, coriander, cumin powder combo – 1 tblsp (Sambhar powder is not a good substitute)
Cream – 2 tblsp
Kasuri Methi – 1 tsp
Water – 1/2 cup + 2 cups
Salt – 1 tsp or as required
Butter or oil – 2 tblsp
Cilantro for garnishing
Cinnamon stick – 1 inch
Cloves – 2
Bay leaves – 2
Jeera – 1 tsp
- Soak the kidney beans in water for 6 hours or overnight, rinse and pressure cook it with 1.5 – 2 cups of water for 4 whistles or until it’s soft.2. Heat oil or butter in a pan and add the ingredients mentioned under “Whole Spices”. Saute them until they start to crackle.3. Add finely chopped onions & ginger-garlic paste and saute them until the onions are translucent. Then, add the tomatoes and let it cook.4. To the mixture, add spice powder, turmeric powder & salt and cook it until the raw smell goes off.5. Add water (1/2 cup) & cooked beans and bring it to boil until it reaches the desired consistency.6. Finally, add cream & kasuri methi, give it a quick stir and switch off the flame.7. Garnish Rajma Masala with cilantro. Your Red kidney bean gravy is then good to go with Rice or Chapathi. 🙂
- Roughly mash the cooked beans with potato masher to get the chunky texture in gravy.
- Though the consistency won’t remain the same, you can replace cream with whole milk if you want.
- You can add salt while pressure cooking the Rajma so that the salt is well absorbed.
- Skip step 1 if you are using canned or fresh red kidney beans.
- I personally feel that using sambhar powder instead of the combo spice powder mix would affect and reduce the taste of the original rajma masala gravy. So, please use only the spice mix. You can add a bit of garam masala to spice up the taste.
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