About this recipe
This rajma masala has a comforting, home-style gravy and soft kidney beans that make it perfect for an easy lunch plate.
Time & yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 3
Ingredients
- 1½ cups rajma, soaked overnight
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon rajma masala
- 1/2 teaspoon turmeric
- Salt to taste
- Coriander for garnish
Step-by-step method
- Pressure cook the soaked rajma until soft. Keep the stock aside.
- Heat oil in a pan and add cumin seeds. Once they crackle, add onion and cook until golden.
- Add ginger-garlic paste and tomato puree. Cook until the masala turns thick and glossy.
- Add the powders, cooked rajma, and a little stock. Simmer gently for 15 minutes.
- Finish with coriander and serve with rice, jeera rice, or roti.
Serving tip
Serve this dish fresh and warm for the best flavor and texture.