Rajma Masala

If you want to make restaurant style rajma masala at home using few simple ingredients definitely you must try this recipe.This is very easy and tasty that can be done within an hour. You can use the canned rajmas, but freshly cooked offer the best flavour and nutrition.





 Prep time   : 20 minutes  Soaking time : 8 hours
 Cook time  : 30 minutes  Total time : 8 hours 50 minutes
 Serves : 3

Ingredients 

  • 1/2 cup rajma
  • 1 bay leaf
  • 1/4 tsp cumin
  • 1 tsp crushed kasuri methi leaves
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garamasala powder
  • 1 tsp sugar
  • 1/4 cup cold milk
  • 2 tbsp unsalted Butter
  • salt
Paste 1:
  • 1 onion
  • 6 garlic cloves
  • 1 tsp chopped ginger
Grind it coarsely without any water.



Paste 2:
  • 3 big red tomatoes
Blanch the tomatoes, remove the skin and grind it to a smooth paste.

Paste 3:
  • 10 cashew nuts
Soak in warm water for 10 minutes and grind it nicely.



Cooking Directions
1. Wash and soak the rajma in 2 cups of hot water. After 8 hours discard the water completely and rinse it again in cold water.


2. In a pressure cooker or pan add 2 to 2.5 cups of water and pressure cook for 10 to 15 whistles. If the beans are not cooked well once again pressure cook for 10 to 15 minutes.

3. Melt 2 tbsp of unsalted butter in a pan or kadai and add the bay leaf and cumin. Then add the ( paste 1) onion, garlic, ginger paste. 


4. Stir and saute it till the paste turns golden brown.Add the ( paste 2) tomato puree and saute it till the water evaporates or the butter starts to leave on the sides of the kadai.
5. Then add the turmeric powder,chilly powder, coriander powder and salt. Stir it for few seconds and add the cooked and drained rajmas and 1 cup of water.
 
6. Allow it to boil well for 7 to 10 minutes without the lid. Now you can see the gravy will thicken. At this stage add the garamasala powder.
7. Now add the crushed kasuri methi leaves, sugar and cashew nuts paste.
 
8. Next add the cold milk along with the milk skin. Mix the gravy well and keep in simmer for 5 to 8 minutes or till you get the consistency you like.

9. Serve the rajma masala with roti, poori and parathas along with a tbsp of butter on the top of the gravy.

Notes :

I prefer the gravies to be not too thick or too runny so I have added cold milk for the medium consistency. If you like to prepare thick gravy then, you can add store bought fresh cream in the final stage. If you want more spicy you can increase the quantity of red chilly powder and garamasala powder.

If you try this recipe for Rajma masala send us your comments below and share the recipe for your friends and family.

Comments

Popular posts from this blog

Dried Green Peas Masala

Zero Oil Sprouted Green gram Dal

Thenkuzhal

Bottle gourd Aviyal

Raw mango thokku

Thattai