Rajma Masala - Simple Homestyle Rajma Masala - Side Dish for Chapathi, Nann and Jeera Rice

Rajma masala - simple and filling home style gravy with rajma. Most gravy recipes would include cashew or fresh cream, but I always like side dishes with simple ingredients which are easy to digest without any burning sensation in the stomach.

Compared with many gravies, this rajma masala does seem like the healthy option with minimal fat and masalas. By preparing favourite curries at home, you can easily reduce calories, fat and artificial flavours. The base gravy made with onion and tomato paste won't be as creamy as the restaurant style gravies, but it will have more delicate flavour and it is much healthier. To make the base masala paste, just grind the onions and tomatoes separately in a mixer jar. As I mentioned earlier in my previous gravy posts, try to use fresh ginger garlic paste. This fresh paste made with onions, tomatoes make a fantastic base to gravies with a bit of sweetness. I have used chana masala powder in this recipe instead of garamasala powder in this recipe and you can add whatever you like. Soak the rajma beans for a minimum of 8 to 10 hours. The quick hot soaking method won't work for rajma beans because it makes the rajma a little harder in the centre. To cook the rajma beans after soaking, drain the water and place them in a pressure cooker along with required salt and water. Pressure cook the rajma beans for 10 to 15 whistles on medium heat. In this recipe, I have used small light brown coloured kidney beans with dark lines. You can also use dark maroon red kidney beans. Make sure to cook the rajma perfectly, as the cooking time will vary with the kind of bean you use and depending on their quality. This rajma masala tastes good with chapathi, nann and jeera rice.

Check out my other Gravy Recipes

Here is the video link for Rajma Masala

Rajma Masala Recipe Details

Prep time : 20 minutes
Soaking time : 8 - 10 hours
Cook time : 25 minutes
Serves : 3
Category : side dish

Ingredients

1/2 cup chitra rajma/kidney beans
2 onion
2 tomato
1 green chilli
12 garlic cloves
1/2 inch ginger
1/4 tsp turmeric powder
1.5 tsp chilly powder
1.5 tsp coriander powder
2 tsp chana masala powder
1 tbsp jaggery
few coriander leaves
1/2 tsp cumin
2 tsp butter
2 tbsp oil
salt to taste

Cooking Directions

How to cook the rajma

In a wide bowl add the rajma and rinse well in cold water. Soak the rajma in enough water for 8 to 10 hours. After 8 hours, drain the soaked water and place them in a pressure cooker. Add 2 cups of water and 1/2 tsp salt. Pressure cook for 10 to 15 whistles. Let the pressure settle down by itself and then open the lid. If the rajma is not easy to mash, add a little more water and pressure coook for another 5 whistles.

Preparing the paste for the base gravy

Take a small mixer jar and add the garlic cloves and ginger. Grind it coarsely. Do not add any water for grinding. Transfer it to a bowl and add the onions. Grind the onions. Transfer it to a bowl and grind the tomatoes. Keep all the ground paste ready.

Making rajma masala

Heat butter and oil in a pan. Once hot add cumin and let them sizzle. Add the onion paste and stir well immediately. After a few minutes, add the ginger garlic paste. Stir continuously to make sure that it is not sticking to the bottom of the pan. Sauté until the raw smell of the ginger garlic goes away.

When the onion ginger garlic mixture is cooked well, add the tomato paste. Now add the green chilly. Immediately add the chilly powder, coriander powder and turmeric powder. Add required salt and mix well.

Cook the masala until all the moisture has evaporated and it looks like a thokku. This method is very important as it gives an unique flavour for the gravy. Add the cooked rajma along with the 1 cup water. Mix well. Add chana masala powder and small piece jaggery.

Now reduce the heat to low and close it with a lid. Cook the gravy for 10 minutes. Stir occasionally to avoid burning. After 10 minutes, you can see oil specks on the top of the gravy.

Finally, add chopped coriander leaves and turn off the heat. Close it with the lid for another 20 minutes to bring out the flavor in the gravy.

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