After my 10 years of living in North India, now I can proudly say that I can cook Rajma like my neighbour Kamla Aunty who is a Punjabi. I’ve not learnt this dish from her though. Rajma Masala what I cook a t home is a result of my own experiment with Rajma. I used to cook it in different style in the past; I wanted to reach that stage when I can be pretty confident about my Rajma recipe. It’s not easy for a Bengali to cook this dish perfectly. 😉 I’ve very sad experiences with my Rajma cooking.

After many trial and errors this recipe is born. And this is a keeper now in my family. It’s a full proof recipe, which makes delicious Rajma what you can serve to guests with a bright smile on your face. It takes less time to cook. So you can cook it in a hurry.

Rajma Masala/Red Kidney Beans Curry

Ingredients

• Rajma/Red kidney beans-1 cup
• Onion- 1 big sized
• Tomato- 1 large
• Ginger-garlic paste- 1 tbsp
• Green chilies- 3
• Kasoori methi- 1 tsp
• Salt to taste
• Garam masala powder- ¼ tsp
• Kashmiri mirch powder- ½ tsp
• Coriander powder- 1 tbsp
• Turmeric powder- One pinch
• Fresh coriander leaves- ½ tsp (chopped)
• Vegetable oil/Mustard oil- 2-3 tbsp

Method

Soak kidney beans for 6-8 hours in water or soak them overnight. Wash well under running water for a few times, and keep it aside.

In a frying pan dry fry kasoori methi over medium heat for a few seconds. Make a fine powder of it by using your mortar and pestle, keep it aside.

Make a smooth paste of onion, tomato and green chilies using a mixer/grinder. Keep aside for later use.

Heat oil in a cooker. Add tomato-onion paste, sauté over medium heat for one minute. Next to add the ginger-garlic paste, turmeric powder, coriander powder, kashmiri mirch powder and salt. Mix and stir until the masala starts leaving oil (for 2-3 minutes max). Now add Rajma. Mix well and cook uncovered for 5-6 minutes over medium heat. Keep stirring in between. Add 2 cups of water into this. Mix and close the cooker lid.

Remove from the heat after 8-9 whistles. Open the lid after the pressure has reduced. Check the consistency of curry, adjust salt if needed and check the doneness of kidney beans. They should be soft by this time. Check with one, it should melt in your mouth and the beans will appear mostly broken. If not give some more whistles.

Adjust water according to your desire for thicker or thinner curry. I like my Rajma curry to be on the medium-thicker side. If you’re adding water, then cook uncovered for 2 minutes more over medium heat. Now add kasoori methi powder, garam masala powder chopped coriander leaves. Mix well and remove from the heat. Your Rajma Masala is ready to eat.

Serve hot with steamed rice, roti, kulcha or naan whatever you like.