Thursday, September 9, 2010

Rajma Masala / Kidney Beans Curry

Everyone's method of cooking a common dish is different. Dal for example tastes differently when made by different individuals. So does this Rajma masala. It is very similar to dal except, it has more spices and uses rajma or kidney beans. This past weekend, when I had house full of guests, I made this masala but had used yellow eyed beans instead of Rajma. My Sister-in-law was asking what all I had put in there and that made me realize that this curry has too many variations. So, here comes a write up about this masala. You can use any kind of beans instead of kidney beans. Try using lima beans, butter beans, cannellini beans etc.

Kidney Beans - 1 cup soaked overnight and pressure cooked till very soft (about 3 whistles) Or you could use canned kidney beans.
Red Onions - 2 medium chopped very fine
Tomatoes - 2 medium blanched and pureed or use 1 cup of tomato puree
Oil - 4 TBSP
Garlic - 2 Pods crushed or grated
Ginger - 1/2" piece peeled and grated
Cumin seeds - 1/2 tsp
Cumin coriander powder - 1/2 tsp (or use 1/4 tsp of cumin powder and 1/4 tsp of coriander powder)
Turmeric - a big pinch
Salt - to taste
Garam Masala - 1 tsp
Amchoor Powder / Dry Mango Powder - 1/4 tsp
Red Chilli powder - 1/2 tsp or to taste
Cilantro - 3 TBSP Chopped


Bring a pot with enough water to boil the tomatoes. When the water is boiling, drop the tomatoes whole into the water. Let it sit for a minute or two. Remove the tomatoes with a slotted spoon and immerse in cold water. Within couple of minutes, the skin will shrink and you will be able to remove the skin easily. Peel the skin off and place in the blender and puree them. Set aside.
 In a pan or skillet, heat oil. When hot, add cumin seeds. When they splutter, add grated ginger, garlic. Add chopped onions, turmeric and some salt. Let it cook till golden. When the onions are cooked, add tomato puree. Mix well and start adding the powders - red chilli powder, amchoor powder, garam masala, cumin coriander powder. Mix well. Drain the beans reserving water. Add the entire beans reserving about a handful of the cooked beans to the pot. You will need to add the reserved water to thin down to desired consistency. Mash the reserved beans and add it to the pot. Mix well and let it simmer for about 10 minutes stirring occasionally. Adjust the seasonings if required and garnish with cilantro. Serve with roti, chapathi or rice. If serving with rice, make it a little thinner.

Enjoy!! Pin It


If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.