Rajma Masala is quick easy gravy that can go well with Roti or Jeera rice. It is nothing but red kidney beans cooked in tomato gravy with spices in it.I am not a great fan of Rajma bean until I found this recipe in my old cook book gifted by my friend for my wedding. Rajma bean has rich amount of protein, carbohydrate and fat. In short I should say its a good healthier ingredient. The cooking method is pretty similar to Maa Ki dal (Makani dhal) and its very quick if you have all ingredients in hand. Lets go to the recipe " Rajma Masala".
Red Kidney bean - 3/4 cup
Onion - 3 (finely chopped)
TOmato - 2
Garlic -2 to 3 cloves
Ginger - 1/4 tsp (chopped)
Green chilli - 1 -2 (Depends on taste)
Cloves - 1 -2(depends on flavour)
Corriander powder - 1/2 tsp
Mirchi (Red chilli) powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Garam masala powder - 1/4 tsp
Kasthuri Methi powder - 1/4 tsp
Cream /Evaporated milk - 2 tbsp
Corriander leaves - 1 tsp (Finely chopped)
Butter -1 1/2 tbsp
Salt to taste
Soak red kidney bean overnight (atleast for 10-12 hours before cooking). Pressure cook it for 4-5 whistles till it cook completely. Keep it aside. You can reserve the rajma stock (water which is use to cook rajma) for the gravy.
In a mixie, add ginger, garlic, Clove, Elachi and green chilli. Make it as a fine paste. Keep it aside. In a pan, add butter. Splutter Jeera and saute onion till golden brown. Add ginger-garlic- chilli- clove paste and saute it gently. It is better to do in low medium flame to avoid burning of onion. Now add tomatoes and cook till it become soft. Add masala spices one by one. First add garam masala, Mirchi powder, Kasthuri Methi, corriander powder. Cook it till the raw smell goes off. Now add the cooked rajma and cook it in medium flame for 4 mins.Add the reserved rajma stock and cook it in a low flame for another 7-10 mins. Adjust the salt. (I prefer to cook it for long time, so that masala gets completely mix up with rajma bean). Lastly add evaporated milk or cream and mix it gently. Dont let it boil. Switch off the flame. Garnish with corriander leaves.
Serve it with Rice or Roti. I had it with Jeera rice.