Cook rajma masala at home with these simple steps
Rajma masala, a hearty North Indian dish, has comforted many with its rich and aromatic flavors. Originating from the Indian subcontinent, this vegetarian delight is a staple in Punjabi cuisine. It's a blend of red kidney beans in a thick gravy with a variety of spices, typically served with rice or roti. It's not just food; it's a tradition in a bowl.
Gather the following ingredients
To embark on this culinary journey, you will need one cup of rajma (red kidney beans), soaked overnight. Gather two large onions and two tomatoes, pureed separately. You will also need two tablespoons of ghee or oil, one teaspoon each of cumin seeds, ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Don't forget salt to taste and fresh cilantro for garnishing.
Prepare the masala base
Start by heating ghee or oil in a pressure cooker or deep pan. Toss in the cumin seeds and let them sizzle. Stir in the onion puree and saute until golden brown. Add ginger-garlic paste and cook until the raw aroma dissipates. This base will set the stage for a symphony of flavors that define rajma masala.
Add tomato puree and other spices
Once your base is ready, introduce the tomato puree to the mix. Cook until the oil starts separating from the sides - this is crucial for achieving that deep, rich taste. Sprinkle in turmeric powder and red chili powder to bring warmth and color to your dish. The tomatoes will dance with the spices, creating an irresistible tangy foundation.
Add the pre-soaked rajma
Drain your pre-soaked rajma and add them to the pot along with enough water to cover them by an inch or two - this will ensure they cook evenly and soak up all those wonderful flavors. Once done, season with salt and let it simmer under pressure for about 20 minutes or until the beans are tender but not mushy.
Garnish and serve
Once cooked, sprinkle garam masala over your rajma masala for that final flavor punch. Let it simmer for another few minutes so everything melds together beautifully. Finish by garnishing with chopped cilantro for freshness. Serve hot alongside fluffy basmati rice or warm rotis for an authentic Indian meal experience. Enjoy your homemade rajma masala and don't forget to share this recipe!
