Teresa's Recipes
Rajma Masala
Rajma Masala is a beloved North Indian dish that warms the heart and delights the palate. This hearty vegetarian dish features tender red kidney beans simmered in a rich tomato and onion gravy, infused with aromatic spices like cumin, coriander, and garam masala. Often enjoyed with fluffy basmati rice, Rajma Masala is not just a meal; it's a comforting reminder of home-cooked Indian fare, bringing families together around the dinner table. Historically, Rajma is thought to have originated from Mexico and was brought to India by Portuguese sailors, where it became a staple in the northern regions, especially in Punjab. This dish is a true celebration of Indian flavors!
Ingredients
- 1 cup, soaked overnight Red kidney beans
- 3 cups (for cooking beans) Water
- 2 tablespoons Oil
- 1 large, finely chopped Onion
- 2 medium, chopped Tomato
- 4 cloves, minced Garlic
- 1-inch piece, minced Ginger
- 2, slit lengthwise (adjust to taste) Green chilies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- to taste Salt
- for garnish, chopped Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 6g
- Carbs: 40g
- Protein: 12g
- Sodium: 300mg
- Sugar: 4g
Instructions
- Soak the red kidney beans in water overnight or for at least 8 hours. Drain the water and rinse the beans thoroughly.
- In a pressure cooker, add the rinsed beans and 3 cups of water. Cook for 20-25 minutes or until the beans are soft and tender. If you don't have a pressure cooker, you can boil them in a pot for about 1-1.5 hours or until soft.
- In a large pan, heat the oil over medium heat. Add cumin seeds and allow them to splutter, releasing their aroma.
- Add the finely chopped onions to the pan and sauté until they turn golden brown, which will take about 5-7 minutes.
- Stir in the minced ginger, garlic, and slit green chilies. Sauté for an additional minute until fragrant.
- Add the chopped tomatoes to the pan, cooking them down until they are soft and mushy, approximately 5 minutes.
- Sprinkle in the coriander powder, garam masala powder, turmeric powder, and salt. Mix well and let the spices cook for about a minute to bloom their flavors.
- Pour in the cooked beans along with the water they were cooked in. Stir to combine and let it simmer for 10-15 minutes, allowing the gravy to thicken and the flavors to meld.
- Garnish with freshly chopped cilantro before serving. Enjoy hot with steamed basmati rice or warm roti.
Tips
- For extra creaminess, you can mash a few beans in the gravy before serving.
- Feel free to add other vegetables like bell peppers or spinach for added nutrition.
- Adjust the spice levels by adding more or fewer green chilies or by including some red chili powder for heat.