Learn how to make Rajma Masala/Curry ~ Slow cooked Kidney beans in creamy and spicy onion-tomato gravy
“ The struggles I'm facing,
The chances I'm taking,
Might sometimes knock me down,
But I'm not breaking. ”
We all dream… Dreams, that is what keeps fuelling our life to keep it exciting and going… But to make those dreams a reality is not as easy as we would like them to be! There are many obstacles, challenges, confusions, unknowns, with good measure of ifs and buts thrown in to make it stressful. But every life altering things always comes with few obstacles, many challenges, little sorrow, a lot of adventure and in the end peace and happiness!
Comfort in a bowl ~ Rajma Masala
Today we have taken that first baby step but in reality it is a giant leap for us. We have been uncertain for years, but right now our mind is crystal clear and we can see the long path we have to walk! This is not an easy path for us… There are challenging bends and curves, with some pot holes thrown in for good measure. There are dark tunnels of uncertainty, and dangerous slops of fear of unknown! But there is a light of peace and happiness at the end of this path that is keeping us hopeful, motivated and fuelling our dream! We know for certain that that is our destination, our dream! It is just a matter of time… We know that we will make our dream a reality!
I can’t lie that I am doing fine… no, I am not1 I am stressed as I have never been, both physically and emotionally! I am tired… I am nervous… But also I am giddy with happiness! I know this change is what we always wanted and hoped for! It is inevitable and uncontrollable. But I also realise that what we can control is how we manage this change, react to and work through the change process by facing every challenges that life throws, expected or unexpected ones! So wish us good luck because we need all the luck for next few months!
Forget every worry because it’s time for some Rajma Curry
As for the recipe, I am posting another version of famous comfort food Rajma Masala/Curry. Red kidney beans are slow cooked in spicy onion and tomato gravy with just a handful of selected aromatic spices. With less time and more work, I am cooking more comfort food that takes less prep work and doesn’t require my constant attention! Time is a very precious commodity these days and I am trying to cook the dishes that take very little time! I have been using pressure cooker for preparing most of our meals, and this time too I cooked this Rajma Masala/Curry in the pressure cooker. Feel free to cook in thick bottomed vessel or slow cooker. Served with piping hot steamed rice or any Indian flat bread, this Rajma Curry makes a wonderful and comforting meal.
The saga of Rajma begins here ~ Rajma/Kidney Beans
Freshly ground onion paste for the gravy
Rajma (Slow cooked Kidney beans in creamy and spicy onion-tomato gravy)
Prep Time: 5-10 mins
Cooking Time: 25-60 mins (cooking time varies from pressure cooked to stove top cooking)
Recipe Level: Easy/Beginner
Spice Level: Medium
Serves: 5-6 people
Shelf Life: 3-4 days when refrigerated and up to a month when frozen
Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice
1½ cups Rajma/Red Kidney Beans
3 large Tomatoes, cored and pureed
1 heaped tbsp Tomato Paste (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves, crushed (Optional)
Salt to taste
For Onion Paste:
1 large or 2 medium Onions, roughly chopped
4 large cloves of Garlic, finely chopped
1 inch Ginger, peeled and thinly sliced
1 inch Cinnamon
1 tbsp Dhania/Coriander Seeds
½ tsp Jeera/Cumin Seeds
5-7 Dried Red Chillies (Byadagi/Kashmiri or any mild tasting variety. Adjust acc to taste)
1+1 tbsp Oil
Dive into the bowl of comfort ~ Rajma Masala
- Wash the kidney beans 2-3 times and soak them in a bowl of water until needed. Alternatively you can soak the beans overnight or for 8 hours. Since kidney beans gets cooked easily in a pressure cooker, I tend to cook them without soaking them overnight as my last minute cooking plan keeps changing!
- Heat a tbsp of oil in a pan and add cinnamon, cloves, coriander seeds, cumin seeds and dried red chillies. Sauté them till they change colour, about 1-2 minutes, on low flame.
- Next add chopped onions, garlic and ginger and sauté till onions turn translucent, about 3 minutes. Switch off the gas and let it come to room temperature.
- Once the onion mixture has cooled down enough, grind them to smooth paste without any water.
- Next heat a tbsp of oil in a pressure cooker and add ground mixture to it. Mix in crushed kasuri methi if using and give it a good mix.
- Mix in tomato paste and pureed tomatoes, and cook for 2-3 minutes.
- Drain and add the kidney beans, 3-4 cups of water depending on how thick you want the gravy and salt to taste.
- Cover the lid and place the weight on. Let it cook for 20-25 minutes or for 3-4 whistles on medium-high flame. If using thick bottomed pan, let it simmer for 40-45 minutes till the beans are cooked through and soft to touch.
- Serve this creamy delicious Rajma piping hot with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. Bliss!!!
Rajma ~ Creamy, simple and delicious!
- Cooking time is differs from cooking in the pressure cooker to heavy bottomed pan or slow cooker.
- If you like really thick gravy, mash or grind 1/4th of cooked kidney beans and add it to the gravy. Let it simmer for 10-15 minutes without lid.
- Addition of tomato paste and kasuri methi is optional. While the tomato paste gives it a lovely red colour to the Rajma gravy, kasuri methi adds aromatic twist to the gravy!
- Check another version of Rajma Masala from Monsoon Spice archives.