Rajma Masala is a flavorful North Indian curry made with red kidney beans simmered in a rich, spiced tomato gravy. Packed with protein and aromatic spices, this hearty dish pairs perfectly with steamed rice, making it a comforting and delicious meal enjoyed across India.
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Heat oil in a pan and sauté the chopped onions until golden brown.
Add the blend of tomato, ginger, and garlic to the pan and cook until the mixture thickens and the oil separates.
Mix in turmeric, red chilly powder, coriander powder, and rajma masala. Stir well to combine the spices.
Add the boiled rajma and salt. Stir and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
Soak the rajma overnight and boil it until tender for the best texture.
Adjust the spice levels according to your preference.
For a richer flavor, you can add a dollop of cream or butter towards the end of cooking.
Can I use canned kidney beans instead of boiled rajma?
Yes, you can use canned kidney beans. Make sure to rinse them thoroughly before adding them to the curry.
How long should I soak the rajma before cooking?
Soak the rajma overnight or for at least 8 hours to ensure they cook evenly and become tender.
What can I serve with Rajma Masala?
Rajma Masala pairs well with steamed rice, jeera rice, or roti.
Can I freeze leftover Rajma Masala?
Yes, you can freeze it in an airtight container for up to a month. Thaw and reheat before serving.
Is Rajma Masala spicy?
Rajma Masala has a moderate spice level, but you can adjust the chili powder to make it milder or spicier.
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