Rajma (Rajma Masala)

Step 1 of 25

Step 1

Before cooking

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Steps as written in the recipe card.

25 steps13 min

Bay Leaves: 1 small bay leaf ((optional))
Cumin Seeds: ½ teaspoon cumin seeds ((jeera, optional))
Onion: 1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))
Green Chilies: 1 green chilli (( chopped or slit, optional))
Ginger Garlic Paste: 1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
Tomatoes: 1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))
Ginger Juliennes: Few Ginger juliennes ( (optional))
Coriander Leaves: 2 tablespoons coriander leaves ((fine chopped))
Heavy Cream: 2 to 3 tablespoons heavy cream ((Optional))

Prepare rajma – soak & pressure cook

Full ingredient reference

1 cup rajma ((dry kidney beans or 2 – 15 Oz canned beans (3 cups)))
2 to 3 tablespoons ghee ((or oil))
1 small bay leaf ((optional))
½ teaspoon cumin seeds ((jeera, optional))
1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))
1 green chilli (( chopped or slit, optional))
1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))
½ to 1 teaspoon red chilli powder ((Kashmiri or byadgi))
¾ teaspoon garam masala ( (¼ to ½ teaspoon for later))
1½ to 2 teaspoons coriander powder
¾ to 1 teaspoon cumin powder
¼ teaspoon turmeric
½ teaspoon salt ((½ teaspoon more to adjust))
½ to 1 tablespoon kasuri methi ((dried fenugreek leaves))
Few Ginger juliennes ( (optional))
2 tablespoons coriander leaves ((fine chopped))
2 to 3 tablespoons heavy cream ((Optional))

References

Full ingredient reference

1 cup rajma ((dry kidney beans or 2 – 15 Oz canned beans (3 cups)))
2 to 3 tablespoons ghee ((or oil))
1 small bay leaf ((optional))
½ teaspoon cumin seeds ((jeera, optional))
1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))
1 green chilli (( chopped or slit, optional))
1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))
½ to 1 teaspoon red chilli powder ((Kashmiri or byadgi))
¾ teaspoon garam masala ( (¼ to ½ teaspoon for later))
1½ to 2 teaspoons coriander powder
¾ to 1 teaspoon cumin powder
¼ teaspoon turmeric
½ teaspoon salt ((½ teaspoon more to adjust))
½ to 1 tablespoon kasuri methi ((dried fenugreek leaves))
Few Ginger juliennes ( (optional))
2 tablespoons coriander leaves ((fine chopped))
2 to 3 tablespoons heavy cream ((Optional))