Friday, May 14, 2010

Rajma Masala - Kidney beans in Spiced Tomato gravy

It's a long time since I wrote for this blog.Travel and family commitments kept me away from blogging for a few days and I think its high time I started writing again.

I am here today with a tasty dish-Rajma masala which is a famous North Indian side dish that goes well with steamed rice and Chapathi.This dish requires less effort and if you have canned kidney beans,you can whip this up in a jiffy!!!

This recipe has umpteen variations and what I prepare is quite simple yet full of flavor.Adjust the level of spiciness to suit your taste.

I used:

Rajma- One and a half cups
Tomato Puree- 1 cup
Onion-1,finely chopped
Ginger garlic paste-1 teaspoon
Bay leaf-1
Coriander powder-1 teaspoon
Cumin powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala-1 teaspoon
Salt to taste
Oil- 2 teaspoons

  1. Soak the rajma overnight.Drain and pressure cook with enough water till soft but not mushy.Retain the cooking water.
  2. Heat oil in a pan and put in onion and bay leaves.
  3. When the onion is translucent,add ginger garlic paste and cook for 2 minutes
  4. Add Tomato puree and mix well.
  5. Next put in garam masala,coriander powder,cumin powder,red chilli powder,salt and mix well.Cook on medium flame till oil oozes out from the masala mixture.
  6. Put in the cooked rajma and the water used to boil the rajma.Simmer for 10 minutes and remove from heat.
  7. Serve garnished with coriander leaves.

Bon Appetit...

I also blog @ Seduce Your Tastebuds



I like the heartiness of kidney beans and I find it exceptionally creamy!

While I have had it cooked this way before, I've never cooked it myself - with masala I mean. I've used the beans in very many other things though.

I'd opt to eat this with rice :)


True Cynthia,this is one creamy and hearty side dish..I find many people love to have this with steamed rice!!!But somehow I like it only with roti :).

  © by 2008 Modified by Cynthia Nelson

Back to TOP