Rajma Masala (Red Kidney Beans Curry)

Does anyone need an introduction to this authentic Punjabi dish? Rajma masala (red kidney bean curry) served with steamed rice is a rustic combination liked by most of the North Indian families. Though I come from South, I was grown up relishing this exotic dish as my mom was often into cooking North dishes. To taste the best rajma-chawal, one has to go to the dhabas (road side restaurants) on the highways of North India. These legumes substitute a whole meal in itself when combined with steamed rice.

Ingredients

1 cup rajma / red kidney beans (soaked overnight)
1 onion, minced
1 tsp ginger garlic paste
1 tsp red chilli powder
¼ tsp turmeric powder
2 tbsp coriander powder
½ tsp cumin powder
¼ tsp garam masala
2 tomatoes, pureed
2 tbsp oil
salt to taste

Method

• Pressure cook rajma for 3-4 whistles on high heat, and cook on medium low for 15-20 minutes, or until they are soft but not mushy. 
• Heat oil in a pan, add minced onion and sauté for 2 minutes, add ginger garlic paste and fry until the raw smell is gone.
• Now, add dry powders, salt and sauté for a minute.
• Add tomato puree and sauté till the oil separates.
• Now, add rajma from the pressure cooker along with the liquid in it, stir well, and cook covered for 3-4 minutes on medium low flame.
• Check the seasoning and set the consistency as desired.
• Switch off the flame and garnish with fresh coriander leaves.

Tip : If you feel soaking beans overnight, and chopping/pureeing tomatoes, is a long process, here is a short cut for you. You can make use of canned beans and tomatoes, and your dish is ready in no time.