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RAJMA MASALA

November 7, 2010 7:05 am 0 comments
Rajma Masala

Rajma Masala

Rajma Masala is a popular north Indian curry prepared with red kidney beans. This is one of the popular and common dishes from the Punjabi cuisine. Rajma Masala is spicy, aromatic and flavorful with thick delicious gravy.

Rajma is the red kidney bean a popular ingredient in the Mexican cooking. Rajma or Rajmah is a popular North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices and usually served with rice. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.

This dish is prepared by soaking beans in water overnight before they get boiled in a pressure cooker. Curry spices are generally cooked before hand and then added at a later time. Similar to other beans, red kidney beans is high in starch, protein and dietary fiber and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6 and folic acid. Dried beans are almost always cooked by boiling, often after having been soaked for several hours.

Kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they’re traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible–their health benefits, let alone their flavors, will be more potent that way. Rajma is a very famous and common ingredient of north Indian meals. It does not have its origin in India but was brought from Mexico. It is generally consumed along with rice. Packed with proteins, soluble fiber, carbohydrates, folate, iron, manganese, zinc and more, this recipe is ideal for people who want to control cholesterol. Even though, this dish is heavy, it tastes good and is nutritious as well. In addition, it is very easy to prepare, consumes less oil and can make a meal complete. This curry can be prepared with dried or canned kidney beans. It can be consumed along with Indian flat bread, crackers or long grained rice.

For preparing the Rajma masala, soak the red kidney beans overnight. Next day, cook in a pressure cooker till done. Heat oil in a pan and fry the onions for 5 minutes, add ground garam masala, grounded ginger-garlic paste and chili powder and cook again for 3 minutes. Add the tomato chopped or paste, green chilli to this mixture and cook until well done. Add the boiled kidney beans. Add the other spices and salt according to taste. Add kasuri methi to give nice flavor. Cook again till 15 minutes until the rajma (kidney beans) gets nice flavor. Garnish with coriander leaves.

The preparation varies from region to region and kitchen to kitchen. Rajma tastes better if cooked with more spices. The bean should be soaked well and boiled well, before adding into the curry. Rajma tastes delicious if it is cooked with little black gram. With more dietary fiber and protein, this goes well with rice, chappati and poori.

Rajma Masala

Recipe: Rajma Masala

Summary: kidney beans cooked in Indian style

Ingredients

  • butter – 0
  • chili powder – 1 – tsp
  • cumin – 0
  • garam masala pdr – 0
  • garlic and ginger paste – 4 – clove
  • ginger – 1 – tsp
  • green chilies – 4 – number
  • kastoori methi pdr – 0
  • Oil – 3 – tbsp
  • onions, finely chopped – 1 – number
  • red kidney beans – 1 – cup
  • Salt – to taste
  • tomatoes small – 3 – number

Instructions

  1. Soak the red kidney beans overnight.
    2.Next day, cook in a pressure cooker till done3.Heat the oil and fry the onions for 5 minutes. add ground garam masala

    Add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.
    4.Add the tomato chopped or paste gr chilli to this mixture and cook until well done .
    5.Add the mixture to the boiled kidney beans.
    6.Add the other spices and salt according to taste.
    7.Cook again till 15 minor until the rajma (kidney beans) gets nice flavor.

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Vahchef.

The ‘kidney bean’ otherwise called ‘the chili bean’ with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. They are a common ingredient in chili con carne. Small kidney beans used in La Rioja, Spain, are called Caparrones.

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