One pot Rajma / kidney bean masala

Rajma is a popular vegetarian dish, originating from the Indian subcontinent, consisiting of red kidney beans in a thick gravy with onion, tomato, Indian spices. It’s usually served with rice , which is populary called as ‘rajma- chawal’ in hindi.

Kidney beans must be soaked overnight.

Preparation time : 8 hours of soaking

Cooking time : 15 minutes

Serves : 2

Ingredients :

  • Rajma / kidney beans – 1/2 CUP
  • Onion -1 medium , finely chopped
  • Tomato -1 medium, finely chopped
  • Ginger garlic paste-1/2 tablespoon
  • Red chilly powder- 1/2 teaspoon
  • Coriander powder- 1/2 teaspoon
  • Turmeric powder- 1/4 teaspoon
  • Jeera powder- 1/4 teaspoon
  • Kasuri methi – 1/2 tsp
  • Water – 1 cup
  • salt- to taste
  • Lime juice -1 teaspoon
  • Coriander leaves – few, finely chopped for garnish

Method :

  • In a pressure cooker, heat 1 tablespoon oil / butter/ ghee , add onions and saute till they turn translucent.
  • Then add ginger garlic paste, saute for 2 minutes.
  • Next add tomatoes and saute for 2 minutes till they turn soft.
  • Then add turmeric powder, chilly powder, coriander powder, jeera powder, kasuri methi and saute for a minute.
  • Add washed kidney beans, 1 cup water, salt and mix well.
  • Close the lid and presuure cook for 5 to 6 whistles.
  • Open the lid when presuure settles, add lime juice and mix well.
  • Rajma is ready.

Garnsih the rajma masala with coriander leaves & onion, and serve with plain rice or roti.

Take a look at our other vegetarian curry recipes such as

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