Rajma Masala

Rajma Masala

By Chef Shantanu Gupte

From Health Mange More

Prep: 8 hours

Cook: 20 minutes

Method: Easy

Course: Main Course

Key Ingredients:

Red kidney beans (rajma)

A Sunday special lunch in most Punjabi homes, rajma masala is a comfort food for many

Ingredients

Kidney beans (rajma) boiled 1½ cups
Vegetable oil 1 tbsp
Medium onion, finely chopped 1
Ginger, finely chopped 1 tsp
Garlic, finely chopped 2 tsps
Cumin seeds 1 tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
Garam masala powder ½ tsp
Red chilli powder ½ tsp
Green chilli, slit 1
Bay leaf 1
Medium tomatoes, chopped 2
Salt to taste
Fresh coriander leaves, chopped 2 tsps

Methods

Heat oil in a non-stick wok, add onion, ginger, garlic and cumin seeds and saute till fragrant.
Add coriander powder, cumin powder, garam masala powder, green chilli and bay leaf, mix and saute till oil separates.
Add tomatoes and mix well. Add ½ cup water, mix, cover and cook till tomatoes become pulpy.
Add kidney beans and salt and simmer for 5 minutes.
Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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