DalMedium
Rajma Masala (Kidney Bean Curry)
Prep: 8 hours (soaking)Cook: 40 min4 servings
Rich and hearty Jammu-style rajma cooked in a thick tomato-onion gravy. Best served over steamed basmati rice.
Ingredients
- 11 cup Amritdhaan Jammu Rajma (soaked overnight)
- 22 onions, finely chopped
- 33 tomatoes, pureed
- 42 tbsp oil or ghee
- 51 tsp cumin seeds
- 61 tbsp ginger-garlic paste
- 72 tsp rajma masala or kitchen king masala
- 81 tsp red chilli powder
- 9Salt to taste
- 10Fresh coriander & ginger for garnish
Instructions
1
Soak Jammu rajma overnight in plenty of water. Drain and pressure cook with fresh water and salt for 6-7 whistles until soft.
2
Heat oil in a heavy pan. Add cumin seeds, then chopped onions. Sauté until deep golden.
3
Add ginger-garlic paste and cook for a minute. Add tomato puree, rajma masala, and chilli powder.
4
Cook the masala on medium heat until oil separates — about 8-10 minutes.
5
Add the cooked rajma along with its liquid. Simmer for 15-20 minutes, mashing a few beans for thickness.
6
Garnish with coriander and julienned ginger. Serve hot over steamed basmati rice.
💡 Pro Tips
- •Overnight soaking is key — it reduces cooking time and makes rajma creamier.
- •Jammu rajma is smaller and creamier than regular kidney beans.
Products Used
Recipe Summary
Prep Time8 hours (soaking)
Cook Time40 min
Servings4
DifficultyMedium
CategoryDal
