Every house I’ve gone to has its own recipe for this dish. This is the version my mum has been making since we were kids. One of the few veggie protein packed meals. This bus one of the first few recipes I tried making on my own as well. It is a huge hit, whenever I’ve made it! This time too, we actually had it for dinner at home, it is really amazing to have it while it is raining! We actually give it a lot of respect and call it Rajmata ki Jai Ho! It basically translates to King’s Mother Victory upon you.
Those of you who’ve been seeing my recipes for a while now, must have noticed I barely use garlic. Some recipes, I myself prefer them with it. I mean you can’t remove garlic from garlic bread now right?
So you can add garlic as well for this recipe, if you don’t have it at home, you can actually add hing or asafoetida.
The Rajma I’ve used here is Big Basket’s Chitra Rajma. The taste is the best. I’ve used so many other brands, this cooks very well. Sometimes I’ve seen it remain stone like, so buy a good quality one always.
So the base of the recipe is pretty similar to my paneer butter masala, I love the taste as is in this recipe. This is one recipe, that needs to be eaten spicy, the rajma or kidney beans, absorbs the taste really well.
Want a recipe for a dish? Ask away! Want to connect with me on social media? Check out the details below
[recipe_card]
Rajma Masala
Every house I’ve gone to has its own recipe for this dish. This is the version my mum has been making since we were kids. One of the few veggie protein packed meals. This bus one of the first few recipes I tried making on my own as well. It is a huge hit, whenever I’ve made it! This time too, we actually had it for dinner at home, it is really amazing to have it while it is raining! We actually give it a lot of respect and call it Rajmata ki Jai Ho! It basically translates to King’s Mother Victory upon you.
Ingredients
- 200 grams of Rajma Chitra
- 1 tablespoon oil for pressuring cooking Rajma
- 1/4 teaspoon of Turmeric
- Puree:
- 6 tomatoes
- 3 onions
- 1 inch ginger
- While cooking the Rajma
- 5 tablespoons Oil
- Salt to taste
- 1 teaspoon sugar
- 1 tablespoon Garam Masala
- 1 teaspoon Coriander Powder
- 1.5 teaspoons Tata Sampann Chilli Powder: https://amzn.to/3LUf26e
- 1 teaspoon Kashmiri Chilli Powder
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Raw Mango or Aamchoor Powder
- Coriander or Cilantro for garnishing
Instructions
Steps to make Rajma Masala
- Wash and Soak 200 grams of Rajma overnight or for 6 hours, this helps in reducing the cooking time
- Add 1 tablespoon of oil
- Add 1/4 teaspoon of turmeric
- I added 2 cups of water to cook this quantity
- Pressure cook the Rajma for 8 minutes after first whistle
- Next you need to cut 6 tomatoes, 3 onions and 1 in ginger,
- Make it into a purée and keep aside
- Take 5 tablespoons of oil, after it is hot add 1 bay leaf
- Add the tomato, onion and ginger gravy, be careful it splashes
- Add 1 teaspoon sugar and salt per taste and mix
- The oil needs to separate or move away from the edges
- Next add 1 tablespoon garam masala
- Next add 1 teaspoon of coriander powder
- Next add 1.5 teaspoons of chilli powder, I’ve used Tata Sampann, it packs a punch
- Next add 1 teaspoon of Kashmiri chilli powder, this adds colour
- Next add 1/4 teaspoon of Turmeric
- Next add 1 teaspoon of Aamchur or Raw Mango powder
- Mix and then cover with the lid for 2 minutes
- Next add the pressure cooked Rajma
- I would suggest keeping the cooked water in case you want to make the gravy thinner
- Stir all the ingredients well
- Cover with the lid and let it simmer for 5-6 minutes
- Add 1 tablespoon of cut coriander while it is cooking
- The dish is ready to serve
- Garnish it with lots more fresh coriander
- Enjoy with either Roti or Rice, I had it with roti
