Zero- oil Rajma masala…..this red kidney bean curry in a tomato-onion gravy and basic Indian spices brings in memories of a dhaba meal on any highway up north. The light charring of onions tomatoes and garlic gives this creamy curry a rustic flavour. The lack of oil has not compromised on the taste of this popular curry cooked in a single pot.
Ingredients For Rajma Masala
- Rajma soaked overnight 1 cup
- Onions medium 3
- Tomatoes medium 5
- Garlic cloves 4
- Ginger chopped 1-inch piece
- Rajma masala powder 2 tsps
- Chilly powder 1 tsp
- Turmeric powder 1 tsp
- Coriander powder 1 tsp
- Cumin seeds 1 tsp
- Coriander leaves chopped a handful
- Salt as required
check out the SPECIAL Rajma Masala Powder Making Recipe here
Preparation Method
- Charr the onions, tomatoes, and garlic on the stove flame.
- Cut them into cubes and grind to a smooth paste.
- Place a pressure cooker on the stove. Once hot add the Cumin seeds.
- When the Cumin seeds splutter add the soaked and drained rajma followed by the tomato-onion puree.
- Add all the dry masala and the required salt. Add the chopped ginger.
- Pressure cook on high flame for 1 whistle. Then lower the flame and cook for 30 minutes.
- Switch off the flame and allow it to cool.
- Open the pressure cooker and mix the soft cooked rajma masala well. Sprinkle a handful of coriander leaves and serve hot with a tasty Jowar Vegetable Paratha
