Rajma Masala (Kidney Beans Masala) is a very popular North-Indian gravy made with Kidney Beans and spices. This recipe originates from Punjab and goes very well with any Pulav/Biryani and Chapathi/Paratha. Kidney Beans is a very versatile legume , as the cooked beans, on its own, can be used in numerous ways like gravies, rice, salads, stew, soups etc. The already well know nutritive fact about Kidney beans is that it is high Protein-rich supplement to your body. The protein quotient in kidney beans matches to the protein quotient found in meat. If you realise how much other health benefits kidney beans offers, you will not miss using this healthy bean regularly in your diet.
Health Benefits of Kidney Beans:
1. As its shape symbolises, kidney beans contribute to your kidney health. Kidney beans provides magnesium and potassium, which, if deficiet, can increase the risk of kidney stones.
2. It helps in cancer prevention. Vitamin K in Kidney beans protects cells from oxidative stress, thus reducing the chances of cancer. Also Vitamin K increases the brain and nervous system.
3. The soluable fiber in Kidney beans reduces the blood sugar levels from rapidly spiking after a meal. Also the soluable fiber helps in lowering cholestrol.
4. The calcium and manganese found in the bean, strengthens the bones.
5. It is a energy booster, as this beans are higher in iron which helps in metabolism and energy production and helps to move the oxygen throughout the body.
Kidney beans take longer time to cook compared to any other legumes. So, for softer rajma, it is better to soak the rajma for minimum 12-14 hours and then use it for cooking.
Ingredients:
Rajma - 1 Cup
Onion (Big) - 1, Chopped
Tomato (Big) - 1
Ginger-garlic paste - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Dry Mango powder (Amchur powder) - 1/2 tsp (optional)
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Coriander leaves - a bunch
Kasoori methi (crushed) - 1 tsp
Cumin seeds - 1 tsp
Oil - 4-6 tsp
Pre-requisites:
1. Soak rajma for 12-14 hours and then pressure cook and allow atleast 6-8 Whistles. Once rajma is cooked, strain the water and preserve it for cooking purpose.
2. Make tomato paste : Grind one tomato adding very little water to a very fine paste.
Method:
1. In a non-stick pan, add 2 teaspoon of oil and add the cumin seeds, when it splutters, add the ginger-garlic paste and fry until nice aroma emanates.
2. Add the chopped onion and saute till onions turn translucent.
3. Add the tomato paste and boil for 3 minutes. Then add 1/2 cup of rajma water which is preserved and mix well. Let onion-tomato mixture boil for another 5 minutes on low flame. If needed, add another 2 teaspoon of oil now. Cook Covered.
4. Open the lid, you will see oil oozing out from the corners of this boiling mixture. Now add the red chilly powder, coriander powder, turmeric powder and salt. Cook for another 2-3 minutes.
5. Now add the cooked rajma and mix well. Add the garam masala powder and dry mango powder now. Add little more water if the mixture is thick (use rajma water preferrably) and allow boiling for 5 minutes.
6. Now add Kasoori methi and mix well and switch off after 2 minutes.
7. Add coriander leaves for garnishing.
Tips:
1. Soak Rajma in plenty of water and use a very broad container to soak the bean. The more space it has, the more water it absorbs.
2. To get the best taste of Rajma masala, cook on complete low flame. This may take little more time to finish the cooking, but guarantees good taste.
3. From Step 3 onwards, cook covered. In between open the lid and mix contents regularly. This retains the aroma of the spices.
4. Use Rajma water instead of plain water during cooking.
Health Benefits of Kidney Beans:
1. As its shape symbolises, kidney beans contribute to your kidney health. Kidney beans provides magnesium and potassium, which, if deficiet, can increase the risk of kidney stones.
2. It helps in cancer prevention. Vitamin K in Kidney beans protects cells from oxidative stress, thus reducing the chances of cancer. Also Vitamin K increases the brain and nervous system.
3. The soluable fiber in Kidney beans reduces the blood sugar levels from rapidly spiking after a meal. Also the soluable fiber helps in lowering cholestrol.
4. The calcium and manganese found in the bean, strengthens the bones.
5. It is a energy booster, as this beans are higher in iron which helps in metabolism and energy production and helps to move the oxygen throughout the body.
Kidney beans take longer time to cook compared to any other legumes. So, for softer rajma, it is better to soak the rajma for minimum 12-14 hours and then use it for cooking.
Ingredients:
Rajma - 1 Cup
Onion (Big) - 1, Chopped
Tomato (Big) - 1
Ginger-garlic paste - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Dry Mango powder (Amchur powder) - 1/2 tsp (optional)
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Coriander leaves - a bunch
Kasoori methi (crushed) - 1 tsp
Cumin seeds - 1 tsp
Oil - 4-6 tsp
Pre-requisites:
1. Soak rajma for 12-14 hours and then pressure cook and allow atleast 6-8 Whistles. Once rajma is cooked, strain the water and preserve it for cooking purpose.
2. Make tomato paste : Grind one tomato adding very little water to a very fine paste.
Method:
1. In a non-stick pan, add 2 teaspoon of oil and add the cumin seeds, when it splutters, add the ginger-garlic paste and fry until nice aroma emanates.
2. Add the chopped onion and saute till onions turn translucent.
3. Add the tomato paste and boil for 3 minutes. Then add 1/2 cup of rajma water which is preserved and mix well. Let onion-tomato mixture boil for another 5 minutes on low flame. If needed, add another 2 teaspoon of oil now. Cook Covered.
4. Open the lid, you will see oil oozing out from the corners of this boiling mixture. Now add the red chilly powder, coriander powder, turmeric powder and salt. Cook for another 2-3 minutes.
5. Now add the cooked rajma and mix well. Add the garam masala powder and dry mango powder now. Add little more water if the mixture is thick (use rajma water preferrably) and allow boiling for 5 minutes.
6. Now add Kasoori methi and mix well and switch off after 2 minutes.
7. Add coriander leaves for garnishing.
Tips:
1. Soak Rajma in plenty of water and use a very broad container to soak the bean. The more space it has, the more water it absorbs.
2. To get the best taste of Rajma masala, cook on complete low flame. This may take little more time to finish the cooking, but guarantees good taste.
3. From Step 3 onwards, cook covered. In between open the lid and mix contents regularly. This retains the aroma of the spices.
4. Use Rajma water instead of plain water during cooking.
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