Spicy rajma (kidney beans) masala cooked in the Indian way!
There has been a lot of backlog and I am getting a hard time to cope up! Too much to do in such short time! I really wonder how so many bloggers manage their blogs so well and submit posts so regularly even after handling their professional and personal life. It surely takes quite a bit of effort to be on top of so many things and be accountable for each of them even if you like it or not.
Take me for example; I don’t like the work that I am doing in office presently, but there is simply no escape from it. And to add to my woes, because of that unpleasant work, my blog is taking a back seat as I couldn’t take out enough time to share as many post as I want to. So the point is I need to learn more efficient time management like so many fellow bloggers of mine.
While I learn my part, you can make this popular rajma masala which is quite easy to make and simple to learn. It is great with plain rice on a chilly winter night.
Rajma Masala.... Spicy Red Kidney Beans Curry
Serves: 4 Servings
- Boiled rajma/kidney beans – 2 cups [Refer tips below]
- Onions – 2, large, chopped finely
- Ginger paste – 2 tsp
- Garlic paste – 2 tsp
- Chopped Tomato – 1 cup
- Green cardamom – 4
- Cloves – 6 to 8
- Cinnamon stick – 2 inch
- Black cardamom – 1
- Dry red chili – 1
- Turmeric powder – ½ tsp
- Red chili powder – 2 tsp
- Coriander powder – 2 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Oil – 6 tbsp
- Salt to taste
- Fresh coriander leaves – 2 bunches
- Heat the oil in a wok or skillet. Tip in the red chili, green and black cardamoms, cloves and cinnamon stick and sauté for a minute till the oil becomes fragrant.
- Add the chopped onions and ginger-garlic paste. Fry till onion turns brown and soft. Tip in the chopped tomatoes.
- While the tomatoes are frying, make a smooth paste of the powdered spices – turmeric, coriander, cumin and red chili – with little water. Set aside.
- When the tomatoes turn soft, add the boiled rajma/kidney beansand keep stirring. Add the spice paste and keep stirring on high heat.
- When the oil starts separating from the spice, add warm water and salt as required.
- When the water comes to boil, cover the wok and let it simmer for 10 minutes.
- After 10 minutes, check if the rajma is soft enough to your liking. Boil off some liquid if you feel the gravy is too thin.
- Sprinkle garam masala and freshly chopped coriander. Serve hot with plain white rice.
- Tip: Boil the rajma/kidney beans in a pressure cooker or in a vessel till they are soft but still have a bite in them.