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–+ servings
Rajma masala

Dhaba Style Rajma Masala

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Dish, sidedish, Traditional
Cuisine diabetic friendly, gluten free, Indian, One pot, Pressure cooker, Vegetarian, Winter
Servings 6 people
Calories 284 kcal

Ingredients
  

for the bean

  • 2 cup kidney beans (Dry beans)
  • 6 cups drinking water

For the masala base

  • 2 tbsp cooking oil
  • 1/2 tsp cumin seeds
  • 3-4 cloves
  • 1 long cinnamon stick crushed
  • 2 bayleaves
  • 1 black cardamom
  • 1/2 inch fresh ginger root finely chopped
  • 4 cloves garlic
  • 1-2 Green chillies Slit
  • 1/2 tsp Black pepper crushed
  • 1 cup Onion sliced
  • 2-3 medium tomatoes
  • salt to taste

for spice powders

  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp red chili powder ( or paprika)
  • 1/2 tsp garam masala powder

to garnish

  • 2 tbsp coriander leaves chopped
  • 1-2 tbsp cream (optional, omit if vegan )
  • 1/2 tsp kasuri methi ( optional)

Instructions
 

  • Wash and soak the kidney beans for 5-6 hours.
  • Remove the soaking water and add 6 cups of water to pressure cook
  • Pressure cook for 3 whistles and release steam naturally.
    kidney beans
  • While the beans are cooking, gather up the other ingredients
  • Wash and slice the tomatoes. Save 1/4 cup and puree the rest
  • Slice the onions, save a 1/4 cup and puree the rest.
  • Finely chop he ginger garlic, coriander and slice the chillies. Set aside till use.
  • Once the beans are ready, Set a deep wok to heat on medium and add the oil
  • Add the cumin seeds, bay leaf, cloves, crushed pepper and cinnamon and roast till aromatic
  • Now add the chopped garlic, ginger and slit chillies and fry till the garlic is golden.
  • Add the reserved sliced onion and tomatoes and saute till they are translucent.
  • Now add the onion puree and saute till it is aromatic.
  • Add the tomato puree and saute well.
  • Add the salt, turmeric powder, cumin powder, coriander powder, chilli powder and garam masala powder and mix well.
  • Once the masala is roasted well(buna Masala) add the cooked beans and simmer for 20-30 minutes.
  • Mix gently from time to time to avoid catching the bottom of the pan.
  • Add the crushed methi leaves, coriander and simmer another 5 minutes.
  • Remove from heat and add cream and mix well.
  • The rajma masala is ready to serve
    Rajma masala

Notes

If you have no time to soak and you have an instant pot, set it for 35 minutes high with about 8 cups water to cook. Release pressure naturally.

Nutrition

Calories: 284kcalCarbohydrates: 44gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 223mgPotassium: 1073mgFiber: 17gSugar: 4g
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