About Rajma Masala
Rajma masala or rajma curry is a thick, spicy curry made with red kidney beans called rajma in Hindi, onion, tomato, and spices. A simple mix of spices and a tomato-based gravy is the only secret for making incredibly tasty rajma curry. The best way to enjoy rajma masala is to add a ladle full of curry over the steamed basmati rice, top it with sliced onion, green chutney and dig in. There is no other sophisticated or a more gratifying way to relish rajma chawal. Rajma Curry and steamed basmati rice is a match made in heaven. It is also the most loved way to enjoy rajma curry. Hence, the dish is often called as ‘rajma chawal’. The word ‘chawal‘ in Hindi means rice.
Our Family’s Rajma Masala Recipe
This recipe of rajma masala was passed on to me by my mother-in-law. Trust me when I say this, it is the quickest and delicious of all the rajma recipes. It’s astonishingly straightforward – and does not require tons of spices. Our family’s rajma recipe is a bit unconventional. Most of the rajma recipes will ask you to fry the chopped tomato before adding the red kidney beans. We add them with kidney beans without frying beforehand with the masala. There is no scientific reason for following this step but it always does some kind of magic to the gravy. Making it totally delectable and distinct. This recipe is totally a no-fuss one and you will have a bright and luscious restaurant style rajma without breaking sweat near the stovetop.
Step-By-Step Instant Pot Recipe
Making rajma in an instant pot is super easy. Follow these step-by-step instructions: Saute Mode: Set SAUTE Mode of IP for 10 minutes. Add vegetable oil or ghee. Once the oil is hot, add finely chopped onion. Fry till onion become slightly brown. Add ginger-garlic paste, stir and fry the masala for 1 minute. Next, add the soaked red kidney beans without any water along with salt, red chili powder, and turmeric. Stir to combine, and fry the beans till the SAUTE time is over. Add water, chopped or canned tomato, give rajma a good stir. Close the lid of the IP. Pressure Cook: Set the PRESSURE COOK Mode at High for 20 minutes. Set the steam valve to the sealing position. Final Touch: After 20 minutes, let the steam release naturally from the IP. Open the lid. Check beans for doneness. If beans are cooked (soft and mushy), add Garama Masala, Kasuri Methi, green chili, and fresh coriander. Stir to combine. Once again, set the SAUTE Mode for 5 minutes to simmer and thicken the rajma masala before serving. Instant Pot Rajma is ready to serve. Is rajma and red kidney beans the same? Yes, red kidney beans and rajma are the same. Rajma is the Indian or the Hindi name for red kidney beans like how it’s called Surkh Lobia in Pakistan. It is named kidney bean for its visual resemblance to a human kidney. Red kidney beans are considered one of the healthiest vegetarian protein and are available in both dried and canned forms worldwide. Why soak rajma before cooking? Rajma takes longer to cook if not soaked. However, for a quick fix, you can rinse the rajma beans and boil for about 10-15 minutes and then soak them for an hour before you start cooking. How to store rajma? The dry beans can be stored in an airtight container for almost a year whereas the canned beans typically have a shelf life of 2 to 3 years. Also, the pre-cooked Rajma can stay good up to 5 days if stored in the refrigerator. Can I use canned beans for making rajma masala? Yes, you can use canned beans for making rajma. Drain all the water from the beans and rinse it with water. If you are following my recipe, add tomato and canned beans together. Pressure Cook canned beans in an instant pot only for 5 – 6 minutes or till the curry thickens a bit. How to use the leftover red kidney beans? You can use red kidney beans to make Mexican style salad, layer them on top of nachos, or add in classic minestrone soup.
Watch Stovetop Rajma Masala Video:
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