Rajma Masala/Red Kidney Beans Curry

Prep Time: 5min

Cook Time: 25min
Total Time: 30min
Yield: 3-4 Servings

Ingredients

1 Cup Boiled Red Kidney Beans
1 Medium Sized Onion, finely chopped
1 Small Sized Tomato, chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
1/2 Tspn Chaat Masala
Salt to Taste
1/2 Tspn Coriander(Dhania) Powder
1/2 Tspn Garam Masala Powder
3/4 Cup Water or add as needed
1 Tblspn Cilantro(Kothmir) Leaves
1 Tblspn Oil

Directions

• For boiled red kidney beans; soak 3/4 cup red kidney beans in enough water overnight & drain.

• Add salt, soaked red kidney beans, water as needed (kidney beans must be completely immersed in water) in a pressure cooker & close the lid. Pressure cook for 4-5 whistles on a medium flame. Turn off the flame & let the pressure release naturally. Open the lid & drain water completely. Keep aside.
• Mash 1/4th cup boiled red kidney beans with a masher into a smooth paste & keep aside.
• Heat oil in a wide pan on a medium flame; add chopped onion & fry until they turn translucent.

• Add gingergarlic paste & saute for a minute. Now add red chilli powder, turmeric powder, salt, chaat masala, coriander powder, garam masala powder & saute for another minute. 

• Now add chopped tomato & cook for another 2-3 minutes or until tomatoes turn soft & mushy.

• Add mashed red kidney beans paste & mix everything well.

• Add 3/4th cup boiled red kidney beans, 3/4th cup water & again mix everything well. 

• Cover with a lid & cook for 10-12 minutes. 

• Turn off the flame & garnish with cilantro leaves. 
• Serve with rice or tandoori roti.

Note: You can prepare boiled red kidney beans in advance. Store remaining boiled kidney beans in an airtight container & stays fresh for 2 days when refrigerated.