CREAMY RAJMA MASALA
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Beans Behaving Badly? Fix It Like a Pro!
1️⃣ Soak rajma for at least 5 hours—soft beans make creamy curry.
2️⃣ Use fresh tomatoes or puree; canned ones dull the flavor.
3️⃣ Always fry onion paste till golden for that deep color.
4️⃣ Mash a few beans at the end—it thickens the gravy naturally.
5️⃣ Don’t rush cooking; slow simmering blends flavors beautifully.
6️⃣ Add kasuri methi and garam masala at the end for that restaurant-style aroma.
Step-by-Step Recipe : How to Turn Boring Beans into Bollywood Rajma!
Soaking Time : 5 Hours Preparation Time : 18 min Cooking Time : 30 min Total Time : 25 min Servings : 4
PERSONAL NOTE
Rajma Masala is pure comfort for me—it reminds me of cozy Sunday lunches at home, where the aroma filled the whole kitchen. The creamy texture, the hint of spice, and that warm, familiar flavor bring instant happiness. Cooking it feels like giving love in edible form. A bowl of rajma-chawal can turn any gloomy day into a comforting one—it’s not just food, it’s emotion.
INGREDIENTS
- Rajma (Kidney Beans) – 1.5 cups (soaked 5 hrs)
- Salt – to taste
- Water – as required
- Oil – 8–10 tbsp (total)
- Onions – 3 medium (sliced & browned)
- Tomatoes – 4 (pureed)
- Whole spices: 1 tsp cumin, 2 bay leaves, 1-inch cinnamon, 1 black cardamom
- Ginger-Garlic-Green Chilli Paste – 3 tbsp
- Turmeric – ¼ tsp
- Kashmiri Red Chilli – 1 tbsp
- Spicy Red Chilli – 1 tbsp
- Coriander Powder – 1½ tbsp
- Cumin Powder – 1 tsp
- Garam Masala – ½ tsp + a pinch
- Kasuri Methi (roasted) – a pinch
- Fresh Coriander – handful (chopped)
PREPARATION STEPS
- Boil Rajma: Pressure-cook soaked rajma with salt and water for 3 whistles on medium flame. Let the pressure release naturally.
- Brown Onion Paste: Fry sliced onions in oil until golden, strain excess oil, blend with a splash of water into a smooth paste.
- Make Masala: Heat oil, add whole spices, then ginger-garlic-chilli paste. Add turmeric, tomato puree, salt, powdered spices, and brown onion paste. Cook till oil separates.
- Combine: Add boiled rajma with its water, mix well, and simmer for 20–25 minutes till thick. Lightly mash a few beans for a creamy texture.
- Finish: Add kasuri methi, garam masala, and fresh coriander. Mix and serve hot with rice or roti.
Soaking softens the beans, reduces cooking time, and improves digestion.
Nope! It gives rajma that rich color and deep flavor—don’t miss it.
Mash a few beans in the curry or simmer longer for natural creaminess.
Yes, but rinse them well and cook briefly in the masala for flavor infusion.
Steamed basmati or jeera rice—it’s the perfect match made in heaven!
🍋 F.A.Q. – Foodie Anxiety Quotient
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