Rajma Masala recipe is unquestionably my own preferred dish, particularly while my mother prepares it. Red kidney beans soaked whole night and cooked in onion-tomato gravy and a plethora of traditional Indian spices until mushy and soft. The tasty rajma masala may be served with steamed rice, even breads and rotis. Confirm the kidney beans are well done to avoid any type of flatulence feeling later. The preparation and the cooking time for Rajma Masala recipe are needed in between 8-10 hours and 26-30 minutes. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is mild.
Nutrition Value of Rajma Masala:
- Calories : 1464 kcal
- Fat : 62 gm
- Protein : 48.4 gm
- Carbohydrates : 176.2 gm
Ingredients and Quantity:
Preparation and Cooking Method of Rajma Masala Recipe:
Wash kidney beans through fresh water and strain. Keep them in a pressure cooker. Add salt and 5 cups of water and cook at least 3-4 whistling are run out.
Strain and set aside the cooking liquid. Place a non-stick pan on medium fire. Heat oil. Add onions and fry till it turns into light brown color.
Now add garlic-ginger paste and stir for 2 minutes. Add cumin powder, coriander powder,red chili powder and mix properly.
Then Add tomato puree and mix properly. Turn well for 3-4 minutes.
Add boiled kidney beans and mix properly. Add 1 cup hot water and salt and mix properly to mash the beans slightly.
Add hot spice ground or garam masala powder and cook for 6-8 minutes.
At the last moment throw coriander leaves as garnish and serve hot.