How to Make Rajma Masala at Home: Praised for its rich, aromatic, and savory flavor, Rajma masala is one of the most popular North Indian dishes. This dish is made with red kidney beans simmered in a thick, spicy tomato-based sauce. It may be eaten with roti or paratha, but it tastes best with Rajma Chawal, or steaming rice. Making Rajma Masala at home is simple if you use the proper ingredients and adhere to the right directions. Let’s start with How to Make Rajma Masala at Home.
Ingredients Required for Rajma Masala
How to Make Rajma Masala at Home To prepare a perfect bowl of Rajma Masala, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Red Kidney Beans) | 1 cup |
| Water | 4 cups |
| Onion (Finely Chopped) | 2 medium |
| Tomato (Pureed) | 2 large |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chilies (Chopped) | 2 |
| Oil or Ghee | 2 tablespoons |
| Cumin Seeds | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala | 1 teaspoon |
| Salt | As per taste |
| Fresh Coriander Leaves | For garnish |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Fresh Cream (Optional) | 1 tablespoon |
| Bay Leaf | 1 |
| Cinnamon Stick | 1-inch piece |
| Cloves | 2 |
| Black Cardamom | 1 |
Step-by-Step Guide How to Make Rajma Masala at Home
Step 1: The rajma must first be soaked and brought to a boil.
The rajma has to soak overnight in order to become soft and easy to cook. To make sure one cup of rajma is clean, rinse it under running water. Soak it in 4 cups water for at least 8 hours or overnight. The next morning, drain the water and rinse again.
Put the soaked Rajma in a pressure cooker with 4 cups of fresh water and a pinch of salt. For four to five whistles, or until the beans are cooked and tender, cover and simmer over medium heat. In a pot, boil the rajma for 45 to 50 minutes, or until it is cooked through. After cooking, strain the rajma and keep it aside.
Step 2: Masala Base Preparation
Warm up two tablespoons of oil or ghee in a skillet with a sturdy bottom. Let the cumin seeds sputter after adding 1 teaspoon of them. Then, add one black cardamom, two cloves, one bay leaf, and one cinnamon stick. Stir until aromatic, a few seconds.
Next, add two finely chopped onions and cook until they turn golden. Add two chopped green chilies and 1 tablespoon of ginger-garlic paste. Stir until the raw scent goes away, about 1 minute. Cook until the oil separates from the masala after adding two pureed tomatoes. It will take five to seven minutes.
Step 3: Incorporate the Spices
Add the dry spices—1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste—after the tomatoes have cooked through. To ensure the spices are fully blended, stir thoroughly and simmer for a further two to three minutes.
Add 1 teaspoon of Kasuri methi to the masala after crushing it between your fingers. This improves the dish’s taste and fragrance. After giving everything a good stir, simmer it for two more minutes.
Step 4: Cook the Rajma with Masala
The pan with the boiling rajma should now have one cup of water added. Give the beans a vigorous swirl so that the masala covers them evenly. Over low heat, simmer the rajma for 10 to 15 minutes, stirring occasionally. To make the gravy thick, crush a few beans with the back of a spoon.
Step 5: Final Information
When the rajma is cooked through and the flavors have combined, add 1 teaspoon of garam masala and mix well. If you want a creamy texture, you may now add 1 tablespoon of fresh cream. Give everything a last swirl and cook for another 2 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves. Allow the rajma masala to rest for 5 minutes before serving.
Serving Recommendations
The finest way to enjoy Rajma Masala is hot, with steamed rice (Rajma Chawal). It can also be eaten with naan, paratha, or roti. Serve it with pickle, onion salad, and a touch of lemon to make it even better.
FAQs About How to Make Rajma Masala at Home
- Can I use canned kidney beans for Rajma Masala?
Yes, you can use canned kidney beans, but rinse them thoroughly before using. Reduce the cooking time as they are already boiled. - How to make Rajma Masala thicker?
Mash a few cooked rajma beans in the gravy to make it thicker. You can also let it simmer for a longer time to get the right consistency. - Can I skip soaking rajma overnight?
Soaking is essential as it helps in faster cooking and better digestion. If in a hurry, soak them in hot water for at least 3-4 hours. - Why does my Rajma Masala taste bland?
The taste depends on proper cooking of spices and rajma. Make sure the spices are cooked well before adding rajma. - Can I make Rajma Masala without onion and garlic?
Yes, you can prepare a Jain version by skipping onion and garlic. Use tomato, ginger, and curd to make the base. - What type of rajma is best for Rajma Masala?
Red kidney beans are commonly used. However, Kashmiri rajma is smaller in size and gives a better texture. - Can I store Rajma Masala?
Yes, you can refrigerate it for up to 2-3 days. Reheat it before serving and add a little water if it thickens. - Is Rajma Masala healthy?
Yes, rajma is rich in protein, fiber, and essential nutrients, making it a healthy meal option. - What can I do if my Rajma Masala is too spicy?
Add some fresh cream, curd, or coconut milk to balance the spice level. - Can I cook Rajma Masala in an Instant Pot?
Yes, you can cook rajma in an Instant Pot by pressure cooking on high for 30-35 minutes.)
Final Words (How to Make Rajma Masala at Home)
How to Make Rajma Masala at Home: It is simple and fulfilling to make Rajma Masala at home with the right ingredients and techniques. Using these tips can help you create a delicious and authentic dinner regardless of your degree of cooking expertise. Serve it with rice or roti and have a filling, casual meal with your family. Enjoy the flavors of authentic North Indian cuisine by trying this meal right now!