Rajma Beans
Rajma is a popular North Indian dish made with red kidney beans cooked in a rich and spicy tomato-based gravy. It is often served with rice, roti or naan bread and some fresh salad or yogurt on the side. Rajma is one of those dishes that tastes even better the next day, as the flavors deepen and mingle. It is also easy to make, budget-friendly and nutritious. Kidney beans are a great source of plant-based protein, fiber, iron and antioxidants.
Rajma Beans
I will share with you my foolproof recipe for making restaurant-style Rajma Masala at home. You will need a pressure cooker or an Instant Pot to cook the beans quickly and easily. You can also use canned beans if you are short on time. I will also give you some tips and variations to customize your Rajma according to your taste and preference.
Equipment
- 1 Instant pot
Ingredients
- 2 cups Rajma or kidney beans
- 1 no onion
- 1 no tomato
- 3-4 tbsp oil
- 2 tbsp Nagpur masala
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp pomegranate powder
- 1 tsp Fennel powder
- 1/2 tsp Amchur powder or mango pwder
- 1 tsp Salt
- 3 Cups water
Instructions
Instruction for Soaking Rajma beans in water
- Take 2 cups Rajma or Kidney beans, wash and add one litter water and 1/4 teaspoon baking soda. Soak the beans for at least 5 hours or overnight.
- Take one medium onion and tomato, cut into small pieces. Add 2 bay leaves, and 3 tablespoon Nagpur masala. Keep all ingredients ready.
- Take 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon pomegranate powder, 1 teaspoon mango powder, 1 teaspoon fennel powder. Cumin seeds, mustered seeds, black cardamom, green cardamom. Keep all ingredients ready.
- Take one instant pot, plug the instant pot. Add 3-4 tablespoon oil.
- Once the oil heat up, add cumin and mustered seeds. Add pieces of onion and cook for 3 minutes.
- After cooking onions, add ginger garlic paste. Cook ginger garlic for 2 minutes.
- Add Nagpur masala and cook for 3 minutes.
- Add dry red chili powder and all other powdered ingredients.
- Add 1/2 cup water to the masala and cook it for 2 minutes.
- Add tomatoes and cook for 3 minutes.
- Add dry methi leaves and parsley or coriander.
- Add soaked Rajma or Kidney beans to the cooked masala.
- Add 1 and 1/2 teaspoon salt to the rajma.
- Add 3 cups of water to the rajma.
- Put the lid on and set the timer on Beans/ Chili mode for 30 minutes.
- Transfer cooked Rajma into serving bowl.
- Instant pot rajma ready for serving.
