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Kidney Beans Masala

13 Aug

Kidney Beans Masala.

Kidney beans are soaked for 6 – 8 hours and pressure cooked till soft. Tomato onion gravy is prepared with a couple of spices and cooked rajma beans are simmered in the tomato onion gravy sauce till kidney beans absorbs all the flavors. Serve kidney beans masala with pulao or with roti.
Makes: around 4 Servings of Kidney Beans Masala.


Rajma / Red Kidney Beans 1 1/4 Cups
Onion 1 Large
Tomato 3 Medium
Plain Yogurt 2 Tbsps
Ginger Garlic Paste 1 tsp
Green Chiles 2
Red Chile Powder 1/2 tsp
Coriander Seeds Powder 1 tsp
Garam Masala Powder 1 tsp
Bay Leaf 1
Cloves 2
Cinnamon 2 inch Long Stick
Cumin Seeds 1/2 tsp
Caraway Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak rajma in water overnight and refresh under running water the next day morning.
Pressure cook the soaked rajma in 3 – 3 1/2 cups of water for 3 whistles or until the rajma / red kidney beans are cooked and turns soft but not mushy.
Alternatively, cooking the rajma in a large pot of water takes around an hour to soften all the rajma.
Strain the cooked rajma and reserve the cooking liquid.
Whisk yogurt with a tbsp of water and keep aside.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel, remove ends and very finely chop the onion.
Wash and finely chop the tomatoes.

Heat oil in a pan on medium high heat, add caraway seeds, cumin seeds, cinnamon, bay leaf and cloves.
When cumin seeds start to brown, add chopped onion.
Fry the onion till it turns light brown around the edges.
Then add ginger garlic paste and green chiles and fry for few more seconds.
Stir in chopped tomatoes and cook till tomatoes soften and become mushy (around 15 minutes).
Then stir in cooked rajma / kidney beans and the reserved cooking liquid with quarter to half cup of water (if necessary).

Then add coriander powder, red chilli powder and salt.
Lower the flame to medium – low heat and cook covered to let rajma absorb all the flavors.
After around 10 minutes, uncover and stir in whisked yogurt and garam masala.
Cook for a minute, stir in cilantro and remove from heat.
Serve kidney beans masala with steamed rice or pulao or with roti.
Notes:Make sure to reserve the cooking liquid in which the kidney beans are cooked.

Suggestions:If the rajma is not cooked properly in pressure cooker, make sure it is cooked well in the tomato onion sauce. Perfectly cooked rajma when lightly pressed should become mushy.
Variations: Chopped tomatoes can be swapped with freshly made tomato puree, which takes less time to cook but the taste varies. Canned kidney beans can be used in place of pressure cooked kidney beans but there is a huge taste difference.
Other Names: Kidney Beans Masala.