rajma masala curry recipe /curry for rice

We do a kootu variety with this rajma but other than that I have not tried this beans in any!had a thought to do punjabi rajma for long time and this time too it didn’t happen.I was all set soaking the rajma the previous day and suddenly thought to do a gravy with rajma (rajma masala curry recipe)which would go with rice,so I was searching for the recipe and found one from sharmis passion and the dish came out decently good.That day I did some simple beetroot dry curry/stirfry ,rasam and this rajma masala to go with plain rice.It was the time when I was about to finish my kitchen work I got a call from my uncle that he will come for lunch then I thought it will go simple if I serve only rajma curry and poriyal so I prepared hot tomato biriyani with onion raita and valakkai bajji.My uncle wholeheartedly appreciated and enjoyed the whole lunch menu.I was quite pleased to hear it from him and I did this rajma masala curry recipe as thick solid gravy for rice but if you like it to have as thin gravy then it will go well with chappathi and phulkas.There is no need to add butter but I have added! always cook rajma nicely tender otherwise they are hard to digest and uncooked rajma never tastes good.

rajma masala curry recipe /curry for rice

INGREDIENTS:

Boiled Rajma beans – 1 cup
Big onions – 2-3(medium size grind it coarsely)
Tomatoes – 2 (big grind it)
Salt to taste
Ginger garlic(equal amounts) finely chopped or even paste – 2 tsp
Some coriander leaves for garnish
Cumin powder – 1/2 tsp
Garam masala powder – 11/2 tsp
Chilli powder – 11/2 tsp
Turmeric powder – 1 tsp
1 tsp butter(optional
Oil – 2-3 tsp

METHOD:

KEEP READY WITH ALL INGREDIENTS

IN A KADAI ADD ONIONS TO OIL AND SAUTE

WHEN IT BROWNS ADD GINGER GARLIC MINCE

WHEN NICELY DONE ADD ALL SPICE POWDERS

WHEN RAW SMELL GOES ADD TOMATO PUREE

WHEN OIL OOZES

ADD COOKED RAJMA WITH NEEDED WATER

AND SALT AND BOIL FOR SOME TIME

CLOSE AND COOK

ADD SOME BUTTER AND CHOPPED CORIANDER SWITCH OFF

1.Wash rajma and soak overnight then pressure cook it by adding water, little castor oil to it with needed salt.
2.Keep ready with nicely cooked rajma ,grind onion coarsely, grind tomato separately.
3.Keep a kadai with oil add onions cook till they become nicely brown.
4.Then add ginger garlic finely chopped.
5.Saute for sometime.
6.Then add cumin,turmeric,chilli and garam masala to it and nicely stir till all the rawness goes off.
7.Now add tomato puree and nicely stir until oil oozes out.
8.Then add rajma with cooked water and extra water to bring to gravy consistency by adding salt.
9.Let it boil for ten minutes by closing the lid.
10.Add coriander leaves and butter switch off.
11.Serve with rice or even chappathi.

rajma masala curry recipe /curry for rice

Print Recipe Pin Recipe

Prep Time 8 hours hrs

Cook Time 30 minutes mins

Total Time 20 minutes mins

Ingredients

  

• Boiled Rajma beans - 1 cup
• Big onions -2-3 medium size mince it
• Tomatoes - 2 big grind it
• Salt to taste
• Ginger garlic equal amounts finely chopped - 2 tsp
• Some coriander leaves for garnish
• Cumin powder - 1/2 tsp
• Garam masala powder - 11/2 tsp
• Chilli powder - 11/2 tsp
• Turmeric powder - 1 tsp
• 1 tsp butter optiona
• Oil - 2-3 tsp

Instructions

 

• Wash rajma and soak overnight then pressure cook it by adding little castor oil to it with needed salt.
• Keep ready with nicely cooked rajma ,grind onion(mince), tomato(smoothly) separately.
• Keep a kadai with oil add onions cook till they become nicely brown.
• Then add ginger garlic finely chopped.
• Saute for sometime.
• Then add cumin,turmeric,chilli and garam masala to it and nicely stir till all the rawness goes off.
• Now add tomato puree and nicely stir until oil oozes out.
• Then add rajma with cooked water and extra water to bring to gravy consistency by adding salt.
• Let it boil for ten minutes by closing the lid.
• Add coriander leaves and butter switch off.
• Serve with rice or even chappathi.
  

Notes

Adding butter is optional.
Even coriander powder can be added with all other powders.
As I have added cumin powder I have not added during tadka.
You can keep it as a dry curry or gravy according to your need.
You can add even ginger garlic paste if not as chopped.
Always cook rajma nicely.

OTHER CURRY VARIETIES :

stir fry brinjal /eggplant/kathirikai poriyal(drycurry)

how to make fajeto /Indian mango curry(Gujarati)

capsicum masala gravy curry

how to make vegetable kofta curry with beetroots

how to make a curry with baby potatoes(drycurry)

Related articles across the web

• Today’s Recipe: Chickpea, Cauliflower, and Potato Curry
• Try making your new favorite snack with chickpeas
• Fare With a Flair: Time for a warm-up
• How to Roast a Pumpkin