Rajma Masala Recipe by Cook with Monika | Authentic Indian Kidney Bean Curry | RHF (Recipe)

Discover the Rajma Masala recipe by Cook with Monika, which has captivated millions of viewers. Follow her step-by-step guide to create this rich, flavorful Indian kidney bean curry.

Rajma Masala Recipe by Cook with Monika | Indian Kidney Bean Curry | RHF

Introduction

Rajma Masala is a classic Indian dish, cherished for its hearty and comforting flavors. Cook with Monika’s Rajma Masala recipe has taken the internet by storm, amassing over 7 million views. In this recipe, Monika demonstrates how to prepare this beloved dish with precision and ease. Perfect for both beginners and seasoned cooks, this Rajma Masala is bound to become a favorite in your kitchen.

Improved Recipe

Ingredients

• Rajma (Kidney Beans): 1/2 cup (soaked overnight or for at least 2 hours)

• Water: 6 cups (for boiling)

• Salt: As needed (for boiling and seasoning)

• Onion: 1 medium, finely chopped

• Ginger-Garlic Paste: 1 tablespoon

• Tomato Puree: 4-5 medium-sized tomatoes, pureed

• Bay Leaves: 2

• Black Cardamom: 1

• Cumin Seeds (Jeera): 1 teaspoon

• Asafoetida (Heeng): 2 pinches

• Turmeric Powder: 1 teaspoon

• Coriander Powder (Dhania): 1 tablespoon

• Red Chili Powder: 1 teaspoon

• Green Chilies: 1-2, finely chopped (optional)

• Ghee: 2-3 tablespoons (for tadka)

Method

1. Soak and Boil Rajma:

• Soak 1/2 cup of rajma overnight or for at least 2 hours to soften them.

• Drain and rinse the soaked rajma.

• In a pressure cooker, add the rajma, 6 cups of water, and salt. Cook on high heat until you hear the first whistle, then reduce the heat and cook for 5-10 minutes until the rajma is tender. Set aside.

2. Prepare the Tadka (Tempering):

• Heat ghee in a skillet over medium heat.

• Add cumin seeds, bay leaves, and black cardamom, and roast until fragrant.

• Sprinkle asafoetida (heeng) into the pan.

• Add finely chopped onion and sauté until it turns golden brown.

• Stir in the ginger-garlic paste and cook for 4-5 minutes until the raw smell disappears.

3. Prepare the Masala:

• Add chopped green chilies to the skillet (if using) and mix well.

• Add turmeric powder, coriander powder, red chili powder, and salt to taste. Sauté the spices for 2-3 minutes to release their flavors.

• Pour in the tomato puree and mix well.

• Cook the tomato mixture until the oil separates and the masala thickens.

4. Combine and Cook:

• Add the prepared masala to the boiled rajma in the pressure cooker.

• Stir to combine the masala and rajma evenly.

• Put the lid back on the pressure cooker and cook on low heat for 20 minutes, allowing the flavors to meld.

5. Final Touch:

• Once cooked, check the consistency of the gravy. If it's too thick, you can add a little water and simmer for a few minutes.

• Garnish with fresh coriander leaves and serve hot.

Serving Suggestions

• Rajma Masala is best enjoyed with steamed basmati rice (Rajma Chawal) or with Indian bread like chapati or naan. A side of yogurt or a fresh salad adds a cooling contrast to the rich curry.

Calories Information

• Calories per serving (approximately 200g of Rajma Masala): 280-350 kcal

Health Benefits and Precautions

Health Benefits:

• Rajma: High in protein, fiber, and essential nutrients such as iron and magnesium.

• Spices: Aid in digestion and provide antioxidant benefits.

Precautions:

Spice Level: Adjust the amount of green chilies and red chili powder based on your preference for heat.

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