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Before you jump to Jammu Rajma Masala (Red Kidney Beans) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to jammu rajma masala (red kidney beans) recipe. You can have jammu rajma masala (red kidney beans) using 24 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Jammu Rajma Masala (Red Kidney Beans):
- Use 1-1/4 Cups Rajma, soaked overnight in an adequate water
- You need 5 Cups Water, of that ½ cup to be added towards end
- Prepare 2 Tablespoons Cooking oil
- Take 3 Green Cardamom pods
- Provide 3 Bay leaves
- Get 2 Cinnamon stick
- Take 1/4 Teaspoon Turmeric powder
- You need 4 Amla cut into pcs
- Prepare 1 Javitri
- Use 2 Star
- Prepare 3 Black Cardamom
- Take 2 Onions, Chopped and grinded to form a paste
- Prepare 4 Tomatoes, Chopped and made into a puree
- Take 1-1/2 Tablespoons Ginger-garlic paste
- You need 1/2 Teaspoon Cumin powder
- Provide 1/2 Teaspoon coriander powder
- Provide 1/4 Teaspoon Red Chilli powder, (Please add more if want spicy)
- Prepare 2 Teaspoons Rajma Masala powder
- Get As per taste Salt,
- Provide To Garnish
- You need 1 Teaspoon Kasuri Methi, crushed [Dried Fenugreek leaves]
- Prepare 2 Tablespoons Coriander leaves (fresh), chopped
- Get 1/4 Teaspoon Garam Masala powder
- Use 1 Tablespoon Butter
Steps to make Jammu Rajma Masala (Red Kidney Beans):
- Take a bowl, Soak 1.¼ cups of Rajma (Kidney beans) in adequate water preferably overnight and morning we find them quite well swollen.
- In a bowl add the rajma, 4 ½ cups water and mix with turmeric, salt and cut pcs of Amla [to add taste of gravy]. Stir and cook on high flame for 10 mins, then set the gas to medium and cook for another 15 mins.
- While rajma are boiled, let's arrange all ingredients for faster and easier preparation later.
- Now grind onions and tomatoes separately to form paste and puree respectively.
- Rajma is done and can be checked when it is easily pressed between our fingers, Mash few Rajma beans so that also help later for gravy to be thicker at later stage. Sorry No pics :(
- 2 Tablespoons of oil to be heated in a pan on medium flame and once the oil is hot we can add dry raw Indian masala viz. bay leaves, javetri, star, green cardamom, cinnamon stick and black cardamom. Mix and saute together for a minute or so.
- Add onions paste and cook for 3 mins till they turn pink and translucent.
- Include Ginger-garlic paste, cook the same for 4 mins till it's raw smell goes away.
- Once our ginger-garlic is done, we can now add the fresh tomato puree and mix it well and cover the pan with steel plate and let it cook for 10 mins on medium flame and stir once or twice in between so that it doesn't stick with surface.
- Post 10 mins, the tomatoes are done with no raw smell. - - Now we add dry powdered spices namely cumin powder, rajma masala coriander powder and red chilli powder including the salt and mix.
- Cook all the spices for 2 mins and then include cooked rajma and same curry we used to boil Rajma and mix it well with additional ½ cup boiling water.
- Cover the pan again and cook the rajma curry for 20 mins on medium to low heat.
- After 20 mins, curry will thicken, we can adjust the consistency of gravy to preference of dry or bit extra gravy. Heat and add 1 tablespoon of butter and saute for 2 mins till they turn light brown in colour, lastly add chopped fresh coriander leaves, kasuri methi (dried fenugreek leaves), garam masala and mix it nicely.
- Serve hot with butter rice :)
This North Indian melt-in-your-mouth kidney Bean Curry is made with rajma. In this curry, red kidney beans are soaked overnight, cooked in a spicy and thick onion tomato gravy consisting whole and powdered spices. Kashmiri Rajma/ Jammu Rajma (Kashmiri kidney beans): They are small sized red colored kidney beans. They taste delicious and have a subtle aroma. They taste delicious and have a subtle aroma.
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