Rajmah Masala

Rajmah Masala Recipe - Authentic Vegetarian Dish from Punjab, India

Region / culture: India, Punjab | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rajmah Masala is a popular North Indian dish made with red kidney beans cooked in a flavorful and aromatic gravy. This dish is rich in protein and is often served with rice or roti.

History

Rajmah Masala has its origins in the northern regions of India, where kidney beans are a staple ingredient in many dishes. The dish has been enjoyed for generations and is a favorite among both vegetarians and non-vegetarians.

Ingredients

2 cups red kidney beans, soaked overnight
4 cups water
2 medium onions, finely chopped
2 bay leaves (optional)
1 tbsp each of finely chopped ginger and garlic
0.5 tsp each of asafoetida and turmeric powders
1 tsp cumin seeds
2 tsp red chilli powder
2 big tomatoes, finely chopped
1 tsp each of hot spice mix (garam masala) and cumin powders
2 tbsp coriander powder
3 tbsp oil
salt to taste

How to prepare

Drain the soaked red kidney beans and rinse them thoroughly.
Place the beans in a pressure cooker for faster cooking.
Add water and some salt. Close the cooker and cook on high heat.
After one whistle, reduce the heat to low and cook for about 10 minutes or until the beans are soft.
Heat oil in a heavy-bottomed pan over medium heat and add the cumin seeds.
Add the optional bay leaves, asafoetida, and chopped ginger-garlic. Fry briefly.
Add the chopped onions and fry until they turn golden brown.
Add all the spice powders except the hot spice mix. Also, add the chopped tomatoes.
Fry until the oil separates. Then, add the cooked red kidney beans along with their stock. Sprinkle salt, mix well, and cook over medium heat for about 15 minutes.
Add the hot spice mix. Cover and cook over medium heat for about 5 minutes.
Garnish with finely chopped coriander leaves.

Variations

Add a dollop of fresh cream for a creamy texture.
Garnish with roasted cashews for added crunch.
Add a teaspoon of garam masala for a spicier flavor.

Cooking Tips & Tricks

Soaking the kidney beans overnight helps in reducing the cooking time and makes them easier to digest.

- Adding a pinch of asafoetida (hing) enhances the flavor of the dish.

- Garnishing with fresh coriander leaves adds a burst of freshness to the dish.

Serving Suggestions

Rajmah Masala is best served hot with steamed rice or roti. It can also be enjoyed with naan or paratha.

Cooking Techniques

Pressure cooking the kidney beans helps in reducing the cooking time.

- Frying the spices until the oil separates enhances the flavor of the dish.

Ingredient Substitutions

You can use canned kidney beans instead of soaking and cooking them from scratch.

- Substitute ghee for oil for a richer flavor.

Make Ahead Tips

Rajmah Masala can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve Rajmah Masala in a traditional copper serving bowl for an authentic touch. Garnish with fresh coriander leaves for a pop of color.

Pairing Recommendations

Rajmah Masala pairs well with jeera rice, pulao, or plain basmati rice. It can also be served with a side of cucumber raita or salad.

Storage and Reheating Instructions

Store leftover Rajmah Masala in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Rajmah Masala contains approximately 300 calories.

Carbohydrates

Each serving of Rajmah Masala contains approximately 40 grams of carbohydrates.

Fats

Each serving of Rajmah Masala contains approximately 10 grams of fats.

Proteins

Each serving of Rajmah Masala contains approximately 15 grams of proteins.

Vitamins and minerals

Rajmah Masala is rich in iron, potassium, and vitamin C.

Alergens

Rajmah Masala may contain allergens such as gluten (if served with roti) and nuts (if garnished with cashews).

Summary

Rajmah Masala is a nutritious dish that is high in protein and fiber. It is a wholesome meal that provides essential vitamins and minerals.

Summary

Rajmah Masala is a delicious and nutritious dish that is perfect for a hearty meal. With its rich flavors and aromatic spices, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was visiting my friend Rina in her cozy kitchen. She had just returned from a trip to India, and she was eager to share all the delicious dishes she had learned to make during her stay.

As she pulled out the ingredients for Rajmah Masala, I couldn't help but be intrigued. The vibrant colors of the spices, the rich aroma of the beans simmering on the stove - it was like nothing I had ever seen before. Rina explained to me that Rajmah Masala was a popular North Indian dish made with red kidney beans cooked in a spicy tomato-based gravy.

I watched intently as Rina expertly chopped onions, garlic, and ginger, and sautéed them in a hot pan until they were golden brown. She then added a blend of ground spices - cumin, coriander, turmeric, and garam masala - which filled the kitchen with an intoxicating fragrance. Finally, she poured in a can of tomatoes and a few cups of cooked red kidney beans, and let the mixture simmer on low heat until it thickened into a luscious, creamy curry.

As I took my first bite of the Rajmah Masala, I was instantly transported to the bustling streets of Delhi, where the air was filled with the scents of spices and street food. The dish was a perfect balance of flavors - creamy, spicy, and slightly tangy, with a hint of sweetness from the tomatoes. I couldn't get enough of it.

After that day, I became obsessed with learning how to make Rajmah Masala myself. I asked Rina for the recipe, and she generously shared it with me, along with a few tips and tricks she had picked up from her Indian cooking teacher. Armed with my newfound knowledge, I set out to recreate the dish in my own kitchen.

I began by soaking and cooking a batch of dried red kidney beans, as Rina had taught me. I then diced onions, garlic, and ginger with precision, and sautéed them in a hot skillet until they were fragrant and translucent. I added a blend of ground spices - cumin, coriander, turmeric, and garam masala - just like Rina had done, and watched as the colors melded together to form a vibrant paste.

Next, I poured in a can of crushed tomatoes and let the mixture simmer until it thickened into a rich, velvety gravy. Finally, I added in the cooked red kidney beans and let them cook in the sauce until they were tender and flavorful. The aroma that filled my kitchen was intoxicating, just like the first time I had tasted the dish at Rina's house.

When I sat down to eat my homemade Rajmah Masala, I was filled with a sense of pride and accomplishment. The flavors were just as I remembered - warm and comforting, with a kick of spice that lingered on my tongue. I couldn't believe that I had made something so delicious from scratch.

Over the years, I have continued to make Rajmah Masala for my family and friends, each time adding my own twist to the recipe. Sometimes I'll throw in a handful of fresh spinach or a dollop of creamy yogurt to give it a new dimension of flavor. Other times, I'll serve it with a side of fragrant basmati rice or warm, buttery naan bread to soak up the sauce.

Through the process of learning how to make Rajmah Masala, I have come to appreciate the art of Indian cooking and the importance of using fresh, quality ingredients. I have also learned that food has the power to bring people together, to create memories and connections that last a lifetime.

So the next time you're in the mood for a hearty, flavorful dish that will transport you to the streets of Delhi, give Rajmah Masala a try. And remember, the secret ingredient is love - just like my friend Rina taught me all those years ago.