Rajma Gravy
A delicious and nutritious dish made with Kidney beans cooked in a gravy of onion, tomato and spices which goes best with rice or rotis.
Servings: 8
Calories: 122kcal
Equipment
- 1 Pressure cooker
Ingredients
- 2 cups kidney beans (soaked over night)
- 1 cup onion (finely chopped)
- 1 cup tomato (finely chopped)
- 2 green chillies slit use more if tolerated
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder Kashmiri
- 3 tsp coriander powder
- ¼ tsp garam masala powder
- ¼ tsp dry mango powder
- 1 tsp rajma masala MDH brand or any other
- 1 cup coriander leaves (chopped for garnishing)
- 1 inch ginger (julienne cut for garnishing)
- 1 tsp salt
- 1 tsp cumin seeds
- ½ tsp fenugreek leaves dried
- 3 tbsp vegetable oil
Instructions
- Soak the kidney beans in plenty of water overnight
- In a pressure cooker add the oil
- Add cumin seeds
- Add chopped onions and green chilies and sautee well
- Add ginger garlic paste and sautee till the raw smell goes away
- Add chopped or ground tomatoes and sautee until it leaves oil from the sides
- Add all the spices: turmeric, chilli, cumin, coriander, amchur powder, rajma masala(optional), garam masala(optional), and salt
- Add the soaked kidney beans and mix well
- Add enough water and pressure cook for 15 to 20 mins or for about 4 to 5 whistles
- When pressure releases , simmer for another 10 mins
- Add dried fenugreek leaves, chopped coriander leaves, and ginger for garnishing.
- Rajma is ready, Serve with rice or rotis.
Video
Notes
- Soak the Rajma: Always soak the kidney beans for at least 8 hours or overnight. This softens them, reduces cooking time, and ensures they cook evenly.
- Pressure Cooking for the Right Texture: Start by pressure cooking the soaked beans on high flame for 2 whistles, then lower the heat and cook for 4–5 more whistles. This method gives the beans a soft, melt-in-the-mouth texture.
- Skip the Store-Bought Spice Mix (Optional): While store-bought Rajma Masala is convenient, you can get an authentic flavor using a combination of: -Garam Masala, Amchur (Dry Mango) Powder, Turmeric, Red Chili Powder, and Coriander Powder (the classic trio)
- Finish with Kasuri Methi: A small amount of crushed, dry fenugreek leaves (Kasuri Methi) added at the end brings out a rich, earthy aroma and enhances the overall flavor.
- Simmer for Depth: After adding the cooked beans to the masala, let the gravy simmer well. This helps the beans soak in the spices and makes the dish more flavorful.
Nutrition
Serving: 40g | Calories: 122kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 333mg | Potassium: 284mg | Fiber: 5g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg
