Tuesday, May 5, 2009

Rajma masala

A great side dish for roti as well as rice. Method of preparation is very much similar to chole masala.

  1. Rajma beans (washed & soaked for atleast 8hrs) - 1 cup
  2. Tomatoes (pureed) - 3 medium sized ones
  3. Onion (chopped into small pieces) - 1 large
  4. Ginger garlic paste - 1 tbsp
  5. Dhania jeera powder - 1 tbsp
  6. Garam masala - 1 tbsp
  7. Amchur powder or lemon juice - 1 tbsp
  8. Chopped coriander leaves

  1. Pressure cook the beans with salt until soft.
  2. Fry a tbsp of oil, and add the GG paste.
  3. Once the paste is fried, add some more oil & fry the onions.
  4. Tomato puree goes in next along with a pinch of salt.
  5. Once the raw smell of the tomato disappears, add the cooked rajma (along with the water used for cooking the beans).
  6. One by one, add dhania-jeera powder, garam masala, chilli powder, turmeric powder, and a spoonful of sugar.
  7. If I have rajma curry with chapathi, I like it lemon-y. With rice, rajma made with amchur powder tastes better. If you're using amchur powder, add it now.
  8. Stir the contents of the pan and let it cook (with the lid on) on low flame for about 10min.
  9. Adjust salt, masalas as desired. Can add lemon juice now (optional).
  10. Garnish with cilantro leaves.

In my next post, I'll share my Jeera rice recipe. Till then, bybye!


Ramya Vijaykumar

Rajma masala looks very yummy and divine... My first visit here, you have a nice collection of recipes!!! have blogrolled you shall come back for more... you can drop by at http://memoryarchieved.blogspot.com


@ Ramya,

I appreciate your comment! Would definitely visit your site too..

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