Monday, 2 March 2015

Rajma Masala / red kidney beans in tomato gravy

Red kidney beans cooked in a creamy, delicious onion and tomato based gravy. This gravy is thick, mildly spiced and has a delicious flavor. Onions are caramelized in butter and olive oil and then cooked with tomatoes and spice mixture. Best served with roti / naan or steamed basmati rice


  • 1/2 Cup dry red kidney beans(Rajma ) or 1 cup cooked kidney beans from the can
  • 2 Tablespoons salted butter
  • 1 Teaspoon EVOO
  • 1/2 Teaspoon cumin seeds
  • 1 Large onion chopped roughly and grind it to fine paste in food processor /mixie
  • 1 Large tomato pureed
  • 1/2 inch fresh ginger piece
  • 4 garlic cloves
  • 2 green chillies
  • 1 Teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1/4 Cup fresh cream
  • 1 teaspoon chopped cilantro leaves for garnish


1. If you are using dry red kidney beans, Soak them overnight in plenty of water. Next day morning, pressure cook them with 1/2 teaspoon salt and 1 cup water for 5 whistles. If you are using kidney beans from the can, you can skip this step
2. In a large pan, heat butter and EVOO. When the butter melts, add cumin seeds and let them crackle
3. Then add onion paste / ground onions and fry until they are caramelized
4. meanwhile, add ginger, garlic and green chillies in a food processor and grind it to coarse paste
5. Add this paste in the butter once the onions are caramelized and then fry for a minute
6. Add tomato puree and fry on low flame for 5 minutes until oil separates from the mixture
7. Add coriander powder, red chilli powder along with 1 tablespoon water and fry until water evaporates
8. Add red kidney beans to the pan along with 1 cup of water. Season with salt and cook for 10 minutes or until the gravy thickens to the required consistency
9. Finally stir in 1/4 cup fresh cream and give it a stir. Cook the gravy for a minute and switch off the flame
10. Garnish with chopped cilantro leaves and serve hot with roti or steamed basmati rice

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