Thursday, November 29, 2012

Rajma Masala

This is one of the quickest and easiest gravies to make. It goes well with Chapathis Puris, Ghee rice, Pulao & Bread.


Rajma aka Red Kidney Beans- 1 can, washed in running water.
Onion-1 small, cut into small cubes
Tomatoes- 2 nos, ground into a smooth paste
Ginger Garlic Paste- 1 tsp
Turmeric Powder-1/4 tsp
Cumin powder- 1 tsp
Garam Masala- 1 tsp
Red chilli Powder- 1 tbsp
Coriander Seed powder- 1/2 tsp
Amchur powder(Optional)- 1 pinch
Bay leaves- 1 no


  1. Wash the canned rajma in running water thoroughly and set aside.
  2. In a pot, add oil, bay leaf, chopped onions & ginger garlic paste and allow to cook until raw smell is gone.
  3. Meanwhile, chop tomatoes roughly and grind in to a smooth paste and add to the onion mixure.
  4. Add all the masala powders along with salt.
  5. Add the Rajma beans and allow to cook with the gravy until oil separates and thick gravy is formed.
  6. Turn off stove. Garnish with cilantro and pour a spoon of lemon juice.