Rajma Masala Spiced Red Kidney Bean Stew Playful Cooking

You will often hear people referring to this dish as Rajma Chawal and that is because Rajma Masala is best paired with chawal, which is rice. Steamed white rice is often the first choice but then on certain days when I have a bit more time in hand, I make jeera rice to go with Rajma Masala. The balanced texture of the fluffy white rice with the spice loaded gravy and that creamy red kidney bean is, somehow, quite satisfying. Rajma Masala aka kidney bean curry is a dazzling rich curry, infused with an array of whole and powdered spices! As it simmers, the taste gets fuller, the flavor gets more robust and you get that cozy feeling. As a Bengali, I didn’t eat Rajma Chawal growing up and my Mom still doesn’t make it, but when you marry a North Indian, you have to learn to make this dish. It’s almost every North Indian’s fav comfort food. So while my recipe may not be absolutely authentic, you will still find it very hearty and flavor packed.

Ingredients for Rajma Masala

Rajma - Rajma is red kidney beans and this dish is prepared with raw red kidney beans that is soaked overnight before boiling and preparing the Rajma Curry. Onion, ginger and green chili paste - I like to use fresh garlic cloves, fresh ginger and a couple green chili to make a paste. The green chili will definitely add the heat, but if you want it milder, then skip green chili. Tomato - The authentic recipe will call for fresh tomatoes, but during winter months, the tomatoes out here are not the best, so I use a can of tomato purée. Canned tomato purée not only adds the sweet tomato taste but also the rich red color. Whole Spices - I start with a few whole spices, like cinnamon sticks, cloves, green and black cardamoms and cumin seeds. It is added in the beginning of the cooking process to temper the oil and start infusing the flavor. Ground Spices - The regular cumin powder, coriander powder and chili powder is added. I also like to add fennel powder and then at the end Garam Masala powder. If you have dried fenugreek leaves, you can sprinkle that at the end for the beautiful floral aroma. And just before serving, sprinkle finely chopped cilantro leaves. Oil - I believe regular vegetable oil is used to prepare Rajma Masala, but then occasionally for rich curries I like to prepare in mustard oil. Mustard oil adds the pungent flavor and aroma too. The measurements of the ingredients are mentioned in the recipe card below!

What different ways can you prepare Rajma Masala ?

Typically, you will soak red key beans overnight and then boil the beans in a pressure cooker. The boiled beans will then cook in stove top with spices, onion, garlic and tomato.If you have an electric pressure cooker, it becomes a one pot meal. And you don’t need to soak the beans overnight. You sauté everything along with spices and the dried red kidney beans, then pressure-cook it until it’s tender but still holds shape.You can also follow the slow cooking method of sautéing everything in a heavy bottom pan and let the beans simmer along with the spices in the tomato based gravy, until it turns tender.

All these three methods tastes equally good. It’s all up-to you to pick your preferred choice of cooking.

Steps to Prepare

I used the traditional old fashion way of making Rajma Masala. I soak red key beans overnight, then boil it just until it’s soft but still holds shape. Once done, I prepare the dish my making the masala which is the onion tomato gravy with spices and add the cooked rajma. Step 1 - In a heavy bottom pan, pour mustard oil and heat it. If you are using mustard oil, remember to heat it until you see the smoke before you add the whole spices. STEP 2- Add the whole spices and stir it around to sizzle and release the aroma. STEP 3 - Next you add the chopped ginger, garlic and chili paste. Stir it around for a minute or so. STEP 4 - Thinly the thinly sliced onion, season with salt and add a little turmeric powder. Stir it around until it’s softened, and the strong raw aroma is gone. STEP 5 - Add the ground spices and continue cooking until it combined and looks jammy. If the spice starts to get burnt, add a little water and continue cooking the spices. STEP 6- Scatter the boiled rajma (red kirney beans) and stir it around. Keep in mind that if you are using canned beans, you can add that at this stage. STEP 7 - Pour the tomato purée and equal amount of water. Stir it around. At this stage check for salt too and add more if needed. I also like to add a little sugar, but that is optional. Now simmer for 10 minutes or so for the flavors to blend together. STEP 8 - Finally, add the garam masala powder and let it simmer for 2 minutes. Enjoy warm Rajma Masala with your choice of rice.

Prepare Rajma Masala without soaking the beans!

Yes, you can absolutely prepare rajma masala without soaking the beans. For that, you either have to use the slow cooking method in a heavy bottom pot or use the Electric pressure cooker. Having said that, there are several articles where they mention soaking beans for few hours helps in digestion while other says it doesn’t matter. So choose what you prefer! I use Mealthy Pressure cooker when I prepare it without soaking.