Rajma masala recipe is a popular Indian curry made with red kidney beans and a spicy tomato-based gravy. It is a flavorful and nutritious dish that is enjoyed all over India and beyond. In this article, we will explore the cultural significance, history, instructions, step-by-step preparation, tips, cooking time, nutrients, vitamins, and calorie nutrition facts of rajma masala.
Cultural Significance and History of Rajma Masala
Rajma masala is a staple dish in North Indian cuisine, especially in the states of Punjab and Jammu and Kashmir. It is often served with rice, and it is a part of many festive and celebratory meals. The dish is also popular in Pakistan, Nepal, and Bangladesh.
The history of rajma masala is unclear, but it is believed to have originated in North India, where red kidney beans are grown and consumed extensively. The dish has been passed down from generation to generation and has become a beloved classic in Indian cuisine.
Ingredients for Rajma Masala Recipe
The following ingredients are needed to make a delicious and authentic rajma masala recipe:
- 1 cup of red kidney beans (rajma)
- 2-3 medium-sized onions, finely chopped
- 2-3 tomatoes, finely chopped
- 2-3 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon garam masala powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1/2 cup of cooking oil
- Salt to taste
- Fresh coriander leaves, chopped
Instructions for Rajma Masala Recipe
Follow these step-by-step instructions to make a delicious and authentic rajma recipe:
- Soak the red kidney beans in water overnight or for at least 6-8 hours. Drain the water and rinse the beans thoroughly.
- In a pressure cooker or a large pot, add the soaked beans, 3 cups of water, and a pinch of salt. Pressure cook for about 20-25 minutes until the beans are cooked and tender.
- In a separate pan, heat the oil on medium heat. Add cumin seeds and fry for a few seconds until they start to splutter.
- Add finely chopped onions and green chilies and sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.
- Add finely chopped tomatoes and sauté until they turn mushy and oil starts to separate.
- Add coriander powder, red chili powder, turmeric powder, and garam masala powder and sauté for a few more minutes until the spices are well combined.
- Add the cooked red kidney beans along with the water and mix well. Add salt to taste and let it simmer for 10-15 minutes until the gravy thickens and the beans absorb the flavors.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Tips for Making the Perfect Rajma Masala
Here are some tips to help you make the perfect rajma:
- Soak the red kidney beans for at least 6-8 hours to reduce cooking time and ensure even cooking.
- Use a pressure cooker to cook the beans quickly and easily. If you don’t have a pressure cooker, you can also cook the beans in a large pot, but it will take longer.
- Fry the onions until they turn golden brown for a sweet and caramelized flavor.
- Use fresh and ripe tomatoes for a rich and flavorful gravy.
- Adjust the spice level according to your taste preference by adding more or less chili powder.
- Add a pinch of asafoetida (hing) while tempering the cumin seeds to enhance the flavor and aid digestion.
- Allow the rajma to simmer for at least 10-15 minutes after adding the spices to ensure that the beans absorb the flavors and the gravy thickens.
- Garnish with fresh coriander leaves for a refreshing taste and aroma.
Cooking Time
The total cooking time for rajma masala is approximately 40-45 minutes, including the time required to soak and pressure cook the red kidney beans. However, the actual cooking time may vary depending on the type and quality of beans used and the cooking method.
Nutrition Facts
Rajma masala is not only delicious but also highly nutritious. It is a rich source of plant-based protein, dietary fiber, vitamins, and minerals. One serving of rajma masala (150g) contains approximately:
- Calories: 189 kcal
- Protein: 8g
- Fat: 7g
- Carbohydrates: 24g
- Fiber: 7g
- Vitamin C: 22% of the daily value
- Iron: 20% of the daily value
- Calcium: 7% of the daily value
FAQs about Rajma Masala Recipe
- Can I use canned kidney beans instead of soaking and pressure cooking them?
Yes, you can use canned kidney beans instead of soaking and pressure cooking them, but the flavor and texture may differ slightly.
- How long can I store rajma masala in the refrigerator?
You can store rajma masala in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze rajma masala?
Yes, you can freeze rajma masala for up to 3-4 months in an airtight container. Thaw it in the refrigerator overnight before reheating.
Summary
Rajma masala is a classic and delicious Indian curry made with red kidney beans and a spicy tomato-based gravy. It is a staple dish in North Indian cuisine and is often served with rice. Rajma masala is rich in plant-based protein, dietary fiber, vitamins, and minerals, making it a nutritious and healthy meal option. By following the step-by-step instructions and tips mentioned in this article, you can easily prepare a delicious and authentic rajma masala recipe at home.
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