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Recipe Tasty Jammu Rajma Masala (Red Kidney Beans)

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Jammu Rajma Masala (Red Kidney Beans).

Jammu Rajma Masala (Red Kidney Beans) You can have Jammu Rajma Masala (Red Kidney Beans) using 24 ingredients and 14 steps. Here is how you cook that.

Ingredients of Jammu Rajma Masala (Red Kidney Beans)

  1. It’s of Rajma, soaked overnight in an adequate water.
  2. It’s of Water, of that ½ cup to be added towards end.
  3. It’s of Cooking oil.
  4. Prepare of Green Cardamom pods.
  5. Prepare of Bay leaves.
  6. Prepare of Cinnamon stick.
  7. It’s of Turmeric powder.
  8. You need of Amla cut into pcs.
  9. You need of Javitri.
  10. It’s of Star.
  11. Prepare of Black Cardamom.
  12. You need of Onions, Chopped and grinded to form a paste.
  13. It’s of Tomatoes, Chopped and made into a puree.
  14. You need of Ginger-garlic paste.
  15. It’s of Cumin powder.
  16. You need of coriander powder.
  17. You need of Red Chilli powder, (Please add more if want spicy).
  18. Prepare of Rajma Masala powder.
  19. You need of As per taste Salt,.
  20. You need of To Garnish.
  21. It’s of Kasuri Methi, crushed [Dried Fenugreek leaves].
  22. Prepare of Coriander leaves (fresh), chopped.
  23. Prepare of Garam Masala powder.
  24. You need of Butter.

Jammu Rajma Masala (Red Kidney Beans) instructions

  1. Take a bowl, Soak 1.¼ cups of Rajma (Kidney beans) in adequate water preferably overnight and morning we find them quite well swollen..
  2. In a bowl add the rajma, 4 ½ cups water and mix with turmeric, salt and cut pcs of Amla [to add taste of gravy]. Stir and cook on high flame for 10 mins, then set the gas to medium and cook for another 15 mins..
  3. While rajma are boiled, let's arrange all ingredients for faster and easier preparation later..
  4. Now grind onions and tomatoes separately to form paste and puree respectively..
  5. Rajma is done and can be checked when it is easily pressed between our fingers, Mash few Rajma beans so that also help later for gravy to be thicker at later stage. Sorry No pics :(.
  6. 2 Tablespoons of oil to be heated in a pan on medium flame and once the oil is hot we can add dry raw Indian masala viz. bay leaves, javetri, star, green cardamom, cinnamon stick and black cardamom. Mix and saute together for a minute or so..
  7. Add onions paste and cook for 3 mins till they turn pink and translucent..
  8. Include Ginger-garlic paste, cook the same for 4 mins till it's raw smell goes away..
  9. Once our ginger-garlic is done, we can now add the fresh tomato puree and mix it well and cover the pan with steel plate and let it cook for 10 mins on medium flame and stir once or twice in between so that it doesn't stick with surface..
  10. Post 10 mins, the tomatoes are done with no raw smell. Now we add dry powdered spices namely cumin powder, rajma masala coriander powder and red chilli powder including the salt and mix..
  11. Cook all the spices for 2 mins and then include cooked rajma and same curry we used to boil Rajma and mix it well with additional ½ cup boiling water..
  12. Cover the pan again and cook the rajma curry for 20 mins on medium to low heat..
  13. After 20 mins, curry will thicken, we can adjust the consistency of gravy to preference of dry or bit extra gravy. Heat and add 1 tablespoon of butter and saute for 2 mins till they turn light brown in colour, lastly add chopped fresh coriander leaves, kasuri methi (dried fenugreek leaves), garam masala and mix it nicely..
  14. Serve hot with butter rice :).

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