Authentic Rajma Masala
For Tomato-Ginger Paste
For Tempering and Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Tomato-Ginger Paste
Add 2 medium chopped tomatoes and a 1-inch piece of ginger to a mixer grinder. Grind them into a smooth paste.
Sauté Whole Spices and Aromatics
Heat 2 tablespoons of oil in a pan. Add 1/4 teaspoon of asafoetida (heeng) and 1 tablespoon of ghee. Once hot, add 2 bay leaves, 1 inch cinnamon stick, 1 black cardamom, 1 star anise, and 1 teaspoon of cumin seeds. for about until fragrant.
Add Gram Flour and Green Chilies
Add 1 tablespoon of gram flour (besan) and 2 chopped green chilies to the pan. Stir well and cook for until the gram flour is lightly roasted and fragrant.
Cook Chopped Tomatoes
Add 1 medium chopped tomato and salt to taste to the pan. Mix well and cook for , pressing the tomatoes with the back of the spoon, until they soften and the oil starts to separate.
Incorporate Tomato-Ginger Paste
Pour the prepared tomato-ginger paste into the pan. Stir continuously and cook for until the paste thickens and the raw smell of tomatoes and ginger disappears, and oil separates from the mixture.
Add Powdered Spices
Add 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of garam masala, 1 teaspoon of vegetable masala, and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the gravy. Mix thoroughly and cook for until the spices are well combined and fragrant.
Add Boiled Rajma and Water
Add 2 cups of boiled rajma (kidney beans) to the spiced gravy. Stir to coat the rajma evenly. Then, add 1.5 cups of water to achieve the desired consistency. Mix everything well.
Simmer the Rajma
Cover the pan with a lid and let the rajma on low heat for , allowing the flavors to meld and the gravy to thicken slightly.
Garnish and Serve
Remove the lid and garnish with 2 tablespoons of freshly chopped coriander leaves. Serve the hot Rajma Masala with rice, onion rings, and a slice of lemon.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add a pinch of sugarCustomise
Add a pinch of sugar to balance the tanginess of tomatoes.
- For a richer gravyCustomise
Add a tablespoon of fresh cream at the end.
Helpful Tips
Small details that can improve the final result.
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