Spicy Indian Rajma Masala with Ginger and Cumin
A Hearty Kidney Bean Curry with Aromatic Spices
Indulge in the warm and spicy flavors of traditional Rajma Masala, a comforting dish brimming with kidney beans in a rich, flavorful sauce.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Kidney Beans
For the Masala Base
Spices Blend
For the Tomato Puree
Preparation
Marinating the Kidney Beans
Rinse beans
Rinse the soaked kidney beans thoroughly.
Boil beans
Add them to a pot with water and bring to a boil.
Simmer beans
Simmer for 45 minutes or until tender.
Ensure kidney beans are fully cooked to avoid digestive issues.
Preparing the Masala Base
Heat oil
Heat oil in a pan over medium heat.
Add cumin seeds
Add cumin seeds and let them sizzle.
Adding a pinch of asafoetida with cumin can enhance the flavor.
Cook onions
Stir in chopped onions and cook until golden brown.
Cooking Process
Making the Masala
Saute the ginger-garlic paste and green chilies with onions until fragrant.
Mixing the Spices
Add the spices blend and stir for 2 minutes until the aroma releases.
Finalizing the Curry
Add pureed tomatoes, bay leaf, and simmer until the oil separates.
Plating & Serving
Spicy Indian Rajma Masala with Ginger and Cumin
Spicy Indian Rajma Masala with Ginger and Cumin
Serving Suggestion
Serve hot, garnished with fresh coriander over a bed of steamed basmati rice or with naan.