Spicy Indian Rajma Masala with Ginger and Cumin

Name: Spicy Indian Rajma Masala with Ginger and Cumin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Dried kidney beans; Water; Oil; Cumin seeds; Onion; Ginger-garlic paste; Green chilies; Coriander powder; Cumin powder; Turmeric powder; Chili powder; Garam masala; Salt; Tomatoes; Bay leaf; Fresh coriander

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

Dried kidney beans

1 cup, soaked overnight

Water

4 cups

For the Masala Base

Oil

1 tablespoon

Cumin seeds

1 teaspoon

Onion

1 large, finely chopped

Ginger-garlic paste

2 teaspoons

Green chilies

2, finely chopped

Spices Blend

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Chili powder

1 teaspoon

Garam masala

1 teaspoon

Salt

To taste

For the Tomato Puree

Tomatoes

3 large, pureed

Bay leaf

Fresh coriander

2 tablespoons, chopped

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