Creamy kidney beans in a robust tomato-onion masala that is made for steamed rice.
About
A good Rajma Masala should deliver creamy kidney beans in a robust tomato-onion masala that is made for steamed rice. This version focuses on everyday ingredients and a practical method that works in a home kitchen.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Soak rajma overnight and pressure-cook until the beans mash easily between your fingers.
Cook onion, ginger and garlic until golden; add tomatoes and rajma masala and cook until the oil separates.
Add the cooked beans with some of their cooking liquid and simmer for 15 to 20 minutes.
Mash a spoonful of beans into the gravy and finish with coriander.
Notes & Tips
Properly softened rajma gives the gravy its best body. Nutrition values are approximate per serving.
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