Rajma Masala

Dipanjan, the man who ensures our office is always running smoothly, recommends this as his personal favourite, which he really loves to cook! 

Ingredients for 2 servings 

• 2 medium-sized tomatoes 

• 3-4 small garlic cloves 

• Ginger 

• 1 green chili (grinded as a paste) 

• 2 medium-sized onions (finely chopped) 

• 2 cups of kidney beans or rajma. You can use any variety of chitra / red rajma. Soak the beans in water overnight. Alternatively, you can soak these in boiled water for 45 minutes. 

• 1 tbsp cumin seeds or jeera  

• 1.5 tbsp coriander powder 

• 1 tsp Turmeric powder  

• 1.5 tsp red chilli powder  

 Preparation  

1. Drain the water from soaked kidney beans/rajma and wash these in fresh water. 

2. Place these beans into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles. 

3. Heat mustard oil in a non-stick pan, add cumin seeds/jeera and sauté for a minute. 

4. Add finely chopped onion and sauté till these are light brown. 

5. Add ginger, garlic, tomatoes and green chilli paste and sauté for 5 minutes.  

6. Then add coriander powder, turmeric powder and red chilli powder (optional) and mix well till the oil is released. 

7. Add kidney beans and water from pressure cooker, add salt and stir to mix. 

8. Mash the beans a bit and stir again. 

9. Garnish with coriander leaves and serve with steamed rice/rotis.