Rajma Masala is a healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.
I tell you that rajma is a must once in a week and if I don’t do that, the family went on strike and don’t want to eat anything. They literally are crazy for rajma. I have Kashmiri rajma, Punjabi rajma recipe already up at the blog and this Rajma Masala is the one left, so here it is.
Kidney beans aka rajma have an abundant amount of protein and they are so versatile to use in the recipes. Like this Mah Rajma dal or Rajma pulao or if you are looking for starters then how about Rajma Tikki burger. Other than that you can always add them in your chili or replace them in Mexican dishes with black beans and what not the list is endless.
So here is a glimpse of last weeks protein-rich dishes and stay tuned for checking this week’s main course dishes.
- Masala Oats
- Coconut Chia Granola
- Savory Pancakes
- Moong Dal Kachori
- Kuzhi Paniyaram
- Lemon Buttermilk Cake
- Black-eyed peas chaat
- Spanakopita Triangles
- Spinach Hummus
- Dutch Rusk Canapes
- Corn Panzanella
Blogging Marathon#80 Week 4/Day 15
Theme– Protein Rich Dishes
Protein Source– Rajma
A healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.
- 2 cups rajma/kidney beans
- 2 onions, finely chopped
- 6 garlic cloves, minced
- 2 teaspoon ginger, grated
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 1 black cardamom
- 2 tomatoes, chopped
- 2 green chilli, chopped
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- salt to taste
- 2 tablespoon milk cream
- 2 tablespoon olive oil
- 6 cups water or as required
- 1/4 cup coriander leaves
Wash and cook kidney beans in a pressure cooker with a cup of water. Once it starts boiling add remaining water a pinch of salt and close the lid. Pressure cook the beans for 6 whistles or until done.
Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise.
Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.
Add all the spices and salt, stir and add tomatoes and green chili.
Cook until oil comes out from the edges of the pan. Once done transfer the cooked rajma into the pan.
Add more water if desired and simmer for a few minutes until desired consistency.
Stir in milk cream and add chopped coriander leaves.
Serve and enjoy.
Adjust the spices as per your taste.
I never soak the kidney beans but if you like you can soak them overnight to make the cooking easier.
You can always add more or less water as per your desired consistency.
Serve warm with steaming hot rice.