Dassana's Veg Recipes· by Dassana Amit★ 4.9 (206)

Rajma Recipe | Rajma Masala (Restaurant Style)

Name: Rajma Recipe | Rajma Masala (Restaurant Style)
Prep time: 540 min
Cook time: 45 min
Total time: 585 min
Yield: 5
Cuisine: indian
Ingredients: 1 cup rajma (- 200 grams (dried kidney beans), any variety); 3.5 to 4 cups water (- for pressure cooking); enough water (- for soaking rajma); 3 to 4 garlic cloves (- medium-sized); 1 inch ginger; 1 to 2 green chillies (or 1 to 2 Serrano peppers); 2 tablespoons butter (+ 1 tablespoon oil or 3 tablespoons butter ); ½ teaspoon cumin seeds; ¾ to 1 cup onions (- finely chopped, 150 grams or 1 large onion); 1 cup tomatoes (- finely chopped, 250 grams or 3 medium or 2 large tomatoes); 1 teaspoon coriander powder ((ground coriander)); ¼ to ½ teaspoon red chili powder (or cayenne pepper or hot paprika); ¼ teaspoon turmeric powder ((ground turmeric)); 1 pinch asafoetida (hing) (- optional); ¼ to ½ teaspoon garam masala; 1.5 to 2 cups water; salt (as required); 1 teaspoon kasuri methi (- crushed, (dried fenugreek leaves) - optional); 2 to 3 tablespoons low fat cream (or half and half or 1 tablespoon heavy whipping cream - optional); 1 to 2 tablespoons chopped coriander leaves (- for garnish, optional)

Nutrition Facts

Per serving · recipe makes 5 · 9h 45m total

Servings

Calories

9% of a 2,000 cal day

174KCAL

Protein

5g10% DV

% DAILY VALUE

Total Fat10g

13%

Saturated5g

23%

Unsaturated6g

—

Total Carbs17g

Fiber5g

17%

Total Sugars4g

—

incl. Added Sugars0g

Starch8g

—

Sodium405mg

18%

% Daily Value is based on a 2,000 calorie day.

A Punjabi-style kidney bean curry cooked in a spiced onion-tomato gravy with cream and herbs. Pairs well with rice, naan, or roti.

Ingredients

5 SERVINGS

200 grajma (dried kidney beans) — any variety, 1 cup
3½–4 cupswater
water — for soaking rajma, as needed
3–4garlic cloves — medium-sized
1 inchginger
1–2green chillies — or Serrano peppers
2 tbspbutter — + 1 tablespoon oil or 3 tablespoons butter
½ tspcumin seeds
150 gonions — large, finely chopped, ¾–1 cup
250 gtomatoes — finely chopped, 1 cup
1 tspcoriander powder (ground coriander)
¼–½ tspred chili powder — or cayenne pepper or hot paprika
¼ tspturmeric powder (ground turmeric)
1 pinchasafoetida (hing) — optional
¼–½ tspgaram masala
1½–2 cupswater
salt — as needed
1 tspkasuri methi (dried fenugreek leaves) — crushed, optional
2–3 tbsplow fat cream — or half and half or heavy whipping cream
1–2 tbspchopped coriander leaves — fresh, optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

9h 45m total

Read the method on Dassana's Veg RecipesDassana Amit’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainindiancurrybeansgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe