Zone Friendly Rajma Masala
Rajma Masala is a popular North Indian dish that originated in the state of Punjab, India. It is a spicy and flavorful curry made with kidney beans cooked in a tomato-onion gravy along with a blend of aromatic spices such as cumin, coriander, and garam masala.
Equipment
- 1 pressure cooker
Ingredients
- 1 cup kidney beans soaked overnight
- 1 onion chopped
- 2 tomatoes chopped
- 2 green chillies chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
- Coriander leaves for garnishing
Instructions
- Drain the soaked kidney beans and rinse them well.
- Heat oil in a pressure cooker and add cumin seeds. When they start to splutter, add chopped onions and green chillies. Sauté until the onions turn translucent.
- Add ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and sauté until they turn soft and mushy.
- Add all the powdered spices - coriander powder, red chilli powder, garam masala powder, turmeric powder, and salt. Mix well and sauté for 2-3 minutes.
- Add the soaked kidney beans and water. Mix well.
- Close the pressure cooker lid and cook on high flame until you hear 3-4 whistles.
- Turn off the flame and let the pressure release naturally.
- Once the pressure is released, open the lid and check if the kidney beans are cooked through. If they are still hard, pressure cook for another 2-3 whistles.
- Once the kidney beans are cooked, garnish with coriander leaves and serve hot with rice or chapati.
Notes
This recipe makes a delicious and nutritious meal that is perfect for the Indian Zone Diet. The kidney beans provide protein and fiber, while the spices add flavor and have various health benefits.