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Rajma Masala Curry
Rajma Masala Curry

Before you jump to Rajma Masala Curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Just about any article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to this. Sometimes, though, the last thing you choose is to have to prepare a meal from scratch. Sometimes just about all you desperately want is to go to the drive through and get home as quickly as possible. There is zero reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because most popular fast food restaurants around are trying to “healthy up” their menus. Here is how to eat healthy when you hit the drive through.

Choose the drive through based on if it has better options available. For instance, Arby’s does not serve hamburgers. Instead, the selections include things like roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has offered hamburgers for decades, in addition they have a lot of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds with its deep fried chicken parts and other terribly unfit items.

Logic says that one the easiest way to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through from time to time. Every now and then, letting someone else cook dinner is just what you require. When you choose healthy menu items, you do not have to feel terrible about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to rajma masala curry recipe. You can cook rajma masala curry using 31 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Rajma Masala Curry:
  1. Take To pressure cook
  2. Take 1.5 cups kidney beans
  3. Use 250 grams, raw beans,
  4. Take 4 cups soaked in water
  5. Provide 3.5 cups water 28 oz
  6. You need For boil Rajma
  7. Prepare 1/4 tbsp Baking soda
  8. Take to taste Salt
  9. Use 1/4 tbsp Turmeric powder
  10. Take 2 Bay leaf
  11. You need 1 Green Cardamom
  12. Get 1 inch Cinnamon
  13. Get For the masala
  14. Prepare 4 tablespoons oil 60 ml, use oil of choice
  15. Prepare 2 tbsp Ghee
  16. Provide 1 teaspoon cumin seeds
  17. Take 1 cup grated onion from 2 medium red onion, around 320 grams
  18. Use 2 tablespoon ginger-garlic paste
  19. Get 3 green chili chopped
  20. Take 2 medium tomatoes pureed, around 250 grams
  21. Get 1 teaspoon garam masala
  22. Use 1. teaspoon kashmiri red chili powder
  23. You need to taste salt or
  24. Provide 1.5 cups water 12 oz, divided
  25. Prepare 1 tablespoon kasuri methi crushed, dried fenugreek leaves
  26. Provide 1/4 tbsp Black pepper
  27. Provide 1 Tbsp Red chilli
  28. Provide 1/2 tbsp Rosted cumin powder
  29. Provide 2 pinch Heeng
  30. Get 1 tbsp Coriander leaf
  31. Prepare 2 tbsp Butter
Steps to make Rajma Masala Curry:
  1. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
  2. Add 2 glass water, Rajma, Turmericpowder, salt to taste, bay leaf, clove, and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release. - - Beans should be comple
  3. To a pan, add 2 tablespoons ghee and 4 tbsp oil on medium heat. Once hot, add the cumin seeds, 1 pinch hing and let them sizzle. - - Then add the grated onions and mix.
  4. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.
  5. Then add ginger-garlic paste and green chili and cook for 1 minute. - - Add the pureed tomatoes and mix. Cook for 5 minutes.
  6. Then add the powder spices- coriander, turmeric, kashmiri red chili, garam masala and salt. - - Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).
  7. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium. - - Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
  8. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
  9. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
  10. Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!

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