I am so excited to bring you this recipe for North Indian rajma masala, a collaboration with Smriti Iyer to bring you an authentic Indian recipe for this much loved dish from the Northern areas of India. You can check out Smriti’s website here, where she offers online course for her beautiful cooking.
Smriti was so kind to share here recipe for Rajma masala (one of her household favourites) with me and I hope you get to make it and it as I did- beautifully spiced, packed full of flavour and wholesome and cosy in every way. Here is what Smriti has to say about this classic Indian dish:
‘India is a very diverse country in every aspect (including Food). I often say that there is Indian Food which means – Food from India, but there is no such thing as ‘Indian Cuisine’. This is because the Cuisine of India, changes with every 500 km. And it doesn’t just change a little bit, it changes into a completely different cuisine altogether. The spices, herbs, key ingredients used, all vary.
What is Rajma masala?
Basically, ‘rajma’ means Kidney Beans and ‘Masala’ means ‘Blend of Spices and aromats.
That is it! While many of these spices will be available at your local supermarket you can find them in larger, cheaper and fresher amounts at an Indian grocer. Specialty items like ajwain (carom seeds) are only available at these stores.
If you’re looking for some more dinner recipes, you might like:
- Baked sweet potato with pesto chickpeas
- Veggie packed rainbow lasagne
- Homemade smokey butter beans
- Easy vegan pesto pasta bake
This authentic North Indian rajma masala is brought to by chef Smriti Iyer. It is the most deliciously spiced and flavoursome kidney bean masala, you will love it.
Cook the rajma (beans)
- Soak Rajma overnight (or 7-8 hours) in plenty of water. This will soften the skin and Plump up the Bean, makes it easier to cook.
- Strain the soaking water off.
- In a pressure cooker, add all the ingredients and cook for 6-7 whistles. Or until cooked through.If you don’t have a pressure cooker, add it to a Dutch oven and cook covered on medium high, till the Beans are tender and squishy.If you’re using canned Rajma, add the above mentioned spices to the oil in the following steps.
To make the masala
- In a pan over medium high heat, add oil (Sunflower / Peanut / Safflower / Any neutral oil. DO NOT USE Coconut or Mustard or Olive OIL – These add too strong). Let it heat up.
- Add Cumin, Carom and let it splutter a bit. Till you hear popping sounds. This will take only 4-5 secs if the oil is hot.
- Add Ginger, Garlic and saute until fragrant (1-2 mins.)
- Add Chopped Onion and cook until translucent. It shouldn’t change colour (2-3 mins.)
- If using fresh Tomatoes, add them Chopped into the pan. If using canned, add them as is.
- Add Salt, Kashmiri Chili Powder, Coriander Powder, Turmeric. Mix well and cook. If using fresh Tomatoes, cook for 5-6 minutes), if using canned, cook for 2-3 minutes until the ‘masala’ thickens.
- Blend this into a smooth puree.
- In the same pan, add Oil, heat it up.
- Add Green Chili (you can leave this out or reduce it if you don’t want the heat) and Garlic. Cook for 1 minute.
- Add the Masala, Rajma + water,Cook covered for 3-4 minutes until it thickens.
- Mash 1/3 of it with a masher / back of a spatula. This will make the whole thing naturally Creamy from the starches of Rajma.
- Add Garam Masala, cook for 10 secs, and then turn off the heat.Garam Masala is a NORTH INDIAN Spice blend which is made of roasted Spices. Since it is already roasted, cooking it for too long will reduce the flavour and aroma. This is why we add it at the very end.
- Add Lemon Juice and mix well. This is NOT a traditional ingredient, I add it to balance the Spices.
- Add Chopped fresh Coriander. Serve hot.