Kamala's Corner

Rajma Masala

This Rajma masala is made with soaked rajma, tomato, onion, ginger, garlic, green chillies and Chana masala powder. This masala can be served with Chapathi or steamed rice. You can also check out other masala recipes below.

Rajma Masala

Recipe rating: N/A
Recipe by S Kamala
Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings

4

servings
Prep time

6

hours 
Cooking time

25

minutes

This Rajma masala is made with soaked rajma, tomato, onion, ginger, garlic, green chillies and Chana masala powder. This masala can be served with Chapathi or steamed rice.

Ingredients

  • Rajma – 1 cup

  • Tomato – 2 Nos (medium size)

  • Onion – 1 No

  • Fresh ginger – a small piece

  • Garlic flakes – 4 Nos

  • Green chillies – 2

  • Chana Masala Powder – 2 teaspoon

  • Turmeric powder – 1/4 teaspoon

  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste

Directions

  • Soak rajma in water over night or at least 6 hours. Wash well and put two cups of water and pressure cook for three whistles. Drain the excess water and keep aside.
  • Chop onion finely. Slit the green chillies lengthwise. Crush ginger and garlic to a coarse paste.
  • Cut the tomatoes into medium size pieces and grind to a fine puree.
  • In a frying pan add the oil and when it is hot, add mustard.
  • When the mustard pops up add chopped onion, green chillies and fry till onion turns transparent.
  • Add crushed ginger and garlic and fry for a while.
  • Add turmeric powder and chana masala powder, salt and stir well.
  • Then add tomato puree and mix well. Cook in medium flame stiring now and then till the oil separates.
  • Take out one tablespoon of cooked rajma and pound it or mash it nicely. Add to the tomato masala along with remaining rajma. Mix once again and add little water to make the gavy semi liquid.
  • Cover with lid and cook on medium flame till it blends well and thick.

Notes

  • I used MTR chana masala and is very good. If you wish you can increase the quantity of chana masala for more spicy gravy.
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