Rajma Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Rajma for Soaking

   Take 1 cup (200g) of dried rajma in a large mixing bowl. Rinse the rajma under running water 2-3 times to remove any dust or debris. Add 3 cups (750ml) of fresh water to the bowl, ensuring the rajma is fully submerged. Let it soak overnight for at least 8-10 hours. This step is crucial for even cooking.

2. 02

   Step 2: Pressure Cook Rajma

   After soaking, drain the water from the rajma. Transfer the soaked rajma to a pressure cooker. Add 3 cups (750ml) of fresh water and 0.5 tsp (2.5g) of salt. Close the pressure cooker lid. Cook on high flame until the first whistle, then reduce the flame to low and cook for 25-30 minutes. Let the pressure release naturally (do not open the lid manually). The rajma should be very soft and mashable between your fingers.

3. 03

   Step 3: Prepare Masala Paste

   While the rajma is cooking, prepare the masala paste. In a blender, combine the roughly chopped 2 medium onions, 3 medium tomatoes, 1 inch peeled ginger, 4 peeled garlic cloves, and 1 green chilli. Blend until you get a smooth paste. There should be no large chunks visible. Set this paste aside.

4. 04

   Step 4: Sauté Masala Base

   Heat 3 tbsp (45ml) of vegetable oil in a kadhai or wok over medium flame. Once the oil is hot (it will shimmer slightly), add the prepared onion-tomato-ginger-garlic-chilli paste. Be careful as it might splatter. Stir continuously with a ladle.

5. 05

   Step 5: Cook Masala till Oil Separates

   Continue cooking the paste on medium flame, stirring frequently. This will take about 10-12 minutes. The paste will thicken, change to a darker reddish-brown color, and you will see oil separating and glistening around the edges of the paste. This indicates the masala is well cooked and its raw smell has gone.

6. 06

   Step 6: Add Dry Spices

   Once the oil has separated, reduce the flame to low. Add 0.5 tsp (2.5g) turmeric powder, 1 tsp (5g) red chilli powder, 2 tsp (10g) coriander powder, and 1 tsp (5g) remaining salt. Mix well with the masala paste for 1 minute, ensuring the spices are fully incorporated and fragrant. Do not burn the spices.

7. 07

   Step 7: Combine Rajma and Masala

   Add the cooked rajma (along with its cooking water) into the kadhai with the masala. Stir gently to combine everything. If the gravy looks too thick, you can add up to 0.5 cup (125ml) of hot water to reach your desired consistency. The gravy should be thick but pourable.

8. 08

   Step 8: Simmer and Finish

   Bring the mixture to a gentle boil on medium flame, then reduce the flame to low. Cover the kadhai and let it simmer for 15 minutes. This allows the rajma to absorb the flavors of the masala. Stir occasionally to prevent sticking. After 15 minutes, the gravy will have thickened further and the flavors will be well blended.

9. 09

   Step 9: Final Touches and Garnish

   Turn off the flame. Stir in 1 tsp (5g) garam masala. This adds a final aromatic touch. Garnish with 2 tbsp of finely chopped fresh coriander leaves. Serve hot with rice or roti.