Name: Sookha Rajma Masala
Prep time: 10 min
Cook time: 15 min
Total time: 505 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Red Kidney Beans, rajma, soaked, boiled and fully drained; 1 large Onion, finely chopped; 1 medium Tomato, finely chopped; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil or ghee; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur; ½ tsp Garam Masala, for rich flavor; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

8 hr 25 mintotal

25 min hands-on8 hr hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil in a wide pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and fry until they turn deep golden brown.
Stir in the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell is gone.
Add the finely chopped tomatoes along with turmeric powder, red chilli powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts separating from the masala.
Add the fully boiled and drained red kidney beans (rajma) to the pan. Mix gently but thoroughly to coat the beans with the thick masala.
Sprinkle 2 tablespoons of water, cover the pan, and simmer on low heat for 5 minutes. This allows the beans to absorb the flavors without creating a liquid gravy.
5 min
Remove the lid, add dry mango powder (amchur) and garam masala. Toss well on medium heat for 1 minute to dry out any remaining moisture.
1 min
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft, buttery kidney beans enveloped in a thick, highly spiced, and intensely savory dry onion-tomato coating.

Getting it right

Tip

Ensuring the boiled rajma is completely drained of its cooking liquid before adding it to the pan is the secret to a perfectly coated, dry sabzi.

What to serve it with

A protein-packed hero for the lunchbox. Excellent when wrapped inside a flaky Paratha or served with Dal Tadka.

Bhandare Wale Aloo Tamatar

Bhandare wale aloo tamatar is the temple-kitchen potato curry, made without onion or garlic and thin enough to serve to a crowd.

25 minvegetarian

Bharli Vangi (Stuffed Eggplant)

Bharli vangi stuffs baby aubergines with a Maharashtrian masala of peanuts, coconut and sesame, then simmers them whole.

1 hrvegan

Bharwa Karela

Bharwa karela stuffs bitter gourd with a spiced onion filling and cooks it slowly until the bitterness softens.

1 hr 35 minvegan

Bharwa Tinda

Bharwa tinda stuffs apple gourd with spiced gram flour and cooks the pieces whole.

45 minvegan

Bhetki Macher Paturi

Bhetki macher paturi wraps fish in a mustard and coconut paste and steams it inside a banana leaf.

1 hr 20 minpescatarian

Bhindi Do Pyaza

Bhindi do pyaza cooks okra with onion added twice, so some melts into the dish and some stays in pieces.

2 hr 35 minvegan

Ingredients