Rajma Masala (Jain)
The classic north Indian kidney beans curry reimagined Jain-style. Rich tomato gravy loaded with spices makes every spoonful deeply satisfying — no onion, no garlic needed.
50 mins
Time
Medium
Difficulty
4 people
Serves
Method
- 1
Pressure cook soaked rajma with salt and water for 6-7 whistles until completely soft. Reserve cooking liquid.
- 2
Heat oil in a deep pan. Add cumin seeds and bay leaf; let them sizzle.
- 3
Add grated ginger and cook for 1 minute.
- 4
Pour in blended tomatoes and cook on medium heat for 12-15 minutes until the raw smell disappears and oil separates.
- 5
Add all the dry spices — chili powder, coriander, turmeric, cumin powder, and salt. Cook for 3 minutes.
- 6
Add cooked rajma along with 1 cup of its cooking liquid. Mix gently.
- 7
Simmer on low heat for 15-20 minutes until the gravy thickens and coats the beans.
- 8
Add garam masala, amchur, and a knob of butter. Stir and simmer for 2 more minutes.
- 9
Garnish with fresh coriander and serve with steamed basmati rice.
Ingredients
- 1.5 cups rajma (kidney beans), soaked overnight
- 3 large tomatoes, blended
- 1 tbsp ginger, grated
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1.5 tsp garam masala
- 1/4 tsp amchur
- Salt to taste
- Butter for finishing
- Fresh coriander for garnish