Rajma Masala is mostly served with Rice and is famously referred as Rajma Chawal. However, when you are serving with roti, you will want a little thick gravy, so in today’s recipe, I have a thick gravy, where I haven’t used any electronic gadgets to grind any of the ingredients. To make the gravy thick, I mashed up some rajma along with aloo to make this Rajma Masala with Aloo.
Things have been hectic this side of the world and that’s kept me away from posting. December has always been a hectic month in various contexts. This time round, with Athamma down with high sugar and we have a handful to manage, I somehow didn’t feel like updating anything. It’s like I miss something if I don’t post something every day but I haven’t cooked anything new, so more the reason for the lull. I am also excited that we are off to visit my parents next week. And the fact that its raining cats and dogs our place. It’s so much fun getting drenched back home. I love getting drenched in rain. It’s so soothing and wonderful. It’s like the sky is blessing you with so much shower, a shower of rain and wonder! I would’ve happily missed today too, except I kept remembering I will be missing few events this month…
I have always loved curries with rajma. Though Amma had prepared with this few times, I started liking it more when I first tasted this at my friend’s place during college. She is gujju and her mother used to make great Gujarati dishes. I must’ve verified the recipe with her mom so many times. And yes we prepared it quite frequently after that. Though I must say as with most recipes, we change and adapt and make it ring with our mark! I am not sure if this curry resembles anything like my friend’s mothers. But this is something we like very much.
Rajma Masala with Aloo
1/2 cup Rajma / Kidney Beans
2 medium Potatoes
2 medium Onions
3 medium Tomatoes
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
1/2 tsp Garam Masala
Salt to taste
4 cloves Garlic crushed or finely chopped
1 ” Ginger juliennes
1 ″ Cinnamon
1 Bay Leaf
2 tsp Cooking Oil
Water as required
Method to prepare:
Soak Rajma overnight. Change waters couple of times. In a pressure cooker, take Rajma, Cloves, Cinnamon, Garlic, bay leaf, turmeric and a little salt. Add enough water and cook for 4 to 5 whistles. Once the pressure falls down, add potatoes and cook for another whistle.
Meanwhile, chop onions, tomatoes very fine. Heat a Kadai with oil. Once it’s hot, add the crushed garlic. fry well. Then add finely chopped onions and sauté till its golden brown.
Then add tomatoes and all the spice powders and salt. Cook on high flame for 2 mins, then simmer for 5 mins. Once the oil comes out, add the cooked rajma along with Potatoes. Retain 2 tbsp of rajma along with some potatoes.
Using a lentil masher, mash the rajma and potatoes. Add this to the gravy. Mix well and add required water. Cook on high flame for 5 mins and simmer for 10 mins. It should become quite thick, else cook for some more time.
Garnish with chopped onion rings, green chillies.
Note: When you are trying to cook without using any electronic gadgets, you need to use alternate solutions. In today’s gravy, I have crushed garlic, used ginger juliennes, and made the gravy thick by adding mashed rajma and aloo.