Shahi Rajma masala

 As a child I rarely could get my hands over “rajma”, simple because in Odisa “rajma” was rarely seen as hero curry. However, I remembered seeing an advertisement of “Rajma masala” on T.V and yes it did caught my imagination. I wanted to have it the exact way- the luscious looking gravy with the very attractive red beans. So my Mom, as I remember made it once but she didn’t let me eat with rice as it was a semi-dry gravy. Moreover, we “Odia” people are in need of an elaborate lunch so just “rajma-chawal” could never be visualized as an option.

When I moved to Delhi for higher studies, it did take me some time to appreciate the elegance of simple lunch duos like “rajma chawal”, “chole-chawal” or even “kadi chawal”. Now they all are my favorite and “rajma-chawal” tops the list. Frankly speaking, I have never seen anybody cooking “rajma”, so I took a long time to experiment and zero on some of the very lovable recipes. One of the recipe that is close to my heart is “Shahi Rajma masala”- It looks like a regal rajma gravy and is indeed very impressive in terms of taste. So, here is my recipe that I am sure you would love it.

Shahi Rajma masala

Serves: 3 to 4 persons

Ingredients:

Rajma- 1 ½ cup

Onion (medium) - 3 (chopped)

Tomato (medium) - 2 (chopped)

Garlic cloves- 15

Ginger- ½’’ inch

Green cardamom-3

Black cardamom-1

Cloves-6

Cinnamon – 1’’ inch stick

Cumin seeds- ½ tsp

Coriander powder- 1 tbsp.

Chili powder- 2 tsp.

Cream- 1 tbsp. + 2 tsp for garnishing

Oil- 1 ½ tbsp.

Butter- ½ tbsp.

Water as required

Salt to taste

Procedure:

Soak rajma for 6-8 hours. Then pressure cook rajma with salted water till done. Meanwhile, roughly pound the whole garam masalas, ginger and garlic separately. Heat oil in Kadhai, once hot add the pounded garam masalas, followed by garlic and ginger. Fry it well till slightly browned, then add onions. Sauté well till translucent, after that add tomatoes, coriander powder, chili powder and salt. Drizzle the pan with some water. Cook the masala well, till the raw smell of the powdered spices vanishes. Do add water if the masala sticks to the Kadhai. Once the masala is cooked well, take it off the flame. It may take about 20-25 minutes. Cool the masala and grind it into a smooth paste with some water. 

Put the pan back on flame, add butter and after it melts add the cumin seeds. After they splutter, add the grounded masala and water as per your desired gravy consistency. Bring it to a boil and then simmer the gravy, cook for 5 minutes and then add rajam. Reserve about 2 tbsp. of rajma, mash and add it to the gravy. Cover and cook for 10 minutes. Check for the spice and salt level in the gravy. Finally add cream and give it a final stir. Before serving garnish it with cream.

Shahi Rajma masala tastes best with steamed rice or zeera rice. 

Notes:

Instead of cream, you may add 1/4^th cup of milk to the gravy and cook for another 5-8 minutes.

This is a spicy gravy, if prefer a lighter version then do consider reducing the amount of garam masalas and chili powder used.

Adding mashed rajma will give additional flavor and thickness to the gravy.