Rajma Masala with Jeera Rice (quick version with canned beans)

Name: Rajma Masala with Jeera Rice (quick version with canned beans)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 2tbsp Oil I prefer mixing 1 per mustard oil or ghee with 2 parts of sunflower or peanut oil; .5tbsp Cumin seeds; 2 medium Bay leaves; 1 inch Cinnamon sticks; 2 Black cardamom; Red onions - two medium - finely chopped; 4 Green chillies minced; 1 tbsp Ginger garlic paste; 2tsp Red chili powder - can add additional tsp of Kashmiri red chili powder to add more color; 1tsp Turmeric powder; 450g (2cups) crushed tomatoes; .5 tsp Black pepper powder; 2tsp Coriander powder; 1tspCumin powder; 500g (2.5 cups) kidney beans canned. - with the liquids - can use mixed beans as well; 1tsp Garam masala; 1 tbsp Kasuri methi; 1.5tbsp finely chopped Coriander leaves; 2 cups water or to adjust consistency according to your preference; Salt as per the taste. Be aware that the canned food may contain salt.; 1tsp Ghee or oil; 2tsp Cumin seeds; 1 Star anise; Bay leaves; 2 Green chillies roughly chopped; 2 cups rice; Water depends on the method of cooking. 1:1.5 for pressure cookers; 1/2 tspSalt; 1tbsp finely chopped Coriander leaves

18 steps

Prep:10minCook:40min

Updated at: Thu, 07 Mar 2024 23:15:02 GMT

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Ingredients

4 servings

Rajma masala

2 TbspOil

I prefer mixing 1 per mustard oil or ghee with 2 parts of sunflower or peanut oil

½ TbspCumin seeds

medium, finely chopped

4green chillies

minced

1 Tbspginger garlic paste

2 tspRed chili powder

can add additional tsp of Kashmiri red chili powder to add more color

1 tspturmeric powder

450gcrushed tomatoes

½ tspBlack pepper powder

2 tspcoriander powder

1 tspCuminpowder

500gkidney beans canned

with the liquids - can use mixed beans as well

1 tspgaram masala

1 Tbspkasuri methi

1 ½ TbspCoriander leaves

finely chopped

2 cupswater

or to adjust consistency according to your preference

Salt

as per the taste, Be aware that the canned food may contain salt

Jeera rice

1 tspGhee

2 cupsrice

depends on the method of cooking. 1:1.5 for pressure cookers

½ tspsalt

1 Tbspcoriander leaves

finely chopped

Instructions

Preparations

Step 1

Wash the rice thoroughly, maybe 2-3 times, by rubbing between the palms. Soak them for 15-20mins.

rice2 cups

Step 2

Gently smash the cardamom and cinnamon to help them quickly release their flavors.

Cinnamon sticks

black cardamom2

Rajma masala

Step 3

Heat a saucepan, and add the oil (mixture) once the pan is hot. Oil will immediately start to ripple. Coat the pan with the oil.

Oil2 Tbsp

Step 4

Add in cumin seeds and all other whole spices, and roast them for 2-3 minutes until they release a pleasant aroma.

Cumin seeds½ Tbsp

bay leaves2

Cinnamon sticks

black cardamom2

Step 5

Add in chopped onion and sauté till they start to turn golden. This may take anywhere between 3-5mins.

Red onions2

Step 6

Add in the minced green chilli and ginger garlic paste. Sauté till the raw smell goes away (2-3 mins maybe). !Keep the exhaust on!

green chillies4

ginger garlic paste1 Tbsp

Step 7

Lower the heat and add the red chilli powder and turmeric powder. Mix well into the hot oil.

Red chili powder2 tsp

turmeric powder1 tsp

Step 8

Quickly add the crushed tomatoes along with the half of measured water, and mix well. Increase the heat, close the lid, and bring everything to a rolling boil. (Meanwhile, you can start preparing rice)

crushed tomatoes450g

water2 cups

Step 9

Add the black pepper powder, coriander powder, cumin powder, and salt. Stir well.

Black pepper powder½ tsp

coriander powder2 tsp

powder1 tspCumin

Step 10

Add in the canned beans along with its water. add the remaining water. Bring everything to a boil while constantly stirring them in a medium heat.

kidney beans canned500g

water2 cups

Step 11

Once it comes to a boil, add garam masala and dried kasuri methi leaves (crush the dried leaves to powder them while adding). Mix well and adjust the salt and consistency. Let it boil for 3-5mins.

garam masala1 tsp

kasuri methi1 Tbsp

Step 12

Add the chopped coriander leaves, and mix well. Close the lid and turn off the heat. You can boil it for a minute more if you prefer. But the coriander leaves will relax flavors with the heat remaining.

Coriander leaves1 ½ Tbsp

Jeera rice

Step 13

Heat a pressure cooker, and add the ghee/oil to the hot cooker. If the pan is heated enough, ghee/oil will immediately start to ripple.

Ghee1 tsp

Step 14

Add in all the whole spices and roast till cumin seeds start to splutter.

star anise1

bay leaves

cumin seeds2 tsp

Step 15

Add in the rice soaked for 15-20min, and salt, mix carefully to avoid breaking rice grains. Add equal parts of water (compared to the rice taken). Close the lid and continue cooking on medium heat. If your pressure cooker comes with a weight, place it once you see the steam escaping from the lid.

rice2 cups

Water

salt½ tsp

Step 16

Once the pressure reaches the peak, turn off the heat. Don’t let it whistle. (If it starts to whistle, quickly tap on the weight to stop it and turn off the heat).

Step 17

Let it cool down and depressurize. Once done, open the lid, add the coriander leaves, and mix it in gently. You can use a fork to fluff up and separate the rice grains.

Step 18

Serve them together! Rajma can also be eaten with plain rice, parathas or rotis.