In @ Aathidhyam Curries regional cuisines side dishes

Rajma Masala ~ Version 2

I already posted one version of Rajma Masala on my blog....well I can frankly admit  that I din't like it much because of its thin consistency and tanginess. I like my dals or gravy based curries on the little thicker side while Mr.P likes it as watery or as liquidy possible it can be. While my last version is much to his liking...I ended up with this super spicy and gravy based~ tomato less one when he went to Assam. Yup this is not the normal Rajma masala with that tangy tomato puree, it is creamy in texture and flavorful. Trust me sometimes you need to tweak recipes to enjoy different flavors and that's when you emerge being a versatile cook. I can hear those oohss....and aahs.... yes... don't you guys agree with me!! Let's stop it here and enjoy this Rajma Masala. Also let me share the happy news that this pics below are the last ones taken with a 5MP camera(too good to be end). The saga ends and now I have upgraded my phone to a 13MP and you can expect stunning pics. :)

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Rajma Masala~Version 2
(Note:- Refer to Chef says for recommendations and alternatives)
Rajma/Red Pinto Beans - 1/2 cup
Tomato - 1 small chopped
Onions- 3 big roughly chopped
Green Chillies - 3-4 (adjust)
Garlic- 4-5 pods
Ginger - small piece (1 inch)
Milk -1/2 cup (recommended)
Salt- as per taste
Chilly powder- 1/2 tsp
Garam Masala- 1/2 tsp
Turmeric Powder- 1/4th tsp
Roasted Curry Powder-1/2 tsp (Optional)
Oil- 2 tbsps
Cinnamon Stick - 1 inch
Cashews- 5 soaked in hot water
Bay leaf- 2 leaves
Cilantro/Coriander- 1 bunch chopped

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Soak rajma beans overnight and pressure cook until 2-3 whistles depending on your pressure cooker type. Make sure they do not get overcooked and turn mushy. Blend onions, cashews, tomato pieces, green chillies, garlic and ginger by adding 1/2 cup of water. Heat oil in a pan and add cinnamon stick and bay leaf. Fry until fragrant and then add this blended spice mixture. Fry for 6-7 mins or until pungent smells subside. Add all the spice mixtures and cook till oil is released from sides. Turn your flame to lowest possible and add milk. Keep stirring this mixture to avoid curdling of milk. Incorporate milk and masala mixture well and allow this mixture to blend well. It takes about 3-4 mins. Now add pinto beans and give this mixture a stir. Add water if required and think that gravy is too thick. Just a 1/2 cup would do. Ensure all the ingredients are combined well and adjust salt if required. Add chopped cilantro and that's it you are done.

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Chef Says:
1) This is not that normal tomato puree gravy so do not expect it to be tangy. Its a mild and flavorful gravy and tastes just awesome. I personally feel this is my best gravy based recipe so far.
2) If you want the gravy to be tangy then add 4 tomatoes and 1 onion.  You can even use instant tomato puree.
3) Instead of milk you can even use curd.
4) Use fresh ginger and garlic instead of paste for that pungent flavorful taste. I used to use ginger garlic paste and couldn't differentiate the taste like I did for this recipe.

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10 Rechargers:

  1. Gravy looks so creamy and so yummy .Colorful pics chaitra

  2. Wow..Just a lovely blog Chaitra.I am going to try ur rajma masala.Thanks for sharing.
    Shoba's Delight

  3. Loved the recipe chaitra. The addition of cashew paste lends a rich creamy texture to the curry :)

  4. this does looks really creamy!!! love rajma to the core... hope to see even more stunning pics for sure... :)

  5. Sure do try it sometime and let me know how it is Shobhana

  6. Thank You Rafee...Shama..Nandita..Sathya..... You are such lovely ladies who keep encouraging me.!! Hugs

  7. rajma masala looks yumm. First time here. Nice space dear..

  8. Hey SD! Just made this recipe. My husband finished the cashews, so added lime juice for tanginess instead. It's still good. Will try with cashews another day. Rajma is going to be made more often now... love it..

  9. Hey SD! Just made this recipe for dinner. My husband finished the cashews, so I added lime juice just for a tangy twist. It was still good. Will try with cashew later sometime!! Sure, Rajma is going to be made more often now!! Nice One!! :D


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