Cooking with love – part II

I didn’t know Sajida  was going to cook after the interview, so it was a very nice surprise when she told me she’s making Rajma Masala and sharing her recipe with my readers. I survived the extra chili, and absolutely loved it.

rajma masala |

Rajma Masala – red kidney beans curry


3 Tbsp olive oil (divided)

1 onion, sliced

5 garlic cloves (divided), grated

3 cm ginger root, grated

1 tomato, chopped

3 cm green chili, thinly sliced

500 gr. red kidney beans, soaked overnight and washed

1 tsp coriander powder

1 tsp garam masala powder

½ tsp turmeric

1 tsp cumin seeds

1 tsp black mustard seeds

2 dry red chilies (optional)

4-5 curry leaves (optional)


20 gr butter (optional)

lemon juice, cilantro


Heat 2 Tbsp oil in a large pot, add onion and fry until it’s light brown.

Add ginger and 3 cloves garlic, stir, and add tomato, green chili, beans, coriander, garam masala, turmeric and salt. Stir, add water to cover 3 cm above the beans. Cover and cook over medium heat till the beans are soft (about 2 hours). At this point about ½ of the curry may be puréed with a hand blender.

Heat 1 Tbsp oil or 20 gr butter in a frying pan. Add 2 cloves garlic, red chilies and curry leaves, fry for 1 min. Add cumin and mustard seeds, fry for 5 sec and add to the curry.

Serve with rice, cilantro and some lemon juice.


Cooking the curry in a pressure cooker will speed the process; cooking time will be about 40 min.

Curry can be left dry or more water can be added during cooking for a more soupy consistency.

rajma masala |


One comment

  1. Pingback: Cooking with love – part I | make eat

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