Are you craving a hearty and comforting dish? Look no further than Rajma Masala, a classic Indian kidney bean curry! Today, we’ll add a unique twist with AM Masale’s Kala Masala.
Introduction:
Rajma Masala, the beloved kidney bean curry, is a staple in Indian cuisine. But what if you could elevate its familiar comfort with a touch of smoky intrigue? Today, AM Masale unveils a simple twist that adds a whole new dimension of flavor – our very own Kala Masala. Let’s embark on a culinary journey to create a Rajma Masala unlike any other!
Ingredients:
- – 1 cup red kidney beans, soaked overnight
- – 1 tbsp vegetable oil
- – 1 onion, finely chopped
- – 1 tsp ginger-garlic paste
- – 1 (14.5 oz) can diced tomatoes
- – 1 tbsp AM Masale Kala Masala
- – 1 tsp coriander powder
- – 1/2 tsp turmeric powder
- – 1 tsp red chili powder (adjust to spice preference)
- – Salt to taste
- – Fresh cilantro, chopped (for garnish)
Instructions:
1. Cook the Beans: Drain and rinse soaked beans. In a pressure cooker, add beans with
3 cups water and cook for 4-5 whistles or until tender.
- Sauté the Aromatics: Heat oil in a pan. Add chopped onion and cook until
- translucent. Add ginger-garlic paste and cook for 30 seconds.
3. Build the Flavor: Stir in diced tomatoes, Kala Masala, coriander powder, turmeric
powder, and red chili powder. Cook for 2-3 minutes, allowing the flavors to meld.
4. Simmer & Season: Add cooked kidney beans with their broth to the pan. Season with
Salt and simmer for 10-15 minutes, or until the gravy thickens.
5. Garnish & Serve: Garnish with fresh chopped cilantro and serve hot with rice or naan.
AM Masale Magic:
Our Kala Masala adds a touch of smokiness to this classic dish, taking it to a whole new level of flavor.
Tips:
1. For a richer gravy, mash some cooked beans before adding them back to the pan.
2. Adjust the spice level to your preference.
3. Leftovers taste even better the next day!
Enjoy the taste of tradition with a smoky twist!