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Bay leaves are aromatic leaves from the bay laurel tree (Laurus nobilis), widely used in culinary practices for their distinctive, herbal flavor. These leaves are often employed in their dried form, as fresh bay leaves can be too pungent and harsh for most dishes. The drying process concentrates their essential oils, which impart a subtle, slightly bitter, and aromatic taste to a variety of dishes.

In cooking, bay leaves are commonly used in soups, stews, braises, and sauces, where they release their complex flavors during long, slow cooking. They are a key ingredient in classic recipes such as beef bourguignon, minestrone soup, and risotto. Bay leaves are also included in bouquet garni, a bundle of herbs used to flavor broths and stocks.

While bay leaves are typically used whole and removed before serving, their flavor can be extracted by simmering them in liquid. The leaves provide a depth of flavor and aroma that enhances the overall complexity of dishes without overpowering them. They are often combined with other herbs and spices, such as thyme, rosemary, and garlic, to create a well-rounded flavor profile.

Beyond their culinary uses, bay leaves are also valued in traditional medicine for their potential health benefits. They contain essential oils with anti-inflammatory and antioxidant properties, which may contribute to digestive health and overall wellness.

Rajma Masala

Main Ingredients

For Rajma Masala:

1 cup Rajma (kidney beans), soaked overnight
2 tablespoons Oil or ghee
1 large onion (finely chopped)
2 medium tomatoes (pureed)
1-2 green chilies (slit)
1 teaspoon Ginger-garlic paste
Salt to taste
2 Bay leaves
1/2 teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Garam masala
1 teaspoon Coriander powder
2-3 cups Water (for pressure cooking)
Fresh coriander leaves for garnish

Instruction

Step 1 - Cook the Rajma

Rinse and soak the rajma beans overnight or for at least 8 hours.
Drain the soaked beans and add them to a pressure cooker with 2-3 cups of water, salt, and 2 bay leaves.
Pressure cook on medium heat for 5-6 whistles or until the beans are soft and easily mashable. Set aside.

Step 2 - Prepare the Masala Base

In a kadai or deep pan, heat oil or ghee.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chillies, cook until the raw smell disappears.
Add pureed tomatoes and cook until the oil starts separating from the mixture.

Step 3 - Add the Spices and Combine

Add turmeric powder, red chilli powder, coriander powder, and salt. Sauté the masala for 2-3 minutes.
Now add the cooked rajma along with the water it was boiled in (adjust based on the consistency you want).
Mix well and let it simmer on low heat for 15-20 minutes. Mash a few beans with the back of a spoon to thicken the gravy.

Step 4 - Final Touches

Add garam masala and stir well.
Let it simmer for another 2-3 minutes.
Garnish with fresh coriander leaves.

Tips for the Perfect Rajma Masala

Soft Beans: Ensure the rajma is well-soaked and properly pressure-cooked—this is key to creamy texture.
Spice Control: Adjust green chillies and red chilli powder to suit your spice level.
Flavour Boost: Don’t skip the bay leaves while pressure cooking—they add depth to the flavour.
Slow Simmer: Letting the curry simmer ona low flame after adding beans really enhances the flavour.

Why You’ll Love Rajma Masala:

Comfort in a Bowl: It’s warm, wholesome, and perfect for a cozy meal.
Protein Rich: Rajma is packed with plant-based protein, making it a healthy choice.
Meal-Prep Friendly: Tastes even better the next day!

Yield

4–5 Servings

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes