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Rajma Masala Recipe

Rajma Masala Recipe

Rajma Masala is a North Indian curry made with red kidney beans simmered in a spiced tomato gravy. It’s perfect when served with rice or roti.
Prep Time 15 minutes
Cook Time 40 minutes
Soaking time 8 hours
Total Time 8 hours 55 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 300 kcal

Equipment

  • Pressure cooker or pot
  • Frying pan
  • Spatula

Ingredients
  

  • 1 cup kidney beans (soaked overnight)
  • 2 tbsp oil or butter
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 1 green chili (slit)
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

Cook the Kidney Beans:

  • In a pressure cooker, add soaked kidney beans, salt, and water.
  • Cook for 4-5 whistles until the beans are soft.

Prepare the Masala:

  • Heat oil in a pan and add cumin seeds. Let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in the ginger-garlic paste and green chili. Cook for 1 minute.

Add Tomatoes and Spices:

  • Add tomato puree, turmeric, coriander powder, and red chili powder.
  • Cook until the oil separates from the masala.

Combine Beans with Gravy:

  • Add the cooked kidney beans along with the cooking water.
  • Simmer for 15 minutes to let the flavors blend.

Finish with Garam Masala:

  • Sprinkle garam masala and stir well.

Garnish and Serve:

  • Garnish with fresh coriander leaves.
  • Serve hot with rice or roti.

Notes

  • Variation: Add cream for a richer gravy.
  • Storage: Store in the refrigerator for up to 2 days. Reheat gently before serving.
  • Serving Tip: Pair with cucumber raita for a refreshing contrast.
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