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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.
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Soaking time
8
hours
hrs
Total Time
8
hours
hrs
55
minutes
mins
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.