Rajma Masala

Rajma, a popular vegetarian dish, is a little spicy, creamy and mouthwatering Punjabi curry dish simply made with kidney beans, onions, tomatoes, and spices.

This restaurant-style Rajma Masala goes well with Roti, Tandoori, Nan, and rice.

So let's learn how to make spicy Rajma Masala with a step by step instructions.

Cooking Time: 45 Minutes
Servings: 2

Ingredients  :
  • 3/4 cup Rajma/Kidney Beans
  • 1 tsp ginger-garlic paste
  • 3/4 cup onion, finely  chopped
  • 3 tomatoes, medium-sized, pureed
  • 1 tsp oil
  • 1 bay leaf
  • 1-inch cinnamon
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp amchoor powder
  • 1/2 tsp garam masala
  • salt to taste
  • coriander leaves
Recipe :
  1. Soak Rajma/Kidney Beans in water overnight. 
  2. Drain the water and wash it again with fresh water.
  3. Cook in a pressure cooker till soft.  Add salt while cooking.
  4. Heat oil in a pan, add cinnamon and bay leaf. Saute for 30 seconds.
  5. Add ginger-garlic paste. Saute for few seconds or until the aroma goes. 
  6. Add cumin seeds, turmeric powder, and red chili powder. Saute for a few seconds.
  7. Add onion and fry till tender and golden brown in color. 
  8. Add pureed tomatoes, cover with a lid and cook medium flame.
  9. Add coriander powder, cumin powder, and garam masala. Fry for a few seconds.
  10. Add water as required and mix well.
  11. Let it boil for 4 - 5 minutes.
  12. Add cooked Rajma to the pan and salt, if required. Let it boils for another 10 minutes.
  13. Check if rajma is fully cooked by pressing a few rajma with the back of a spoon.
  14. Add coriander leaves.
  15. To get a restaurant-style taste, add 2 tsp cream and turn off the flame.
  16. Serve Rajma Masala with rice or roti.
Tip - Do not add more water, else Rajma will become mushy.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.