Red Kidney Beans - Indian Rajma Masala

Rajma masala is Punjabi cuisine n It appears very rare in my kitchen I don't like it very much but this time I searched recipe online and tried it again with new way and I started loving it.
I enjoyed with rice and Hubby with Chapati.Best Sunday Meal.

1 Cup Rajma (red kidney beans) 
2 Onion,grounded paste                      
3 Tomato,grounded paste                       

1 tsp Ginger garlic paste         
1 tsp Red chilly powder         
1/4 tsp Garam masala powder         
2 tsp Coriander seeds powder (Dhaniya powder)        
4-5 tbsp Cream 
1 tsp kastoori Maithi (optional)                        
Salt to taste

To temper

3 tbsp Oil         
1 small piece Cinnamon 
1 Elachi         
2 Cloves       
2 Black Pepper    
1 Bay leaf 

Method - How to Make Rajma Masala (Red Kidney Beans)

  • Soak Rajma for 12 hours (overnight) and drain the water. 
  • Pressure cook for 4-5 whistles,with 1/4 tsp of salt and enough water to immerse the rajma completely. Once done, reserve the water.
  • In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. 
  • Add the onion paste. Fry till transparent.Add ginger garlic paste and give it a fry for a minute.
  • Add salt, red chilly powder and dhaniya powder.Add tomato puree. Mix well.Cook in medium flame for 4-5 minutes until the raw smell goes away

.Add kastoori methi crushed in between your hands.
Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.
Mix well, by now the water should have reduced and now, if needed add 1 cup water and cook in medium flame for another 5-8 minutes.
And lastly add cream and garam masala mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.
Serve hot with roti or Rice.


  • Do not overcook rajma.
  • Cooking in the masala for long time makes it really tasty.
  • Instead of onion,ginger garlic paste and tomato puree, you can use chopped also.
  • kastoori Methi gives nice Aroma.

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