Rajma Masala/ Kidney Beans Curry

 Rajma Masala

Rajma Masala is one of the most popular and loved recipe in North Indian Cuisine. Rajma Masala is not just tasty but also one of the most nutrition dense dish in Indian cuisine. Rajma/ Kidney beans is a good source of fibre, protein, iron, folate and phosphorous. 

We can prepare Rajma in many different ways. The recipe I am sharing today is very simple with onion and tomato based gravy with few Indian spices which are easily available in any Indian store outside India. It can be served with Paratha or Naan too but the most favored combination is Rajma and Rice. At our home, we all like to eat it with Brown Rice and some Veggie Raita on side. Add some Mango Pickle and Papad to the plate and ENJOY!


Rajma- 2 cups

Onions- 2 medium sized, chopped finely

Tomatoes- 2 big ones pureed

Black Cardamom (Badi Ilaichi)- 2 pieces

Cinnamon Stick- 2 small pieces

Oil- 2 tablespoon

Cumin seeds (Jeera)- 1 teaspoon

Ginger Garlic paste- 2 tablespoon

Red Chili Powder- 1 1/2 teaspoon

Coriander and Cumin Powder- 2 teaspoon

Garam Masala- 1 Teaspoon

Salt as per taste

Chopped Coriander leaves for garnish.

  • Wash and soak 2 cups of Kidney Beans/ Rajma for at least 8-10 hours.
  • Pressure cook soaked Rajma along with 2 black cardamoms, 2 small pieces of cinnamon sticks and a teaspoon of salt for 4 whistles. After 4 whistles, lower the flame to minimum and cook for another 10 minutes to ensure that Rajma is cooked well.
  • Open the pressure cooker once it has cooled down and make sure that the Rajma is soft. 
  • Now heat a pan on medium heat. Once the pan is hot enough, add 2 tablespoons of oil.
  • Once the oil is heated, add 1 teaspoon of cumin seeds and let them crackle for few seconds and then add 2 tablespoon of ginger and garlic paste. Cook it for few minutes so that it looses it raw taste.
  • Now add chopped onions and saute till translucent.
  • Then add pureed tomatoes and cook till the oil oozes out of masala.
  • Then add 2 teaspoon Coriander and Cumin powder and 1 and half teaspoon of Red Chili Powder. I am using Kashmiri Red Chili powder which is not very spicy but if your chili powder is too spicy, please adjust it as per your taste. Saute for a minute or two till all the spices are well cooked.
  • Then add cooked Rajma to this gravy and mix it well.
  • Heat around 2 cups of water in microwave or on other stove. Add this hot water to the Rajma as needed to make adjust the consistency of Rajma Masala. Add salt as per taste (remember we had added a teaspoon of salt to Rajma while pressure cooking them) and a teaspoon of Garam masala.
  • Cover and cook for another 5-10 minutes on medium flame till the gravy starts boiling. Put off the flame and garnish with chopped coriander leaves.
  • Our Rajma Masala is ready to be served with Rice, Roti or Naan!


  • You can use canned Kidney beans too. Just wash them thoroughly and microwave them covered for 2-3 minutes before adding them t o the gravy. You can also cook them on stovetop for 3-4 minutes so that they are mushy and then add them to the gravy. Remaining process will be same.

You can watch the whole process on our YouTube channel.

For video in English-

For video in Marathi-

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I am Sonali and Welcome to Sonali's Homefoods! Thank you for visiting my blog. This is my attempt to digitize my culinary experiments and also seek creative satisfaction. I am not a professional chef or a nutritionist. I enjoy cooking and often find it meditative as it takes my mind of many unnecessary issues. I look forward to sharing with you all, recipes that are tried, tested, tasted and appreciated by my family and friends. Some recipes that I learnt from my parents, some from my friends and their moms. Some I got from recipe books and some I got from internet. But I am most excited to share with you some recipes that I have developed myself. I look forward to enjoy this delicious journey with you all!

Chia Shrikhanda


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