Rajma Masala Recipe | Easy Rajma Recipe

Rajma Masala is a classic North Indian curry that’s both healthy and packed with flavor. Made with red kidney beans, aromatic spices, and a rich onion-tomato masala, Rajma Masala is a popular Indian recipe where the beans are cooked slowly in a flavorful, spiced tomato gravy. If you’re wondering how to make rajma at home, this is an easy-to-cook vegetarian recipe that is nutritious and a great source of plant-based protein. Served with steamed rice or roti, it makes for a wholesome meal. Follow this simple step-by-step rajma masala recipe to master how to make rajma curry perfectly every time.

Rajma Masala Ingredients List

• 1.5 cups rajma (kidney beans)
• 3 cups water (for pressure cooking)
• Salt to taste
• 2 bay leaves
• 1 black cardamom
• 1 stick cinnamon (2 inches)
• Mustard oil (or 3 tablespoons; any cooking oil can be used)
• 1 teaspoon cumin seeds
• 4–5 onions (finely chopped)
• 1 tablespoon ginger-garlic paste (or freshly crushed ginger & garlic)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 medium-sized tomatoes (pureed) or
• ½ cup store-bought tomato puree
• 2 green chilies (finely chopped, adjust to taste)
• 2 tablespoons fresh coriander leaves (chopped)
• 1 teaspoon ghee (for final aroma & richness)

Rajma Masala Recipe Instructions

Soak the Rajma (Kidney Beans)

1. Take a large bowl and rinse 1.5 cups of rajma (kidney beans) thoroughly under running water 2 to 3 times until the water runs clear. Soak the beans in plenty of fresh water, use at least double the amount and let them sit for 8 hours or overnight.

This softens the beans and reduces cooking time, making them easier to digest and flavorful once cooked.

Pressure Cook the Rajma

2. After soaking, drain all the water from the rajma. Transfer the drained rajma to a pressure cooker. Add the following ingredients to the pressure cooker:

• 3 cups of fresh water
• 2 bay leaves
• 1 black cardamom
• 1 stick of cinnamon (about 2 inches)
• 0.5 teaspoon of salt

Close the lid of the pressure cooker. Cook on medium flame for 6 to 7 whistles, or until the rajma becomes soft and mashable. Once done, turn off the flame and allow the pressure to release naturally.

3. When the cooker cools down, open the lid and check if the rajma is cooked by pressing one between fingers, it should mash easily.

You can remove the whole spices like the bay leaves, cinnamon stick, and black cardamom, and stir the cooked rajma gently. Keep it aside for the next step.

Prepare the Gravy

4. In a heavy-bottomed pan or kadhai, heat mustard oil, or any cooking oil of your choice. Once the oil is hot, add 1 teaspoon cumin seeds. Let them splutter for a few seconds.

5. Add 4 to 5 finely chopped onions and sauté on medium flame until they turn golden brown and release a slightly sweet aroma, stirring occasionally to prevent sticking or burning. This step adds a rich flavor to the dish and forms the base of the gravy.

Add Ginger-Garlic

6. Once the onions are golden, add 1 tablespoon ginger-garlic paste.

If you prefer, can crush raw ginger and garlic using a mortar and pestle for a more intense, fresh flavor. Mix well and sauté for 1 minute, until the raw smell disappears and the rajma gravy mixture becomes aromatic.

Cook the Masala

7. Add the following spices to the pan:

• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder

Sprinkle a splash of water to prevent the spices from burning. Stir well to combine the spices with the onion base for the gravy.

8. Add 2 teaspoons of Kashmiri red chili powder to impart a vibrant red color and mild heat. Cook the masala for about 2 minutes, or until the oil starts to separate from the sides of the mixture.

Add Tomato Puree

9. Add the puree of 2 medium-sized tomatoes or use 0.5 cup of store-bought tomato puree. Mix and cover the pan with a lid and let it cook on medium flame for 5 minutes, stirring occasionally.

The tomatoes should break down completely, and the mixture should thicken and become well combined.

Combine Rajma with Masala

10. Add the boiled rajma along with the water it was cooked in to the pan. Mix everything together gently. Add water to adjust the consistency, keep it slightly thick or gravy-like depending on your preference.

11. Add 1 teaspoon garam masala and salt. Cover with a lid and let the curry simmer on low flame for 10 to 12 minutes, allowing the rajma to absorb all the flavors of the masala.

Garnish and Serve

12. After simmering, open the lid and add chopped green chilies and chopped coriander leaves. Mix everything gently, turn off the flame, and let the curry rest for 2 minutes before serving to allow the flavors to settle beautifully.

Serving Suggestions for Rajma Masala

• Serve your delicious Rajma Masala hot with steamed basmati rice, jeera rice, or soft roti.
• Serve Rajma Masala with a simple onion, cucumber, and lemon salad to add freshness and crunch to the meal. Garnish with fresh coriander and enjoy this restaurant-style Rajma Masala recipe at home.
• Include Rajma Masala as part of a larger Indian thali, along with dal, sabzi, rice, roti, and dessert with your favorite Indian pickle and crisp papad for extra texture and tang.
• For extra richness and aroma, you can also add 1 teaspoon ghee and kasuri methi (dried fenugreek leaves) and take it and crush it between your palms before adding it to the curry.

FAQs

Recipe Card

Rajma Masala Recipe

Rajma Masala is a classic North Indian curry made with red kidney beans, aromatic spices, and a rich onion-tomato masala. It is a healthy, flavorful, and protein-packed dish, perfect for pairing with steamed rice or roti.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine Indian

Servings 4 people

Calories 250 kcal

Equipment

• 1 Pressure Cooker
• 1 Heavy-Bottomed Pan or Kadhai
• 1 Knife (for chopping onions, tomatoes, and green chilies)
• 1 Chopping board
• 1 Spoon or Ladle
• 1 Grater
• 1 Strainer (for rinsing the rajma)

Ingredients

  

• 1.5 cups rajma kidney beans
• 3 cups water for pressure cooking
• Salt to taste
• 2 bay leaves
• 1 black cardamom
• 1 stick cinnamon 2 inches
• 0.2 cup mustard oil or 3 tablespoons; any cooking oil
• 1 teaspoon cumin seeds
• 4 onions finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 medium-sized tomatoes pureed
• ½ cup store-bought tomato puree
• 2 green chilies finely chopped, adjust to taste
• 2 tablespoons fresh coriander leaves chopped
• 1 teaspoon ghee optional

Instructions

 

• Rinse 1.5 cups of rajma under running water 2-3 times until the water runs clear.
• Soak the beans in plenty of fresh water (at least double the amount) for 8 hours or overnight.
• After soaking, drain the water and transfer the rajma to a pressure cooker.
• Add 3 cups of water, 2 bay leaves, 1 black cardamom, 1 stick of cinnamon, and 0.5 teaspoon salt.
• Cook on medium flame for 6-7 whistles, until the rajma becomes soft and mashable. Let the pressure release naturally.
• Once the pressure releases, open the cooker, check if the rajma is cooked (it should mash easily). Remove the whole spices (bay leaves, cinnamon stick, black cardamom), and set the cooked rajma aside.
• Heat 0.2 cup mustard oil (or any cooking oil) in a heavy-bottomed pan.
• Add 1 teaspoon cumin seeds and let them splutter. Add 4-5 finely chopped onions and sauté until golden brown.
• Step 5: Add Ginger-Garlic Paste
• Add 1 tablespoon of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
• Add 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, and 2 teaspoons Kashmiri red chili powder. Stir well, add a splash of water to prevent burning, and cook for 2 minutes.
• Add 2 medium-sized pureed tomatoes (or ½ cup store-bought tomato puree) and cook for 5 minutes until the mixture thickens and the oil starts separating from the sides.
• Add the boiled rajma and its cooking water to the pan. Adjust the consistency with extra water if needed.
• Add 1 teaspoon garam masala and let the curry simmer on low flame for 10-12 minutes.
• Add 1-2 finely chopped green chilies, 2 tablespoons chopped coriander leaves, and 1 teaspoon ghee for richness. Let it rest for 2 minutes before serving.
• Serve Rajma Masala with rice, naan or roti.

Notes

• Soak Kidney Beans (rajma) overnight to reduce cooking time and improve texture.
• Use fresh tomatoes for a more authentic taste.
• Simmer the rajma curry for extra flavor depth.