Go Back
Rajma Masala recipe in a bowl garnished with coriander leaves

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.