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rajma masala

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
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
  • 2 bay leaves
  • 1 black cardamom
  • 1 cinnamon stick about 2 inches
  • ½ tsp salt
  • 2 tbsp oil mustard oil or any cooking oil
  • 1 tsp cumin seeds
  • 4 medium onions finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp Kashmiri red chili powder
  • 2 medium tomatoes pureed (or ½ cup store-bought tomato puree)
  • 1 tsp garam masala
  • Salt to taste
  • 2 green chilies chopped
  • 2 tbsp fresh coriander leaves chopped

Instructions
 

  • Rinse 1.5 cups rajma (kidney beans) 2–3 times and soak in double the water for 8 hours or overnight. Soaking beans improves digestion and reduces cooking time.
  • Drain and transfer soaked rajma to a pressure cooker. Add 3 cups water, 2 bay leaves, 1 black cardamom, 1 cinnamon stick, and 0.5 tsp salt. Pressure cook rajma for 6–7 whistles until soft and mashable.
  • Open the cooker, remove whole spices, and set cooked rajma aside.
  • Heat oil in a pan, add 1 tsp cumin seeds, and let splutter. Add 4–5 chopped onions and sauté until golden brown to make the onion base for rajma masala.
  • Add 1 tbsp ginger-garlic paste and sauté until aromatic.
  • Add 1 tsp turmeric, 1 tsp cumin powder, 2 tsp coriander powder, and 2 tsp Kashmiri red chili powder. Stir and cook until oil separates to form the masala gravy.
  • Add 2 pureed tomatoes or 0.5 cup tomato puree. Cook for 5 minutes. Add boiled rajma with its water, adjust consistency, and add 1 tsp garam masala and salt. Simmer for 10–12 minutes for rich rajma curry.
  • Garnish with chopped green chilies and coriander leaves. Mix gently, rest for 2 minutes, and serve hot with steamed rice, jeera rice, or roti.

Notes

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