Rajma Masala is an all time favorite of many people in northern India. It is made from red kidney beans simmered in a thick spicy gravy of onion, garlic, tomato and various spices.
Not only is this dish mouthwateringly delicious but kidney beans are also highly fibrous and a virtually fat free source of high quality proteins and other nutrients. Rajma Masala is most commonly enjoyed with plain rice, popularly known as Rajma Chawal, but it can also be eaten with roti or paratha.
Rajma Masala can be cooked in various ways. Traditionally the gravy is prepared separately and then combined with cooked kidney beans. But this recipe is for a one pot version of Rajma Masala, where the gravy and kidney beans are cooked together in a pressure cooker. This is my preferred way of cooking Rajma because it’s quicker and tastes better since the kidney beans soak up all the spices while cooking.
The gravy of this dish varies in consistency from person to person. Ideally the gravy should be thick and not watery. But some people prefer to have a slightly thinner consistency when eating Rajma with Rice. Similarly when eaten with Roti or any other Indian Bread you can also dry most of the water to make a semi dry curry.
To make Rajma Masala at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Rajma Masala Recipe
- 1 Cup Rajma/Kidney beans
- 2 Medium Onions, diced
- 2-3 Tomatoes, pureed
- 2 Green Chillies, finely chopped
- 1 Tablespoon Minced Garlic (Lehsun)
- 1 Tablespoon Ginger (Adrak), shredded/finely chopped
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/4th Teaspoon Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 3/4 Teaspoon Garam Masala
- 1.5 Teaspoon Coriander Powder (Dhania Powder)
- 2-3 Teaspoon Rajma Masala
- 1 Teaspoon Red Chilli Powder
- 2-3 Teaspoons Salt, or to taste
- 1 Tablespoon Oil
Step By Step Instructions With Photos for Rajma Masala Recipe
Wash 2 cups of Rajma and soak them overnight in water ( around 6-8 hours). Do not throw away the water as it can later be used in the gravy.
Heat oil in a pressure cooker and add 1 tsp of cumin seeds. I prepare the masala directly in the pressure cooker and add the rajma to it later to boil so that the rajma absorbs the masala while cooking. You can also boil the rajma separately and add the masala to it later.
When the cumin seeds have roasted, add 1 tbsp (3-4 cloves) of minced garlic, 1 tbsp (around 1 inch piece) shredded/finely chopped ginger and 2-3 finely chopped green chillis.
Add 2 finely chopped onions and fry them till they become soft and golden brown or translucent.
Add 2-3 pureed tomatoes and cook for a few minutes.
Then add 1/2 tsp haldi/turmeric powder, 1/2 tsp garam masala, 2 tsp Rajma Masala, 1 tsp red chilli powder, 1 tsp salt and a pinch of heeng and roast properly.
When the masala has cooked, add 4 cups of water along with the rajma. You can use the water in which the rajma was soaked to get a richer color and texture.
Close the lid of the pressure cooker and cook till 2 whistles. The gravy should be of a thick consistency by now. If it’s still watery boil for a few more minutes. You can crush some of the kidney beans with the back of the spoon to make the gravy thicker.
Close the lid of the pressure cooker and cook till 2 whistles. The gravy should be of a thick consistency by now. If it’s still watery boil for a few more minutes. Rajma Masala is ready. Serve hot with roti or rice.
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