Rajma Masala Recipe -Learn how to make Rajma masala with step by step instructions and photos. It is one of the most popular dishes in North India.
This Punjabi rajma masala is made from kidney beans soaked overnight and pressure cooked till they turn soft. Rajma cooked in a spicy onion tomato masala till the beans are soft and flavorful. Mash few beans to achieve thick consistency. This recipe is creamy and delicious.
It is very easy to prepare at home with basic spices easily available and doesn’t require special cooking skills. There are many types of rajma available in the market, but I prefer using the red ones.
Rajma is rich in iron, fiber, folate, magnesium, and protein when it is combined with rice it is a great source of carbohydrates. So, it makes a wholesome meal.
Rajma is best served with rice also called as Rajma Chawal. Rajma Chawal is a simple yet delicious meal. It can also be served with roti, jeera rice, paratha.
Check out other recipes Vegetable Pulao (Rice Cooker/ Pressure cooker Vegetable Pulao), Bhindi Masala Recipe
STEP BY STEP INSTRUCTIONS OF RAJMA MASALA WITH PHOTOS
- Wash Rajma and soak it in water overnight.
2. Drain it and pressure cook with 2 cups of water, and some salt for 2 whistles.
3. Once the rajma is soft, remove it from heat and keep it aside.
4. Blend tomatoes to a paste. Don’t make the paste too smooth.
5. Heat oil and ghee/ butter in a pan, add cumin seeds and let them splutter.
6. Add finely chopped onions and cook for 2-3 minutes till they turn translucent.
7. Add crushed green chili with ginger garlic paste and cook for a minute.
8. Now, add the tomato puree and let it cook for 3 minutes till it oozes oil.
9. To the mixture, add salt, turmeric powder, chili powder, cumin powder and coriander powder.
10. Mix well and add cooked rajma along with water.
11. Mash few beans and add it to the curry to achieve thick consistency.
12. Cover and cook for 15 minutes on low flame.
13. Once done add crushed kasuri methi, cream and turn off heat.
14. Garnish with coriander leaves and serve with rice, roti or paratha.
Check out other vegetarian recipes:
Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Methi Dal recipe – Foodie platter
Carrot Fry Recipe – Foodie Platter
Aakakarakaya Fry Recipe/ Teasel gourd fry
Vegetable Pulao Recipe (Rice Cooker/ Pressure cooker)
RAJMA MASALA RECIPE
Ingredients
- 1 cup Rajma
- 1 medium Onion
- 2 small Tomatoes
- 2 tbsp Oil
- 2 tbsp Ghee or butter
- 3 cups Water
- 1 tbsp Cumin
- 1 tbsp Ginger garlic paste
- 1 Green chili Crushed
- 1 1/2 tbsp Salt
- 1 1/2 tbsp Chili powder
- Pinch Turmeric
- 1/2 tbsp Cumin powder
- 1/2 tbsp Coriander powder
- 2 tbsp Cream
- 1/2 tbsp Kasuri methi Crushed
- Coriander leaves Optional for garnish
Instructions
- Wash Rajma and soak it in water overnight.
- Drain it and pressure cook with 2 cups of water, and some salt for 2 whistles.
- Once the rajma is soft, remove it from heat and keep it aside.
- Blend tomatoes to a paste. Don’t make the paste too smooth.
- Heat oil and ghee/ butter in a pan, add cumin seeds and let them splutter.
- Add finely chopped onions and cook for 2-3 minutes till they turn translucent.
- Add crushed green chili with ginger garlic paste and cook for a minute.
- Now, add the tomato puree and let it cook for 3 minutes till it oozes oil.
- To the mixture, add salt, turmeric powder, salt, chili powder, cumin powder and coriander powder.
- Mix well and add cooked rajma along with water.
- Mash few beans and add it to the curry to achieve thick consistency.
- Cover and cook for 15 minutes on low flame.
- Once done add crushed kasuri methi, cream and turn off heat.
- Garnish with coriander leaves and serve with rice, roti or paratha.
Notes
- Don’t use the soaked water to cook Rajma. It causes indigestion.
- Mash few beans and add to gravy for thick consistency.
- Don’t cook much after adding in cream.
- Instead of blending raw tomatoes, you can blanch them, peel and blend.
- Use ghee/ butter for authentic flavor.
- It is best served with rice.
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