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You are here: Home / Gravies for Rotis / Rajma Masala / Rajma curry | Sidedish for rice and rotis

Rajma Masala / Rajma curry | Sidedish for rice and rotis

November 18, 2011 by Sharmilee J 46 Comments

Rajma is mittus favourite I make sure to stock it up in my pantry. This time I used a variety called jamun rajma – as the name says it all, the texture was like jamun very soft and creamy and it cooks faster than the normal variety. This curry I had bookmarked long back from Mahimas space, tried it and loved hte aroma of the gravy.

Rajma Masala Recipe

Rajma Masala Recipe – Ingredients
Recipe Reference : Indianvegetariankitchen
Serves 2

  • Red kidney beans(Soaked overnight) – 1 cup
  • Yogurt – 3 tbsp
  • Lime juice – from 1/2 lime
  • Coriander leaves – to garnish
  • Salt – as required
To temper :
  • Oil – 2 tbsp
  • Jeera – 1 tsp
  • Onion – 1/2 chopped finely
To grind to a fine paste:
  • Onion – 1/2 chopped roughly
  • Tomatoes – 2 to 3 small chopped roughly
  • Ginger – 1 inch piece
  • Garlic pods – 3
  • Cinnamon – 2 inch stick
  • Cloves – 3
  • Star anise – 1(crushed)
  • Cardamom – 1
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Coriander powder – 1 tsp

Rajma Masala Recipe
Method:
  1. Pressure cook red kidney beans with enough water until soft.
  2. Grind all the ingredients listed under ‘to grind’ to a fine paste without adding water.Keep aside.
  3. Heat oil in a pan, add jeera allow it to crackle then add onions. Once onions turn slightly browned, add the ground paste. Add little water(say 1/4 cup) and bring it to gravy consistency.
  4. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate – it may take around 15 – 20 mins.Add required salt.
  5. Add cooked kidney beans and yogurt, and simmer for another 5 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotisor rice.
Rajma Masala Recipe
My Notes:
  • Simmering the gravy for more time gives a nice taste.
  • You can use the same method for making any lentil based curry.
  • I simmered for more time and the gravy was thick, you can take it a bit runny too depends on how you like/want it to be 🙂
Rajma Masala Recipe

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Pear Oats Porridge Recipe for Babies / Homemade Pear Oatmeal Cereal for Babies

Filed Under: Gravies for Rotis, RandomPosts

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Reader Interactions

Comments

  1. suma says

    November 18, 2011 at 8:17 am

    My kids love rajma too! Love the dish for its taste as well as being an easy one to cook when you have no veggies on hand. Looks delicious Sharmilee!

    Reply
  2. Chandrani says

    November 18, 2011 at 8:49 am

    Rajma curry looks so spicy and tasty also. Very healthy side dish for dinner.

    Reply
  3. Happy Cook / Finla says

    November 18, 2011 at 9:37 am

    I love rajma and this curry looks super yumm.

    Reply
  4. leena says

    November 18, 2011 at 9:47 am

    This is my fav curry…looking so healthy and delicious!!

    Reply
  5. DEESHA says

    November 18, 2011 at 10:12 am

    Nice pics .. Jamun rajma is new to me, have heard of only Kashmiri Rajma

    Reply
  6. Prathibha says

    November 18, 2011 at 10:31 am

    Rajma n chawal is d most adorable combo at home..looks yumm

    Reply
  7. Sushma Mallya says

    November 18, 2011 at 10:37 am

    Looks perfect Sharmi…..lovely curry!

    Reply
  8. An Open Book says

    November 18, 2011 at 10:52 am

    i can never make a decent rajma curry…i always end up making a mess of it 🙁

    Reply
  9. Raji says

    November 18, 2011 at 11:19 am

    Rajma chawal is my favourite but my DH is not fond of it, so I always end up with loads of leftover rajma curry which I freeze and use up later for me. Your curry looks wonderful.

    Reply
  10. Paaka Shaale says

    November 18, 2011 at 11:34 am

    The curry looks so creeamy and wonderful. I loved the leaf shaped bowl 🙂

    Reply
  11. Kurryleaves says

    November 18, 2011 at 12:21 pm

    curry looks delicious…amazing clicks…love it

    Reply
  12. Sapthanaa Balachander (Alias) Abilashini says

    November 18, 2011 at 12:50 pm

    loooks beautiful.. yummy!!

    Reply
  13. Priya says

    November 18, 2011 at 12:55 pm

    Wat an inviting masala to enjoy without any hesitation with rotis,delicious..

    Reply
  14. faseela says

    November 18, 2011 at 2:04 pm

    superb recipe n nice clicks…….fabulous bowl

    Reply
  15. Zareena says

    November 18, 2011 at 2:13 pm

    mmm… perfect for chapatis..

    Reply
  16. Cilantro says

    November 18, 2011 at 2:59 pm

    I make the same way but never used curd. Looks delicious and I am going to make it today.

    Reply
  17. Nisha S. says

    November 18, 2011 at 3:32 pm

    You know, I've heard pressure cooking kidney beans along with a teabag gives it a nice dark color. But your Rajma Curry looks good even without doing that!

    Spusht.blogspot.com

    Reply
  18. Spandana says

    November 18, 2011 at 3:41 pm

    Mouthwatering… looks to good to resist.. all I need is Rotis 🙂

    Reply
  19. Vardhini says

    November 18, 2011 at 5:14 pm

    Yummy curry Sharmi. Bowl looks cute.

    Vardhini
    Checkout my 200th Post Giveaway
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    Reply
  20. Suja says

    November 18, 2011 at 5:28 pm

    Healthy and irresistible curry..perfect with rotis..

    Reply
  21. Pavithra says

    November 18, 2011 at 6:34 pm

    My fav one and nice combo with rice.. looks scrumptious.

    Reply
  22. Cham says

    November 18, 2011 at 6:45 pm

    I am the lone person to love rajma. The click is beautiful!

    Reply
  23. Priya's Feast says

    November 18, 2011 at 6:56 pm

    Cute bowl with yummy rajma curry..

    Reply
  24. Sobha Shyam says

    November 18, 2011 at 8:42 pm

    delicious rajma masala, my favourite..

    Reply
  25. sangee vijay says

    November 18, 2011 at 9:42 pm

    excellent recipe…looks too good!!
    Spicy Treats
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    Reply
  26. saffronstreaks says

    November 18, 2011 at 9:47 pm

    rajma chawal the perfect comfort food and yours is simply irresistible .loved it

    Reply
  27. Namitha says

    November 18, 2011 at 10:54 pm

    That sounds like a great variety of rajma. I hate rajma when it is not cooked well

    Reply
  28. ANU says

    November 19, 2011 at 12:20 am

    wow awesome rajma masala….love the presentation…

    LGSS -"Tomato" – Nov 5th to Dec 5th
    100 Friends/Followers & GIVEAWAY

    Reply
  29. Manju says

    November 19, 2011 at 12:36 am

    I never was a fan of rajma till very recently where ive gotten to a point that I dont mind eating it 😀 My husband loves Rajma, so end up making it all the time. Maybe its just the way I cook it, that I dont like, I should try your recipe too to see if it piques my interest 🙂

    Reply
  30. Sudha Sabarish says

    November 19, 2011 at 12:56 am

    Healthy Rajma curry.I too prepared a week back and was awesome.

    Reply
  31. Suma Gandlur says

    November 19, 2011 at 3:34 am

    That's a hearty dish!

    Reply
  32. hemalata says

    November 19, 2011 at 9:52 am

    Delicious Rajma curry,looks very yummy and healthy.

    Reply
  33. schmetterlingwords says

    November 19, 2011 at 10:47 am

    One of my favorites too. We have Rajma masala often at home 🙂

    Reply
  34. Prathima Rao says

    November 19, 2011 at 11:38 am

    Yummyyyy!!!! The gravy is rich, wonderfully spiced…
    Prathima Rao
    Prats Corner

    Reply
  35. divya says

    November 19, 2011 at 4:38 pm

    Wow.. awesome and delicious recipe.. looks perfect. thanks for the recipe 🙂

    Reply
  36. Archana says

    November 20, 2011 at 10:33 am

    Awesome. Bookmarked

    Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

    Reply
  37. Sowmya says

    November 21, 2011 at 3:13 am

    Hi Sharmi,

    Jamun Rajma Masala really looks great.. The bowl in which you served it is gorgeous where did you buy it?

    Reply
  38. Sharmilee! :) says

    November 21, 2011 at 5:06 am

    @Sowmya : I got the bowl in a exhibition here 🙂

    Reply
  39. Mamatha Pabba says

    January 12, 2012 at 4:39 pm

    Hey Sharmi,
    A big thank you to you for providing us with so wonderful receipes. Looking at yr blog I'm so tempted to start a blog of my own……. I have been trying yr receipes recently and everything is receiving applauds from my family. Today I did Rajma curry usually my hubby is not a big fan of this lentil but followed yr method and it came out so well, he has been praising it tastes like chicken masala……. Just coul'nt stop myself in appreciating yr efforts. Maybe in near future I will join you guys on blogger list.
    You keep going recommending yr site to all my friends and family members.
    Hey sorry for a big post……………

    Reply
  40. Sharmilee! :) says

    January 12, 2012 at 4:56 pm

    @Mamatha : I am so glad reading your comment..Comments like these keeps me going. No worries I love reading long comments, so keep them coming 🙂 So happy that you like the recipes posted here…do try and write ur feedback 🙂

    Reply
  41. vinu says

    August 24, 2012 at 3:10 am

    hi sharmi, i tried this out yesterday and it came out fab! i used the readymade rajma masala instead of the colves etc masala (as it had all the masalas you had mentioned), put extra coriander and chilli powder, other than that followed your method. loved it!! thanks for the recipe.

    Reply
  42. Menaga Karthik says

    December 4, 2013 at 9:00 pm

    Awesome recipe..yet veryvery simple to make..I made did this today n came out very well..my husband liked it very much too..thanks for making cooking easier for lazy bug like me 🙂

    Reply
  43. mouna93 says

    June 23, 2014 at 8:37 pm

    Hi Sharmi!

    I was just wondering, what kind of grinder do you use to mix all the vegetables and spices into a fine paste?

    Reply
    • SHARMILEE J says

      June 24, 2014 at 1:44 pm

      I just use the small blender which comes as attachment for the mixer

      Reply
  44. Freya3377 says

    November 28, 2014 at 1:45 pm

    Hey Sharmi I tried your recipe out and it turned out really well. Thank you 🙂
    I did notice a bitter after taste after it was all cooked though. Any idea why? I added aamchur to fix it and the sour did hide the bitterness quite a bit and gave the dish a tang too!

    Reply
    • SHARMILEE J says

      November 28, 2014 at 2:15 pm

      Oh not really sure Freya….

      Reply

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