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    You are here: Home / Recent Posts / Rajma Recipe | Rajma Masala

    Rajma Recipe | Rajma Masala

    Last Updated On: May 25, 2024 by Sharmilee J

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    Rajma Masala is a delicious gravy made by cooking red kidney beans with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapati & rice and a good choice of gravy when we run out of veggies. Let us learn to make Rajma Masala Recipe with step by step pictures and video.

    rajma masala served in a white bowl

    Rajma Masala is one of the authentic Punjabi dish and it is my comfort recipe anytime. I always stock up Rajma(Red Kidney Bean)in my kitchen. Rajma Masala tastes so delicious both with chapathi and rice. Do try this Rajma Masala or Rajma Curry and enjoy!

    Jump to:
    • What is Rajma Masala?
    • Rajma Masala Video
    • Rajma Masala Ingredients
    • Rajma Masala Recipe Step by Step
    • Expert Tips
    • Serving & Storage Suggestion
    • FAQS
    • 📖 Recipe Card

    What is Rajma Masala?

    Rajma Masala or Red Kidney Beans Curry is one of the most popular curries made in North India. I love Rajma Masala so much but sure next to Chole Masala. But my family is not fond of dishes made with rajma so I always try different recipes to impress them. But this Rajma Masala Recipe has become one of my family favorite these days that hubby who has an aversion to rajma loved this gravy.

    Since my childhood I have tasted rajma only as sundal and in kurma and I always loved it. So when I started cooking I loved trying different recipes with Rajma especially to make my family enjoy rajma. Rajma Paratha and Rajma Masala are the most family favorites.

    I haven’t ordered Rajma Masala at restaurants but always taste it when I find it in any buffet menu. The urge to recreating a recipe that I tasted led to me to this Rajma Masala Recipe which has become a most demanding dish at home. You may ask…What is more special about this Rajma Masala Recipe ? It is the usual onion tomato based gravy right?! Yes I agree but the addition of blanched tomato puree and the slight difference in cooking method makes this Rajma Masala all the more special and tasty.

    Over the years I have learnt making a perfect tasting Rajma Masala where the beans is fully merged with the creamy gravy with a soft melt in the mouth texture. I do not like watery gravies much and this creamy Rajma Masala is my absolute favorite.

    rajma masala just cooked

    Similar Recipes

    • Chana Kurma
    • Rajma Chawal
    • Rajma Sundal
    • Mushroom gravy
    • Rajma paratha

    Rajma Masala Video

    Rajma Masala Ingredients

    • Rajma (Red Kidney Beans) – There are many varieties of Rajma also called as Red Kidney Beans. I always buy jamun rajma or the long red bean variety both suits perfectly for this recipe.
    • Onion – Onion is finely chopped and used for this gravy. The quantity of chopped onion is very less when compared to the usual gravies we make.
    • Tomato – Tomatoes should more than double the amount of onion. Also blanched tomato puree is used for this gravy.
    • Herbs & Spices – Jeera, gingergarlic paste, coriander leaves and kasoori methis are used for make the gravy spiced and flavorful.
    rajma masala ingredients

    Rajma Masala Recipe Step by Step

    1.Soak 1 cup rajma in water for 8 hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be at least 1/2 inch above.

    soak rajma overnight

    2.Next day rinse well at least twice.

    rinse it well

    3.Add it to a pressure cooker along with water till immersing level.

    add to cooker with water

    4.Pressure cook for 5 whistles. Let pressure release by itself.

    pressure cook

    5.Open to check, it should be soft when pressed easily mashable this is the right consistency.

    cook until soft when pressed

    6.Heat 2 tablespoon oil in a kadai. Add 1 teaspoon cumin seeds let it crackle completely.

    heat oil temper cumin seeds

    7.Add 1/4 cup onion finely chopped.

    add onion

    8.Saute until transparent then add 1 teaspoon ginger garlic paste.

    add ginger garlic paste.salt

    9.Saute for a minute.

    saute until golden

    10.Reduce flame to lowest. Add 1/4 teaspoon turmeric powder, 1 heaped teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder. If you want you can add 1/2 teaspoon cumin powder.

    add spice powders

    11.Give a quick mix. Do not burn the spice powders.

    give a quick mix

    12.Immediately add 1 and 1/2 cups blanched tomato puree. I blanched 4 tomatoes, removed the skin then made a fine puree without adding water.

    add tomato puree

    13.Add 1/2 cup water, then give a quick mix.

    add water

    14.Let the gravy boil for 5-7 mins or until raw smell of the tomatoes and masalas leave. It does not take time as tomato is already blanched.

    boil well until raw smell leaves

    15.Keep stirring in between to avoid sticking at the bottom.

    cooked well

    16.Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.

    add cooked rajma

    17.Give a quick mix.

    give a quick mix

    18.Cook covered for 7-10 mins.

    cook covered for few minutes

    19.Give a quick mix. Mash rajma here and there if you prefer.

    give a quick mix

    20.Add 1/2 teaspoon sugar, 1 teaspoon kasoori methi(crush and add), 1 tablespoon coriander leaves and 1 teaspoon garam masala powder.

    add garnishing

    21.Give a quick mix.

    give a quick mix

    22.Finally add 1 teaspoon butter.

    add butter

    23.Give a quick mix and Switch off.

    rajma masala is ready

    Best Rajma Masala is ready! Serve hot!

    Expert Tips

    • Pressure cooking time of rajma depends on the variety of rajma.
    • Switch off the gravy consistency as per your liking.
    • You can add fresh cream at the end to make it more rich.
    • You can use raw tomato puree too but the taste and consistency sure differs, Blanched tomato puree gives it a more creamy gravy.
    • Pressure cooking rajma till nice soft and then simmering in the gravy makes the bean absorb the gravy well.
    • You can replace blanched tomato puree with raw tomato puree the taste will slightly vary.
    • Add 1/4 cup fresh cream at the end to make it more rich.
    • You can add in boiled cubed potatoes to this gravy which tastes great too.

    Serving & Storage Suggestion

    Rajma Masala goes well with plain basmati rice, jeera rice, curd rice, pulao & many more. Rajma Masala is a great side for roti, chapati, paratha & other flatbread variations. It keeps well in room temperature for 1 day and in fridge for 2 days.

    rajma masala served in a white bowl

    FAQS

    1.Can I cook rajma in instant pot?

    Yes you can cook rajma in instant pot too. Keep in pressure cook mode for 20 mins and let the pressure release by itself. Then cook as per the given instructions.

    2.How to make the gravy thick?

    You can opt to simmer for few more mins to make the gravy thick or mash the rajma with a ladle to make the gravy thick and more creamy.

    3.Can I make rajma without soaking?

    No rajma should be soaked well only then it will be cooked soft. Incase if you have forgotten to soak here is a quick soaking tip : Soak rajma in hot water for about 2 hrs, soak in a hot box(casserole) and then you can rinse and cook it.

    4.Can I make Rajma Masala in Instant Pot?

    Yes first cook rajma in pressure cook mode for 20 mins then remove it. I usually place a container with rajma immersed in water and keep it inside instant pot. After that you can cook Rajma Masala as per the steps directly in the Instant Pot container itself.

    5.What can Rajma Masala be served with?

    Rajma Masala goes well with rice, roti, chapathi etc. It can be served with mild pulao, rice too.

    rajma masala served in a white bowl

    If you have any more questions about this Rajma Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Rajma Masala Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    RajmaMasala3
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    Rajma Recipe | Rajma Masala Recipe

    Rajma Masala is a delicious gravy made by cooking red kidney beans with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapati & rice and a good choice of gravy when we run out of veggies. Let us learn to make Rajma Masala Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Soak Time8 hours hrs
    Total Time8 hours hrs 40 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 cup rajma / red kidney bean
    • 1 teaspoon kasoori methi
    • 1 tablespoon coriander leaves chopped
    • 1/4 cup onion finely chopped
    • 1.5 cups tomato puree
    • 1 teaspoon ginger garlic paste
    • 1/4 teaspoon turmeric powder
    • 1 heaped teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • 1 teaspoon garam masala powder
    • salt to taste

    TO TEMPER:

    • 2 tablespoon oil
    • 1 teaspoon cumin seeds

    Instructions

    • Soak rajma in water for 8hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be atleast 1/2 inch above.
    • Next day rinse well atleast twice.
    • Add it to a pressure cooker along with water till immersing level.
    • Pressure cook for 5 whistles. Let pressure release by iself.
    • Open to check, it should be soft when pressed easily mashable this is the right consistency.
    • Heat 2 tablespoon oil in a kadai. Add 1 teaspoon cumin seeds let it crackle completely.
    • Add 1/4 cup onion finely chopped.
    • Saute until transparent then add 1 teaspoon ginger garlic paste.
    • Saute for a minute.
    • Reduce flame to lowest. Add 1/4 teaspoon turmeric powder, 1 heaped teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder. If you want you can add 1/2 teaspoon cumin powder.
    • Give a quick mix. Do not burn the spice powders.
    • Immediately add 1.5 cups blanched tomato puree. I blanched 4 tomatoes, removed the skin then pureed.
    • Add 1/2 cup water, then give a quick mix.
    • Let the gravy boil for 5-7 mins or until raw smell of the tomatoes and masalas leave. It does not take time as tomato is already blanched.
    • Keep stirring in between to avoid sticking at the bottom.
    • Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.
    • Give a quick mix.
    • Cook covered for 7-10 mins.
    • Give a quick mix. Mash rajma here and there if you prefer.
    • Add 1/2 teaspoon sugar, 1 teaspoon kasoori methi(crush and add), 1 tablespoon coriander leaves and 1 teaspoon garam masala powder.
    • Give a quick mix.
    • Finally add 1 teaspoon butter.
    • Give a quick mix and Switch off.
    • Rajma Masala is ready! Serve hot!

    Video

    Notes

    • Pressure cooking time of rajma depends on the variety of rajma.
    • Switch off the gravy consistency as per your liking.
    • Adding cream and garam masala is purely optional but gives a nice aromatic flavour.
    • I grinded the tomatoes along with the spices for convenience you can add tomato puree too.
    • Pressure cooking rajma till nice soft and then simmering in the gravy makes the bean absorb the gravy well.
    Nutrition Facts
    Rajma Recipe | Rajma Masala Recipe
    Amount Per Serving (75 g)
    Calories 229 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 8mg3%
    Sodium 1957mg85%
    Potassium 861mg25%
    Carbohydrates 33g11%
    Fiber 10g42%
    Sugar 8g9%
    Protein 9g18%
    Vitamin A 1598IU32%
    Vitamin C 89mg108%
    Calcium 100mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Gravies for Rotis, North Indian, rajma recipes, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Nandita SS

      April 28, 2013 at 5:11 pm

      The rajma masala looks so rich and yum!!! your pictures are making my mouth water. A great recipe indeed 🙂

      Reply
    2. Torviewtoronto

      April 28, 2013 at 6:12 pm

      delicious flavourful curry

      Reply
    3. RENU

      April 29, 2013 at 12:13 am

      looks g8 n tasty.

      Reply
    4. RAKS KITCHEN

      April 29, 2013 at 8:43 am

      lovely pictures looks so tempting, I can eat as such 🙂

      Reply
    5. Gauri

      April 29, 2013 at 10:01 am

      Rajma Chawal is my better half's fav dish. Like the rich colour of the gravy!

      Reply
    6. Sia

      April 29, 2013 at 10:51 am

      It looks fantastic, Sharmi! Thanks for letting me know 🙂

      Reply
    7. Spandana

      April 29, 2013 at 11:04 am

      Delicious pictures.. the gravy looks so rich and creamy!

      Reply
    8. Priya Suresh

      April 29, 2013 at 6:12 pm

      Even i love Radha mohan's movie, my all time favourite movie from him is Mozhi..Rajma masala looks super delicious and love that beautiful colour of the gravy.

      Reply
    9. Snramanath Shastry

      April 30, 2013 at 6:07 pm

      i have tried rajma recipe several times but most of the time rajma will be not too soft and gravy more or less watery. i'll try this recipe as the same looks yummy

      Reply
    10. Nisa Homey

      May 01, 2013 at 11:05 am

      Yummy pictures, perfect with hot rotis…

      Reply
    11. Peggy G.

      May 01, 2013 at 3:56 pm

      This looks so tasty!

      Reply
    12. Saurabh Singh Shishodia

      June 10, 2013 at 6:32 pm

      Mouth watering,it's 12 midnight and I wish to make it right now,hehehe,will make tomorrow for sure.
      thanx

      Reply
    13. srinidhi sripathy

      July 13, 2013 at 5:15 pm

      thanks!!!! looks delicious! gonna try it out d first thing 2morrow 🙂

      Reply
    14. devansh gowda

      July 20, 2013 at 2:58 pm

      yes i tried it really it is very tastey.

      Reply
    15. Manisha

      August 27, 2013 at 5:26 am

      Really a good recipe.I tried it. Everyone just loved it.Thanks for sharing!!!!!!

      Reply
    16. LG

      September 01, 2013 at 12:30 am

      Thanks for your recipe. I made some changes though. I added rajma to some oil and sauteed it and then added the ground paste, some garam masala milk and let it all cook for 2 mins. In any case your recipe was very useful and easy. keep up the good work!

      Reply
    17. Sanjay

      September 08, 2013 at 7:40 pm

      Tried today, turned out awesome. Thanks so much! Keep up the good work.

      Reply
    18. Manali

      September 22, 2013 at 9:12 pm

      Gonna try dis tomorrow…

      Reply
    19. Harsha Kumar

      September 29, 2013 at 3:27 am

      Hi Sharmi ,Thanks for all the recipes .I can see you have used 2 redchillies in the pictures but I did not find it in the ingredients list .Can you please make the correction ? Thanks ,
      Harsha

      Reply
      • SHARMILEE J

        September 29, 2013 at 5:33 am

        Thanks for notifying…yes made the correction now 🙂

        Reply
    20. albert john

      December 07, 2013 at 9:33 am

      Delicious must try it In coming Sunday..

      Reply
    21. PVeenaMoorthy

      January 30, 2014 at 6:38 pm

      Hey,
      In stumbled across this recipe during the summer when my mom would force me to cook. I was looking for something hearty and easy. The steps were east to follow and i made it. It was delicious. Since that summer day Ive recreated your recipe numerous times and its always a hit. Thanks for sharing this lovely recipe

      Reply
    22. Pravina Parikh

      February 17, 2014 at 7:22 pm

      Very nice, mouth watering, yummy recipe good looking pictures thanks

      Reply
    23. Pravina Parikh

      February 17, 2014 at 7:24 pm

      Thanks for posting mouth watering recipe

      Reply
    24. Foodie

      December 10, 2014 at 11:46 pm

      Tried today, turned out awesome. Husband commented as restaurant taste .Thank you so much!

      Reply
    25. nandy techian

      October 14, 2015 at 12:37 pm

      I tried today really its yummy but one question how long to simmer after adding rajma in gravy

      Reply
      • SHARMILEE J

        October 14, 2015 at 3:51 pm

        Till it becomes slightly thick in consistency……….

        Reply
    26. Sindhuja

      May 19, 2017 at 12:34 pm

      This dish is awesome… My hubby loved it a lot… Thanks for this recipe sharmi

      Reply
    27. Leya

      August 01, 2017 at 9:28 am

      This awesome gravy can be used in so many ways. After I found success using it with rajma, like you have done, I have used it innumerable times with chole, paneer, green gram,etc. It tastes fantastic every time. Thank you for sharing, Sharmi!

      Reply
    28. Shobs

      April 21, 2022 at 10:30 pm

      I have always been a big fan of your website raks kitchen and veg recipes of India .
      Recent years I became not much of a recipe googler and instead went totally old school bringing back the recipes and a normal day to day menu that my grand ma used to do .
      Now today I felt like wanting a change to my rajma recipe and I looked yours and this turned out so well . Wasn’t very comfortable in adding coriander seeds initially but trusted your recipe and went along and it came out very well and this one is locked for life .
      With no effort or too much of butter or cream came out a very delicious and a creamy rajma masala . Thanks for sharing .
      Your methi malai mutter ( both the versions ) are my go to recipe for almost 12 years now
      And I don’t think Iam ever gonna change it
      Have a good one !

      Reply
      • Sharmilee J

        April 27, 2022 at 10:00 am

        Thank you so much for trusting my recipes. I am so glad to receive such motivating comments..Keep visiting and trying my recipes.

        Reply
    29. Shaheen

      December 12, 2023 at 8:27 am

      Oh wow! very testy recipe i love the spice.

      Reply
    5 from 10 votes (9 ratings without comment)

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