Rajma Masala is a delicious gravy made by cooking rajma with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapati & rice meal and a good choice of gravy when we run out of veggies. Rajma Masala Recipe is explained in this post with step by step pictures and video.
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!
About 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 rajma dishes 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 especailly to make my family enjoy rajma. Rajma Paratha and Rajma Masala are the most family favourites.
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 favourite.
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 flavourful.
If you have any more questions about this Rajma Masala Recipe do mail me at [email protected] 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.
Rajma Recipe | Rajma Masala
Ingredients
- 1 cup rajma / red kidney bean
- 1 tsp kasoori methi
- 1 tbsp coriander leaves chopped
- 1/4 cup onion finely chopped
- 1.5 cups tomato puree
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 heaped tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- salt to taste
TO TEMPER:
- 2 tbsp oil
- 1 tsp 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 tbsp oil in a kadai. Add 1 tsp cumin seeds let it crackle completely.
- Add 1/4 cup onion finely chopped.
- Saute until transparent then add 1 tsp ginger garlic paste.
- Saute for a minute.
- Reduce flame to lowest. Add 1/4 tsp turmeric powder, 1 heaped tsp kashmiri red chilli powder and 1 tsp coriander powder. If you want you can add 1/2 tsp 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 tsp sugar, 1 tsp kasoori methi(crush and add), 1 tbsp coriander leaves and 1 tsp garam masala powder.
- Give a quick mix.
- Finally add 1 tsp 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.
Rajma Masala Recipe Step by Step
1.Soak rajma in water for 8 hrs minimum or overnight. Soak in water till rajma is immersed fully and water should be atleast 1/2 inch above.
2.Next day rinse well atleast twice.
3.Add it to a pressure cooker along with water till immersing level.
4.Pressure cook for 5 whistles. Let pressure release by iself.
5.Open to check, it should be soft when pressed easily mashable this is the right consistency.
6.Heat 2 tbsp oil in a kadai. Add 1 tsp cumin seeds let it crackle completely.
7.Add 1/4 cup onion finely chopped.
8.Saute until transparent then add 1 tsp ginger garlic paste.
9.Saute for a minute.
10.Reduce flame to lowest. Add 1/4 tsp turmeric powder, 1 heaped tsp kashmiri red chilli powder and 1 tsp coriander powder. If you want you can add 1/2 tsp cumin powder.
11.Give a quick mix. Do not burn the spice powders.
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.
13.Add 1/2 cup water, then give a quick mix.
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.
15.Keep stirring in between to avoid sticking at the bottom.
16.Add cooked rajma along with little of cooked water. If there is more of cooked water add only half of it.
17.Give a quick mix.
18.Cook covered for 7-10 mins.
19.Give a quick mix. Mash rajma here and there if you prefer.
20.Add 1/2 tsp sugar, 1 tsp kasoori methi(crush and add), 1 tbsp coriander leaves and 1 tsp garam masala powder.
21.Give a quick mix.
22.Finally add 1 tsp butter.
23.Give a quick mix and Switch off.
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.
Variations
- You can replace blanced 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.
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 laddle 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 pla ce 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 pulaos, rice too.
Nandita SS
The rajma masala looks so rich and yum!!! your pictures are making my mouth water. A great recipe indeed 🙂
Torviewtoronto
delicious flavourful curry
foodieportal
I love your pictures and recipes. I'd like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.
RENU
looks g8 n tasty.
RAKS KITCHEN
lovely pictures looks so tempting, I can eat as such 🙂
Gauri
Rajma Chawal is my better half's fav dish. Like the rich colour of the gravy!
Sia
It looks fantastic, Sharmi! Thanks for letting me know 🙂
Spandana
Delicious pictures.. the gravy looks so rich and creamy!
Sunanda
Rajma is my comfort foo too.. liked this version vermuch specially the color.. nice clicks..
Sunandas Kitchen
Priya Suresh
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.
Snramanath Shastry
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
Nisa Homey
Yummy pictures, perfect with hot rotis…
Peggy G.
This looks so tasty!
Saurabh Singh Shishodia
Mouth watering,it's 12 midnight and I wish to make it right now,hehehe,will make tomorrow for sure.
thanx
srinidhi sripathy
thanks!!!! looks delicious! gonna try it out d first thing 2morrow 🙂
devansh gowda
yes i tried it really it is very tastey.
Manisha
Really a good recipe.I tried it. Everyone just loved it.Thanks for sharing!!!!!!
LG
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!
Sanjay
Tried today, turned out awesome. Thanks so much! Keep up the good work.
Manali
Gonna try dis tomorrow…
Harsha Kumar
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
SHARMILEE J
Thanks for notifying…yes made the correction now 🙂
Pavithra
HI
Can we use slow cooker for this recipe or https://www.sharmispassions.com/2011/11/rajma-masala-rajma-curry-sidedish-for.html?
Can you update the recipes to show the slow cooker version please?
SHARMILEE J
I have not used slow cooker so not sure about the procedure/method…sorry
albert john
Delicious must try it In coming Sunday..
PVeenaMoorthy
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
Pravina Parikh
Very nice, mouth watering, yummy recipe good looking pictures thanks
Pravina Parikh
Thanks for posting mouth watering recipe
Foodie
Tried today, turned out awesome. Husband commented as restaurant taste .Thank you so much!
nandy techian
I tried today really its yummy but one question how long to simmer after adding rajma in gravy
SHARMILEE J
Till it becomes slightly thick in consistency……….
Sindhuja
This dish is awesome… My hubby loved it a lot… Thanks for this recipe sharmi
Leya
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!
Shobs
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 !
Sharmilee J
Thank you so much for trusting my recipes. I am so glad to receive such motivating comments..Keep visiting and trying my recipes.