• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×
    You are here: Home / Recent Posts / Rajma Recipe | Rajma Masala

    Rajma Recipe | Rajma Masala

    December 15, 2022 by Sharmilee J 35 Comments

    TwitterFacebook27PinterestTelegramWhatsAppYummly
    27
    SHARES
    Jump to Recipe Jump to Video Print Recipe

    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.

    Pin

    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!

    Table of Contents
    1 About Rajma Masala
    2 Rajma Masala Ingredients
    3 Rajma Recipe | Rajma Masala
    4 Rajma Masala Recipe Step by Step
    5 Expert Tips
    6 Variations
    7 Serving & Storage Suggestion
    8 FAQS

    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.

    Pin

    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.
    Pin

    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.

    Print Recipe Pin Recipe

    Rajma Recipe | Rajma Masala

    Rajma Masala is a delicious gravy made by cooking rajma with onion, tomatoes and basic spices. Rajma Masala goes well with roti, chapatti & 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.
    Prep Time10 mins
    Cook Time30 mins
    Soak Time8 hrs
    Total Time8 hrs 40 mins
    Servings2 people
    AuthorSharmilee J

    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.
    Nutrition Facts
    Rajma Recipe | Rajma Masala
    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!

    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.

    Pin

    2.Next day rinse well atleast twice.

    Pin

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

    Pin

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

    Pin

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

    Pin

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

    Pin

    7.Add 1/4 cup onion finely chopped.

    Pin

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

    Pin

    9.Saute for a minute.

    Pin

    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.

    Pin

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

    Pin

    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.

    Pin

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

    Pin

    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.

    Pin

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

    Pin

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

    Pin

    17.Give a quick mix.

    Pin

    18.Cook covered for 7-10 mins.

    Pin

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

    Pin

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

    Pin

    21.Give a quick mix.

    Pin

    22.Finally add 1 tsp butter.

    Pin

    23.Give a quick mix and Switch off.

    Pin

    Rajma Masala is ready! Serve hot!

    Pin

    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.

    Pin
    TwitterFacebook27PinterestTelegramWhatsAppYummly
    27
    SHARES

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

    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. foodieportal

      April 28, 2013 at 8:36 pm

      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.

      Reply
    4. RENU

      April 29, 2013 at 12:13 am

      looks g8 n tasty.

      Reply
    5. RAKS KITCHEN

      April 29, 2013 at 8:43 am

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

      Reply
    6. 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
    7. Sia

      April 29, 2013 at 10:51 am

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

      Reply
    8. Spandana

      April 29, 2013 at 11:04 am

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

      Reply
    9. Sunanda

      April 29, 2013 at 4:46 pm

      Rajma is my comfort foo too.. liked this version vermuch specially the color.. nice clicks..
      Sunandas Kitchen

      Reply
    10. 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
    11. 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
    12. Nisa Homey

      May 01, 2013 at 11:05 am

      Yummy pictures, perfect with hot rotis…

      Reply
    13. Peggy G.

      May 01, 2013 at 3:56 pm

      This looks so tasty!

      Reply
    14. 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
    15. srinidhi sripathy

      July 13, 2013 at 5:15 pm

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

      Reply
    16. devansh gowda

      July 20, 2013 at 2:58 pm

      yes i tried it really it is very tastey.

      Reply
    17. Manisha

      August 27, 2013 at 5:26 am

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

      Reply
    18. 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
    19. Sanjay

      September 08, 2013 at 7:40 pm

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

      Reply
    20. Manali

      September 22, 2013 at 9:12 pm

      Gonna try dis tomorrow…

      Reply
    21. 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
    22. Pavithra

      October 02, 2013 at 10:39 pm

      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?

      Reply
      • SHARMILEE J

        October 03, 2013 at 2:00 pm

        I have not used slow cooker so not sure about the procedure/method…sorry

        Reply
    23. albert john

      December 07, 2013 at 9:33 am

      Delicious must try it In coming Sunday..

      Reply
    24. 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
    25. Pravina Parikh

      February 17, 2014 at 7:22 pm

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

      Reply
    26. Pravina Parikh

      February 17, 2014 at 7:24 pm

      Thanks for posting mouth watering recipe

      Reply
    27. Foodie

      December 10, 2014 at 11:46 pm

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

      Reply
    28. 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
    29. Sindhuja

      May 19, 2017 at 12:34 pm

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

      Reply
    30. 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
    31. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Chicken Gravy
    • Adai | Adai Dosa
    • Chaat Masala | Chat Masala Powder
    • Veg Biryani | Vegetable Biryani

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Makar Sankranti Recipes | Pongal Festival Recipes
    • Sweet Pongal | Sakkarai Pongal
    • Paal Pongal | Milk Pongal
    • Pongal Kuzhambu | Pongal Puli Curry

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Archive

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog