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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
Cook Time30 minutes
Soak Time8 hours
Total Time8 hours 40 minutes
Servings2 people
AuthorSharmilee J

Ingredients

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.
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