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Rajma Masala

Rajma Masala

Rajma Masala

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish. Rajma Masala is consisting of kidney beans in a thick gravy with Indian spices and usually served with steamed rice. Rajma Masala tastes delicious, healthy and one of the comfort food in India.

The combination of Rajma and rice generally lists as a top favorite of North Indians. Rajma is prepared with onion, tomato and many spices, and it is one of the staple food there.
Rajma is very nutritious and turns out beautifully when cooked in a gravy. This curry is a favorite in Punjab and very common in restaurant’s menu list and road side Dhaba. It is very popular among all age groups.

Rajma Masala

 

Ingredients:

• 1 Cup Rajma/Kidney Beans (200 grams)
• 1 Cup Finely Chopped Onion
• 1 Cup Tomato Puree
• 2 tsp Ginger-Garlic-Green Chili Paste
• 1 tsp Cumin Seeds
• 2 Bay Leaves
• 2 Big Black Cardamoms
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• ¼ tsp Amchoor Powder
• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
• Salt
• 2-3 tbsp Butter/2 tbsp Ghee/2 tbsp Oil
• 2-3 tbsp White Butter/Makhan (opt.)
• Chopped Coriander Leaves for Garnishing

 

Method:

1. Wash and soak rajma overnight or 7-8 hours.
2. Drain and presser cook the rajma with required water (1 ½ -2 cup) and salt for 4-5 whistle or till cook, and keep aside till cool down the pressure cooker.
3. After cool down remove the rajma from the pressure cooker, drain it and keep aside. Do not throw the beans stock/water. You can use it in a gravy.

Rajma Masala 1

4. Heat the butter or ghee in a pan. Add cumin seeds, bay leaves, big cardamoms, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.

Rajma Masala 2

5. Add ginger-garlic-green chili paste, mix well and then add tomato puree in the prepared mixture.

Rajma Masala 3

6. Add red chili powder, turmeric, garam masala, salt and mix well, sauté it for 4-5 minutes or till mixture leave the fat.

Rajma Masala 4

7. Add cooked rajma, 1 cup water (use leftover beans stock) and mix it well, bring it to the boil and cook till the gravy is thickened enough. You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
8. Add amchoor powder, kasuri methi (crush between your hand palms and sprinkle), white butter and mix well, cook it for 2 minutes.

Rajma Masala 5

9. Rajma Masala is ready garnish with chopped coriander leaves, and serve with steamed rice, roti or naan along with chopped onion and lemon wedge.

Rajma Masala

 

Tips:

• You can use any colored rajma/kidney beans like black, brown or red.
• Soak rajma at least 7-8 hours or overnight otherwise it will not be cooked well.
• You can use rajma water/stock in the rajma gravy. Do not throw it.
• If you don’t have pressure cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.

 

Rajma Masala
 
Print
Rajma Masala is a popular North Indian-Punjabi vegetarian side dish. Rajma Masala is consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. Rajma Masala tastes delicious, healthy and one of the comfort food in India.
Author: Binjal Pandya
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
  • 1 Cup Rajma/Kidney Beans (200 grams)
  • 1 Cup Finely Chopped Onion
  • 1 Cup Tomato Puree
  • 2 tsp Ginger-Garlic-Green Chili Paste
  • 2 Bay Leaves
  • 2 Big Cardamoms
  • 1 tsp Cumin Seeds
  • Pinch of Asafoetida/Hing
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • ¼ tsp Amchoor Powder
  • 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
  • Salt
  • 2-3 tbsp Butter/2 tbsp Ghee/2 tbsp Oil
  • 2-3 tbsp White Butter/Makhan (opt.)
  • Chopped Coriander Leaves for Garnishing
Instructions
  1. Wash and soak rajma overnight or 7-8 hours.
  2. Drain and presser cook the rajma with required water (1 ½ -2 cup) and salt for 4-5 whistle or till cook, and keep aside till cool down the pressure cooker.
  3. After cool down remove the rajma from the pressure cooker, drain it and keep aside. Do not throw the beans stock/water. You can use it in a gravy.
  4. Heat the butter or ghee in a pan. Add cumin seeds, bay leaves, big cardamoms, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.
  5. Add ginger-garlic-green chili paste, mix well and then add tomato puree in the prepared mixture.
  6. Add red chili powder, turmeric, coriander powder,garam masala, salt and mix well, sauté it for 4-5 minutes or till mixture leave the fat.
  7. Add cooked rajma, 1 cup water (use leftover beans stock) and mix it well, bring it to the boil and cook till the gravy is thickened enough. You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.
  8. Add amchoor powder, kasuri methi (crush between your hand palms and sprinkle), white butter and mix well, cook it for 2 minutes.
  9. Rajma Masala is ready garnish with chopped coriander leaves, and serve with steamed rice, roti or naan along with chopped onion and lemon wedge.
Notes
• You can use any colored rajma/kidney beans like black, brown or red.
• Soak rajma at least 7-8 hours or overnight otherwise it will not be cooked well.
• You can use rajma water/stock in the rajma gravy. Do not throw it.
• If you don’t have pressure cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.
3.5.3229
Rajma Masala was last modified: February 15th, 2023 by Binjal's VEG Kitchen

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02/14/2023   Binjal's VEG Kitchen
  Sabji & Curry     curry, easy, festive, gluten free, healthy, indian, lentil, sabji, side dish
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6 Responses to “Rajma Masala”

  1. Thalia @ butter and brioche / 2 Jun 2015 11:08pm #

    Looks and sounds so delicious & hearty. Definitely a recipe I need to make.

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    • Binjal's VEG Kitchen / 3 Jun 2015 7:37am #

      thanks Thalia!!

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  2. kushi / 28 May 2015 7:20am #

    Your presentation is always a treat to watch dear and the masala luks Yyum

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    • Binjal's VEG Kitchen / 28 May 2015 7:53am #

      thanks Kushi!!

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  3. deepa / 27 May 2015 11:39pm #

    How many tomatoes do we need to make 1 cup tomato puree

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    • Binjal's VEG Kitchen / 28 May 2015 7:52am #

      use 2-3 tomatoes!!

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