Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

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 rice and roti. 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
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric 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/Makhkhan (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 10-12 whistle or till cook, and keep aside till cool down the presser cooker.
3. After cool down remove the rajma from the presser 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, 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 presser 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
  • 1 tsp Cumin Seeds
  • Pinch of Asafoetida/Hing
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric 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/Makhkhan (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 10-12 whistle or till cook, and keep aside till cool down the presser cooker.
  3. After cool down remove the rajma from the presser 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, 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, 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 presser 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: April 19th, 2018 by Binjal's VEG Kitchen

Like this:

Like Loading...
04/19/2018   Binjal's VEG Kitchen
  Sabji & Curry     curry, easy, festive, gluten free, healthy, indian, lentil, sabji, side dish
  • Strawberry Blood Orange Mojito Recipe (Cocktail)
  • Vegan Mango Ice Cream Recipe

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.

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

      thanks Thalia!!

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

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

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

      thanks Kushi!!

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

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

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

      use 2-3 tomatoes!!

      Loading...
Binjal's VEG Kitchen

binjalsvegkitchen

Vegan Mango Ice Cream is dairy free and eggless. I Vegan Mango Ice Cream is dairy free and eggless. It is an easy vegan dessert recipe that is also healthy, yet so smooth and silky, made with coconut milk and some secret ingredients to make more colorful and flavorful too. This real fruit Mango Ice Cream Recipe is a refreshing treat that’s easy to make in your mixer/blender you don’t need any ice cream maker or machine.
Mango season is full on swing now, so I’m ready to share my mango ice cream version that is eggless and dairy free, perfect vegan treat for summer. 
Recipe on my blog! Link in my profile!
.
http://www.binjalsvegkitchen.com/vegan-mango-ice-cream-recipe/
.
.
Vegan Creamy Mint Chocolate Popsicles made from ga Vegan Creamy Mint Chocolate Popsicles made from garden fresh mint leaves, nondairy milk and chocolate. This creamy and sweet frozen treat is healthy with fresh green color without adding any food color. If you love creamy texture of frozen treat and minty chocolate flavor, then you should try this popsicle recipe, it is super easy to make with very few ingredients. 
.
.
Recipe on my blog link in profile!
.

http://www.binjalsvegkitchen.com/vegan-creamy-mint-chocolate-popsicles/
.
.
Summer has arrived, and we're savoring my cool smo Summer has arrived, and we're savoring my cool smoothies made with my favorite fruit combinations. I made smoothies with SunGold Kiwi-Mango, SunGold Kiwi-Strawberry, and SunGold Kiwi-Mixed Berry for myself and the kids. In our summer smoothie, we love the high vitamin C content of sweet & refreshing SunGold kiwi. These smoothies are simple to make and quite tasty. If you've noticed, one of my favorite fruits in smoothies is kiwi. I discovered these SunGold @zesprikiwifruit @shopritestores and purchased two boxes (they come in a 1 pound pack) along with my grocery shopping from our local ShopRite. I purchased everything I'll need to create smoothies.
Check out my stories for smoothie recipes. #GoSweetBeBold #sponsored 
.
Transport yourself to the tropics with tangy sweet Transport yourself to the tropics with tangy sweet Passion Fruit Kulfi, made with fresh passion fruit pulp, hint of cardamom and saffron. Perfect way to enjoy tropical fruit in summer. If you are fan of mango, pineapple, lemon kind of tropical fruits, then you will love this passion fruit flavor in this Indian style kulfi dessert. My kids are crazy for this Kulfi. Sweet tangy flavor of passion fruit works well in fruit desserts, drinks and even some savory dishes. Earlier, I made Passion Fruit Panna Cotta and Pineapple Passion Fruit Mojito, but kulfi will always in top of the list.
.
Recipe on my blog link in profile.
.
.

http://binjalsvegkitchen.com/passion-fruit-kulfi/
.
.
.
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: