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Rajma Masala Recipe | How to make Rajma Masala | Kidney Beans Curry

Rajma Masala Recipe

Rajma Masala Recipe with detailed photos. Thick, creamy, and spicy rajma masala recipe is made by using rajma, onion, tomato, and some spices.

Rajma Chawal is one of the favorite and famous Indian food. In this dish, rajma masala is served with rice along with some onions and lemon which tastes amazing!

Rajma (Kidney Beans) are loaded with high-quality protein, complex carbohydrates, and very little fat. Rajma also contains a good amount of nutrients such as fiber, folate, iron, manganese, copper, phosphorus.

This Punjab special rajma masala tastes good when served with plain rice, jeera rice, Rumali Roti, or with Garlic Naan.

For more curry recipe, you can check- Kaju Paneer Masala, Dal Makhani, Paneer Butter MasalaPaneer Lababdar,  Paneer Lauki Kofta Curry


Ingredients


For Pressure Cooking Rajma

1 cup Rajma (Kidney Beans), 5 to 6 cups of water

For Curry Paste

2 big onions thinly sliced, 1 big tomato roughly chopped, 5- 6 Garlic cloves roughly chopped, 1 inch or ½ teaspoon Ginger

For Rajma Masala

1 Bay leaf, 3 Cloves (laung), 1-inch cinnamon (dalchini), ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon garam masala powder, 2 tablespoon coriander finely chopped, 5 to 6 tablespoon oil, Salt to tastes.


Rajma Masala Recipe


How to Soak and Pressure Cook Rajma


1. Wash and Soak the Rajma in enough water overnight or about 10 to 12 hours.

Rajma, Kidney beans

2. Drain off the water in which the rajma has been soaked and rinse the rajma in freshwater.

Rajma, Kidney Beans

3. In a pressure cooker add rajma with 5 cups of water. Pressure cooks the rajma for 5 to 6 whistles. Switch the flame and let it cool.

4. Now check if rajma is cooked or not by pressing in between your thumb and forefinger.


How to Make Rajma Masala


1. In a Kadai or pan add 2 tablespoons of oil and thinly sliced 2 big onion. Sauté onion on medium-high flame until it gets soft and brown.

2. Add 1 big tomato cubes and mix it well.

3. Stir continuously till the tomato completely softens.

4. In a grinder jar, adds onions, tomatoes, 5-6 garlic cloves, and 1 inch chopped ginger and make a smooth paste. You can add little water while grinding.

5. Heat the pan with 3 tablespoon oil and add 1 bay leaf, 1-inch cinnamon, and 3 cloves and sauté.

6. Add onion tomato paste and stir continuously until it looks a little dry.

7. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and ¼ teaspoon garam masala powder. Mix and stir on medium flame.

Making of Rajma Masala

8. Cook the masala until it releases its oil and looks dry.

Rajma curry Masala

9. Add cooked rajma with its water and stir well. 

10. Add ½ cup more water if needed. Adjust the water consistency as per your preference.

11. Also, add salt as per your test.

12. Cover the pan with a lid and cook rajma on a medium flame for 10 minutes or till it gets thicken.

13. Lastly, add finely chopped coriander leaves.

Rajma Curry

14. Rajma Masala is ready to serve now. 

Rajma Masala Recipe


Note


1. You can add some crushed Kasuri methi in this rajma masala recipe.

2. After pressure cooking rajma, check whether it has become soft or not. If not, then add some more water and cook for 2 whistles.


Recipe Card for Rajma Masala

Yield: 4 servings

Rajma Masala Recipe

Rajma Masala Recipe

Thick, creamy, and spicy rajma masala recipe is made by using rajma, onion, tomato, and some spices.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For Pressure Cooking Rajma

  • 1 cup Rajma (Kidney Beans)
  • 5 to 6 cups of water

For Curry Paste

  • 2 big onions thinly sliced
  • 1 big tomato roughly chopped
  • 5- 6 Garlic cloves roughly chopped
  • 1 inch or ½ teaspoon Ginger

For Rajma Masala

  • 1 Bay leaf
  • 3 Cloves (laung)
  • 1-inch cinnamon (dalchini)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala powder
  • 2 tablespoon coriander finely chopped
  • 5 to 6 tablespoon oil
  • Salt to test

Instructions

How to Soak and Pressure Cook Rajma

  1. Wash and Soak the Rajma in enough water overnight or about 10 to 12 hours.
  2. Drain off the water in which the rajma has been soaked and rinse the rajma in freshwater.
  3. In a pressure cooker add rajma with 5 cups of water.
  4. Pressure cooks the rajma for 5 to 6 whistles. Switch the flame and let it cool.
  5. Now check if rajma is cooked or not by pressing in between your thumb and forefinger.

How to Make Rajma Masala

  1. In a Kadai or pan add 2 tablespoons of oil and thinly sliced 2 big onion. Sauté onion on medium-high flame until it gets soft and brown.
  2. Add 1 big tomato cubes and mix it well.
  3. Stir continuously till the tomato completely softens.
  4. In a grinder jar, adds onions, tomatoes, 5-6 garlic cloves, and 1 inch chopped ginger and make a smooth paste. You can add little water while grinding.
  5. Heat the pan with 3 tablespoon oil and add 1 bay leaf, 1-inch cinnamon, and 3 cloves and sauté.
  6. Add onion tomato paste and stir continuously until it looks a little dry.
  7. Now add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and ¼ teaspoon garam masala powder. Mix and stir on medium flame.
  8. Cook the masala until it releases its oil and looks dry.
  9. Add cooked rajma with its water and stir well. 
  10. Add ½ cup more water if needed. Adjust the water consistency as per your preference.
  11. Also, add salt as per your test.
  12. Cover the pan with a lid and cook rajma on a medium flame for 10 minutes or till it gets thicken.
  13. Lastly, add finely chopped coriander leaves.
  14. Rajma masala is ready to serve now. Serve hot with jeera rice.

Nutrition Information

Yield

4

Amount Per Serving Calories 300Total Fat 24gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 20gCholesterol 1mgSodium 388mgCarbohydrates 21gFiber 6gSugar 5gProtein 5g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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