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Rajma masala recipe, red kidney beans curry

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How to make rajma masala
Rajma masala recipe with step by step pictures, for delicious rajma masala, rajma must be cooked soft and for long time in the gravy to absorb the taste. Rajma masala makes appearance rarely in my kitchen, coz, the first time I blundered the recipe as the rajma didn’t get cooked. How much ever I pressure cook it, it remained same. Then this time, I bought it in local supermarket- fairprice, instead of Mustafa. It was more in red colour than deep dark red, that I bought in Mustafa. This one cooked perfect. So the key is to choose rajma that is redish in colour than the deep dark red rajma variety.  Or find a rajma that cooks softly. Otherwise, this rajama masala is really tasty and creamy. I just made it like I make Dal Makhani. Aj also liked it very much. We had it with ghee smeared Roti, it was tasting heaven!🤤.

Rajma-masala-recipe

Rajma masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins + overnight soaking    |  Cook time: 35 mins    |  Serves: 4

Ingredients

Rajma (red kidney beans) – 1 cup

Onion – 2

Tomato – 3

Green chilli – 2

Ginger garlic paste – 1 tsp

Kasoori methi – 1 tsp

Red chilli powder – 1 tsp

Garam masala powder – 1/4 tsp

Coriander seeds powder (Dhaniya powder) – 2 tsp

Cream/ evaporated milk – 2- 3 tbsp

Salt – As needed

To temper

Oil – 1 tblsp

Cinnamon – 1 small piece

Elachi – 1

Cloves – 1

Bay leaf – 1

How to make rajma masala:

  1. Soak Rajma for 12 hours (overnight) and drain the water. Pressure cook for 4-5 whistles,with enough water to immerse the rajma completely. Once done, reserve the water. 

    2. rajma masala method 1

  2. Chop onions and tomatoes finely. In a kadai/ pan, heat oil and season with cinnamon, elachi, cloves and bay leaf. Add the chopped onion. Fry till transparent.

    3. rajma masala method 2

  3. Add ginger garlic paste and give it a fry for a minute or two. Add chopped tomatoes, slit green chillies. Mix well.

    4. rajma masala method 3

  4. Add salt, red chilli powder, garam masala powder and dhaniya powder. Cook in medium flame for 4-5 minutes until the raw smell goes away. Add kasoori methi crushed in between your hands.

    5. rajma masala method 4

  5. Add the rajama and cook in medium flame for 5 minutes. Add the reserved water and cook for another 4-5 minutes.

    6. rajma masala method 5

  6. Mix well, by now the water should have reduced and now, add 1 cup water and cook in medium flame for another 5-8 minutes.

    7. rajma masala method 6

  7. And lastly add cream or evaporated milk and mix well. Just heat it for a minute. Do not let it boil. Switch off the flame.

    8. rajma masala method 7

Notes

    • As I said before, choose red rajama or any variety that gets cooked easily. not the deep red (blackish red).
    • Cook rajma soft. You can try adding a large pinch of cooking soda in case of emergency.
    • Cooking in the masala for long time makes it really tasty.
    • Instead of ginger garlic paste, you can use chopped ginger and chopped garlic. Or chopped ginger alone too works fine. If you want to avoid it, use hing/ asafoetida.
    • I have used evaporated milk, you can use cream or even milk. But do not boil it after you add it, just heat up and switch off.

Goes well with steamed basmati rice or roti too. I love to have it with rice the best😀.

Rajma-masala-recipe-1

Reader Interactions

Comments

  17. prathibha Garre

    Rajma and chawal is the most adored combination at my place..You can even try pink colored skin rajma,I just love them as they cook very nicely and adds the creamy texture by themselves to the gravy

    Reply

  18. Hamaree Rasoi

    This combination (rajma-chawal) rocks..But last time when I bought I had tough time to boil the rajmas as they were hard like stone even after cooking 40 min pressure cooker. Gravy looks so inviting also I never added cream or milk…

    Reply

  27. PriyaVaasu

    Lovely presentation raks!!!! I too sothapified rajma when I cooked it first time. It has improved a lot now. I don't add kasuri methi though! !!! Will try adding next time! !!!

    Reply

  31. Gayathri

    It looks very yummy..what is the cream i can use for this.. can you tell me the brand name which will be good.
    I always use your blog for cooking as am beginner for cooking and everything turns out delicious..You are a wonderful and dedicated chef

    Reply

  50. Deepa

    I see many recipes have fresh cream and without that I am not able to try your recipes. Do you know which shops in US have that Nestle Cream? Thank you

    Reply

  52. Elvin

    Hi, It all started with the palak paneer….. My husband loved it….and now Rajma……simply loved it….I am an amateur cook and ure recipes are really helping…..u make veggies look so good…..thanks for the lovely work u doing and helping us amateurs to become distant cooks…. Thanks

    Reply

  66. Gauthami Babu

    I tried this recipe it turned out yummy. My hubby is a big fan of rajma i always make some mistakes this time it was great thanks Raji, love to follow you.������

    Reply

  73. Vidhya

    Thanks for this recipe.. I tried it today and my family just loved it and could not stop saying again and again “Amma the rajma chawal is stupendous ” 🙂

    Reply

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