Rajma masala recipe | Red kidney bean masala – North Indian Rajma masala recipe with step-by-step pictures

Rajma masala is an authentic Punjabi dish that I have tasted many times in restaurants. Though I make Dal makhani at home, Rajma masala is a rare dish. Recently, during our trip to Vietnam, we were served jeera rice and rajma masala on the flight, and my son Varun enjoyed it a lot. He asked me to make rajma masala at home one day. I totally forgot that, and one day last week, he pleaded with me to make rajma masala for dinner after coming home from school. But I didn’t soak the rajma overnight. Finally, I bought canned red kidney beans and rajma masala for him.

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Rajma masala 3 - 1

METHOD:

  • If using dry rajma, soak it for 10 to 12 hours, wash well, and add fresh water. Pressure cook for 6-7 whistles, or until soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. Check the ‘Notes’ section.
  • If using a canned one, drain the excess water and wash it thoroughly.
  • Chop the onions very finely. Alternatively, you can make the onion into a fine paste too.
  • In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
  • Throw in the onions and saute for a few minutes on a low flame till they turn pink.
  • Add the garam masala powder at this stage and saute for a few minutes. Adding garam masala at this stage will give a nice flavor to the curry.
  • Puree the tomatoes and add them to the onion garam masala mix.
  • Add the red chilli powder, coriander powder, jeera powder, and coriander powder.
  • Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
  • Add the red kidney beans to this.
  • If you cooked the rajma, add the reserved cooking water; otherwise, add 1 to 1 and 1/2 cups of water.
  • Add the kasoori methi. Check for salt.
  • Allow this boil for a few minutes and add the milk. I used full cream milk for a creamy texture. You can use cream or evaporated milk, too.
  • Keep the flame low and cook it for 20 minutes. Stir in between.
  • Creamy and finger-licking Rajma masala is ready to serve.
  • Serve with roti | jeera rice.
Rajma masala 1 - 2

Notes:

  • Ginger-garlic paste can be added after the onions.
  • Use the best variety of red kidney beans, otherwise it will be hard to cook.
  • You can soak rajma in water along with a tsp of baking soda. Then wash and drain the water; this helps the rajma to cook well. Also, we are discarding the water, so baking soda won’t harm your tummy
  • Rajma masala pairs well with rice and roti.

Check out these recipes too:

  • DAL MAKHANI
  • CHANNA MASALA
  • JEERA PULAO
  • SOFT ROTIS
Rajma masala - 3

Rajma masala recipe

Ingredients

  • 1 cup rajma
  • 2 onion
  • 2 tomato
  • 1.5 tsp red chili powder
  • 1 tbsp oil
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • Salt to taste
  • 1 bay leaf
  • 1 tsp kasoori methi
  • 2 tbsp fresh cream optional

Instructions

  • If using dry rajma, soak it for 10 to 12 hours, wash well, and add fresh water. Pressure cook for 6-7 whistles, or until soft. Add salt and bay leaf while cooking. Discard the bay leaf later. Reserve the cooked water. Check the ‘Notes’ section.
  • If using a canned one, drain the excess water and wash it thoroughly.
  • Chop the onions very finely. Alternatively, you can make the onion into a fine paste too
  • In a pan add the oil and add the bay leaf ( since i used the canned rajma i have added bay leaf now) If using dry one, add bay leaf while cooking itself.
  • Throw in the onions and saute for a few minutes on a low flame till they turn pink.
  • Add the garam masala powder at this stage and saute for a few minutes. Adding garam masala at this stage will give a nice flavor to the curry.
  • Puree the tomatoes and add them to the onion garam masala mix.
  • Add the red chilli powder, coriander powder, jeera powder, and coriander powder.
  • Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
  • Add the red kidney beans to this.
  • Puree the tomatoes and add them to the onion garam masala mix.
  • Add the red chilli powder, coriander powder, jeera powder, and coriander powder.
  • Mix well and saute well till the raw smell goes off and the gravy oozes out oil.
  • Add the red kidney beans to this.
  • If you cooked the rajma, add the reserved cooking water; otherwise, add 1 to 1 and 1/2 cups of water.
  • Add the kasoori methi. Check for salt.
  • Allow this boil for a few minutes and add the milk. I used full cream milk for a creamy texture. You can use cream or evaporated milk, too.
  • Keep the flame low and cook it for 20 minutes. Stir in between.
  • Creamy and finger-licking Rajma masala is ready to serve.
  • Serve with roti | jeera rice.

Notes