Rajma Masala Recipe

Rajma Masala

Rajma Masala is the most famous North Indian Recipe. Rajma are Red kidney beans and here they are simply cooked in a curry form, with onion and tomato based masala.

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients :

  • 1-1/2 cups Rajma (Red kidney beans), soaked in 4 cups water overnight
  • A pinch of asafoetida
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 green cardamom (small elaichi)
  • 2 black cardamom (big elaichi)
  • 2-3 black peppercorns
  • 1/4 tsp mace powder (Javitri)
  • 1/2 Star anise
  • 2 tsp ginger-garlic paste
  • 2-3 green chillies, fine chopped
  • 1 big onion, fine chopped
  • 4 tomatoes, pureed
  • 1/2 tsp kasuri methi
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp amchoor (dry mango powder)
  • 2 tbsp milk cream
  • 2 tbsp ghee
  • Fresh coriander leaves, fine chopped
  • Salt to taste

How to make Rajma Masala :

  1. Wash rajma very well in water and soak in 4 cups of water either for 5-6 hours or for overnight.
  2. On the next day morning, pressure cook soaked rajma for up to 6 whistles or cook in a large pot of water till soft.
  3. Melt the ghee in a frying pan.
  4. Add cumin seeds, bay leaf and whole garam masala.
  5. Saute for a while and add asafoetida.
  6. After few seconds of sauteing, add chopped onion.
  7. Cook with continue stirring, till the onion turns soft and the oil separates.
  8. Add ginger-garlic paste and green chillies.
  9. Saute for few more seconds and then mix tomato puree.
  10. Now add salt to taste and mix well.
  11. Add kasuri methi and remaining dry spices.
  12. Mash the spices in tomatoes and cook till masala well blended.
  13. Add cooked rajma with the residue water left while pressure cooking it.
  14. Cover and cook for 5-6 minutes.
  15. Finally mix fresh cream and chopped coriander leaves.
  16. Cook for another 2 more minutes.
  17. Turn the heat off and let dal to site for 10-15 minutes, for the flavors to blend.
  18. Remove to a serving bowl and serve with roti, naan, steamed or jeera rice.

Chef Tip :

  • Vegans can omit ghee.