5 from 1 vote
Rajma Masala
Rajma Masala
Prep Time
6 hrs
Cook Time
40 mins
Total Time
6 hrs 40 mins

Rajma masala is an easy, healthy and delicious side dish with red kidney beans and spices. It goes well with the rice and chapati.

Course: vegetarian
Cuisine: Indian
Servings: 6
Author: Antonet Roajer
  • 1 cup Red Kidney Beans (Rajma)
  • 2.50 cup Water
  • 2 tsp Salt (to taste)
  • 1 no Onion Medium Size
  • 1 no Bay Leaf
  • 2 no Tomatoes (Big Size)
  • 1 tbsp Ginger Garlic Paste
  • 0.50 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 2 tsp Red Chili Powder (to taste)
  • 1 tsp Garam Masala
  • 1 tbsp Dried Fenugreek (Methi) Leaves for Garnishing
  • 3 tbsp Oil
  1. Rinse the red kidney beans in water for 3 to 4 times and soak for at least 6 hours or overnight. After 6 hours of soaking drain and discard the water from beans.

  2. In a pressure cooker, add red kidney beans, fresh water, salt and cook until 8 whistles. Let the pressure cooker to cool naturally.

  3. In a saucepan, heat oil, add bay leaf, chopped onion and cook until the onion turns soft.

  4. Add turmeric powder and cook until the turmeric powder loses its raw smell.

  5. Add ginger garlic paste and cook until the ginger garlic paste loses its raw smell.

  6. Add chopped tomatoes and cook until the tomatoes become soft and mushy.

  7. Add coriander powder, salt, red chili powder, garam masala and mix well. Cook until the spices lose its raw smell. It takes 2 to 3 minutes.

  8. Add cooked beans with the liquid content and cook until your desired gravy consistency. Garnish with dried fenugreek leaves (methi leaves) and serve.