Rajma Masala

Rajma Masala

Rajma Masala


  • 1 cup rajma / kidney beans (Indian variety)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3 medium garlic + 1 inch ginger + 1 to 2 green chilies – crushed to paste
  • 1 tsp coriander powder or dhania powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • a pinch of asafoetida or hing
  • 1/4 tsp fresh garam masala powder
  • 1/2 tsp cumin seeds or jeera
  • 1 tsp kasuri methi or dry fenugreek leaves, crushed
  • 2 tbsp butter + 1 tbsp oil or 3 tbsp butter
  • 2 to 3 tbsp cream
  • 1 tsp salt or to taste)
  • 1 tsp sugar


  1. Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours
  2. Discard the water and rinse the beans again in fresh water, add 3 cups water and pressure cook (4-5 whistles) making sure that the cooked rajma is soft
  3. Heat oil + butter in another pot or pan. add cumin first and let them crackle till light brown
  4. Add onions and saute them till they become light brown, stirring them while sauting for uniform cooking and also so that they don’t get burnt
  5. Add the ginger-garlic-chili paste and stir and saute for 5-10 seconds on a low flame
  6. Add the tomatoes and saute for 2-3 minutes till the tomatoes become soft
  7. Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder and stir and saute the whole masala mixture till the fat starts leaving the masala
  8. Add the beans along with its water to the masala
  9. Add salt and sugar and stir the whole curry mixture
  10. Simmer without a lid for 10-12 minutes or more till the curry thickens slightly (it should not be watery)
  11. Mash a few rajma beans with the spoon. This helps to thicken the curry
  12. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream and stir & simmer rajma masala for 30 seconds to 1 minute. The take it off heat
  13. Serve rajma masala with steamed basmati rice, jeera rice or any Indian bread.

Serves: 3

Inspiration source:



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