Rajma Masala | Easy Rajma Recipe
Rajma masala recipe made with simple ingredients under 40 minutes. This comforting and flavourful kidney bean curry is the perfect meal for any day. And it goes really well with both steamed rice or roti.
Rajma masala is a very popular Indian dish. In this dish, rajma or red kidney beans are cooked in a rich curry made with onion, tomato and a bunch of spices. Top it with a dollop of ghee and serve with steamed rice. Although it will taste amazing with any Indian bread or rice dish. But the combination of rajma and chawal aka rice is just heavenly.
If you want to cook white rice or brown rice perfectly every time then click the links for the recipes. Both recipes have step-by-step picture instructions.
Watch how to make rajma masala:
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Prep Time: min | Cook Time: min | Total Time: min
Serves: 2-3 people
Ingredients:
- 1 cup rajma or kidney beans
- 4 cup water
- 2 medium-sized onions, finely chopped
- ½ tbsp ginger paste
- 1 tbsp garlic paste
- 2 large tomatoes, chopped
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 1-inch cinnamon stick
- 4 green cardamoms
- 3 cloves
- 1 tbsp ghee or clarified butter
- 2 tbsp oil
Cooking Directions:
How to boil rajma:
Add rajma in a bowl and fill it with water. Allow it to soak overnight. The next morning, drain the rajma and rinse it with clean water.
Pour 4 cups of water in a pressure cooker and add the rinsed rajma. Secure the lid and heat it over a high flame.
After the first whistle. Lower the flame and cook the rajma for approximately 10 minutes. Here the cooking time depends upon the type of rajma you are using. Some varieties may require more and some may need less time to cook. So adjust the cooking time accordingly.
Turn the flame off and release the pressure. Remove the lid and pour the boiled rajma into a bowl. Keep it aside. Reserve 2-3 cups of rajma water, as we will be adding it to the curry later on.
How to make rajma masala:
Heat oil in a non-stick pot over a medium flame. Once it heats up, add the chopped onions. Cook the onions for a few minutes until they become golden brown in colour.
Add chopped tomatoes in the pot. Give everything a good mix.
Add ginger and garlic paste. Continue cooking the masala until the raw smell disappears.
Then add turmeric powder, coriander powder, red chilli powder and salt. Mix well and reduce the flame to low. Allow the spice to cook for 6-7 minutes or until oil separates from the edges.
Pour boiled rajma with 2-3 cups of rajma water. Mix everything well. Increase the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes.
Using a mortar and pestle or mixer grinder, roughly crush cinnamon stick, green cardamoms and cloves. Add it to the curry and mix well. Turn the flame off.
Pour rajma masala into the serving bowl and add a spoonful of ghee over the top. Serve hot with steamed rice.
Rajma Masala | Easy Rajma Recipe
Ingredients
- 1 cup rajma or kidney beans
- 4 cup water
- 2 medium-sized onions finely chopped
- ½ tbsp ginger paste
- 1 tbsp garlic paste
- 2 large tomatoes chopped
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chilli powder
- Salt to taste
- 1- inch cinnamon stick
- 4 green cardamoms
- 3 cloves
- 1 tbsp ghee or clarified butter
- 2 tbsp oil
Instructions
How to boil rajma:
- Add rajma in a bowl and fill it with water. Allow it to soak overnight. The next morning, drain the rajma and rinse it with clean water.
- Pour 4 cups of water in a pressure cooker and add the rinsed rajma. Secure the lid and heat it over a high flame.
- After the first whistle. Lower the flame and cook the rajma for approximately 10 minutes. Here the cooking time depends upon the type of rajma you are using. Some varieties may require more and some may need less time to cook. So adjust the cooking time accordingly.
- Turn the flame off and release the pressure. Remove the lid and pour the boiled rajma into a bowl. Keep it aside. Reserve 2-3 cups of rajma water, as we will be adding it to the curry later on.
How to make rajma masala:
- Heat oil in a non-stick pot over a medium flame. Once it heats up, add the chopped onions. Cook the onions for a few minutes until they become golden brown in colour.
- Add chopped tomatoes in the pot. Give everything a good mix.
- Add ginger and garlic paste. Continue cooking the masala until the raw smell disappears.
- Then add turmeric powder, coriander powder, red chilli powder and salt. Mix well and reduce the flame to low. Allow the spice to cook for 6-7 minutes or until oil separates from the edges.
- Pour boiled rajma with 2-3 cups of rajma water. Mix everything well. Increase the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes.
- Using a mortar and pestle or mixer grinder, roughly crush cinnamon stick, green cardamoms and cloves. Add it to the curry and mix well. Turn the flame off.
- Pour rajma masala into the serving bowl and add a spoonful of ghee over the top. Serve hot with steamed rice.
Video
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Happy Cooking!
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