Go Back
Rajma Masala | Easy Rajma Recipe

Rajma Masala | Easy Rajma Recipe

Sneha Paul
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3 people


  • 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


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.


Keyword indian curry, rajma, rajma recipe