Thursday, March 9, 2017

Rajma Masala | Punjabi Rajma | Rajma curry (Red Kidney Beans in tomato-onion gravy)

Rajma Masala.jpg

Rajma Masala, is one comfort food for any punjabi household. Couple rajma with steamed rice and it tastes divine. Nothing is more satiating than a plate of rajma chawal ( Rajma Rice ) on a summer afternoon along with some green salad. Red kidney beans cooked in tomato-onion paste along with the spices make this north indian dish which is popular all over india.

Serves: 3-4
Preparation time: 8 hours.
Cooking time: 25-30 mins.


1 cup rajma/ red kidney beans (soaked overnight)
2 cups water
2 tablespoon oil
1 or 2 green chillies
1 teaspoon garam masala powder
½ tablespoon red chilli powder
2 tablespoon ginger-garlic paste
2 medium sized onion (finely chopped)
2 medium sized tomatoes (pureed)
Salt to taste
Fresh coriander leaves and onions for garnishing


  1. Wash and soak the chana overnight or atleast for 4-6 hours. Drain the chana and pressure cook them on medium flame for 4-5 whistles using two cups of water.
  2. Let the rajma cool down and open the cooker once all the steam is released. Keep aside.
  3. Heat oil in a pan or kadai, once hot, add in chopped onions and fry until golden brown.
  4. Also, add in ginger garlic paste and green chillies. Once, the raw smell of ginger garlic fades away, add in tomatoes (pureed).
  5. As the masala starts releasing oil, it means it is done and time to add in spices. Add in garam masala, red chilli powder and salt.
  6. Saute the spices for a minute or so and once you get their aroma, add in boiled kidney beans along with the water.
  7. Mix well and lightly mash the kidney beans. Keep on low flame for 8-10 minutes as the flavours combine.
  8. Garnish with onions and fresh coriander and serve hot along with steamed rice or roti/paratha.

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  • Try using ripe tomatoes as it gives extra tanginess to the dish.
  • Make sure the kidney beans are well cooked when you pressure cook them. If not, you can try giving 1-2 more whistles until done.

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