Description: Delicious North Indian Rajma Masala made with kidney beans in a spiced tomato-onion gravy. Perfect with steamed rice or roti.
📌 Recipe Info
- Prep Time: 8 hours (for soaking beans)
- Cook Time: 30–35 minutes
- Difficulty: Medium
- Servings: 4
- Course: Main
🛒 Ingredients
For Rajma (Kidney Beans):
- 1 cup rajma (red kidney beans), soaked overnight
- 4 cups water (for pressure cooking)
For Masala (Gravy):
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2–3 green chilies, slit
- 2 large tomatoes, pureed
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp amchur powder (dry mango powder) – optional
- Salt to taste
- Fresh coriander leaves for garnish
👩🍳 Instructions
Step 1: Cook Rajma
- Drain soaked rajma and rinse well.
- Pressure cook rajma with 4 cups of water and a pinch of salt until soft (approx. 15–20 minutes, 3–4 whistles).
- Keep cooked beans and water aside.
Step 2: Prepare Masala
- Heat oil in a pan, add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies, cook 1–2 minutes.
- Add tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.
Step 3: Combine Rajma and Masala
- Add cooked rajma along with some cooking water to the masala.
- Simmer for 10–15 minutes on medium heat.
- Mash 2–3 beans slightly for thicker gravy.
- Stir in garam masala and amchur powder (optional).
Step 4: Garnish & Serve
- Garnish with chopped coriander leaves.
- Serve hot with steamed rice (Rajma Chawal), roti, or naan.
💡 Tips
- For creamier texture, blend half of the cooked rajma and mix back.
- Add a teaspoon of butter or cream for richer flavor.
- Adjust spice levels according to taste.
🥗 Serving Suggestions
- Steamed basmati rice
- Jeera rice
- Soft chapati or garlic naan