Rajma Masala

Rajma Masala is a popular Punjabi recipe. Commonly known dish is Rajma-Chawal, which is flavorful Rajma Masala served with Jeera Rice or plain rice. It is prepared with kidney beans cooked in onion and tomato based gravy. 

Also try: Punjabi Kadhi.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Soaking – 7 hours, Cooking – 1 hour, Total – 8 hour 10 Mins. 

Servings: 4


  1. Rajma (Kidney Beans) – 1 cup (soaked overnight or 7-8 hours)
  2. Onion – 1 large (blend to a smooth paste)
  3. Tomatoes – 3 large (blend to a smooth paste)
  4. Green Chilli – 2 (blend along with tomatoes)
  5. Ginger-Garlic Paste – 1 tbsp
  6. Bay Leaf – 1
  7. Black Cardamom – 1
  8. Cumin Seeds – 1 tsp
  9. Asafoetida a large pinch
  10. Coriander Powder – 3 tsp
  11. Kashmiri Red Chilli Powder – 1 tsp
  12. Garam Masala Powder – 1 tsp
  13. Dry Mango Powder – 1/2 tsp
  14. Oil – 4 tbsp
  15. Coriander Leaves for garnishing
  16. Water – 3.5 cups or as needed
  17. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Rajma Masala:

  1. Heat oil in pressure cooker and add bay leaf & black cardamom, saute until aromatic
  2. Add cumin seeds and asafoetida, let it splutter
  3. Add ginger-garlic paste and onion paste. Saute until golden brown
  4. Add tomato-green chilli paste, coriander powder and kashmiri red chilli powder. Saute until oil separates
  5. Thoroughly rinse the soaked rajma and add it to the pressure cooker, also add salt and water. Stir well and close the lid, cook on high flame for first whistle then cook on low flame for 50 mins
  6. Turn off the flame and let the pressure settle down. Open the lid and add dry mango powder, garam masala powder & coriander leaves. Mix well and even mash a few rajma to get a rich thick gravy. If you find your gravy too thick, you can even add 1/2 to 1 cup hot water at this stage 
  7. Your Rajma Masala is ready. Serve hot with rice.


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