Rajma Masala Recipe – Red Kidney Beans Curry

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Rajma masala recipe – How to make Rajma masala (red kidney beans curry)

Rajma masala – a popular North Indian dish that is made very often in Punjabi households. Boiled Red kidney beans are cooked in spicy onion-tomato gravy. This red kidney beans curry goes well with steamed rice, jeera rice, ghee rice, roti or phulkas.

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rajma masala – red kidney beans curry

Ingredients for Rajma Masala Recipe:

  • 1 1/2 cup red kidney beans
  • 2 large onions, finely chopped
  • 3 large tomatoes, puree
  • 2 tsp ginger garlic paste
  • a pinch of asafoetida
  • 1 tsp cumin seeds
  • 1 tsp rajma masala powder
  • 1 tsp red chili powder or to taste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp amchur powder
  • 1/2 tsp kasuri methi (dry fenegreek leaves), crushed
  • coriander leaves for garnishing
  • 4 tbsp ghee or oil
  • salt to taste

Ingredients for Rajma masala powder:

  • 1/2″ cinnamon stick
  • 4 cloves
  • 2 green cardamom
  • 1 black cardamom
  • 8 black pepper corns
  • 1/4 tsp black cumin
  • a pinch of dry ginger powder
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ajma masala recipe – red kidney beans curry

How to make Rajma Masala (Red Kidney Beans Curry) recipe:

  • Wash and soak the red kidney beans with water for overnight. Pressure cook the soaked red kidney beans along with soaked water till soft. Take half a cup of cooked kidney beans and make a paste coarse paste and keep aside.
  • Dry roast rajma masala ingredients and make a fine powder and keep aside.
  • Heat a kadai (deep pan) with ghee and add cumin seeds. When they start to pop add asafoetida and saute for few seconds.
  • Add finely chopped onions and saute till they turn into nice golden yellow color.
  • Add red chili powder, coriander powder, cumin powder, turmeric powder and salt and give a quick stir.
  • Add ginger garlic paste and saute till the raw smell disappears or the oil separates from the mixture.
  • Add tomato puree and cook on low flame till the oil separates from the mixture.
  • Add pressure cooked kidney beans along with water and mix well.
  • Add amchur powder, crushed kasuri methi and mix well. Cover with lid and cook on medium flame for 3-5 mins.
  • In-between stir well so that they don’t burn at the bottom.
  • Now add coarsely crushed kidney beans and required water and mix well. Cook on low flame for 8-10 mins.
  • Add rajma masala powder and stir well and check the salt. Cover with a lid and cook on low flame for few mins or till your desired gravy consistecy.
  • Remove from stove top and garnish with coriander leaves.
  • Serve warm with steamed rice, jeera rice, ghee rice, roti or phulka.

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