• Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Rajma Masala

Not open for further replies.
Rajma Masala

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India.

The combination of Rajma and rice generally lists as a top favorite of North Indians. Rajma is prepared with onion, tomato and many spices, and it is one of the staple food there.

Rajma is very nutritious and turns out beautifully when cooked in a gravy. This curry is a favorite in Punjab and very common in restaurant’s menu list and road side Dhaba. It is very popular among all age groups.


• 1 Cup Rajma/Kidney Beans (200 grams)
• 1 Cup Finely Chopped Onion
• 1 Cup Tomato Puree
• 2 tsp Ginger-Garlic-Green Chili Paste
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• ¼ tsp Amchoor Powder
• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves
• Salt
• 2-3 tbsp Butter/2 tbsp Ghee
• 2-3 tbsp White Butter/Makhkhan (opt.)
• Chopped Coriander Leaves for Garnishing


1. Wash and soak rajma overnight or 7-8 hours.

2. Drain and presser cook the rajma with required water (1 ½ -2 cup) and salt for 10-12 whistle or till cook, and keep aside till cool down the presser cooker.

3. After cool down remove the rajma from the presser cooker, drain it and keep aside. Do not throw the beans stock/water. You can use it in a gravy.

4. Heat the butter or ghee in a pan. Add cumin seeds, asafoetida/hing, chopped onion and sauté it till caramelized or golden brown.

5. Add ginger-garlic-green chili paste, mix well and then add tomato puree in the prepared mixture.

6. Add red chili powder, turmeric, garam masala, salt and mix well, sauté it for 4-5 minutes or till mixture leave the fat.

7. Add cooked rajma, 1 cup water (use leftover beans stock) and mix it well, bring it to the boil and cook till the gravy is thickened enough. You can mash some cooked rajma with spatula, it will make your gravy thicker and tasty.

8. Add amchoor powder, kasuri methi (crush between your hand palms and sprinkle), white butter and mix well, cook it for 2 minutes.

9. Rajma Masala is ready garnish with chopped coriander leaves, and serve with steamed rice, roti or naan along with chopped onion and lemon wedge.


• You can use any colored rajma/kidney beans like black, brown or red.
• Soak rajma at least 7-8 hours or overnight otherwise it will not be cooked well.
• You can use rajma water/stock in the rajma gravy. Do not throw it.
• If you don’t have presser cooker, you could use deep vessel for cooking rajma. You can cook/boil it for 1 hour, cover with a lid.

Please open the link to read and view pictures

Rajma Masala - Binjal's VEG Kitchen
Not open for further replies.
Thank you for visiting TamilBrahmins.com

You seem to have an Ad Blocker on.

We depend on advertising to keep our content free for you. Please consider whitelisting us in your ad blocker so that we can continue to provide the content you have come here to enjoy.

Alternatively, consider upgrading your account to enjoy an ad-free experience along with numerous other benefits. To upgrade your account, please visit the account upgrades page

You can also donate financially if you can. Please Click Here on how you can do that.

I've Disabled AdBlock    No Thanks