Rajma Masala

Our Recipes

Rajma Masala is a flavorful North Indian dish made with red kidney beans cooked in a rich tomato-based gravy, infused with aromatic spices.

Prep Time

20 MINS (Without soaking time)

Cook Time

30-40 MINS

Total Time

1 HR

Servings

Main Ingredients

1 cup RK Red Kidney Beans, soaked overnight

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

2 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1 teaspoon RK Cumin Seeds

1 teaspoon RK Red Chili Powder

1 teaspoon RK Coriander Powder

1/2 teaspoon RK Turmeric Powder

1/2 teaspoon RK Garam Masala

RK Salt, to taste

2 tablespoons oil

Fresh cilantro (coriander leaves), for garnish

Directions

1. Drain and rinse the soaked kidney beans. Set aside.

2. Heat oil in a pressure cooker or large pot over medium heat.

3. Add cumin seeds and let them splutter.

4. Add the chopped onions and green chilies. Saute until the onions turn golden brown.

5. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

6. Add the chopped tomatoes and cook until they become soft and mushy.

7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes until the spices are well combined.

8. Add the soaked kidney beans to the pot and mix well to coat them with the spice mixture.

9. Add enough water to cover the kidney beans (about 2-3 cups). Cover the pressure cooker or pot and cook on medium-high heat until the kidney beans are tender. If using a pressure cooker, cook for about 8-10 whistles.

10. Once the kidney beans are cooked, add garam masala and mix well.

11. Simmer the rajma masala for a few minutes to allow the flavors to meld together. If needed, add more water to adjust the consistency of the gravy.

Our Recipes

Rajma Masala

Rajma Masala is a flavorful North Indian dish made with red kidney beans cooked in a rich tomato-based gravy, infused with aromatic spices.

Prep Time

Cook Time

Total Time

Servings

Main Ingredients

1 cup RK Red Kidney Beans, soaked overnight

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

2 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1 teaspoon RK Cumin Seeds

1 teaspoon RK Red Chili Powder

1 teaspoon RK Coriander Powder

1/2 teaspoon RK Turmeric Powder

1/2 teaspoon RK Garam Masala

RK Salt, to taste

2 tablespoons oil

Fresh cilantro (coriander leaves), for garnish

Directions

1. Drain and rinse the soaked kidney beans. Set aside.

2. Heat oil in a pressure cooker or large pot over medium heat.

3. Add cumin seeds and let them splutter.

4. Add the chopped onions and green chilies. Saute until the onions turn golden brown.

5. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

6. Add the chopped tomatoes and cook until they become soft and mushy.

7. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes until the spices are well combined.

8. Add the soaked kidney beans to the pot and mix well to coat them with the spice mixture.

9. Add enough water to cover the kidney beans (about 2-3 cups). Cover the pressure cooker or pot and cook on medium-high heat until the kidney beans are tender. If using a pressure cooker, cook for about 8-10 whistles.

10. Once the kidney beans are cooked, add garam masala and mix well.

11. Simmer the rajma masala for a few minutes to allow the flavors to meld together. If needed, add more water to adjust the consistency of the gravy.

12. Remove from heat and garnish with fresh cilantro leaves.

13. Serve hot Rajma Masala with steamed rice or roti.

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