How to make Rajma Masala -

Rajma cooked in a spicy onion tomato masala till the beans are soft and flavourful. Best had along with hot steamed rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Kidney Beans (राजमा), Tomato Puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Rajma Masala checkout Rajma Rasmisa, Pungent Feijoada, Lobio, Rajma With Coconut Milk . You can also find more Main Course Vegetarian recipes like Cabbage Black Chana, Dum aloo, Potatoes in Hot Garlic Sauce, Chatpate Jeera Aloo.

Rajma Masala

Rajma Masala Recipe Card

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This one is undoubtedly my personal favourite comfort food, especially when my mother makes it. Red kidney beans soaked overnight and cooked in an onion tomato masala and a plethora of classic Indian spices till soft and mushy. While very few things can beat the fabulousness of rajma chawal, that is, the delicious rajma masala preparation with steamed rice, even rotis and breads do complete justice to this vegetarian Indian recipe. Make sure the kidney beans are well cooked though, to avoid any kind of feeling of flatulence later.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma Masala Recipe

  • Kidney Beans soaked overnight 1 cup

  • Tomato Puree to taste

  • Oil 4 tablespoons

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 2 tablespoons

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomato puree 1/2 cup

  • Garam masala powder 1 1/2 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.

Step 2

Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.

Step 3

Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.

Step 4

Add tomato puree and mix again. Sauté for 3-4 minutes.

Step 5

Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.

Step 6

Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.

Step 7

Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.