How to make Rajmah Masala -

Rajma masala made in microwave.

Sanjeev Kapoor

This recipe is from the book Microwave Cooking Made Easy.

Main Ingredients : kidney Beans (राजमा), Onions (प्याज़ )

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Rajmah Masala checkout Rajma Rasmisa, Pungent Feijoada, Lobio, Rajma Masala . You can also find more Main Course Vegetarian recipes like Paneer Anar Stir Fried Brinjals Quick Chilli Bean Curd-Cook Smart Soya Keema Matar - SK Khazana

Rajmah Masala

Rajmah Masala Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 8-10 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Rajmah Masala Recipe

  • kidney Beans 1 cup

  • Onions 1/4 teaspoon

  • Onions 2 medium

  • Garlic 7-8 cloves

  • Ginger 1 inch piece

  • Oil 4 tablespoons

  • Green chillies finely chopped 2-3

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Tomatoes pureed 4 medium

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Garam masala powder 1 1/2 teaspoons


Step 1

Soak the kidney beans overnight in four cups water with baking soda. Drain, wash with fresh water and place in a deep microwave casserole with five cups of water and cook, covered, for nearly an hour on Microwave HIGH (100%).

Step 2

Stir every fifteen minutes. Press between your fingers to see if they are done. Grind onions, garlic, ginger into a smooth paste. In a microwave casserole place oil with onion-garlic-ginger paste, green chillies and cook, uncovered, on Microwave HIGH for five minutes.

Step 3

Add red chilli powder, coriander powder, cumin powder and cook, uncovered, on Microwave HIGH for one minute. Stir in the tomato puree and cook, covered, on Microwave HIGH for six to eight minutes, stirring twice in between.

Step 4

Remove. Stir in kidney beans with two cups of water and salt. Cook, covered, on Microwave HIGH for eight to ten minutes. Stir well. Add garam masala powder and mix. 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 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.