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Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.

Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat  bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and  highly recommended for the vegetarians. More information is here.

Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime.  Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker,  at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.

rajma masala

Ingredients :

• 1/4 kg Rajma
• 3 tomato
• 2 onion
• 1 inch ginger
• 4 cloves garlic
• 2 green chilli
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 red chilli
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dhania powder
• 1/2 teaspoon cumin powder
• amchur powder
• 2 teaspoon chilli powder
• 1 teaspoon garam masala
• salt to taste
• 2 teaspoon oil

Method :

Pre requisites:

• Rajma need to be soaked overnight.
• Put tomatoes in hot water. Peel the skin.
• Cut onions into chunks.

First method to prepare:

• Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
• Grind tomato, onion, ginger, garlic and chilli to a paste.
• The kidney beans need to be really soft, otherwise it will not taste good.
• Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
• The oil should leave the sides , then add the spice powders.
• Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
• Add the cooked rajma to it.
• Simmer on a low flame for sometime.
• Rajma masala is ready to serve.
• Serve hot with any flat bread or rice.

Alternate Method :

• Grind tomato, onion, ginger, garlic and green chilli to a paste.
• Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
• Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
• Drain the water from the soaked rajma. Rinse it in water.
• Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
• Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
• Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

The other North Indian dishes you may like are Malai Kaofta, Chana Masala, Alu Palak, Vegetable Makhanwala 

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5 from 6 votes

Rajma Masala

Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.

Course dinner, lunch

Cuisine north indian

Keyword how to cook rajma, rajma chawal, rajma masala

Author Jayashree

Ingredients

• 1/4 kg Rajma
• 3 to mato
• 2 onion
• 1 inch ginger
• 4 cloves garlic
• 2 green chilli
• 1/2 teaspoon cumin
• 1 bay leaf
• 1 red chilli
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dhania powder
• 1/2 teaspoon cumin powder
• amchur powder
• 2 teaspoon chilli powder
• 1 teaspoon garam masala
• salt to taste
• 2 teaspoon oil

Instructions

Pre requisites:

• Rajma need to be soaked overnight.
• Put tomatoes in hot water. Peel the skin.
• Cut onions into chunks.

First Method To prepare ;

• Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
• Grind tomato, onion, ginger, garlic and chilli to a paste.
• The kidney beans need to be really soft, otherwise it will not taste good.
• Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
• The oil should leave the sides , then add the spice powders.
• Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
• Add the cooked rajma to it.
• Simmer on a low flame for sometime.
• Rajma masala is ready to serve.
• Serve hot with any flat bread or rice.

Alternate Method :

• Grind tomato, onion, ginger, garlic and green chilli to a paste.
• Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
• Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
• Drain the water from the soaked rajma. Rinse it in water.
• Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
• Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
• Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

Notes

To check the rajma if they are cooked properly, it should easily smudge between two fingers. 

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rajma masala

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