Rajma masala
Written by Jayashree
Spread the love

Rajma is one of the most loved pulses in the northern states. It is served with rice and any flat indian bread. Chawal Rajma is a very popular dish.This  long bean is kidney shaped, hence it is known as Kidney bean. This is a power packed nutrition food, highly recommended for the vegetarians. Today, I present you to Rajma masala below.

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 and lo ! I did stop making it .  Now, again , it has made a comeback and the nuances are overcome. It was on veg reciipes of india I learnt the right method of cooking. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker. The number of whistles required is fifteen . Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

The  recipe given below is my own.

Rajma masala

Rajma masala


Ingredients :

  • Rajma 1/2 kg
  • tomato 3
  • onion 2
  • ginger 1inch
  • garlic 4 cloves
  • dhania powder 1/2 tsp
  • cumin powder 1/2 tsp
  • amchur powder 1/2 tsp
  • chilli powder 2tsp
  • garam masala 1tsp
  • milk 1/4 cup
  • cashew 10
  • salt to taste
  • oil 2tsp

Method :

Pre requisites:
  • Rajma need to be soaked overnight. Then cook in pressure cooker  for fifteen whistles.
  • Put tomatoes in hot water. Peel the skin.
  • Soak cashews in warm water.
  • Cut onions into chunks.

To prepare ;

  • Grind tomato, onion, ginger and garlic to a paste.
  • Grind cashew to a paste.
  • The kidney beans need to be really soft, otherwise it will not taste good.
  • Heat oil, Add the tomato mix puree and saute for a while.
  • The oil should leave the sides , then add the spice powders.
  • Add the cashew paste, turmeric powder, milk 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.


[social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]


  1. Gauri

    Haha, you reminded me of the first time i made rajma – it was just so hard and it wouldnt soften up despite cooking for more and more time!!! Guess we all learn… this rajma masala here looks quite tempting dear

    • jayashree

      Thankyou Gowri, true experience is the best teacher !

  2. Sowmiasgalley

    Tasty and flavorful masala..

    Sowmia – Sowmia’s Galley

    • jayashree

      Thankyou so much Sowmia

  3. Tej Shukla

    Rajma masala came out very well, thank you!

    • jayashree

      Thankyou Tej Shukla. Glad to know that it was nice.



  1. Kidney Bean and Corn Salad | Evergreendishes - […] chosen kidney beans as the star ingredient here. Kidney bean is popular as Rajma in our country.  Rajma Chawal…

Appreciate all your comments.

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…


Popular categories

Related Post

Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

Badam Phirni Recipe | Badam Firni | Quick Badam Phirni Recipe

Phirni is a popular sweet from North India. It is tasty and ideal for any festive occasions. Badam Phirni is rich, tasty and easy to prepare. Years back, I learnt to make this recipe and it's been loved by all at home. Thus, I have never tried making the authentic...

Tuvar and Capsicum Masala

Tuvar and Capsicum Masala

Tuvar and Capsicum Masala is a winter treat, ideal to pair with chapati or phulka. It is vegan and gluten-free. It makes a good side dish for lunch, brunch or dinner. Tuvar lilva or fresh pigeon peas in a winter crop, it is commonly used in Gujarati households to make...

Spinach with Potato| Aloo palak sukhi sabzi

Spinach with Potato| Aloo palak sukhi sabzi

Spinach with potato/ Aloo Palak Sukhi Sabzi  is a semi-dry, vegan, gluten-free side dish from North Indian cuisine. It is tasty and ready in 30 minutes. It makes a good side dish with any kind of Indian flat bread as roti, chapati or phulka. Spinach and potato makes a...

Get your Free Copy Today

Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

%d bloggers like this: