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Rajma masala recipe | Two way cooking of rajma
Written by Jayashree

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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

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 

Rajma masala recipe | Two way cooking of rajma
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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

rajma masala

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12 Comments
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Gauri
8 years ago

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

Sowmiasgalley
8 years ago

Tasty and flavorful masala..

Sowmia – Sowmia’s Galley

Tej Shukla
7 years ago

Rajma masala came out very well, thank you!

Manjiri Kulkarni
1 year ago

5 stars
Very popular recipe in North..frequently made in my home..I will try both the methods..thank you for sharing..

Mayuri Patel
1 year ago

5 stars
Love rajma masala, it is a healthy and filling meal with rice or parathas. After so many attempts at cooking beans at home from scratch, I now stick to brands that work. Old beans do not cook well at all.

Shobha Keshwani
1 year ago

5 stars
Rajma rice is a very healthy meal loved by one and all. Thanks for sharing two different ways of making this curry. It is always nice to try out a new and different variation.

Seema Sriram
Seema Sriram
1 year ago

5 stars
Paired with rice the Rajma masala was a treat. Had it with roasted papad and some sliced onions. Lunch satisfaction.

Priya Vj
1 year ago

5 stars
I frequently make rajma at home with different recipes from many sources . This time have bookmarked the recipe from your blog to try it the next time .

Kalyani
1 year ago

5 stars
every house has its own yummy version of Rajma masala. Pairs beautifully with basmati rice ! looks very tempting

Last edited 1 year ago by Kalyani

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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…

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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.

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 time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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