Rajma Masala is a classic North Indian dish made with kidney beans simmered in a spiced tomato gravy. It's a comforting, protein-rich meal often enjoyed with rice.
🥗 Nutrition (per serving)
350Calories
20gProtein
60gCarbs
8gFat
15gFiber
🥦 Ingredients
Main ingredients
- 1 cup kidney beans (rajma), soaked overnight
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
👨🍳 Instructions
- 1Step 1: Heat oil in a pressure cooker and add cumin seeds, allowing them to splutter.
- 2Step 2: Add chopped onions and sauté until golden brown.
- 3Step 3: Stir in the ginger-garlic paste and cook for a minute.
- 4Step 4: Add the pureed tomatoes, red chili powder, coriander powder, and salt. Cook until the oil separates.
- 5Step 5: Add the soaked kidney beans and enough water to cover them. Pressure cook for 15-20 minutes until soft.
- 6Step 6: Once done, release the pressure, add garam masala, and simmer for 5 more minutes.
- 7Step 7: Garnish with fresh coriander leaves and serve hot with rice or roti.
💡 Chef's Tips
- Soak the kidney beans overnight for better cooking.
- Adjust the spice levels to your preference.
- Serve with a squeeze of lemon for added flavor.
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❓ Frequently Asked Questions
Can I use canned kidney beans?▾
Yes, canned beans can be used; just reduce the cooking time.
How do I store leftover rajma?▾
Store in an airtight container in the refrigerator for up to 3 days.
What can I substitute for kidney beans?▾
You can use black beans or pinto beans as a substitute.
Can I make rajma in a slow cooker?▾
Yes, cook on low for 6-8 hours after sautéing the spices.
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