Rajma Masala Recipe

This Rajma Masala is a comforting North Indian curry made with soft, creamy kidney beans cooked in a flavorful onion-tomato gravy. It pairs beautifully with steamed rice, jeera rice, or roti and makes a hearty everyday meal.

Ingredients

For the Rajma

• 1 cup rajma (kidney beans)
• 3–4 cups water, for cooking
• ½ tsp salt

For the Masala

• 2 tbsp oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tsp ginger-garlic paste
• 1 green chilli, chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt, to taste
• 1–2 cups water, as needed
• 1 tbsp chopped coriander leaves

How to Make Rajma

1. Soak the rajma

Wash the rajma thoroughly and soak it in plenty of water for 8–12 hours or overnight.

Drain and rinse the soaked rajma before cooking.

2. Pressure cook the rajma

Add the soaked rajma, 3–4 cups water, and salt to a pressure cooker.

Cook until the rajma is completely soft and easily mashable between your fingers.

Let the pressure release naturally.

Important: Rajma should be properly cooked and soft. Undercooked kidney beans should not be eaten.

3. Prepare the masala

Heat oil in a pan or pressure cooker.

Add cumin seeds and let them splutter. Add chopped onion and cook until golden.

Add ginger-garlic paste and green chilli. Sauté for about a minute.

Add tomatoes, turmeric, coriander powder, red chilli powder, and salt.

Cook until the tomatoes become soft and the oil starts separating from the masala.

4. Add the rajma

Add the cooked rajma along with some of its cooking water.

Mix well and simmer on low heat for 15–20 minutes.

For a naturally thicker and creamier gravy, mash a few rajma beans against the side of the pan while simmering.

5. Finish

Add garam masala and fresh coriander. Mix and cook for another 1–2 minutes.

Your rajma masala is ready to serve.

What to Serve with Rajma

Rajma is traditionally served with:

• Steamed basmati rice
• Jeera rice
• Roti
• Phulka
• Naan
• Brown rice

Rajma chawal is the classic combination.

Tips for Perfect Rajma

• Soaking overnight helps the rajma cook evenly.
• Don’t rush the cooking process—the beans should be completely soft.
• Simmering the cooked rajma in the masala for 15–20 minutes makes the curry much more flavorful.
• Mashing a few beans gives the gravy a naturally thick texture without needing cream.
• If the gravy becomes too thick, add a little hot water.

Storage

Allow the rajma to cool and store it in an airtight container in the refrigerator. It is best consumed within 3–4 days.

Rajma also freezes well. Store it in an airtight freezer-safe container and thaw it in the refrigerator before reheating.