Rajma masala

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Preparation Time : soaking of rajma over night + 20 minutes

Cooking Time : 40 minutes

Serving : 4 members


Rajma masala . A mouth smacking north – Indian vegetarian delight gravy . The velvety tomato onion based gravy that coats the soft rajma’s are Devine .at home I use boiled rajma just for breakfast alone to add a source of protein in take .the colour of the dish might put you of but the taste will do the rest . I ended up trying this dish when i had to prepare a vegetarian lunch for a north – indian friend of mine . she is placed in nellai for now as her hubby is a government officer .poor her , she misses every bit of north – India and her main problem being no one knowing Hindi in Nellai . I surprised her with a spread of  a  typical North Indian vegetarian menu . She went head over heels with this rajma masala and paneer stir fry with capsicums . Was so very nervous about serving North Indian food to a North Indian . Was glorified with her remarks and she wanted every thing on the table packed for her hubby . With a big Relief was happy that I did my job well . Now  ,   This gravy has become a staple at home  With another  bowl of goodness added into my daily menu :-))


rajma (kidney beans)2 cups
large onions2
green chillies6
ginger 1 /4 inch piece
garlic 1 clove
medium tomatoes2
salt to taste
turmeric powder1/4 teaspoon
chilli powder1/2 teaspoon
coriander powder1 1/4 teaspoon
Oil4 tablespoons
garam masala1 teaspoon
Curd 2 tablespoons
cream2 teaspoons
cumin seeds 1 teaspoon
coriander leaves few to garnish


  1. Soak the rajma for 24 hrs in water. wash it frequently to avoid odour.
  2. Pressure cook till soft with 1 teaspoon salt and 1 cup water.
  3. Finely chop one onion. grind the other onion with green chillies, garlic & ginger to a fine paste and keep aside. grind the tomatoes and keep it separately.
  4. In a deep vessel, add 4 tbsp of oil. heat the oil and add cumin seeds. then add the finely chopped onion and saute it till it becomes light brown and transparent.
  5. Then add the ground paste & fry till the raw smell goes.
  6. Add the tomato paste, curd, haldi powder, chilly powder , coriander powder and salt. cover for a few minutes in low to medium flame(till the gravy becomes glossy and the oil speparates )
  7. Then add rajma and make up the consistency of the gravy by adding water as required.
  8. Top with garam masala and fresh cream . Mix well . Taste and adjust .
  9. Garnish with coriander leaves and serve hot with any roti of choice .