Rajma Masala / Curried Kidney Beans

Rajma Masala | Kidney Beans Curry

Rajma masala is a staple food in North Indian Cuisine loaded with iron, protein and fiber.It helps in reduce LDL and blood pressure. Above all its easy to make and goes well with rice, roti, poori,naan etc


  • 1 cup kidney beans/ Rajma
  • 2 tbs veg oil or ghee
  • 1 large onion, chopped
  • 2 small tomatoes or 1  large, chopped
  • 2 tsp ginger garlic green chilli paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp cumin seeds
  • 1 tbs dry fenugreek leaves(kasuri methi)
  • coriander leaves, to garnish
  • salt , as needed
  • 3 to 4 cups water


Wash and soak the dry rajma in enough water for about 4 to 6 hours or overnight. Skip this if you are using canned beans. Discard the soaked water and wash the beans again. Pressure cook rajma adding 3  to 4 cups of water up to 4 to 5 whistles. Meanwhile heat 2 tbs oil or ghee in a pan, splutter cumin seeds. Add onions , saute till light brown. Add ginger garlic green chilli paste. Saute till raw smell goes away.Add turmeric powder,chilli powder,coriander powder, cumin powder ,stir well. Add tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala. Add rajma along with cooked water, mash few rajma beans , cook on low flame for about 15 to 20minutes. Adjust the salt. Once the curry comes to the right consistency add crushed kasuri methi and garnish with fresh coriander leaves. Serve with rice,roti,poori, bhatura etc


  1. love this dish and cute serving dish hope your well

  2. Very inviting nutritious rajma masala, feel like inviting myself to ur place..


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