rajma masala recipe | red kidney bean curry

today’s special – rajma masala and paratha :) rajma masala is also commonly served with plain rice. rajma or red kidney bean is very healthy with lots of protein. well I was more inclined on the taste of rajma masala recipe rather than the health part 😉


I have been waiting for a long time for this rajma masala recipe. although it was prepared before, but not with paratha. you should try rajma with paratha-butter or rice-ghee.

although considered a north Indian recipe, rajma masala has grown in popularity and is now enjoyed all over India.

this red kidney bean curry can be prepared comfortably. but you need to start preparing a day ahead as the beans have to be soaked in water overnight.



rajma masala recipe | red kidney bean curry

Rating: 41

Prep Time: 6 hours

Cook Time: 20 minutes

Total Time: 6 hours, 20 minutes

Yield: 4

rajma masala recipe | red kidney bean curry


  • rajma / red kidney bean - 100 gms
  • salt - 2 tsp
  • haldi / turmeric powder - 1 tsp
  • onion - 2 medium (finely chopped)
  • tomato - 2 medium (finely chopped)
  • green chili - 2 (finely chopped)
  • garlic - 3 cloves (finely chopped)
  • dried kasuri methi leaves / fenugreek - 2 tbsp
  • jeera / cumin powder - 1 tsp
  • dhania / coriander powder - 1 and 1/2 tsp
  • garam masala - 1/2 tsp
  • ginger paste - 1 tbsp
  • coriander leaves - 1 small bunch (finely chopped)
  • sunflower oil - 2 tbsp


  1. soak rajma in water overnight (6 to 8 hours)
  2. put the soaked rajma in a pressure cooker with just enough water to cover the rajma. add 1 tsp turmeric powder and 1 tsp salt. cook it for 3 whistles. do not throw away the water.
  3. put a pan on medium flame. once hot, add 2 tbsp oil. after 30 secs, add the chopped onion, garlic and 1 tsp salt. saute for 3 mins till the onion becomes translucent.
  4. add the chopped tomato, green chili, ginger paste and saute for 5 mins.
  5. add 1/2 tsp turmeric powder, jeera powder, dhania powder and dried kasuri methi leaves. saute for 5 mins.
  6. add the contents of the pressure cooker (rajma along with the water) to the pan and mix well. cover the pan for 5 mins.
  7. garnish with chopped coriander leaves. serve with roti / paratha / rice.


you can quicken the process if you start making the masala around the same time when you cook the rajma in the pressure cooker.



You can leave a response, or trackback from your own site.

Leave a Reply

Designed by Free Wordpress Themes and Sponsored by Curry and Spice