Rajma Masala is a favourite punjabi side dish and one that my sister S loves! I remember my aunt making it and she would love to have it with rotis or chawal! For me its a delicacy that I make in a large pot and stock for some time. Its one of those side dishes that can be easily multiplied and served for a large party of guests. It can be made ahead and frozen for at least a month or two. In fact Rajma Masala tastes delicious the day after its been made. I guess all the flavours in the curry marinate overnight and understand each other very well by the next morning! My version is influenced by my favourite chef Sanjeev Kapoor. A wonderful healthy colourful gravy packed with protien and flavour!
Red Kidney Beans – 2 Cups.
Tomato Puree fro 5 Medium Tomatoes.
1 Large Onion finely chopped by hand or in food processor.
2 Tsp Ginger Garlic Paste.
1 Tsp Red Chilli Powder.
1/4 Tsp Turmeric Powder.
1 Tsp Kasuri Methi Powder.
2 Tsp Rajma Masala Powder.
2 Tsp Dhania Powder.
1 Tsp Cumin Powder.
1/2 Tsp Garam Masala Powder.
Whole Spices for Seasoning:
1 Bay Leaf.
1 Tsp Cardamom Powdered.
- Soak the red kidney beans (Rajma) for about 5-8 hours and cook in the pressure cooker with salt with enoough water to cover the rajma.
- Wait for 2-3 whistles and then lower the flame for another ten minutes and switch off the heat.
- Drain the rajma water but save it as it serves as a base for the rajma gravy. Sightly mash the rajma with the back of a ladle and set aside.
- In a pan add 1 spoon of butter and when it melts add the seasonings – Jeera, Bay Leaves and Cardamom Powder.
- Allow to saute for a few minutes and then add the finely chopped onions.
- Let them slowly brown in a couple minutes and then add the ginger garlic paste.
- Any punjabi cooking requires the onions and the ginger garlic paste to almost brown and cook out.
- When this happens, add the pureed tomatoes and mix in.
- Follow up with split green chillies, dhania powder, cumin powder, turmeric powder, red chilli powder, garam masala and rajma masala.
- Add a blob of butter and let it cook down until the raw smell is completely gone.
- Add some rajma water until the desired consistency is reached.
- Garnish with chopped cilantro and serve hot with Parathas or Rotis.
16 thoughts on “Party Foods – Rajma Masala ( Kidney Bean simmered in a tomato onion gravy with aromatic whole spices)”
Love rajma and this looks so yumm.
can you please post the composition of Rajma masala powder?
Wish to have this super delicious rajma masala with some rotis..full of flavours..
Bookmarked this yummy curry.. will let u know soon 🙂
mmmm!!!! looks divine:):) love the colour!
Wow yummy looking curry apt with rotis and even rice
Curry looks delicious,,it’s my fav too,.:$
Delicious looking curry.I too love my Rajma masala more the next day.
@ Vidhya Jayadeep,
Thanks for your comments.
I love it with simple peas pulav.
Thanks for your comments.
What a vibrant color….looks delectable…
I love rajma chawl, but I don’t make it too much because kids prefer black beans, but after seeing your post, I am determined to make this soon! thanks for sharing this yummy post
I tried your Rajma Masala and I must say it was truly very delicious and smelt so good! My kids were thrilled when threy came back from school the next day.
Thanks a ton for the recipes and keep them coming.
I am guessing you can try the same Curry with the black bean instead of the red bean. Its very delicuious and filling.
it is very delicious