Rajma Masala



  1. Rajma/kidney beans – 1 cup
  2. Coconut/Sunflower oil – 2 tbsps.
  3. Onion – 2 numbers, medium
  4. Garlic – 5 big cloves
  5. Ginger – 1 tbsp.
  6. Coriander powder – 3/4 heaping tsp.
  7. Turmeric powder – 1/4 tsp.
  8. Kashmiri chilly powder – 1 tsp.
  9. Cumin powder – 1/2 tsp.
  10. Tomato – 3/4 cup, chopped
  11. Cilantro – 2 tbsps., chopped
  12. Garam masala powder – 1 tsp.
  13. Tomato ketchup – 1/2 tsp.
  14. Water – 1.75 cup
  15. Kasoori methi – 1/2 tsp. (dry roasted)
  16. Salt as needed


  1. Soak the rajma in lots of water overnight. Change the water 3 or 4 times.
  2. Cook the rajma adding 1.75 cup of water and 1 tsp. of salt in your pressure cooker. Simmer for 18 minutes after the first whistle. Open the cooker once the pressures completely subside.
  3. Heat oil in a broad non-stick pan and add the thinly sliced onions, the juliened ginger and chopped garlic. Saute’ till the onion turns golden brown in colour.
  4. Add all the masala powders except garam masala powder and stir fry for 2 minutes on low heat.
  5. Add the tomato and fry for 15 minutes.
  6. Add the garam masala powder, 2 tbsps. of cilantro and mix.
  7. Grind to a very smooth paste adding little water.
  8. Add the cooked rajma along with any left over water to the masala paste and bring the mixture to a boil. Add tomato ketchup & kasoori methi. Cook till the garvy thickens sufficiently. Switch off heat and garnish with chopped cilantro.
  9. Serve hot with roti/paratha/porotta.
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