Rajma Masala | Curried Kidney Beans | Authentic North Indian Recipe

Rajma is for some the official dish of North India, especially punjab. This classic curry gets its flavours and colour from red kidney beans, ginger, garlic and sweet red tomatoes and is a household favourite. There aren't many people in the world who don't like rajma and I'm sure you won't be one of them! Serve this with some fresh rice, crispy potatoes, and breads of your choice.

  • 184 g red kidney beans
  • 180 g onion
  • 20 g ginger
  • 20 g garlic
  • 4 tomatoes
  • 1/2 tsp jeera
  • 1 1/2 tsp rajma masala
  • 2.5 cups water
  • 2 tsp red chilli powder
  • 2.5 cups water
  • 1 tsp salt
  • Pinch of hing
  • 1 tbsp ghee
  1. Soak the kidney beans for 6-8 hours or preferrably overnight.
  2. Cook kidney beans in a pressure cooker until soft. Reserve water. 
  3. Puree the ginger, garlic, and onion in a food processor with some water and set aside
  4. Puree the tomatoes and set aside. 
  5. Heat ghee on medium heat and add cumin seeds and hing. Cook until cumin seeds turn reddish brown.
  6. Add onion, ginger, garlic puree and cook until mixture is dry and brown. Add water if mixture gets too dry and starts to stick.
  7. Add rajma masala and cook for 2-3 minutes
  8. Add tomato puree and bring to boil.
  9. Add red chilli powder and salt and cook with a lid on until oil is released. 
  10. Add cooked kidney beans and reserved water and simmer on medium low heat until you have a thick gravy. 
  11. Serve hot with crispy potatoes and rice/roti/parantha. Enjoy :) 


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