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Rajma masala is one of my all-time favourite dishes. I just can't get enough of it! If you've never had it before and try this recipe I guarantee you'll want to relive this deliciousness again and again!

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 rajma with some fresh rice, crispy potatoes, and breads of your choice. Enjoy!


  1. Soak the kidney beans for 6-8 hours or preferably 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/paratha. Enjoy :)

Rajma Masala | Curried Kidney Beans


  • 184 G Red kidney beans
  • 180 G Onion
  • 20 G Ginger
  • 20 G Garlic
  • 4 Tomatoes
  • 1/2 t Jeera
  • 1 1/2 tsp rajma masala
  • 2 1/2 Cups Water
  • 2 t Red chilli powder
  • 1 t Salt
  • Pinch of hing
  • 1 T Ghee

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      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!