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Home » Side Dishes » Curry , Poriyal and Subzi » Rajma Masala | Red Kidney Beans Curry

Published: Sep 21, 2013 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Rajma Masala | Red Kidney Beans Curry

Rajma masala %%

Rajma masala is a very famous Punjabi subzi where the red kidney beans are simmered in onion and tomato based gravy. This subzi works very well with rice as much as it works with roti’s. Rajma chawal by itself is a very comforting dish and we love to have it steaming hot on a cold winter day topped with a dollop of fresh ghee.

My mother makes very delicious Rajma masala and my dad who would eat it, but is not a big fan always teases her by saying today is kotta kuzhambu day (stew with seeds). I have followed my mother’s recipe, but I have added some cream. Why? Because I had some in the refrigerator that I had to use up, but guess what adding the cream made the subzi so rich that it tasted very similar to Dal Makhani.

So for the alphabet R, my dish is Rajma masala under the regional category.

Check out my Instant Pot Rajma Masala recipe for making it as one pot meal!

A-Z Marathon – Alphabet R
Category – regional

Preparation time – 10 mins plus overnight to soak the red kidney beans
Cooking time – 1 hr
Difficulty level – easy

Rajma masala %%

Ingredients to make Rajma Masala – Serves 4 – 6

  • Rajma / Red Kidney Beans – 1 cup (washed and soaked overnight)
  • Onion – 1 large (chopped)
  • Tomatoes – 3 (chopped)
  • Green chilies – 2
  • Ginger garlic paste – 1 tbsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Dhania jeera powder (Coriander cumin powder) – 1 tbsp
  • Garam masala – 1 ½ tsp
  • Salt – to taste
  • Oil – 2 tbsp
  • Fresh cream – 3 tbsp (optional)
  • Cilantro – to garnish

Procedure –

  • Soak the beans overnight (or 8-10 hrs) and then cook it enough water in pressure cooker until it is soft and mushy.
  • In a pan, heat the oil and then add the cumin seeds. When the seeds fry, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
Rajma masala %%
  • Next add the chopped tomatoes and mix it well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
Rajma masala %%
  • Let it cook in medium flame until the tomatoes are mushy and the oil floats on top.
Rajma masala %%
  • Now add the cooked rajma and mix well. Check for the consistency and add more water if needed. Simmer for about 15 mins until the masala is aromatic and well blended.
Rajma masala %%
  • Add the cream and then take it off the flame.
  • Serve hot with rice or roti’s!
Rajma masala %%
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Reader Interactions

Comments

  1. Archana Potdar says

    October 18, 2013 at 5:15 pm

    Perfect rajam afor naans. Looks yum. Love the way you hav e used cream on top it inviting me to fetch my plate.

    Reply
  2. Pavani N says

    October 07, 2013 at 8:33 pm

    Rajma masala looks sooooo yummy!!

    Reply
  3. Gayathri Kumar says

    October 05, 2013 at 6:28 am

    Perfect side dish for rotis. Looks so inviting..

    Reply
  4. Sandhya Karandikar says

    October 02, 2013 at 6:16 pm

    Rajma masala is one of my favourite dish.

    Reply
  5. Preeti Garg says

    October 01, 2013 at 6:22 pm

    This recipe come out so well and look delicious.

    Reply
  6. veena krishnakumar says

    September 29, 2013 at 4:32 pm

    My favourite dish....looks very delicious

    Reply
  7. Harini-Jaya R says

    September 23, 2013 at 7:42 pm

    Can never get enough of this yummy masala!

    Reply
  8. Sapana Behl says

    September 23, 2013 at 1:17 pm

    It's the most favorite dish of me n family . We make it once in a week . Yours looks yummy...

    Reply
  9. Shruti says

    September 23, 2013 at 2:03 am

    One of my very favorite comfort food 🙂 Superb one...

    Send your entries to on-going event 'Bachelor Cooking' @ www.cookingwithsj.com/bachelor-cooking

    Reply
  10. Chef Mireille says

    September 22, 2013 at 8:36 pm

    although spices are different this is similar to something we make in Suriname called Bruine Bonen - I am sure I would love this!

    Reply
  11. Priya Suresh says

    September 22, 2013 at 4:44 pm

    Never get bore of this nutritious masala, love simply with some rice or rotis.

    Reply
  12. Nivedhanams Sowmya says

    September 22, 2013 at 11:44 am

    So earthy and so delicious . Love this with roti

    Reply
  13. Padmajha PJ says

    September 22, 2013 at 4:41 pm

    Adding cream is definitely making it more yummier and creamier.This is our family fav 🙂

    Reply
  14. Rajani S says

    September 22, 2013 at 1:41 pm

    I dont add cream for rajma masala...this post is making me crave for rajma chawal!

    Reply
  15. The Pumpkin Farm says

    September 22, 2013 at 11:13 am

    lovely rajma recipe, even i add cream at times

    Reply
  16. vaishali sabnani says

    September 22, 2013 at 4:04 am

    Sandhya raajma is one of my hit dishes ..and I make it in the similar way..only I brown the onions a little darker and then purée everything...it gives such a wonderful gravy. Adding cream will naturally highlight the dish...will do so next time.

    Reply
  17. Arjunan Akilandeswari says

    September 22, 2013 at 4:43 am

    Lovely Rajma masala

    Reply
  18. divya says

    September 22, 2013 at 2:17 am

    wow this is awesome and beautiful pic and presentation.....

    Reply
  19. Manjula Bharath says

    September 21, 2013 at 3:06 pm

    very very healthy and mouth watering curry dear 🙂 just tempt me !!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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