This Rajma masala is made with soaked rajma, tomato, onion, ginger, garlic, green chillies and Chana masala powder. This masala can be served with Chapathi or steamed rice. You can also check out other masala recipes below.
Rajma Masala is a flavorful North Indian dish made with kidney beans simmered in a spiced tomato gravy. To prepare, soak rajma (kidney beans) overnight and pressure cook until tender. In a pan, sauté chopped onions and slit green chillies in hot oil, then add crushed ginger and garlic, followed by spices like turmeric and chana masala. Incorporate a blended tomato puree and cook until the oil separates. For added creaminess, mash a portion of the cooked rajma and mix it back into the gravy along with the remaining beans. Adjust the consistency with water, cover, and cook until the flavors meld. Serve hot with rice or roti.
Potato Curd Masala
Cooks in 70 minutesDifficulty: EasyThis side dish made with potato and yoghurt can be served with any Indian Bread (maida puri) or hot rice.
Pattani Masala
Cooks in 70 minutesDifficulty: EasyThis pattani masala (dry peas masala) can be served with Poori, Chapati or any other Indian bread.
Vendaikai Masala Curry
Cooks in 70 minutesDifficulty: EasyThis dish goes well with chapati, roti and any other Indian Bread.
Rajma Masala Recipe
Rajma Masala
4
servings6
hours25
minutesThis Rajma masala is made with soaked rajma, tomato, onion, ginger, garlic, green chillies and Chana masala powder. This masala can be served with Chapathi or steamed rice.
Ingredients
Rajma – 1 cup
Tomato – 2 Nos (medium size)
Onion – 1 No
Fresh ginger – a small piece
Garlic flakes – 4 Nos
Green chillies – 2
Chana Masala Powder – 2 teaspoon
Turmeric powder – 1/4 teaspoon
Oil – 1 tablespoon
Mustard – ½ teaspoon
Curry leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak rajma in water over night or at least 6 hours. Wash well and put two cups of water and pressure cook for three whistles. Drain the excess water and keep aside.
- Chop onion finely. Slit the green chillies lengthwise. Crush ginger and garlic to a coarse paste.
- Cut the tomatoes into medium size pieces and grind to a fine puree.
- In a frying pan add the oil and when it is hot, add mustard.
- When the mustard pops up add chopped onion, green chillies and fry till onion turns transparent.
- Add crushed ginger and garlic and fry for a while.
- Add turmeric powder and chana masala powder, salt and stir well.
- Then add tomato puree and mix well. Cook in medium flame stiring now and then till the oil separates.
- Take out one tablespoon of cooked rajma and pound it or mash it nicely. Add to the tomato masala along with remaining rajma. Mix once again and add little water to make the gavy semi liquid.
- Cover with lid and cook on medium flame till it blends well and thick.
Notes
- I used MTR chana masala and is very good. If you wish you can increase the quantity of chana masala for more spicy gravy.
Hi,
Thanks for your recipe. I have one doubt. I don’t have channa masala powder. In that case, could you please tell me what other kind of podi’s I can use?
Thanks,
If you do not have channa masala powder, you can add little red chilli powder, coriander powder and garam masala powder.
Thank you very much for your advise. I have these things. I will try this dish this week.
I tried it today. It tasted so nice.
Thanks for your recipe!!
hi..i tried rajma masala today and it came out very well…tanks a lot.
Thank you Sai Priya for your feed back.
I just tried this recipe. It came out really well,all of us liked it. Simple yet tasty one. Thank you.
Thank you Meena for your kind feed back.