Rajma Masala or Red Kidney Beans Curry is a dish prepared from boiled beans simmered in a creamy, rich onion tomato based gravy.


  • ▢1 cup Rajma
  • ▢4 tbsp Mustard Oil
  • ▢1 and ½ cup Onion (Finely Chopped)
  • ▢2 tsp Ginger Garlic Paste
  • ▢¾ cup Tomato (Finely Chopped)
  • ▢3 tbsp Tomato Puree
  • ▢3 tsp Coriander Powder
  • ▢1 tsp Turmeric Powder
  • ▢2 tsp Kashmiri Red Chilli Powder
  • ▢½ tsp Roasted Cumin Powder
  • ▢2 tsp Amchoor Powder
  • ▢½ tsp Garam Masala Powder
  • ▢Salt to taste
  • ▢2 tbsp Fresh Coriander (Chopped)


  • Wash the rajma and soak in enough water for 5-6 hours.
  • Drain the water.
  • Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water.
  • Cook till rajma is soft and cooked.
  • Remove the pressure cooker from heat and keep aside.
  • Heat oil in a pan.
  • When the oil is hot, add onion and fry till translucent.
  • Add Ginger Garlic paste and fry till onion is golden brown.
  • Add chopped tomato and tomato puree and cook for a minute.
  • Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder and fry for a few seconds.
  • Add ½ cup water and cook the masala till oil separates on the side of the pan.
  • Add the cooked rajma along with the water and cook on low heat for 10-15 minutes.
  • Slightly press a few rajmas with the back of a ladle.
  • Add more water and salt if required.
  • Garnish with Fresh Coriander.
  • Serve hot with steamed rice.

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