Rajma Masala

Rajma Masala, Spiced Red Bean Gravy, is a famous meal across Northern India.

It is an irresistibly tasty gravy but easy and straightforward to make, a real treat for everyone. Step-by-step procedures with pictures and other alternatives for using ready-made ingredients are also discussed here.

You can find the tips for making a Non-Indian Cooking version, below.

Rajma Chawal recipe needs two separate processes. The first procedure is to cook the rice. And the following procedure is to make Rajma Masala. For the first step-cooking, rice-follow your successful method.

Everyone's tips and tricks are different, so follow your own. Sure, I will come up with another detailed post for the best methods of making Rice.

To make perfect and evenly cooked rajma, soak it for 6-8 hours and pressure cook it for 4-7 minutes. The cooking time depends on the quantity and pressure cooker. So, decide accordingly.

Did you like this Rajma Masala Recipe? If you are looking for other spicy curries like Malai Kofta, Paneer Peas Masala, Aloo Palak Gravy, vegetable kurma, Avial recipe, or Potato peas curry, do check them.

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Rajma Masala

Rajma Masala Gravy, A complete and a very famous meal across Northern India. An irresistibly tasty gravy but very easy and simple to make, a real treat to everyone.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4 people

Calories: 267kcal

Ingredients

• 2 teaspoon vegetable oil  
• 1 teaspoon shahi jeera  
• 1 tablespoon ginger chopped
• 1 tablespoon garlic chopped
• 1 onion
• 3 tomatoes
• 1 cup kidney bean   /rajma(cooked)
• ¾ teaspoon red chili powder
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 teaspoon salt or as required

Instructions

• Heat pan over medium to high flame, add a teaspoon of oil along with a teaspoon of shahi jeera. Wait for a minute until shahi jeera makes the little crackling sound.
• Add chopped ginger and garlic to the pan, saute until ginger and garlic starts leaving out its raw smell.  Add chopped onion and continue to saute it in medium to simmer flame(Be cautious and keep an eye on the pan, onions may get burnt easily. The Burnt onion flavor can spoil the whole dish). Cook onions until they become pink and translucent.
• Make tomato puree, by grinding 2 tomatoes using mixer grinder. And add it to the pan.
• Add red chili powder, coriander powder, turmeric powder, garam masala and a teaspoon of salt. Continue to cook until the gravy starts leaving out its raw flavor.
• Add cooked rajma beans. Simmer the flame and cook again for 10 minutes. Add chopped coriander leaves and serve hot.

Nutrition

Calories: 267kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Sodium: 596mg | Potassium: 299mg | Fiber: 4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3.2mg | Calcium: 45mg | Iron: 2.5mg

Course Side Dish

Cuisine Indian

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.

How to Make Rajma Masala:

1. Add a teaspoon of Shahi Jeera and salt in the beginning. Continue to follow your usual method of cooking the rice. My way of cooking the rice is: 1. soak the rice for 10 mins. 2. Add 5-6 cups of water in a big pot 3. Once the water starts boiling, add pre-soaked rice. 4. Cook it for 8-10 mins on medium to high flame. 5. Drain the excess water.

2. Heat pan over medium to high flame; add a teaspoon of oil and a teaspoon of shahi jeera. Wait for a minute until Shahi Jeera makes the little crackling sound.

3. Add chopped ginger and garlic to the pan and saute until ginger and garlic leave out its raw smell.  Add chopped onion and continue to saute it in medium to simmer flame. (Be cautious and watch the pan; onions may get burnt easily. The Burnt onion flavor can spoil the whole dish). Cook onions until they become pink and translucent(sorry, I did not have a picture for this process, as I was busy chopping other veggies :).

4. Make tomato puree, by grinding 2 tomatoes using a mixer grinder. And add it to the pan.

5. Add chili powder, Coriander powder, turmeric powder, garam masala, and a teaspoon of salt. Continue to cook until the gravy starts leaving out its raw flavor.

6. Add cooked rajma beans. Simmer the flame and cook again for 10 minutes. Add chopped coriander leaves and serve hot with Rice or Roti/Chapathi.

Serving Suggestions Rajma Masala, Rajma Chawal, Spiced Red Bean Gravy:
1. Serve along with rice/ Roti/ Chapathi.
2. Raita/Yogurt salad, rice, and Rajma masala would be the best combo.
3. It can be your Lunch/Dinner menu.

Tips and Variations:
1. Rajma can be soaked and cooked in bulk in advance. Divide them into small portions and deep freeze them in ziplock bags.
2. Adjust the chili powder according to your taste.
3. The same basic procedure can be used for any other veggies, cooked chickpeas, or beans.
4. Adjust the water according to the desired consistency in the final stage. Allow it to boil for 2-3 minutes after adding water.
5. You can also go with ready-made tomato puree and canned Red beans.

Tips for cooking this recipe in Non-Indian Kitchen:
1. You can skip using chili powder, coriander powder, or turmeric powder. You can use Cayenne pepper powder instead.
2. If Shahi Jeera is unavailable, you can use cumin seeds. Cumin seeds are available in all leading grocery stores in the Asian aisle.
3. Garam Masala: You need this to bring the flavors to the dish.

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