Recipe- To make Rajma Masala, definitely use this one thing, it will taste amazing!


PC: Archana's Kitchen

Whether Rajma vegetable is served with rice or chapatti, its taste is always amazing. It is quite popular in Punjab and the surrounding areas of Delhi. Kidney beans are a treasure trove of nutrients that are extremely beneficial for the body. You can make Rajma Masala Curry anytime for lunch or dinner. It can also be served at parties or functions and children also enjoy the taste of Rajma. Adding meat masala to Rajma curry enhances its taste.


Rajma: 1/2 kg

finely chopped Onion: 2

Chopped tomatoes: 5-6

Ginger-garlic paste: 2 tbsp Turmeric

powder: 1 tsp

Red chilli powder: 2 tsp

Coriander powder: 1 tbsp

Garam masala: 1 tbsp Tablespoon

Meat masala: 1 tablespoon

Green cardamom pods: 2

Desi ghee: 2 tablespoons

Salt as per taste

How to prepare Rajma Masala

Soak Rajma in water overnight. The next day, boil them in water until soft, which usually takes about 10 minutes. Drain the water.

- Put the boiled kidney beans in a pressure cooker with large cardamom pods, add water and some salt as per your choice.

- Wait for two whistles from the pressure cooker. Once cooked, reduce the flame and cook for 20-25 minutes. To make rajma soft and tasty, it is necessary to cook it properly.

- Heat desi ghee in a separate pan. Add ginger-garlic paste and finely chopped onion. Fry the paste until it turns light brown.

Add tomato puree and red chili powder to the fried onions. Mix well.

Now add garam masala, coriander powder, meat masala, and all other spices, and a little salt. Cook and stir for about 2 minutes.

Add cooked kidney beans and a little water to the prepared spices. Let it boil for 5 minutes.

Finally, garnish with fresh coriander and turn off the flame. Your delicious Rajma Masala Curry is ready to be served with rice or chapati.