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Rajma-Masala

Rajma Masala – Kidney Beans Curry

It's a lightly spiced, creamy, and a tasty rajma masala made with kidney beans, onions, tomatoes, chili and spices. This is my mother's way of making this famous and genuinely restaurant style Punjabi masala rajma.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 304 kcal

Ingredients
  

  • 1 cups rajma or kidney beans
  • 2 medium-sized onions finely chopped
  • 4 cups water
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • ½ tbsp turmeric powder
  • 2 large tomatoes chopped
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • Salt to taste
  • 1 inch cinnamon stick
  • 3 cloves
  • 4 green cardamoms
  • 2 tbsp oil
  • 1 tbsp ghee or clarified butter

Instructions
 

  • (a) - Heat oil in a non-prescription pot over a medium flame. Once it heats up, add the onions. Cook the onions for a few minutes until they become golden brown in color.
     
    (b) - Add chopped tomatoes in the pot. Give everything a fantastic mix.
     
    (c) - Add garlic and ginger paste. Keep on cooking the masala until the raw smell disappears.
     
    (d) - Add turmeric, coriander powder, chilli powder and salt.  Mix well and lower the flame to low.  Allow the spice to cook for 7-8 minutes or until oil separates from the edges.
     
    (e) - Pour boiled rajma using 2-3 cups of rajma water. Boost the flame to high and bring everything to a boil. Cook the curry for 6-7 minutes.
     
    (f) - With a mortar and pestle or mixer grinder, approximately crush cinnamon stick, green cardamoms and cloves. Add it in the curry and mix well. Turn the flame off.
     
    (g) - Pour masala rajma in the serving bowl and then add a spoonful of ghee over the surface. Serve hot with steamed rice.

Notes

 
(a)- Canned kidney beans can also be utilized. In cases like this, make the curry sauce and then put in the rajma beans and water.
(b)- Constantly use new rajma as old rajma requires a long time to cook.
(c)- Rajma beans should be cooked very well and have the melt in the mouthfeel.
(d)- Spices in the rajma curry could be corrected following your taste.

 

NUTRITION

 
Calories: 304kcal | Carbohydrates: 42g | Protein: 14g | Fat: 10g |
Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 881mg |
Fiber: 11g | Sugar: 5g | Vitamin A: 1032IU | Vitamin C: 22mg |
 Calcium: 79mg | Iron: 5mg | Potassium: 1067mg
Keyword Kidney Beans Curry, punjabi rajma, Rajma, rajma curry, Rajma Masala, Rajma Recipe