Rajma Masala


rajma masala

A comfort food classic featuring tender kidney beans cooked in a rich and flavorful tomato-based gravy, infused with aromatic spices.



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45 Mins

17 Ingredients


2 tsps fresh coriander, finely chopped

1 bay leaf

1 teaspoon dhaniya powder

salt to taste

2 tsp oil

3 pods garlic

2 peppercorns

three-fourth cup rajma

2.5 cups water for pressure cooking

1/4 teaspoon jeera seeds

1 medium red onion, roughly chopped

1" piece ginger

½ teaspoon haldi powder

1.5 teaspoons red chili powder (optional)

1 teaspoon jeera powder

2 medium tomatoes

1 laung


Make a puree of the onion, tomatoes, ginger & garlic. Keep aside.

Boil the rajma with water & 1 tsp salt for 7-8 whistles, until cooked

Remove into a bowl & keep aside.

In the pressure cooker, now heat oil.

Add the bay leaf, peppercorns & jeera seeds. Allow to splutter for a few seconds. Do not let it brown.

Now add the above-made puree. Cook on high flame for one minute, then switch to low flame.

Add 1/4 tsp salt, haldi powder, red chilli powder, dhaniya & jeera powder.

Keep cooking, with occasional stirring, until the oil leaves the sides of the cooker.

Add a little water from the boiled rajma.

Cook for another 2-3 minutes.

Now add the boiled rajma with the water back into the cooker. Adjust salt to taste & close the lid.

Give another whistle.

Open & adjust the gravy to the required consistency.

Once ready, add the crushed clove & garnish with coriander.

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