Rajma Masala is a flavorful and protein-rich North Indian curry made with kidney beans simmered in a spiced tomato-based gravy. This dish is hearty, comforting, and pairs perfectly with rice or roti. Packed with aromatic spices and wholesome ingredients, this homemade rajma recipe is easy to make and full of authentic flavors.
Rajma Masala
Calories 220kcal
Ingredients
- 1 cup cooked rajma kidney beans
- 1 tsp ghee
- 1/4 tsp cumin seeds
- A pinch of hing asafoetida
- 1 small green chili finely chopped
- 1/4 cup onion finely chopped
- 1/2 tsp ginger & garlic paste
- 1/4 cup tomato puree
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- A pinch of black pepper powder
- 1/8 tsp turmeric powder
- 1/4 tsp garam masala
- 1/3 cup rajma water water from cooked rajma
- Salt to taste
- 1 tbsp coriander leaves chopped
Instructions
- Heat ghee in a pan over medium heat. Add cumin seeds, hing, and green chili. Sauté briefly until fragrant.
- Add chopped onions and cook until they turn golden brown. Stir in the ginger & garlic paste and cook until the raw aroma disappears.
- Pour in the tomato puree and mix well. Add red chili powder, coriander powder, black pepper, and turmeric. Cook until the oil separates from the masala.
- Add cooked rajma along with rajma water. Stir well and let it simmer for a few minutes to absorb the flavors. Season with salt to taste.
- Sprinkle garam masala and mix well. Turn off the heat.
- Garnish with freshly chopped coriander leaves and serve hot with rice or roti.
Notes
- For a vegan version, replace ghee with oil.
- Adjust spice levels by increasing or decreasing green chili and red chili powder.
- You can blend part of the rajma to create a thicker consistency.
- Serve with jeera rice, plain roti, or naan for a complete meal.
