Rajma Masala

I keep trying to use ‘Red Kidney Beans’ in variety of dishes… Rajma Kebab, Dal Makhni, Tacozza etc. And yes, that too with different types of Rajma available in market :P

But here is a recipe of the most famous North-Indian subzi – “Rajma Masala”, which has been one of my favorite dish to cook!!! Used here is a dark-red kidney beans which is known as Kashmiri one…


Makes: 2 servings

3/4 cup Red Kidney Beans (Rajma)
1 Brown Onion (medium) 
1 Tomato (big)
1/4 cup Curd 
1 tsp Ginger-Garlic Paste
1/8 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Kashmiri Red Chilly Powder
1/2 tsp Garam Masala
1 tsp Crushed Fennel Seeds
1/2 tsp Cumin Seeds
A pinch of Asafoetida (hing)
1 tbsp Cooking Oil

– Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.
– Cut the onions into long thin strips and finely chop tomato separately.
– Heat oil in a deep-pan and add cumin seeds, hing into it.
– Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds. 
– Add chopped tomatoes and cook again for a min.
– Add cooked rajma, curd and all the spices into it. Mix everything well.
– Cook it for 3-4 mins. Make sure it’s not mashed at all.
– Serve hot with Naan/Paratha :) 


– Add a little water while adding rajma, if you are planning to serve it with a plate of steamed rice :)
– If want to make Tacos with Indian touch, keep it dry and mash a little for stuffing.