Rajma masala is a very famous Punjabi subzi where the red kidney beans are simmered in onion and tomato-based gravy. This Kidney Beans Curry works very well with rice as much as it works with rotis.
Rajma chawal, by itself, is a very comforting dish, and we love to have it steaming hot on a cold winter day, topped with a dollop of fresh ghee.
My mother makes very delicious Rajma masala, and my dad, who would eat it but is not a big fan, always teases her by saying today is kotta kuzhambu day (stew with seeds).
I have followed my mother’s recipe, but I have added some cream. Why? Because I had some in the refrigerator that I had to use up, but guess what, adding the cream made the subzi so rich that it tasted very similar to Dal Makhani.
So, for the alphabet R, my dish is Rajma masala under the regional category.
Check out myInstant Pot Rajma Masalarecipe for making it as a one-pot meal!
A-Z Marathon - Alphabet R Category - regional
Preparation time - 10 mins plus overnight to soak the red kidney beans Cooking time - 1 hr Difficulty level - easy
Ingredients to make Rajma Masala - Serves 4 - 6
- Rajma / Red Kidney Beans - 1 cup (washed and soaked overnight)
- Onion - 1 large (chopped)
- Tomatoes - 3 (chopped)
- Green chilies - 2
- Ginger garlic paste - 1 tbsp
- Cumin seeds - 1 tsp
- Turmeric powder - 1 tsp
- Red chili powder - 1 tsp
- Dhania jeera powder (Coriander cumin powder) - 1 tbsp
- Garam masala - 1 ½ tsp
- Salt - to taste
- Oil - 2 tbsp
- Fresh cream - 3 tablespoon (optional)
- Cilantro - to garnish
Procedure -
- Soak the beans overnight (or for 8-10 hours) and then cook in enough water in a pressure cooker until they are soft and tender.
- In a pan, heat the oil and then add the cumin seeds. When the seeds are fried, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
- Next, add the chopped tomatoes and mix them well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
- Let it cook on a medium flame until the tomatoes are mushy and the oil floats on top.
- Now add the cooked rajma and mix well. Check for consistency and add more water if needed. Simmer for about 15 minutes until the masala is aromatic and well-blended.
- Add the cream and then take it off the flame.
- Serve hot with rice or rotis!
Other recipes with beans
- White Bean and Greens Burger
- Vegan Black-Eyed Pea Salad
- Kadalai Kurma | Black Chick Peas In Coconut Based Gravy
- Fried Moong Dal - Microwave Version
Recipe
Equipment
- ▢ bowl
- ▢ Pressure Cooker
- ▢ spatula
Ingredients
- ▢ 1 cup Rajma / Red Kidney Beans washed and soaked overnight
- ▢ 1 large Onion chopped
- ▢ 3 Tomatoes chopped
- ▢ 2 Green chilies
- ▢ 1 tablespoon Ginger garlic paste
- ▢ 1 teaspoon Cumin seeds
- ▢ 1 teaspoon Turmeric powder
- ▢ 1 teaspoon Red chili powder
- ▢ 1 tablespoon Dhania jeera powder Coriander cumin powder
- ▢ 1½ teaspoon Garam masala
- ▢ to taste Salt
- ▢ 2 tablespoon Oil
- ▢ 3 tablespoon Fresh cream optional
- ▢ to garnish Cilantro
Instructions
- Soak the beans overnight (or 8-10 hrs) and then cook it enough water in pressure cooker until it is soft and mushy.
- In a pan, heat the oil and then add the cumin seeds. When the seeds fry, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
- Next add the chopped tomatoes and mix it well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
- Let it cook in medium flame until the tomatoes are mushy and the oil floats on top.
- Now add the cooked rajma and mix well. Check for the consistency and add more water if needed. Simmer for about 15 mins until the masala is aromatic and well blended.
- Add the cream and then take it off the flame.
- Serve hot with rice or roti’s!
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Rajma Masala | Red Kidney Beans Curry
Equipment
- bowl
- Pressure Cooker
- spatula
Ingredients
- 1 cup Rajma / Red Kidney Beans washed and soaked overnight
- 1 large Onion chopped
- 3 Tomatoes chopped
- 2 Green chilies
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Dhania jeera powder Coriander cumin powder
- 1½ teaspoon Garam masala
- to taste Salt
- 2 tablespoon Oil
- 3 tablespoon Fresh cream optional
- to garnish Cilantro
Instructions
- Soak the beans overnight (or 8-10 hrs) and then cook it enough water in pressure cooker until it is soft and mushy.
- In a pan, heat the oil and then add the cumin seeds. When the seeds fry, add the chopped onions and green chilies. Sauté them until the onions are translucent. Now add the ginger garlic paste and fry for about 2 mins.
- Next add the chopped tomatoes and mix it well. Add all the dry masala powders (dhania jeera powder, turmeric powder, garam masala) and salt and mix well.
- Let it cook in medium flame until the tomatoes are mushy and the oil floats on top.
- Now add the cooked rajma and mix well. Check for the consistency and add more water if needed. Simmer for about 15 mins until the masala is aromatic and well blended.
- Add the cream and then take it off the flame.
- Serve hot with rice or roti’s!
