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rajma, curry, kidney beans

Rajma Masala Recipe

August 1, 2013 By Priya Shiva 16 Comments

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 One of my favorite dish made with red kidney beans is Rajma Masala which is cooked in rich tomato gravy. Rajma masala can be easily made in pressure cooker and served with rice or even roti. Red kidney beans is a popular legume and have many health benefits. They are high in proteins and fiber. I got addicted to eating rajma chawal from my school days in Delhi. My friends would bring rajma chawal and I would gladly exchange my lunch box with them..

This is a curry which I prepared in pressure cooked using minimum oil. You will love this  aromatic, spicy Red Kidney Beans curry with some steamed rice. So, sharing the recipe for Rajma masala and hope you all enjoy it making too..

rajma-chawal

You can serve Rajma masala with vegetable pilaf or flat bread.
Click Here for Peas pilaf recipe.
Click Here for lachha paratha recipe.
rajma, curry, kidney beans
5 from 6 votes
Print

Rajma Masala

Course Main Course
Cuisine Indian
Prep Time 6 hours
Cook Time 30 minutes
Total Time 6 hours 30 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 1 cup Rajma / Red Kidney Beans
  • 3 ripe tomatoes finely chopped
  • 1 onion finely chopped
  • 1 tbsp Grated ginger
  • 4 Garlic Finely chopped
  • 1/2 tsp Carom seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Turmeric Powder
  • 1 tsp Garam masala
  • 1 tsp Red chili powder
  • Vegetable oil - 2 tbsp
  • Salt to taste
  • Coriander leaves for garnishing

Instructions

  1. Soak rajma in water overnight or minimum 6 hours. Add Rajma with 2 cups of water and turmeric powder in a pressure cooker and cook till kidney beans are soft and easily mash between fingers.

  2. Heat a sauce pan and add oil to it. When the oil is warm add cumin seeds, carom seeds and let it crackle.

  3. Add onion and saute till translucent. Now add ginger and garlic and saute. 

  4. Add chopped tomatoes to it. Saute for few minutes till the tomatoes are nicely cooked and mushy.

  5. Add garam masala, red chili powder, turmeric powder and mix well.

  6. Now add cooked Rajma and salt and mix well. If you feel the gravy is too dry, add little more water. Close the pan and let it cook for few minutes.

  7. Now transfer it into a bowl and garnish it with coriander leaves and serve it hot with rice or flat bread.
3.4.3177

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Related

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Filed Under: Curry Recipes, Lentils and Legumes Tagged With: Cooker series, Curry/Lentil with gravy, Dal/lentil, Legumes, Lentil, Lentil and Legume recipes, Rajma, Rajma Masala, Vegan recipes

« Aviyal – Kerala Curry Recipe
Matar Paneer Masala Recipe »

Comments

  1. HeiLin (Heidy McCallum) says

    July 25, 2014 at 6:27 am

    5 stars
    Red Kidney Beans Curry looks amazing! I love coming to your blog! I feel like I learn something every time! How do you pronounce Rajma Masala? I always love learning more about other cultures.

    Reply
    • priyakitchenette says

      July 25, 2014 at 6:32 am

      Thank you Heidy and found a link which will teach you how to pronounce Rajma masala 🙂 http://www.forvo.com/word/rajma_masala/

      Reply
  2. Joanne T Ferguson says

    July 25, 2014 at 6:55 am

    5 stars
    G'day! This looks like a very healthy curry indeed Priya and is on my list today too!
    Cheers! Joanne

    Reply
  3. Chris @ SimpleFood365 says

    August 17, 2015 at 12:06 am

    5 stars
    That looks really delicious. I love kidney beans and the spices and flavors in this look really good! Definitely going to have to try it!

    Reply
    • Priya Shiva says

      August 17, 2015 at 2:09 am

      Thank you Chris 🙂

      Reply
  4. shobha says

    August 16, 2015 at 6:36 pm

    This is my hubby’s favourite meal.. make it often. Simple and delicious !

    Reply
    • Priya Shiva says

      August 16, 2015 at 6:38 pm

      Thank you Shobha!

      Reply
  5. Anne Murphy says

    August 16, 2015 at 10:53 pm

    I love finding recipes that call for beans I already have in the house…

    That sounds delicious. Going to have to try that!

    Reply
    • Priya Shiva says

      August 17, 2015 at 2:10 am

      Thank you Anne 🙂

      Reply
  6. Fareeha says

    August 17, 2015 at 4:48 am

    You make such a simple dish as rajma chawal look so exotic and amazing.. simply loving the look of it..

    Reply
    • Priya Shiva says

      August 17, 2015 at 5:29 am

      Thank you Fareeha 🙂

      Reply
  7. Brian Jones says

    August 17, 2015 at 6:17 am

    I love beans but never really considered putting them in a curry, we have a great crop of various beans this year so will be giving this an outing later in Autumn or Winter 😀

    Reply
    • Priya Shiva says

      August 17, 2015 at 7:08 am

      You are so lucky Brian to be growing your own food and eating it. I sometimes envy you 🙂

      Reply

Trackbacks

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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