Rajma Masala

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Rajma lentils (also “Kidney Beans” due to their shape) is a very popular north indian ingredient.  This dish is a good combo with roti/chapati/naan etc.  Actually this  recipe was long over due on this blog and I thought I should atleast put it up now .. Better late than never ! Some people prepare the wet masala using cashews but I have used almonds instead. Its best served with a thick gravy.

What you need to have:

1. Rajma  – 1 cup

Dry Rajma Beans

Ingredients of wet masala:

1. Chopped onions – 2 cups

2. Chopped Tomatoes – 1/4 cup

3. Soaked Almonds – 15-20

4. Ginger-Garlic paste – 1 Teaspoon

5. Chilli powder – 2 Teaspoons

6. Turmeric powder – 1 Tespoon

7. Garam-Masala powder – 1 Teaspoon

8. Dhania-Jeera powder – 1 Teaspoon

9. Chopped coriander leaves – 2 Tablespoons(optional)

10. Cooking oil – 2 Tablespoons

11. Salt – To taste

Ingredients of Seasoning

What you do with what you have:

1. Soak Rajma Beans in water over night and cook it in the cooker adding 1 teaspoon cooking oil  for about 30 minutes till smooth. Cooked Rajma Beans is as shown in the image below.

Cooked Rajma Beans

1. Peel and chop onions fine, wash and chop tomatoes fine, also make ginger-garlic paste as well and keep it aside  as shown in image 2.  Soak Almond in water for about an hour peal it and keep it aside.

2. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  On heating, add Chopped tomatoes from step 1 to it  fry it till mushy. Add chopped onions as well and add required quantity of salt to it.

Chopped onions being fried in the seasoning

3. When onions turn transparent add Ginger-Garlic paste &  grated almonds to it and fry for a while.

 Ginger-Garlic paste &Grated Almonds being fried

4. Add chilli powder, turmeric powder, Dhania-jeera powder and Garam masala powder  in a row to it and just stir along.

Powders being fried in seasoning

Fried masala on cooling

5. Allow the above fried ingredients to cool and grind it in the grinder adding a little water to a fine paste.

6. Transfer the ground wet masala to a broad bowl and bring it to boil.

Ground wet masala being cooked

7. Add cooked Rajma from step-1 to it and bring it to boil. Serve hot with chapati or roti.


Ready to serve Rajma masala

How long it takes: 45 minutes (other than soaking of the Beans)

Number of servings: 4

22 thoughts on “Rajma Masala

    BANUMATHI said:
    July 22, 2010 at 12:11 pm

    Mam, The rcipe is very colourfull and thick. Gonna give a try this weekend.

      prathibalrao responded:
      July 22, 2010 at 5:18 pm

      Hi Banumthi,

      Do try out and send me the feed back please.

    vanamala said:
    July 22, 2010 at 8:17 pm

    Looks nice…

      prathibalrao responded:
      July 23, 2010 at 11:36 am

      Hi Vanamla,

      Thanx a lot for your comments.

    David said:
    August 20, 2010 at 12:24 pm

    Hi, Can I blend the ingredients in a food processor before adding the Rajma? Is making it a paste the same as pureeing it?


      prathibalrao responded:
      August 20, 2010 at 3:29 pm


      You are right.

    Malini said:
    September 3, 2010 at 6:03 am

    Just finished making this Rajma Masala, and it is finger licking good.

    Tomorrow am gonna try the Surati beans Masala curry!


      prathibalrao responded:
      September 3, 2010 at 7:24 am

      Hi Malini,

      Thanx a lot for ur comments.

    Swarna said:
    September 10, 2010 at 4:53 pm

    hi prathibalrao its really very simple and tastly i tried it thank you.

    Danielle Spargo said:
    September 16, 2011 at 9:45 am

    This looks amazing!

    I have a question though. Do I add the beans and the water to the wet masala, or do I strain the beans first?

    I can’t wait to try it. I have all the ingredients already. It’s extremely affordable too. ^^

    Thanks for sharing.

    ((Sorry if this is a double post. I misspelled the email address, and the post didn’t show up, so I’m not sure if it’s just taking a while, or if the misspelled email messed it up))

      prathibalraoPrathiba l rao responded:
      September 16, 2011 at 8:45 pm

      Hi Danielle Spargo,

      The question is really sensible. Do not use the soaked water to cook the lentils. Add fresh water just above the lentils level and when cooked please do not strain it since it is the stock and when added to the dish, it enhances the flavour of the same. I hope i am clear. Please reply.

        Danielle Spargo said:
        September 17, 2011 at 1:41 am

        Thank you so much. I’m going out to a vegetarian Indian restaurant with my family tonight, but I’ll be soaking the beans to make for dinner tomorrow. I can’t wait. It looks really good.

        Another question though: What’s the reason behind peeling the almonds? Is it necessary? I’ll definitely be making it exactly according to your recipe the first time, but after that I’ll start playing around with it. Just curious.

        Very clear, thank you. I’ll report back with comments.

        prathibalrao responded:
        September 17, 2011 at 7:34 am

        Hi Danielle Spargo,

        The need to peal is just for the colour of the masala which i feel would turn still darker as the colour of the Beans. You may not peal it too. Please feel free to clear doubt if any. Thanx and bye for now.

    Haru said:
    October 23, 2011 at 6:31 am

    Hi Ma,

    I finally found the time and energy to make this, especially since the husband unusually asked for it. I’ve been under some pressure to make a rajma that would live upto the delicious one that my cousin made a few months ago.
    Well, I followed your instructions, and added a dash of lemon in the end to give it that extra kick. The result – it was mouth-watering and both of us relished our helpings of rajma with rice. Thank you so much for this recipe and for the perfect instructions. Maybe the almonds gave it that extra flavour, I guess.
    Definitely a dish I’ll make for guests and on special occasions.

    majin said:
    April 7, 2012 at 2:48 am

    Great Dear,

    Really good with butter naan///


      prathibalrao responded:
      April 14, 2012 at 8:34 am

      Hi Majin,

      Thanx a lot for your wonderful feed back.

    Sasi Vadapali said:
    June 28, 2012 at 2:23 am

    Dear Mam, I tried your recipe to make Rajma curry (the very first time) – I must say it turned out to be really nice and delicious. A BIGThank You:-) for the detailed description along with the pictures.

    Just to make it little less spicy,I added little bit of milk (unfortunately did not have Creame). One minor observation, I thought one step was missing from the detail, that is to add “Ginger Garlick Paste” to the Gravy/Masala.

    Overall, it was really tasty and looking forward to use the recipe of masala for some other curries as well.


    Rajma Rice | Cuisinside said:
    August 31, 2012 at 5:28 pm

    […] veg pulav or tomato/coconut/lemon rice. I’ve previously uploaded recipes for dal makhni and rajma, and essentially you can have these dishes served with rice. However, I have tried to make it as a […]

    Rony said:
    December 20, 2012 at 1:14 pm

    I dont know what to say. This blog is fantastic. Thats not really a really huge statement, but its all I could come up with after reading this. You know so much about this Dish. So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject .

      prathibalrao responded:
      December 20, 2012 at 8:47 pm

      Hi Rony,

      Thanx a lot for your feed back. Do try out and let me know how it turned out. Do pass on the link of this blog among your friends community!!!!!!!!!!!!!!!!!!!!Once again thanx a lot and tc.

    John Smith said:
    November 30, 2013 at 11:02 pm

    Hi there, simply became {aware of|alert
    John Smith http://dumm1.co.uk

      prathibalrao responded:
      December 2, 2013 at 3:04 pm

      Hi John smith,

      What for ??????????????

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