Rajma Masala


  • 1 cup rajma (kidney beans)
  • 2 big/3medium sized tomatoes
  • 1 tsp ginger
  • 4 garlic cloves
  • 1 medium sized onion
  • 2 tbsp oil
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • A pinch of asafoetida powder
  • Salt to taste
  • Chopped coriander leaves to garnish

Directions –

  1. Wash and soak rajma overnight.
  2. Boil the rajma with 3 cups water
  3. Make a paste of onion, ginger and garlic
  4. Purée the tomatoes
  5. In the pan, add oil, asafoetida powder and onion, ginger, garlic paste. Fry till the paste is light brown
  6. Add tomato purée and cook till oil separates
  7. Add turmeric powder, salt and chilli powder
  8. Cook till the masala is fully cooked and the oil separates
  9. Add rajma and the water it was boiled in
  10. Cook on low flame for 30 minutes
  11. Adjust the gravy as per requirement.
  12. Garnish with chopped coriander leaves.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s