Rajma Masala



Oil 1 Tbsp.
Cumin seeds 1 Tbsp.
Green Chilli 1-2
Onion 2 (Medium sized pureed)
Ginger 1 inch (Chopped)
Garlic 1-2 cloves (Minced)
Turmeric ½ Tsp.
Tomato 3 (medium sized pureed)
Red Chilli Powder 1 Tsp.
Coriander powder 1 Tsp.
Garam Masala 1 Tsp.
Roasted cumin powder ½ Tsp.
Salt To taste.
Dry Red Kidney beans 3/4th cup (Soaked overnight)
Butter 1 Tbsp (Optional)
Fresh Coriander 1-2 Tbsp. (Chopped)


  • To a Pressure cooker add oil and heat. Add cumin seeds, slit green chilli, chopped ginger, garlic and sauté.
  • Grind the onions to make it puree and add the puree to the pressure cooker. Cook for 2-3 minutes in medium flame.


  • Add turmeric powder and pureed tomatoes. Stir well nd continue to cook for couple of minutes.
  • Add salt to taste, red chilli powder, coriander powder, garam masala and cumin powder. Mix well and cook in medium flame for 2-3 minutes.


  • Add soaked kidney beans, a cup of water and pressure cook for 5-6 whistles in medium flame depending upon your pressure cooker.
  • Allow the pressure to release on its own.
  • Uncover add water to adjust consistency and simmer for 4-5 minutes.
  • Add a tablespoon of butter towards the end to enhance the flavour.
  • Finish by adding freshly chopped coriander.


  • Serve hot with steamed rice or bread of your choice.

Tips & Variation:

  • Adding butter towards the end is optional. The dish is completely vegan friendly.
  • If using canned red kidney beans pressure cook for 2-3 whistles.
  • Soaking 3/4th cup of bean will double to almost 2 cups of soaked bean.


2 Comments Add yours

  1. Love rajma masala. Your recipe looks delicious and flavourful!


    1. abudoo says:

      Thank you 🙂


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