Rajma Masala

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Rajma Chawal

vegan vegetarian white meat free tree nut free nut free gluten free contains red meat shellfish free dairy free

soups stews and chili

Step-by-step

Try this Rajma Masala Rajma Chawal recipe, or contribute your own.

Soak rajma(red kidney beans) in ample of water for 8-10 hours or overnight. Drain and pressure cook with bay leaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totally immersed in water) for 4-5 whistles. Once pressure is released, discard all the garam masala and keep the water.
Meanwhile, finely chop onion, tomatoes, chili, and coriander leaves.
In a pan or wok, heat oil, add hing, cumin, and allow to crack. Add onion, chili, ginger-garlic paste and saute until onion becomes soft.
Add chili, turmeric, coriander powders and mix well, saute for a minute while stirring.
Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to a boil, cover and simmer for 10 minutes in medium flame.
Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well. Simmer in slow flame for another 5 minutes or until gravy becomes thick.
Garnish with coriander leaves and remove from flame. Serve warm with steamed rice, jeera rice or roti/paratha.