Rajma Masala


Rajma Masala – Follow the below steps to prepare rajma masala.

Few other main course recipes for you to try –

White Pasta recipe

Coconut chicken curry recipe

Dal tadka recipe

Egg ghotala recipe

Let me know how rajma masala turned out for you in comments section.

Do share the recipe if you like it.

Rajma masala recipe
How to make rajma masala

Details about rajma masala

  • Serving – 5 people
  • Cuisine – Indian
  • Course – Indian
  • Time to cook – 45 minutes

Ingredients for rajma masala

  • 3 tbsp. oil + 1 tbsp. butter
  • 2 cups cooked rajma
  • 2 medium sized onion paste
  • 3 large sized tomato paste
  • 3 tbsp. ginger garlic paste
  • 2 green chilies slit
  • 2 & 1/2 tsp. garam masala
  • 1/4 tsp. turmeric powder
  • Pinch of Hing
  • 1 tsp. jeera powder
  • 2 tsp. jeera seeds
  • 2 tbsp. crushed kasuri methi
  • 1 & 1/2 tsp. coriander powder
  • 2 tsp.red chili powder
  • Salt to taste
  • 2 tbsp. cream
  • 3 tbsp. finely chopped coriander
  • Water as required
  • Steps to prepare rajma masala

Steps to create rajma masala

  • Soak 2 cups of rajma in water for 6-7 hours or overnight.
  • In a pressure cooker, transfer the soaked rajma & add 4 cups of water. Add a pinch of salt to it.
  • Let the rajma pressure cook for 7-8 whistles. This is very important as the rajma should be cooked completely. It should not have a bite to it when rajma masala is prepared. It should be sort of melt in mouth cooked.
  • Set the cooked rajma aside & let us start preparing the curry masala.
  • In a saucepan, add 1 tbsp. butter & 3 tbsp. oil & heat it on medium flame.
  • One the oil is hot enough, lower the flame & 2 tsp. jeera seeds & let them crackle.
  • Now add paste of 2 medium sized onions.
  • Let the onions fry for 5-10 minutes till they become slightly golden & translucent.
  • Once they are fried, add 3 tbsp. ginger garlic paste & 2 slit green chilies.
  • Cook the ginger garlic till the raw aroma wears off.
  • Add paste of 3 medium sized tomatoes.
  • Also add 2 & 1/2 tsp. garam masala, 1/4 tsp. turmeric powder, pinch of hing, 1 tsp. jeera powder, 1 & 1/2 tsp. coriander powder, 2 tsp. red chili powder, 2 tbsp. crushed kasuri methi and salt to taste.
  • Cook the above mixture for 5-7 minutes till the oil separates.
  • Once the oil is separated, add the cooked rajma & add water as required. If you want a thick gravy, use less water & more water for thin gravy. I have add 3 cups of water here.
  • Let it come to boil over low heat. Once the mixture is boiling for 2-3 minutes, add 2 tbsp. cream to the mixture & mix well.
  • Do the final taste check to adjust salt or any spices.
  • Finally add 3 tbsp. finely cut coriander leaves & mix well.
  • Take it off the flame & serve hot with roti, chapati or steamed rice.


  • Adjust the spices according to your taste.
  • It is very important to cook rajma perfectly so that there is no bite to it while eating.
  • You can skip adding cream.

    Rajma masala recipe
    How to make rajma masala

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