Rajma masala- Red Kidney Bean Curry

Rajma Masala


  • Rajma – One cup (Soaked overnight)
  • Onions – 3 medium size
  • Tomatoes – 3
  • Garlic – 5 cloves
  • Ginger – 1 tsp
  • Cumin Seeds – 1 tsp
  • Salt to taste
  • Turmeric powder – 1tsp
  • Vegetable oil – as per required
  • Coriander powder – 2 tsp
  • Chicken Masala – 1 tsp
  • Garam Masala – 1 tsp


  1. Heat oil in a pressure cooker, add cumin seeds, bay leaf, cardamom, and cinnamon.
  2. Once the seeds starts crackling add onion and fry till it becomes golden brown.
  3. Then add tomatoes and keep stirring it for 3 to 4 minutes.
  4. Take a bowl and put ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala, salt, turmeric powder and mix well by adding little water.
  5. Add this mixture with that onion and keep frying on a slow flame till it turns golden brown and oil gets separated from the mixture.
  6. Now put Rajma and add 1/2 glass of water to it.
  7. Close the cooker and cook for 20 minutes in a low flame.
  8. Once the ingredients are cooked remove the cooker from heat and allow it to cool naturally.
  9. After some time open the cooker and add some dry fenugreek leaves, chopped coriander leaves and stir.
  10. Your Rajma is now ready to be served hot with rice and curd.

The post Rajma masala- Red Kidney Bean Curry appeared first on The Tastes of India.

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I am a self-proclaimed Champion Cook, who gets the confidence to call myself that way from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of my blog. I love working from home and the benefits that come from it and that is what prompted me to start my own Blog at http://thetastesofindia.com where I document all my adventures with cooking. Follow me on my journey..

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