rajma masala


  • 1 and half cup rajma/red kidney beans, soaked overnight
  • 2 onions chopped
  • 4-5 tomatoes chopped
  • 1 and half tablespoon ginger garlic chopped
  • 1 or 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp dry mango powder/amchur
  • 3 tbsp butter, preferably white butter or 3 tbsp oil or ghee
  • 8-9 cups water
  • salt or black salt


  1. soak the beans in water for a good 8-9 hours.
  2. in a pressure cooker, add the soaked kidney beans and all the chopped veggies,all the spices and spice powders & salt to the kidney beans, except for garam masala powder and dry mango powder.
  3. add water. give the mixture a stir.
  4. cover the lid of the pressure cooker and pressure cook the kidney beans for 20-25 minutes.
  5. check to see if the rajma is done, if not then pressure cook for 8-10 minutes.
  6. once the rajma is cooked, then add the garam masala powder and dry mango powder.
  7. let the rajma masala simmer for 7-8 minutes till the gravy thickens.
  8. finally garnish with chopped coriander leaves and serve hot with plain boiled rice or jeera rice.

more: http://www.vegrecipesofindia.com/rajma-masala-recipe-rajma-masala/

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