Tuesday, November 19, 2013

Rajma (Red Kidney bean ) masala is a dish from Northern Indian state Punjab, It goes well with rice or flat breads(naan/roti).

Preparation Time:
Soak Rajma (Red kidney beans) overnight in water for about 8 hours

Cooking time: 20 mins


Rajma(Red kidney beans) : 2 cup
Onion: 1 big
Tomato: 2
Red chilli powder: 1-2 tsp (according to your spice level)
Coriander powder: 1 1/2 tsp
Cumin powder: 1/2 tsp
Turmeric powder : 1/4 tsp
Cinnamon: 1 inch piece
Cloves: 3
Bay leaf: 1
Ginger Garlic paste: 1/2 tsp
Garam Masala: 1 tsp
Salt: to taste
Hing (Asafoetida) :  1 pinch
Kasoori Methi- 1/2 tbsp
Coriander leaves:  to garnish
Oil: 2 tbsp
Water: 1 cup

  •  Put Rajma in a pressure cooker and add water till its covered , add little salt(about 1 1/2tsp) and keep  till its cooked ( 4-5 whistle -depends on the pressure cooker)
  • In the meantime chop onion and tomato into small pieces.
  • Chop coriander leaves and keep it ready for garnishing


  • Take a pan add oil and heat it , once heated add cinnamon, cloves and bay leaf  after that add chopped onions and saute it till onion turns brown and soft.
  • Now add ginger garlic paste, asafoetida, chopped tomato( or puree) saute it till a paste is formed, about 2 mins.
  • After that add Chilli powder, coriander powder, cumin powder and turmeric powder and mix.
  • Now take cooked Rajma from Cooker and add, also add little water, mix it.
  • Once you finished mixing add garam masala, kasoori methi , check salt and add if needed and then mix ,cook under low flame for few minutes.
  • Turn off the flame,Garnish with chopped coriander leaves .
Serve with Rice , Roti, Naan .
Asafoetida is added to reduce bloating  due to Kidney beans

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