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    Home » Breakfast, Brunch, Dinner Recipes » Rajma Masala with Chapati

    Rajma Masala with Chapati

    Published: Jan 20, 2017 · Modified: Sep 23, 2020 by Srivalli · 6 Comments

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    Rajma Masala is one of my most favorite North Indian Dishes. Though Amma used to make it often at home, I somehow got addicted to Rajma Masala when my friend used to bring this during our college days. When I met her Mom, the first thing I asked her was her recipe for this gravy. I have a couple of recipes for Rajma Masala.

    I have made Aunty's version many times and each time I remember her and our college days. Since then I have tried many variations as well. As I love Rajam, I don't really mind trying another version. The only clause must be that the Rajma should be cooked soft and the gravy can be creamy or thin, no issues.

    Coming to today's version, it all started when it decided we could start cooking from the cookbook from this year. I have a huge collection of cookbooks, paper clips, dairies, etc. I have 4 huge files complied with recipes. I know I may not able to cover them all.

    If I must mention how our journey of cooking North Indian cuisine started, I must mention Khana Khazana. Sanjeev Kapoor was our frequent visitor, whom everybody welcomed and we were not far. Amma makes the best North Indian dishes and I have a flair for that as well.

    I have his entire collection of cookbooks that he released at one point. So I was looking through it. My eyes naturally checked out this Rajma Masala and since it was very simple without much masala, I wanted to try it right away.
    Rajma Masala

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    1 from 1 vote

    Rajma Masala

    Course Dinner
    Cuisine North Indian
    By Cook Method Pressure Cooker, Stovetop
    By Diet Vegan, Vegetarian
    Dish Type Gravy Side Dishes
    Author Srivalli

    Ingredients

    • 1 cup Rajma Kidney Beans soaked overnight
    • 2 tsp Cooking Oil
    • 1 cup Onions finely chopped
    • 3/4 cup Tomato puree
    • 2 tsp Ginger Garlic paste
    • 2 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • 1 tsp Red Chilli powder
    • 1 tsp Garam Masala
    • Coriander Leaves chopped handful

    Instructions

    • Wash the Rajma couple of times and soak overnight. Before pressure cooking, change water couple of times. Pressure cook with enough water for 4 to 5 whistles.
    • Drain the Rajma and reserve water cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
    • Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
    • Add tomato puree and mix again. Sauté for 3-4 minutes.
    • Add cooked Rajma and mix well. Add 1 cup of the saved boiled water, salt and combine.
    • Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
    • Garnish with coriander leaves and serve hot.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. @chefmireille says

      January 23, 2017 at 7:28 am

      love this simple version. quick and easy

      Reply
    2. jaleelakamal says

      January 23, 2017 at 10:44 am

      easy side dish nice

      Reply
    3. themadscientistskitchen says

      January 23, 2017 at 8:47 pm

      Simple and easy. Love this dish.

      Reply
    4. Sandhya Ramakrishnan says

      January 24, 2017 at 9:13 am

      I love making rajma for quick dinners. We have the ease of getting canned beans here and I end up using that at times when in a hurry. Love the plate 🙂

      Reply
    5. Pavani says

      January 25, 2017 at 7:38 am

      That is such a simple to make and flavorful Rajma masala. Looks so hearty, comforting and delicious.

      Reply
    6. Amara says

      March 04, 2017 at 11:09 pm

      Such a simple classic dish. You are tempting me to make some now.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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