Rajma Masala
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[Based on 28 users]
Author sreya85 Yield No Value
Published Jan 17, 2008 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Beans Standing Time 1 hour
Description: kidney beans cooked in Indian style

Recipe of Rajma Masala

Ingredient Name Quantity Unit
Kastoori Methi Pdr
Garam Masala Pdr
Tomatoes Small 3 Numbers
Ginger 1 Teaspoons
Green Chilies 4 Numbers
Garlic And Ginger Paste 4 Clove
Salt To Taste
Oil 3 Tablespoons
Chili Powder 1 Teaspoons
Onions, Finely Chopped 1 Numbers
Red Kidney Beans 1 Cup


1.Soak the red kidney beans overnight.
2.Next day, cook in a pressure cooker till done

3.Heat the oil and fry the onions for 5 minutes. add ground garam masala

Add the grounded ginger-garlic paste and chili powder and cook again for 3 minutes.
4.Add the tomato chopped or paste gr chilli to this mixture and cook until well done .
5.Add the mixture to the boiled kidney beans.
6.Add the other spices and salt according to taste.
7.Cook again till 15 minor until the rajma (kidney beans) gets nice flavor.

Posted Jan 17, 2008

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Dec 26, 2013
I dont have an idea of cooking any punjabi or any other dishes, But now I know how to cook them because of Vahrevah and I am really thankful to Sanjay........

Fari May 9, 2013
I put all the ingredients in the blender, except the rajma of course! .. turned out good. thanks for posting.

Scott Feb 12, 2013
Awesome recipe! We add a little bit of tamarind juice towards and end and allow it to boil for another 3 mins so that Rajmah can be stored for a week without it going bad.

Pawlok Dass Dec 16, 2012
Canned semi boiled kidney beans are available in the super-market. Could be used instead if you have forgotten to soak the Rajma and/or have limited time on your hands

Merlin Jun 12, 2012
I am a South Indian and so I had no idea of cooking any punjabi dishes though I love to have them a lot, but now I know how to cook them because of Vahrevah and I an really thankful for the same.

talking abouth Rajma earlier when I used to make rajma my husband used to say you don't know how to make it so don't do it, but I was not willing to accepect it and then I came to know of vahrevah and now my husband says "wow" its so taste for whatever punjabi dishes I make and all this is becaues of VAHREVAH so thanks a ton for the same.

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