Rajma Masala | How to make Rajma Masala

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ByRathy V
Created on 23rd Jan 2016
  • Rajma Masala, How to make Rajma Masala
Rajma Masalaby Rathy V
  • Rajma Masala | How to make Rajma Masala (13 likes)

  • 0 reviews
    Rate It!
  • By Rathy V
    Created on 23rd Jan 2016

About Rajma Masala

A very simple yet delicious rajma masala recipe. Rajma is a very good source of vitamin K. It is a good source of magnesium and fiber. Also said to be good for our kidney. Inspired From a TV show- also in my blog rbplatters.blogspot.in

Rajma Masala is an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rajma Masala is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rajma Masala at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 420 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rajma Masala by Rathy V in step by step with pictures so you can easily learn how to cook the perfect Rajma Masala at your home without any difficulties. Rajma Masala is one of the representative dishes of world which you can serve in any special occasions.

  • Prep Time7Hours
  • Cook Time20mins
  • Serves3People
Rajma Masala

Ingredients to make Rajma Masala

  • Rajma/Kidney beans - 1/2cup
  • Tomatoes blended to a puree - 3
  • Big onion –1 sliced lengthwise
  • Ginger garlic paste - 1 and 1/2 teaspoon
  • Chilli powder - 1 teaspoon
  • Curry powder - 2 teaspoon
  • Dry Kasuri methi- a generous pinch
  • Fresh cream (optional) - 1 tablespoon
  • Butter/Oil - 2 tablespoon
  • Bay leaf - 1
  • Cloves - 2
  • Cinnamon - a small piece

How to make Rajma Masala

  1. Soak rajma beans overnight. Once done cook the beans in pressure cooker with some water for 5 to 6 whistles or till cooked.
  2. Melt butter in kadai, add in the bay leaf, clove and cinnamon. Add in the onions and saute till transparent.
  3. Add the ginger garlic paste and saute till raw smell leaves. Now add the cooked rajma and saute for a while.
  4. Add the tomato puree and let it boil till the raw smell is gone. (maybe 2 to 3 minutes).
  5. Add the curry powder,chilli powder and salt and mix well.. Mash some of the rajma to get a creamy and thick texture for the gravy.
  6. Add in the crushed dry kasuri methi and stir. Add cream if needed let it boil for a minute and switch off. Garnish with fresh cream and serve hot with roti/naan.
My Tip: 1. Proper soaking and cooking of rajma is very important as it kills some particular toxin 2. Ginger and garlic helps neutralizing gassy effect.

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