Rajma Masala | How to make Rajma Masala

By Amrita Gill Tupper  |  11th Apr 2016  |  
5.0 from 1 review Rate It!
  • Rajma Masala, How to make Rajma Masala
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About Rajma Masala Recipe

The quintessential Punjabi dish with a unique method of cooking.

Rajma Masala, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rajma Masala is just mouth-watering. This amazing recipe is provided by Amrita Gill Tupper. Be it kids or adults, no one can resist this delicious dish. How to make Rajma Masala is a question which arises in people's mind quite often. So, this simple step by step Rajma Masala recipe by Amrita Gill Tupper. Rajma Masala can even be tried by beginners. A few secret ingredients in Rajma Masala just makes it the way it is served in restaurants. Rajma Masala can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rajma Masala.

Rajma Masala

Ingredients to make Rajma Masala

  • 1 cup rajma (red kidney beans), preferably Jammu variety (soaked overnight) 
  • 1 onion, roughly chopped
  • 5-6  whole cloves of garlic
  • 1/2 " ginger, grated
  • 2 tomatoes, grated
  • 2 tbsp refined oil
  • salt as required
  • 1 tsp garam masala 
  • 1/4 tsp turmeric powder

How to make Rajma Masala

  1. Take a pressure cooker and put chopped onions, garlic cloves and grated ginger with a splash of water. Close the lid and let it cook for 3-4 whistles.
  2. Let the steam escape naturally.  Open and mash them up with the back of a ladle.
  3. Put it back on flame and let the water evaporate completely. 
  4. Put oil in the pressure cooker and now cook the mixture till it separates oil (for about 8-10 minutes) on medium flame. 
  5. Add grated tomatoes and let it cook for 5 more minutes. 
  6. Add turmeric powder and salt and cook for 2 minutes.
  7. Now add the drained Rajma and cook it for another 5 minutes. Stir in garam masala. 
  8. Let it cook on high flame for 2 whistles and then reduce the flame to low and cook for another 20-25 minutes. 
  9. Let steam escape naturally. 
  10. Remove the lid and adjust salt. If gravy is too thin, put it back on flame and reduce to your requirement. 
  11. Garnish with coriander leaves. 
  12. Pair it with roti/parantha or rice.

Reviews for Rajma Masala (1)

Manaswini Verekar6 months ago

Tried it and it turned out great. Thanks. :)
Amrita Gill Tupper
6 months ago
So so glad it turned out good for you :blush:. Thank you for trying.

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