Rajma Masala Made Easy – Recipe (Kidney Beans Masala), Khaan Paan India

Rajma Masala is a dish of Indian origin made from Kidney Beans or Red Beans which is locally know as Rajma in the Indian sub-continent. Rajma is power packed with nutrients and is a rich source of fibre. It is called kidney beans due to its shape which is a lot like the human kidneys. Red beans are also known to cleanse the kidneys and promote kidney health.

This onion and tomato based recipe can be cooked in a sauce pan or pressure. We have done it in a pressure cooker as it cooks quickly and the Rajma is soft. You can either add Finely Chopped Tomatoes and Onions or just make a paste and use it. There is not much of a difference in the taste, what changes is the consistency of the gravy. Its smooth when you add onions and tomatoes as a paste.

Rajma Masala is commonly had with steamed rice a combination which is famously referred to as “Rajma Chawal”. it is also good to serve with naan, tandoori roti, chapati or Jeera rice.

Rajma, Kidney Beans, Red Beans
Rajma, Kidney Beans, Red Beans

Rajma Masala Recipe, Khaan Paan India

Course Main Course
Cuisine Indian, North India
Keyword Khaan Paan India, Rajma Butter Masala, Rajma Chawal, Rajma Masala, Rajma Masala Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rajma Soaking Time 10 hours
Total Time 45 minutes


  • 1 Cup Rajma Also known as Kidney Beans or Red Beans
  • 1 Cup Onion Paste Or Finely Chopped
  • 1 Cup Tomato Puree Or Finely Chopped
  • 2 Tablespoon Ghee
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Teaspoon Haldi Powder Turmeric Powder
  • 1 Teaspoon Red Chilli Powder Paprika
  • 1 Teaspoon Garam Masala Powder
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • Salt As per taste
  • 3 Teaspoon Fresh Cream Optional - If you like Makhani Type Curry
  • 2 Tablespoon Chopped Coriander Cilantro
  • 2 Green Chillies Slit
  • 1 Teaspoon Ginger Julienned
  • 4 Cups Water


  1. Wash and clean the Rajma and soak it overnight or 8 to 10 hours in clean water. 

  2. When you are ready to cook the rajma masala, take a pressure cooker and empty the soaked Rajma along-with the water into the cooker. Cook for about 4 whistles on medium flame.

  3. Heat a pan with oil and sauté the cumin seeds.
 Now add the ginger garlic paste and sauté well.

  4. Add the onion paste and sauté till it turns golden.
 Now add the tomato puree and sauté well.

  5. Throw in the spices i.e. Haldi, Chilli Powder, Garam Masala Powder, Coriander Powder and Cumin Powder. Sauté until oil begins to separate from the mixture.

  6. Pour in the pressure cooked rajma along with the stock. Simmer on a low flame for about 15-20 Minutes

  7. With a spoon check if the Rajma is soft and well cooked.

  8. Now turn off the heat and add the fresh cream, ginger juliennes and slit green chillies.

  9. Your creamy Rajma Masala is ready to be served with Steamed Rice, Roti or Naan. Garnish with some coriander leaves.

Rajma Masala, Khaan Paan India
Rajma Masala, Khaan Paan India

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