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Rajma Masala

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4 from 1 review

Home style Recipe for Rajma Masala – Rajma Chawal. Made with home made masala powder. Can be served with roti or rice.

  • Total Time: 11 hours
  • Yield: 4 1x



For Cooking Rajma

  • 1 Cup Rajma
  • 3 cups water
  • 1 teaspoon salt

For Homemade Rajma Masala Powder

  • 2 teaspoon Coriander Seeds
  • 2 cloves
  • 2 small bits of Star Anise
  • 1 Marathi Moggu
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Black Pepper
  • 2 cardamom
  • 1 inch Cinnamon stick
  • 1 teaspoon fennel seeds

For the curry

  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Cumin seeds
  • 2 Red Onions
  • 2 Tomatoes
  • 6 cloves Garlic
  • 1 inch piece ginger, peeled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric
  • 3 sprigs Coriander leaves, chopped


For Cooking Rajma

  1. We need to soak the Rajma overnight in lots of water. The next day the Rajma would have doubled in size. I used 1 cup Rajma. So I use 3 cups of water for cooking in the pressure cooker. Pressure cook the rajma with salt and water until its soft and tender. I cooked for 15 minutes in the pressure cooker. I wait for the pressure to release naturally once it is cooked. Retain the cooked water. Set aside.

For Homemade Rajma Masala Powder

  1. Dry roast all the ingredients in low flame until fragrant. It will take about 2-3 minutes. Switch off the flame and allow the mixture to cool. Grind the masalas to a fine powder.

For the curry

  1. Heat oil in a pan and add in the cumin seeds when the oil is hot. Let the cumin seeds splutter. Grind 2 onions in a small blender to a fine paste. Add it to the oil.
  2. Fry till the onion paste turns lightly brown. Grind 2 tomatoes, ginger and garlic together in a small blender to a fine paste. Add it to the pan along with the salt.
  3. Cover the pan as the tomato paste might splutter out. Fry till the mixture is completely dry. It is very important to get the mixture completely cooked and dry. Add in the sugar, red chilli powder, turmeric and the ground homemade rajma masala powder. Fry for a minute.
  4. Add in the cooked Rajma with the cooking liquid if any, add 2 cups of water and the coriander leaves. Cover with a lid and cook for 15 minutes on low flame. Sauté every couple of minutes so it does not scorch at the bottom. The curry will start to thicken after 10 minutes.
  5. After 15 minutes, the curry should be thick. If its thin, let it cook for some more time. Switch off the flame and serve hot with roti or rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Category: Curry
  • Cuisine: North Indian
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