Rajma Masala

Rajma Masala

Prep: 8 hours

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Punjabi

Key Ingredients:

A Sunday special lunch in most Punjabi homes, rajma masala is a comfort food for many


  • Kidney beans (rajma) boiled 1½ cups
  • Vegetable oil 1 tbsp
  • Medium onion, finely chopped 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 2 tsps
  • Cumin seeds 1 tsp
  • Coriander powder ½ tsp
  • Cumin powder ½ tsp
  • Garam masala powder ½ tsp
  • Red chilli powder ½ tsp
  • Green chilli, slit 1
  • Bay leaf 1
  • Medium tomatoes, chopped 2
  • Salt to taste
  • Fresh coriander leaves, chopped 2 tsps


  • Heat oil in a non-stick wok, add onion, ginger, garlic and cumin seeds and saute till fragrant.
  • Add coriander powder, cumin powder, garam masala powder, green chilli and bay leaf, mix and saute till oil separates.
  • Add tomatoes and mix well. Add ½ cup water, mix, cover and cook till tomatoes become pulpy.
  • Add kidney beans and salt and simmer for 5 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.