Shahi Rajma Masala


    Rajma is one of my all time preferred luxury foods. Rajma served with rice is an unpretentious yet prevalent meal in most North Indian families. Rajma is basically, soft red kidney beans cooked in an aromatic, peppery tomato and onion gravy. It is one of the best soothing meals and goes really well with both rice and naan. While making Rajma the kidney beans have to be boiled and cooked very well. They should melt in your mouth. This is the vital characteristic of cooking rajma. Rajma comes out at its finest when you are able to soak the beans for at least 5-6 hours prior to cooking. I usually soak them over night.


    Uttar Pradesh, India
    3 people made this


    • 2 cups of dark red kidney beans
    • 6-8 cups water
    • 2 cup finely chopped onion
    • 2 cups crushed tomatoes
    • 1 tablespoon ginger garlic paste
    • 2 tablespoons chopped coriander
    • 2 teaspoons cumin seeds
    • 2 teaspoons red chili powder
    • 1 teaspoon turmeric powder
    • 1 teaspoons coriander powder
    • 1-½ teaspoon garam masala
    • Salt -adjust to taste
    • 1 teaspoon finely chopped green chillies
    • 4 tablespoons vegetable oil


    1. Rinse and soak the kidney beans in water for 5-6 hours or overnight. Strain the beans and place in a pressure cooker with 6-8 cups of water. Pressure cook the beans for 2-3 whistles. Take it out from the pressure cooker and place the beans aside in another pan along with water so that the beans become softer.
    2. Heat the oil in pressure cooker over medium heat and add the cumin seeds. Once they start to sputter add the onions and green chillies. Once the onions turn translucent, add the crushed tomatoes, ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder and garam masala and Cook until the spices are amalgamated with the masala mixture. .
    3. Add the boiled Rajma to this masala mixture. Mix well. Allow it to cook for 10-15 minutes. Keep the beans on low heat letting them to slow cook.
    4. Add water twice the quantity of Rajma. Pressure cook the beans for 5-6 whistles again. Open the lid, when the pressure settles down on its own. Check whether the rajma is cooked or not by taking a bite or pressing a bean. If the rajma are not cooked totally, then pressure cook again adding some water if required, for few minutes.
    5. Eventually set heat on low and simmer without lid for 10-12 minutes or more till the gravy thickens to the desired consistency. Adjust salt if required. Switch off the fire.
    6. Garnish with fresh coriander. Serve hot with rice, roti, or naan.


    Few tips for making shahi rajma masala recipe: Its very essential to soak the rajma beans prior few hours or overnight. Always use fresh rajma as old rajma takes more time to cook. Rajma beans should be boiled very well and have that precise soft, melt in the mouth texture. Mash a few rajma beans with the spoon while cooking. This helps to thicken the rajma masala curry. Spices in the rajma gravy can be attuned as per your taste and flavor.

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    I tried it....just loved the "melt- in -mouth -tangy- flavor" of this particular recipe.  -  15 Apr 2018