Rajma Masala Recipe

راجما مصالحہ

Red kidney beans simmered in an onion and tomato masala until the gravy clings to each bean. Serve this homestyle rajma with steamed rice or warm chapati.

Rajma Masala ready to serve
Rajma Masala prepared with Pakistani flavours.
⏱ 👥 Serves 4 Vegetarian Recipes

Ingredients for Rajma Masala

  • 2 cans (400 g each) cooked red kidney beans, drained and rinsed
  • 2 tbsp neutral oil
  • 1 large onion, finely chopped
  • 1 tbsp grated ginger
  • 3 garlic cloves, crushed
  • 2 medium tomatoes, finely chopped
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp red chilli powder, or to taste
  • ½ tsp garam masala
  • ¾ cup water, plus a little more if needed
  • ¾ tsp salt, or to taste
  • 2 tbsp chopped fresh coriander
  • Lemon wedges, for serving

How to Make Rajma Masala — Step by Step

  1. Step 1Drain and rinse canned kidney beans. If using dried beans, soak them overnight and boil them thoroughly until completely tender before starting; never use undercooked kidney beans.
  2. Step 2Heat oil in a deep pan over medium heat. Add onion and cook for 8–10 minutes, stirring often, until soft and deep golden rather than burnt.
  3. Step 3Add ginger and garlic and stir for about 1 minute. Add tomatoes and tomato paste and cook for 6–8 minutes until broken down.
  4. Step 4Stir in cumin, coriander, turmeric and chili powder. Cook for another minute, adding a splash of water if the spices begin to stick.
  5. Step 5Add kidney beans, water and salt. Bring to a simmer and cook uncovered for 12–15 minutes.
  6. Step 6Mash a spoonful of beans against the side of the pan and stir them back into the gravy to thicken it naturally.
  7. Step 7Simmer for another 2–3 minutes, adjusting with a little water if the gravy becomes too thick.
  8. Step 8Turn off the heat, stir in garam masala, adjust seasoning and finish with coriander and lemon.

Helpful Notes for Rajma Masala

Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Rajma Masala easier to cook and helps every stage finish at the right time.

Wash, cut and measure the vegetables before heating the pan so they cook evenly. Toast whole spices briefly in oil, add delicate vegetables later, and avoid overcooking so colour and texture remain appealing.

Cool promptly, cover and refrigerate for up to 3 days. Reheat only the portion needed until piping hot, adding a splash of water if the gravy has thickened.

Rajma Masala Cooking Tips

  • Rinse canned beans well.
  • Cook onion and tomato base until thick before adding beans.
  • Mash only a small portion to thicken naturally.
Serving idea: Spoon over plain rice, or serve with chapati, a little plain yogurt and sliced onion.

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