Rajma Masala

Rajma Masala is a  healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.

I tell you that rajma is a must once in a week and if I don’t do that, the family went on strike and don’t want to eat anything. They literally are crazy for rajma. I have Kashmiri rajma, Punjabi rajma recipe already up at the blog and this Rajma Masala is the one left, so here it is.

Kidney beans aka rajma have an abundant amount of protein and they are so versatile to use in the recipes. Like this Mah Rajma dal or Rajma pulao or if you are looking for starters then how about Rajma Tikki burger. Other than that you can always add them in your chili or replace them in Mexican dishes with black beans and what not the list is endless.

So here is a glimpse of last weeks protein-rich dishes and stay tuned for checking this week’s main course dishes.

Week 1

  1. Quinoa and Oats Porridge
  2. Silken Smoothie

Week 2

  1. Masala Oats
  2. Coconut Chia  Granola
  3. Savory Pancakes
  4. Moong Dal Kachori
  5. Kuzhi Paniyaram
  6. Lemon Buttermilk Cake

Week 3

  1. Black-eyed peas chaat
  2. Spanakopita Triangles
  3. Spinach Hummus
  4. Bhakarwadi
  5. Dutch Rusk Canapes
  6. Corn Panzanella

Blogging Marathon#80 Week 4/Day 15
ThemeProtein Rich Dishes
Rajma Masala
Protein Source

5 from 1 vote
Rajma Masala
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs

A healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 4 People
Author: Sapana Behl
  • 2 cups rajma/kidney beans
  • 2 onions, finely chopped
  • 6 garlic cloves, minced
  • 2 teaspoon ginger, grated
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 1 black cardamom
  • 2 tomatoes, chopped
  • 2 green chilli, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • salt to taste
  • 2 tablespoon milk cream
  • 2 tablespoon olive oil
  • 6 cups water or as required
  • 1/4 cup coriander leaves
  1. Wash and cook kidney beans in a pressure cooker with a cup of water. Once it starts boiling add remaining water a pinch of salt and close the lid. Pressure cook the beans for 6 whistles or until done.

  2. Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise.

  3. Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.

  4. Add all the spices and salt, stir and add tomatoes and green chili.

  5. Cook until oil comes out from the edges of the pan. Once done transfer the cooked rajma into the pan.

  6. Add more water if desired and simmer for a few minutes until desired consistency.

  7. Stir in milk cream and add chopped coriander leaves.

  8. Serve and enjoy.

Recipe Notes

Adjust the spices as per your taste.

I never soak the kidney beans but if you like you can soak them overnight to make the cooking easier.

You can always add more or less water as per your desired consistency.

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4

Amount Per Serving
Calories 259 Calories from Fat 102.6
% Daily Value*
Total Fat 11.4g 18%
Saturated Fat 3.2g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium mg 0%
Total Carbohydrate 360g 120%
Dietary Fiber 33.4g 134%
Sugars 7.5g
Protein 9.2g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Serve warm with steaming hot rice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl

14 comments on “Rajma Masala”

  1. I guess this is the most popular dish in our series, your clicks have turned out so good Sapana…so yummy!

  2. Vaishali says:

    Strike ! Ha ha ! I wish I could do that too :)) I am an ardent fan of Rajma Chawal , and your meal is making me drool , seriously I wish I could get in the screen and finish that bowl .

  3. wow great that how your family likes rajma. Between don’t laugh. Never knew there are this many varieties in rajma.Have bookmarked all three. 🙂

  4. So creamy and delicious.. Love this classic Rajma masala…Always a win Rajma with Rice!!

  5. Sowmya says:

    I am so tempted to have that bowl of rajma. Such a classic dish and yours has turned out so delicious!

  6. A bowl of rajma with some rice is quite enough for me to finish my dinner happily rite now. Delicious rajma there.

  7. Rajma chawal is one classical dish and you have made it perfect Sapana. I usually vary the type of beans according to the preference that day.

  8. On strike??? lol I love that. This rajma masala is delicious my lo will like it.

  9. Rajma Masala with steamed rice and ghee is my favourite.

  10. Rajani says:

    I also make rajma frequently. Love it with rice and maybe a salad on the side.

  11. Sapna, the rajma looks so so tempting. I love the way you’ve served it in a tea cup…. Now I know how to use my tea cups as we don’t use it for tea 😉

  12. Preeti says:

    Rajma rice is one mine fav… i never say no to this.. looks amazing and tasty.

  13. ruchi indu says:

    awww. loved that plate of rice and bowl of curry. Drooling over here. Interesting classic recipe

  14. Nalini says:

    Rajma chawal is one classic dish i make often.Yours look creamy and delicious.

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