Rajma Masala Recipe | How to Make Rajma Masala | Restaurant Style Recipes

Rajma Masala Recipe – According to Wikipedia Rajma is a popular South Asian vegetarian dish consisting of red kidney beans in thick gravy with many Indian whole spices and usually served with rice and food.

According to Vinipedia

A very simple recipe, with one secret ingredient, all set to make rich, creamy and flavourful rajma masala.

rajma masala recipe

Let’s talk about Rajma Masala Recipe

This is a no onion garlic recipe. Hey… dear Punjabi mitron (friends) out  there, please don’t leave the post, we are heading to a good rajma, believe me!

I got this recipe from my friend Roshi’s sister, Etishri. I love to try the recipes which are not monotonous and predictable. And this certainly falls in that category.

This recipe has no onion or cream or butter still it has such a creamy texture. It’s like a very beautiful kid of not so good looking parents. You are left wondering, where the kid got his looks from? Likewise this recipe leaves me wondering… where the Rajma got its texture from.

For the flavours, we have something very special. Keep reading.

More such recipes here are butter paneer masala, dhaba style dal fry etc.

The Beauty Rajma Masala Recipe

Easy recipe with minimal ingredients giving awesome Rajma Masala with lovely texture and great flavours!

And the Beast Rajma Masala Restaurant Style

Easy recipes do not allow much customization. So please follow the recipe. It has very minimal ingredients; we cannot afford to skip any of those. And if you do not follow the recipe as stated, you could end up with a Rajma masala that is

  • Too runny
  • Too tangy
  • Flavours under/overdone

Experience and experiments (tips and tricks)

  • Stick to the recipe
  • Stick to the recipe
  • Stick to the recipe

Let’s just talk

Rajma at my place is a fortnightly thing. And I have always loved trying different recipes. I don’t like to stick to one recipe, howsoever good it is. One fine weekend I thought of trying this recipe. On 19th August 2015 this recipe was shared by Etishri and the coming weekend I prepared it. Now why am I stating all these dates as historical facts to you This is for you to count the number of alternate weekend after this date… because for that many times approximately I have made this recipe. Yes ever since I had made Rajma this way, I was strictly instructed not to experiment any other rajma recipe. This recipe was a major hit in my family.


Rajma Masala Recipe (Restaurant Style) 

The simplest recipe for the tastiest Rajma Masala
Course                                           Main Course
Cuisine                                          North Indian
Prep Time                                    15 minutes plus 8 – 10 hours soaking time
Cook Time                                   35 minutes
Servings                                       4 Persons


For Rajma
  • 1 cup rajma soaked for 8-10 hours
  • 3 large tomatoes
  • 1 inch ginger
  • 1 green chili
  • 2-3 tbsp oil
  • 1 bay leaf
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • Salt to taste
Freshly ground masala (the secret ingredient)
  • 6-7 peppercorn
  • 2 cloves
  • 2 green cardamom
  • 1 black cardamom
  • 1″ piece of cinnamon stick
For garnishing
  • Handful of chopped coriander leaves


  1. Drain off the water in which the rajma were soaked.
    rajma masala (1)
  2. Pressure cook the rajma in sufficient water. Add salt to taste.
    rajma masala (2)
  3. Take the whole spices i.e. 6-7 pepper corns, 2 cloves, 2 small cardamom, 1 big cardamom and 1 inch stick of cinnamon. Dry roast till they are aromatic.
    rajma masala (3)
  4. Grind them in a grinder (obviously). And keep them aside.
    rajma masala (4)
  5. Take 3 large tomatoes, 1 inch piece of ginger and 1 green chili.
    rajma masala (5)
  6. Roughly chop and puree them in a mixer/food processor.
    rajma masala (6)
  7. Heat 2-3 tbsp oil.
    rajma masala (7)
  8. Once the oil is hot, add the bay leaf.
    rajma masala (8)
  9. Add the tomato ginger chili puree and cook till the oil oozes out.
    rajma masala (9)
  10. Add 1 tsp coriander powder, 1/2 tsp red chili powder and 1/4 tsp turmeric powder.
    rajma masala (10)
  11. Cook for a couple of minutes.
    rajma masala (11)
  12. Add the boiled rajma without water. Keep the water aside to be added later.
    rajma masala (12)
  13. Cook the boiled rajma with the tomato masala for 3-4 minutes.
    rajma masala (13)
  14. Add the water in which rajma was boiled and salt to taste.
    rajma masala (14)
  15. Now add the secret ingredient. The freshly grounded masala we had made at step 4.
    rajma masala (15)
  16. Let it simmer for 20-25 minutes. Check the consistency. If needed add some more water. If you want to thicken the gravy, mash some boiled rajma and add it to the gravy.
    rajma masala (16)
  17. Garnish with handful of chopped coriander and serve.
    rajma masala (17)


Serve it with steamed rice/parantha/naan/tandoori roti. But make it at your own risk. You might not be allowed to make rajma with any other recipe ever.

I had prepared Rajma Masala for a special dinner for our family friends and the menu included rajma masala, butter naan, steamed rice, green salad, butter paneer masala and bread gulab jamun.

Never get so busy making a living that you forget to make a life.

Watch Video – Rajma Masala Recipe | How to Make Rajma Masala | Restaurant Style Recipes


There are times when we can’t stand in the kitchen continuously and prepare one dish because either we are preparing too many dishes simlutaneously or we are occupied elsewhere too. The recipe for one pot rajma comes to our rescue then. This is a fuss free recipe. It has its cooking time but won’t ask you to attend to it all the time. Here is the recipe for one pot rajma.

Your Review
User Review
0 (0 votes)
Comments Rating 0 (0 reviews)

Leave a Reply