Rajma Masala - Kidney Beans Curry

// Delicious Punjabi Rajma Masala Recipe: Easy, vegan & gluten-free kidney bean curry. Perfect with rice or chapati. Authentic flavors at home!



Rajma Masala or Kidney Beans Curry is a very popular North Indian curry made with kidney beans, onions, tomatoes, and aromatic spices. This delicious and satisfying curry makes a healthy and hearty meal for any time of the day.

Punjabi Rajma Masala is a vegan and gluten-free curry, best served with plain rice, Plain Paratha, or Roti!

Cooking tip of the day
Experimental Ingredients: Sumac Spice

Create a zesty spice rub with sumac to add Mediterranean flair to grilled or roasted veggies and tofu.

A photo of a bowl of rajma masala, a popular North Indian dish made with red kidney beans in a gravy. The dish is garnished with cilantro and onion rings.

On this page, I have shared a step-by-step picture and video recipe on How to Make Restaurant Style Rajma Masala with all the tips, tricks, and variations.

About Rajma Masala

Known for its deep, rich, robust flavors and hearty texture, this Rajma Recipe or Rajma Masala is a classic North Indian dish that is a favorite amongst Indian and all curry enthusiasts around the world. 

Just like Chole bhature, Amritsari Aloo Kulcha, Amritsari Chole, Paneer Naan, and Paneer Bhurji, this rajma masala is also one of the popular  delicacies of Punjabi Cuisine.

This Punjabi recipe of rajma masala curry is made with protein-rich kidney beans, aromatics like onions, ginger, garlic, fragrant spices, and tangy tomatoes.

It is a velvety, delicious, satisfying, and protein-rich curry.

No matter if you are a professional chef or a novice cook, with this easy rajma recipe, you can make this creamy and delicious rajma masala curry with much perfection and ease.

When paired with some steamed rice or flatbread, this exquisite kidney bean curry is a delightful experience for your taste buds.

Making Delicious rajma masala with authentic Indian flavors is the best way to enjoy kidney beans. To enjoy, simply serve Rajma over Chawal (Basmati Rice) or with roti for a protein-packed vegetarian meal.

In this recipe, I cooked this rajma in a traditional Indian pressure cooker, but you can also cook rajma masala in an Instant Pot. 

If you are interested in an Instant Pot Rajma recipe, then you can check out my melt-in-mouth Instant Pot Rajma Masala recipe I have shared previously.

A photo of a bowl of rajma masala, a popular North Indian dish made with red kidney beans in a thick gravy. The dish is garnished with cilantro and served with a side of sliced red onions and a glass of lemon water.

The recipe I am sharing with you is a tried and tested recipe that has been passed through generations. Rajma Chawal was a weekly affair at my home. 

My Mom used to cook this restaurant style of Rajma Masala at home, and she got this exact recipe from one of her Punjabi friends who owned an authentic Punjabi restaurant. So we can say it is a 100% authentic way to cook rajma masala.

My recipe makes rich and creamy rajma made with whole spices, onions, and tomatoes. To make this easy red beans gravy recipe, simply follow the directions and relish a hot Restaurant Style rajma masala under the coziness of your sweet home.

Making this rajma recipe at home is very simple. You just boil the soaked rajma (kidney beans) until cooked through, and then add it to a spicy tomato onion masala mix (bhuna hua masala) made with some aromatic essential spices. 

Then you let it cook for some time, and this amalgamation of masala cooked with boiled rajma ultimately brings a nice aroma to the gravy dish.

So, are you ready to make this recipe of rajma masala?

What is Rajma 

Rajma beans, also known as Indian kidney bean curry, are a staple in Indian cuisine, cherished for their versatility and nutritional value. 

They serve as the base for a variety of dishes, including the famous rajma masala, a comforting and savory curry that pairs wonderfully with rice or bread. It is also used in Dal Makhani, 3 Bean Thick Dal Makhani, 5 Bean Curry, or even Rajma tikki.

A close-up image of a spoon holding a bite of rajma masala, a popular North Indian dish made with red kidney beans in a thick gravy, served with rice.

What is rajma masala

Rajma masala is a curry originating from the Indian subcontinent. This red kidney beans curry is a very popular dish in the Northern states of India. 

This is a thick bean curry made of red kidney beans. This tomato-based gravy dish comes with many Indian whole spices and is usually served with rice.

How to Make Rajma Masala

Prepare Rajma

Begin by soaking the rajma overnight to ensure they cook evenly. For those using canned beans, this step can be skipped. Next, pressure cook the beans until tender.

Make Onion Tomato Masala

The base for the rajma masala is a rich onion-tomato masala. Start by sautéing onions until golden, then add ginger-garlic paste, followed by a spice mix, and tomato puree. Cook until the masala releases oil, indicating it’s well-cooked.

Combine & Simmer

Add the cooked rajma to the masala along with water for the gravy. Cook for 3 minutes, add water, garam masala powder, Kasuri methi, and mix well. 

Let it simmer on medium heat, allowing the flavors to meld. Adjust the consistency according to preference; for a thicker gravy, mash a few beans and cook for a longer duration.

This red beans indian recipe pairs beautifully with rice, laccha paratha, or garlic naan. For a healthier twist, you can serve Rajma Curry with Brown Rice.

The nuttiness of brown rice complements the spicy and aromatic curry, making for a wholesome and satisfying meal.

What is Rajma Chawal

Rajma Chawal is a wholesome meal that is a part of the regular Northern Indian diet. Rajma chawal is a dish where Rajma is a spicy curry served with steamed or boiled rice. 

The combination of rajma and rice is very well-liked throughout northern India, giving it a universal name of ‘Rajma Chawal’.

How to Make Best Punjabi Rajma Masala 

For making the best Punjabi Rajma Masala, you’ll have to put a lot of love and very little effort into this dish. Punjabi Rajma Masala is cooked with whole spices first and then simmered with bhuna masala till soft and mushy.

This Punjabi Rajma Masala can surely make anyone drool, even the little picky eaters who are not so fond of beans and vegetables.

Types of rajma There are usually 4 types of Rajma available:

Red Rajma (Red Kidney Beans): 

Red rajma are of dark red color and they are highly flavored. They are available in small as well as big sizes. Another good thing about this rajma is that they hold their shape really well during boiling/cooking. They are perfect for those cooking dishes where simmering is needed.

Kashmiri Rajma/ Jammu Rajma (Kashmiri kidney beans)

They are small-sized red-colored kidney beans. They taste delicious and have a subtle aroma. You don’t have to soak this rajma overnight; soak them only for 4-5 hours prior to cooking.

Chitra Rajma (Speckled Kidney Beans)

These are either white or light brown in color. They are very soft in texture and have a more delicate taste.

Black Rajma (black beans, pinto beans, or navy beans)

They are the common type of kidney beans, which are easily available in both small and big sizes.

How long to cook rajma in pressure cooker

It depends on whether you are using a stovetop pressure cooker or an Instant Pot. It takes only 15-20 minutes if you are boiling it in a pressure cooker and about 30 minutes when cooked in an Instant Pot. 

Generally, it takes about 30 minutes under pressure, with a natural pressure release to achieve the perfect texture.

Health Benefits of eating Rajma

  • Rajma / Kidney beans help in controlling Blood Pressure.

  • Rajma is also rich in Magnesium, so this can surely give you strong bones and teeth.

  • Rajma is a complex carb and is rich in soluble fiber which helps in lowering cholesterol and also reducing the absorption of cholesterol and LDL cholesterol. Thus, this also reduces the risk of heart diseases.

  • Rajma is a good source of zinc. That is why it is good for the skin. It also helps in increasing your strength of immunity.

  • Rajma is also a good source of iron, phosphorus, copper, vitamins, protein, and potassium.

  • Rajma has a low Glycemic Index (GI), thus it helps in keeping the balance of blood sugar levels controlled, and so it is immensely useful for somebody longing for weight loss.

Serving Suggestions for Rajma Masala

Rajma Masala is a hearty and flavorful dish that pairs beautifully with various accompaniments. 

It is one of such dishes where you don’t need anything fancy to serve this ‘rajma masala’. Just serve it with rice or paratha and get ready to fall in love with the deliciousness.

_Here are some serving suggestions to enhance your meal: _

  • With Rice: Rajma Masala is traditionally served with plain or jeera rice (cumin rice . The combination, often referred to as Rajma Chawal, is a beloved comfort food across many parts of India. You can also eat this humble rajma curry with some paneer pulao, mushroom pulao, or matar pulao

  • Indian Breads: You can also pair it with any flatbreads of your choice. The thick gravy of rajma masala coats these breads perfectly, making every bite delicious. Serve it with roti, naan, or paratha for a fulfilling meal. 

  • Side Dishes: Pair rajma masala with a side of tandoori roti, fresh laccha onion salad, cucumber raita (yogurt dip), or pickles to add freshness and tang to your meal.

A top-down view of a meal spread including a plate of white rice and kidney bean curry garnished with cilantro and sliced red onions, with two bowls of white rice, a bowl of kidney bean curry, fresh green coriander leaves, and garlic clove on a dark background with a grey cloth.

Storage Suggestions for Rajma Masala

Rajma Masala Curry stores well. And that makes it a perfect choice for meal prep or leftovers. Here’s how to store leftover rajma masala properly:

Refrigeration

Rajma masala can be refrigerated for up to 3-4 days. To store, let the rajma masala cool to room temperature before transferring it to an airtight container.

Freezing

Rajma masala also freezes well. To freeze, place it in a freezer-safe container or ziplock bag. Sometimes kidney beans expand while freezing, so make sure to leave some space for expansion. 

You can freeze this Indian kidney bean recipe for up to 1-2 months.

Reheating

When you are ready to serve, thaw the rajma masala in the refrigerator if frozen. You can reheat it on the stove over medium heat, adding a little water if the gravy has thickened too much. 

Alternatively, you can microwave it until hot. Keep stirring occasionally to ensure even heating.

What else can I make with boiled rajma

Boiled Rajma can be used in many different ways, such as making a great salad, or stuffing for a paratha or sandwich.

  • They can also make a great cutlet, chaat, or stir-fry.

  • You can also add this to soups, pasta dishes, or Mexican tostadas.

  • You may use boiled kidney beans for making a variety of rice recipes.

  • Rajma can also be made with the combination of lentils and pulses. One of the other famous Punjabi recipes made with rajma and black beans is ‘Punjabi Dal Makhni’.

  • You can also make 3 bean dal makhani, or  5 bean Curry, and many other delicious & healthy curry recipes using Rajma beans.

Variations

Creamy Rajma Recipe

For a creamy-style Rajma Masala, focus on the masala base. Cook the onion-tomato masala until it’s deeply colored and oil separates. Adding a bit of cream or butter towards the end can give the curry a rich, indulgent taste.

One Pot Rajma Recipe

For those seeking convenience, the One Pot Rajma recipe is a lifesaver. Using an Instant Pot, you can sauté the masala and cook the rajma all in one go, making it an easy and fuss-free option.

Kashmiri Rajma Masala

Kashmiri rajma is generally smaller, darker, and more aromatic. The masala for Kashmiri rajma includes fennel powder, dry ginger powder, and fewer tomatoes. This type of rajma dish is more about the beans and the spices than the gravy.

Paneer Rajma

Love adding more protein to your curries? Then you can try adding fried paneer pieces to the rajma masala. Simply add pan-fried paneer cubes to the pan along with tomato masala and simmer it. Your Delicious Paneer Rajma Masala is ready.

Jain Rajma Masala

Jain food is prepared without onions and garlic. In this variation, the recipe is altered according to the dietary restrictions of Jainism. This version of rajma masala relies on tomato puree, ginger, and various spices to bring out the flavors.

Coconut Rajma Masala

Love coconut flavors in bean curries, then you can add this coconut-y twist to the traditional rajma recipe. Simply add 1 cup of coconut milk to the Indian kidney bean curry. The addition of coconut milk gives it a creamy texture and a distinct flavor.

Rajma Masala without Tomato

For those who don’t like tomatoes or are allergic to tomatoes, they can make this recipe without tomatoes. In this variation, swap tomatoes with yogurt to give it a rich and tangy taste.

Himachali Rajma Masala

This version originated from the Indian state of Himachal Pradesh. This recipe includes local herbs and spices, to give it a distinct taste profile. It tastes quite different from the classic rajma preparation.

Rajma Rassedar

Rasedar means a thin version with more gravy. In this version, increase the amount of water. Rajma Rassedar is often served with rice, as the gravy soaks into the rice beautifully.

A close-up of a traditional clay bowl filled with kidney bean curry topped with white rice and fresh coriander, accompanied by a rustic spoon and pieces of flatbread, all set against a dark background with vibrant green accents.

Tips & Tricks to make the best Rajma Masala

  1. Good Quality Rajma: Always opt for high-quality kidney beans or rajma beans when preparing your rajma recipe. Fresh, high-quality rajma yields the best results. Avoid old beans, as they may not cook properly and can be difficult to digest. Look for beans that are whole and without any blemishes.

  2. Cooking Time: It’s crucial to cook the rajma until it is perfectly tender. Undercooked beans can adversely affect the texture of the dish.

  3. Avoid Overcooking: Cook the rajma until soft and tender, but be careful not to overcook. Overcooked rajma becomes sticky, loses its shape, and may absorb too much liquid, negatively impacting the taste of the rajma masala curry.

  4. Rajma Masala Powder: I prefer using my own spice mix to create rajma masala. However, if you prefer convenience, feel free to use a store-bought rajma masala powder. Simply replace the homemade spices with the store-bought blend. Adjust the amount of red chili powder according to your taste.

  5. Avoid Undercooked Rajma: Consuming undercooked rajma can be harmful and may lead to health issues. Therefore, never cook rajma that hasn’t been soaked.

  6. Rinsing: After soaking, rinse the beans well and change the soaking water at least once if soaking for more than 8 hours.

  7. Simmering: After adding the onion-tomato masala, allowing the curry to simmer properly is essential. This step ensures the flavors are well absorbed.

  8. Soaking Rajma Beans: Soaking raw or dried kidney beans for 8 to 12 hours is crucial. An overnight soak improves their digestibility, preventing bloating and gas. Soaking not only softens the beans, reducing cooking time, but also ensures they cook to a creamy and smooth texture, making the rajma more digestible. So make sure to soak kidney beans for the required time.

  9. Canned Kidney Beans: If you’re using canned kidney beans to make rajma masala, you can skip the boiling step. After adding the tomato masala, ensure you cook until the kidney beans are tender, which may take some time.

  10. Storing Raw Rajma Beans: Rajma or Kidney Beans should always be kept in a dry airtight container at room temperature. This helps to secure their aroma and taste. Some people also like to store them in the refrigerator, but I personally prefer the ancient way of storing beans at room temperature. Storing Boiled Rajma: Boiled, soaked, and cooked rajma beans can be stored in the refrigerator for 4-5 days.

  11. Garnishing: You can garnish it with some onion slices, fresh coriander leaves, or a squeeze of lemon juice just before serving. Serving: Rajma Masala is traditionally served with rice, known as Rajma Chawal or rajma with rice, a comfort food duo in many Indian households. It can also be enjoyed with roti or naan for a delightful meal.

FAQ

How long to soak Rajma before cooking?

Rajma is a Punjabi dish, and the authentic Punjabi way of cooking Rajma Masala is to soak it for 8-10 hours or overnight in water. For the authentic recipe, it is very important to soak the rajma overnight. The next morning it doubles in size.

However, you can soak rajma for 6-8 hours, or overnight as stated earlier. And in case you forget to soak the rajma, then there is an interesting rajma making tip for you which helps in cooking rajma without soaking it for a long time.

How much time does it take to boil Rajma? 

It would take about 15-20 minutes when using a pressure cooker. If you are using a pan/pot for boiling, then it might take up to 45-50 minutes.

When cooked in a pressure cooker, how many whistles does Rajma need? 

Usually, you need to cook rajma for 5 whistles, and then let the steam pressure go down completely before opening the lid. 

However, sometimes, this cooking time may vary due to the characteristics of local water, meaning hardness or softness of the water.

What do we call Rajma in English? 

The English name for Rajma or Razma is kidney beans. Rajma is also the name of a famous vegetarian side dish.

Is Rajma a pulse or a bean?

Rajma is a bean, which has a classic kidney shape, that’s why it is also known as kidney beans worldwide.

Is Rajma and kidney beans the same? 

Yes, they are the same.

Are Rajma and red kidney beans the same?

Red Rajma is known as red kidney beans.


Rajma Masala - Kidney Beans Curry (Step-by-step photo instructions)

Prepare Rajma (Or use canned kidney beans):

  1. In a large bowl, soak 2 cups of rajma (kidney beans) in enough water overnight, or at least for 6-8 hours.
  2. Image of the recipe cooking step-1-1 for Rajma Masala - Kidney Beans Curry
  3. After soaking, drain the kidney beans and rinse well in the fresh water.
  4. Image of the recipe cooking step-1-2 for Rajma Masala - Kidney Beans Curry
  5. In a pressure cooker, add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.
  6. Image of the recipe cooking step-1-3 for Rajma Masala - Kidney Beans Curry
  7. Stir well, and cover the pressure cooker with the lid. Cook on high for 5 whistles.
  8. Image of the recipe cooking step-1-4 for Rajma Masala - Kidney Beans Curry
  9. Turn off the heat and let the steam pressure cool down completely. Once cooled, open the lid.
  10. Image of the recipe cooking step-1-5 for Rajma Masala - Kidney Beans Curry
  11. Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time if you can’t press the rajma bean.
  12. Image of the recipe cooking step-1-6 for Rajma Masala - Kidney Beans Curry
  13. Drain the water from the boiled rajma. Set it aside; we will use this reserved water later.
  14. Image of the recipe cooking step-1-7 for Rajma Masala - Kidney Beans Curry

Make Onion Paste:

  1. Add 2 onions to a blender jar and blend well to make a smooth paste.
  2. Image of the recipe cooking step-2-1 for Rajma Masala - Kidney Beans Curry
  3. Onion paste is ready. Keep it aside.
  4. Image of the recipe cooking step-2-2 for Rajma Masala - Kidney Beans Curry

Make Chili Ginger Garlic Paste:

  1. Add green chilies, ginger, and garlic to a blender jar.
  2. Image of the recipe cooking step-3-1 for Rajma Masala - Kidney Beans Curry
  3. Blend until smooth. Chili Ginger Garlic Paste is ready. Set it aside.
  4. Image of the recipe cooking step-3-2 for Rajma Masala - Kidney Beans Curry

How to Make Rajma Masala:

  1. Heat 3 tablespoons of oil/ghee in a pan on medium heat.
  2. Image of the recipe cooking step-4-1 for Rajma Masala - Kidney Beans Curry
  3. Once the oil is hot, add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Saute for a minute.
  4. Image of the recipe cooking step-4-2 for Rajma Masala - Kidney Beans Curry
  5. Add the onion paste and sauté for 3-4 minutes or until they are light brown.
  6. Image of the recipe cooking step-4-3 for Rajma Masala - Kidney Beans Curry
  7. Add the green chili and ginger-garlic paste and sauté for 2 minutes.
  8. Image of the recipe cooking step-4-4 for Rajma Masala - Kidney Beans Curry
  9. Now add the coriander powder, cumin powder, turmeric powder, red chili powder, and mix well.
  10. Image of the recipe cooking step-4-5 for Rajma Masala - Kidney Beans Curry
  11. Add 1/4 cup of water and mix well. Cook for 3-4 minutes.
  12. Image of the recipe cooking step-4-6 for Rajma Masala - Kidney Beans Curry
  13. Add the tomato puree and mix well again.
  14. Image of the recipe cooking step-4-7 for Rajma Masala - Kidney Beans Curry
  15. Let it cook for 10 minutes on medium-low heat. Stir occasionally.
  16. Image of the recipe cooking step-4-8 for Rajma Masala - Kidney Beans Curry
  17. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.
  18. Image of the recipe cooking step-4-9 for Rajma Masala - Kidney Beans Curry
  19. Add this tomato masala to the boiled rajma and mix well. Cook for 2 more minutes.
  20. Image of the recipe cooking step-4-10 for Rajma Masala - Kidney Beans Curry
  21. Add the reserved water, garam masala powder, Kasuri methi, and mix well. (Add more salt if needed.)
  22. Image of the recipe cooking step-4-11 for Rajma Masala - Kidney Beans Curry
  23. Cook for 3-4 minutes on medium heat.
  24. Image of the recipe cooking step-4-12 for Rajma Masala - Kidney Beans Curry
  25. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.
  26. Image of the recipe cooking step-4-13 for Rajma Masala - Kidney Beans Curry
  27. Mash the beans slightly using a spatula, mix well again. Turn off the heat. The curry will thicken up at this stage. (Adjust the consistency to your liking.)
  28. Image of the recipe cooking step-4-14 for Rajma Masala - Kidney Beans Curry
  29. Garnish with coriander leaves, onion leaves, and serve hot with jeera rice, matar pulao or chapati.
  30. Image of the recipe cooking step-4-15 for Rajma Masala - Kidney Beans Curry

Recipe Card


Rajma Masala - Kidney Beans Curry [Recipe]

Recipe Image
Delicious Punjabi Rajma Masala Recipe: Easy, vegan & gluten-free kidney bean curry. Perfect with rice or chapati. Authentic flavors at home!
★★★★★
(Rating: 4.8 from 536 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
45 mins
Category ☶ Cuisine ♨ Serves ☺
Sides Indian 6
Nutrition Info ⊛ Serving size ⊚
125 calories 1 bowl

INGREDIENTS

For Punjabi Rajma Masala
  • 2 cups rajma (dry kidney beans)
  • 1 bay leaf
  • 1 cinnamon stick
  • Salt, to taste
  • 2 onions, blended into a paste
  • 1 cup tomato puree
  • 4 tablespoons oil or ghee
  • 2 medium-sized onions
  • 2 green chilies
  • 1-inch piece ginger
  • 4 large garlic cloves
  • 2 dried red chilies
  • 3 cloves
  • 4 peppercorns
  • 1 teaspoon cumin seeds
  • 1 black cardamom
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 2 tablespoons kasuri methi or dried fenugreek leaves, (optional)
  • 1 tablespoon fresh coriander leaves, chopped
  • Water, as needed

INSTRUCTIONS:

Prepare Rajma (Or use canned kidney beans):
  1. In a large bowl, soak 2 cups of rajma (kidney beans) in enough water overnight, or at least for 6-8 hours.
  2. After soaking, drain the kidney beans and rinse well in the fresh water.
  3. In a pressure cooker, add the rajma, 5 cups water, bay leaf, cinnamon stick, and salt.
  4. Stir well, and cover the pressure cooker with the lid. Cook on high for 5 whistles.
  5. Turn off the heat and let the steam pressure cool down completely. Once cooled, open the lid.
  6. Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time if you can’t press the rajma bean.
  7. Drain the water from the boiled rajma. Set it aside; we will use this reserved water later.
Make Onion Paste:
  1. Add 2 onions to a blender jar and blend well to make a smooth paste.
  2. Onion paste is ready. Keep it aside.
Make Chili Ginger Garlic Paste:
  1. Add green chilies, ginger, and garlic to a blender jar.
  2. Blend until smooth. Chili Ginger Garlic Paste is ready. Set it aside.
How to Make Rajma Masala:
  1. Heat 3 tablespoons of oil/ghee in a pan on medium heat.
  2. Once the oil is hot, add the dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Saute for a minute.
  3. Add the onion paste and sauté for 3-4 minutes or until they are light brown.
  4. Add the green chili and ginger-garlic paste and sauté for 2 minutes.
  5. Now add the coriander powder, cumin powder, turmeric powder, red chili powder, and mix well.
  6. Add 1/4 cup of water and mix well. Cook for 3-4 minutes.
  7. Add the tomato puree and mix well again.
  8. Let it cook for 10 minutes on medium-low heat. Stir occasionally.
  9. Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.
  10. Add this tomato masala to the boiled rajma and mix well. Cook for 2 more minutes.
  11. Add the reserved water, garam masala powder, Kasuri methi, and mix well. (Add more salt if needed.)
  12. Cook for 3-4 minutes on medium heat.
  13. Add chopped coriander leaves and stir well again. Cook for 5 more minutes.
  14. Mash the beans slightly using a spatula, mix well again. Turn off the heat. The curry will thicken up at this stage. (Adjust the consistency to your liking.)
  15. Garnish with coriander leaves, onion leaves, and serve hot with jeera rice, matar pulao or chapati.

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NOTES:

  1. I used store-bought tomato puree, but you can also use freshly made homemade tomato puree in this rajma masala recipe.
  2. If you are using homemade puree, then you can also add about 1 tablespoon of tomato ketchup along with the puree. It will enhance the flavor of this rajma masala.
  3. If you don't want green chilies, then you can either omit them or use about 2 tablespoons of store-bought or homemade ginger garlic paste. No notes for this recipe.


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