Rajma Masala Curry | Rajma ki Sabzi

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Rajma Sabzi is a dish made of kidney beans cooked in to a thick gravy using tomato onion paste & spices. This is a very well know dish in Punjab as rajma chawal, which can also be served along with roti or chapati.

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Rajma Sabzi is a dish made of kidney beans cooked in to a thick gravy using tomato onion paste & spices. Discover our recipe.

The Gourmandize Team

  • 4
  • Average
  • 480 mins
  • 60 mins
  • 420 mins
  • Average budget

Ingredients

  • 1Cup rajma / kidney beans {soaked overnight}
  • 2Cups water
  • 1Onion grind to paste
  • 3Tomatoes grind to paste
  • 1Tbs garlic ginger paste
  • 2Green chili's to paste
  • 1Tbs cumin coriander powder
  • 1Tsp garam masala powder
  • 1/2Tsp sugar
  • 1Tbs cream {optional}
  • Red chili as needed
  • 1Tbs oil
  • Salt to taste
  • Coriander to garnish

Preparation

Step 1

Wash & soak rajma in water overnight.

Step 2

Pressure cook rajma with water for 3 to 4 whistles & switch off heat. Allow it to cool.

Step 3

Heat pan with oil & add jeera to it. Once it changes it color add grind onion paste to pan.

Step 4

Allow onion paste to change it's color to light brown by stirring it.

Step 5

To same pan add ginger garlic & green chili paste. Fry them for few seconds & add coriander cumin & garma masala powder.

Step 6

Fry them for few seconds & to the same pan add tomato paste.

Step 7

Add salt to gravy and mix it. Now add sugar to balance the taste.

Step 8

Adjust taste { salt & chili powder} if needed.

Step 9

Add boiled rajma to gravy & cook it with a lid on low heat till gravy becomes thick.

Step 10

Once the gravy is thick add cream & switch off heat.
Garnish with coriander & serve warm along with rice & roti.

View complete recipe

- Instead of green chili's you can use red chili powder. Add it along with masala powders if using it.
- Every chili varies from one another in spiciness. I needed to add red chili powder to balance the spiciness in the dish along with green chili's.
- Allow gravy to cook on low heat to allow rajma absorb all the flavors.
- There is no time frame to bring this gravy thick. It depends on what heat level your cooking it.

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