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Rajma Masala Curry | Rajma ki Sabzi


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.

The Gourmandize Team

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

Rate this recipe 4.1/5 (7 Votes)


  • 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


Servings 4
Level of difficulty Average
Preparation time 480mins
Cooking time 60mins
Cost Average budget
Adapted from


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.


- 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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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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