Rajma Masala
The famous Rajma Chawal combination is incomplete without a delicious home-style Rajma Masala. Gurdip Kohli Punj shares the step-by-step recipe for the classic and an all-time favourite Rajma Masala .
Gurdip Kohli Punj's Rajma Masala recipe

- Indian


- 4

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • 3 to 4 tbsp oil
  • 1 tsp ginger garlic paste
  • 2 bay leaves
  • 5 to 7 black and green cardamoms
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 tsp Garam Masala powder
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 3 to 4 tbsp tomato puree
  • 1 cup soaked pink kidney beans
  • 1 cup soaked red kidney beans
  • ½ tsp cumin powder
  • salt to taste
  • water
  • For Garnish: chopped coriander
  • Butter


  1. 1

    Heat oil in a pan and add ginger garlic paste bay leaves, black and green cardamom, chopped onion and tomato, salt, garam masala, red chilli powder, turmeric powder and coriander powder.
  2. 2

    Mix well with a little water and let the masalas cook.
  3. 3

    Add a little tomato puree and let it cook till the oil leaves the sides.
  4. 4

    Add soaked pink and red kidney beans.
  5. 5

    Add more water and mix well.
  6. 6

    Finally add cumin powder.
  7. 7

    Stir and cook for around 20 minutes or till the rajma is cooked through (If cooking in a pressure cooker, let it cook for 5-6 whistles).
  8. 8

    Transfer this to a serving bowl.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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