Recipe: Rajma Masala


  • 150 gms Kashmiri rajma
  • 2 green cardamoms
  • 1/2 mace
  • 4 cloves
  • 2.5-3″ cinnamon or cassia bark
  • 2-3 tbsp ghee
  • 1 large onion
  • 2 small green chillies
  • 2 medium tomatoes
  • 2″ ginger
  • Asafoetida a pinch
  • gram flour 1.5tbsp-2tbsp
  • Jeera powder 3/4 tbsp
  • Corriander powder 1 tbsp
  • Red chilli powder 1tsp
  • amchur 1tsp
  • jaggery 2-3tbsp
  • Seasonings
  • Kasuri methi, a handful
  • Soak the rajma overnight for 12hours in salted water. Wash the beans well in several changes of water and discard the water.
  • Add some fresh water, salt, hing and all the whole spices with the beans in a pressure cooker. Cook for 28-32 minutes post whistle.
  • Heat ghee. Add half of the onions and all the ginger, chillies and tomatoes. Cook and puree.
  • Add some more ghee in same vessel. Add the finely chopped onions, spices and dal or flour.
  • Add the boiled rajma with its water and mix well.
  • Add some jaggery, crushed kasuri methi, adjust seasonings and give dhungar.

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