Rajma was never a quick meal in my home. This rajma masala recipe was always cooked slowly, usually on Sundays, when my mother had time to let flavors develop properly. She believed rajma should be soft, creamy, and deeply comforting — never rushed.
This is not restaurant-style rajma. This is homestyle, patient, and nourishing.
Why This Rajma Masala Feels Like Home
This rajma masala recipe focuses on texture and balance. Properly soaked and cooked kidney beans absorb the masala beautifully, making the curry thick and flavorful. It’s filling without being heavy and perfect for relaxed meals.
Ingredients You’ll Need
- Rajma (kidney beans) – 1 cup (soaked overnight)
- Onion – 2 medium (finely chopped)
- Tomato – 2 medium (pureed)
- Ginger-garlic paste – 1 tbsp
- Oil or ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Garam masala – 1 tsp
- Salt – to taste
- Fresh coriander – for garnish
How My Mother Makes Rajma Masala
Pressure cook soaked rajma with salt until soft. Heat oil in a pan, add cumin seeds, onions, and sauté until golden. Add ginger-garlic paste and tomato puree. Cook until oil separates.
Add spices, cooked rajma, and some cooking water. Simmer on low flame for 15–20 minutes until the curry thickens.
She always said rajma tastes better the next day — because patience adds flavor.
Small Tips That Make a Big Difference
- Always soak rajma overnight
- Cook on low flame after pressure cooking
- Don’t skip resting time
What to Serve Rajma With
Serve this rajma masala recipe with steamed rice or jeera rice. It pairs beautifully with Dal Tadka Recipe for curry lovers and works well alongside a dry sabzi like Aloo Jeera Recipe for a complete meal.
Final Thoughts
This comforting rajma masala recipe reminds us that good food takes time. Slow cooking, simple ingredients, and care — just the way my mother made it.
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