rajma masala

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Rajma Masala Recipe

A rich and comforting Satvik rajma dish made with tender kidney beans and Annam Satvik Rajma Masala. Prepared without onion or garlic, this wholesome recipe brings together aromatic spices and authentic homemade flavour.

Recipe at a Glance

Preparation Time: 15 minutes
Cooking Time: 35–40 minutes
Servings: 3–4 people
Difficulty: Easy

About This Recipe

Rajma Masala is a comforting North Indian-style dish made with soft, perfectly cooked kidney beans in a rich and aromatic tomato-based gravy. Annam Satvik Rajma Masala makes it easy to create a deeply flavourful dish while keeping the preparation suitable for a Satvik kitchen.

Ingredients

• Rajma (kidney beans) – 1 cup, soaked overnight
• Tomato – 3 medium, finely chopped or pureed
• Ginger – 1 tsp, finely grated
• Annam Satvik Rajma Masala – 2 tsp
• Turmeric Powder – ¼ tsp
• Mild Red Chilli Powder – ½ tsp
• Cumin Powder – ½ tsp
• Curd – 2 tbsp
• Salt – to taste
• Ghee or cooking oil – 1½ tbsp
• Fresh coriander – for garnish
• Water – as required

How to Prepare

1. Cook the rajma
Drain the soaked rajma and pressure cook with fresh water until completely soft and cooked through.

2. Prepare the base
Heat ghee or cooking oil in a pan. Add finely grated ginger and sauté gently until aromatic.

3. Add the tomatoes
Add chopped or pureed tomatoes and cook until soft and the mixture becomes thick and well cooked.

4. Add the spices
Add turmeric powder, mild red chilli powder, cumin powder and Annam Satvik Rajma Masala. Mix well and cook gently for 1–2 minutes.

5. Add curd
Lower the heat and add the curd gradually while stirring continuously until incorporated smoothly.

6. Add the cooked rajma
Add the cooked rajma along with some of its cooking water. Mix well and simmer for 10–15 minutes so the beans absorb the flavours.

 

7. Finish and serve
Adjust the consistency and salt. Garnish with fresh coriander and serve hot.

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Serving Suggestions

Serve Rajma Masala hot with steamed basmati rice, jeera rice, roti or your favourite Satvik accompaniment. Garnish with fresh coriander for a fresh and aromatic finish.

🌿 Satvik Tip: Soaking the rajma overnight and cooking it until completely soft gives the dish a smooth, rich texture. Let the finished rajma simmer gently so the spices can fully develop their aroma and flavour.