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+ servings
Rajma masala

Dhaba Style Rajma Masala

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Main Dish, sidedish, Traditional
Cuisine diabetic friendly, gluten free, Indian, One pot, Pressure cooker, Vegetarian, Winter
Servings 6 people
Calories 284 kcal


for the bean

  • 2 cup kidney beans (Dry beans)
  • 6 cups drinking water

For the masala base

  • 2 tbsp cooking oil
  • 1/2 tsp cumin seeds
  • 3-4 cloves
  • 1 long cinnamon stick crushed
  • 2 bayleaves
  • 1 black cardamom
  • 1/2 inch fresh ginger root finely chopped
  • 4 cloves garlic
  • 1-2 Green chillies Slit
  • 1/2 tsp Black pepper crushed
  • 1 cup Onion sliced
  • 2-3 medium tomatoes
  • salt to taste

for spice powders

  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp red chili powder ( or paprika)
  • 1/2 tsp garam masala powder

to garnish

  • 2 tbsp coriander leaves chopped
  • 1-2 tbsp cream (optional, omit if vegan )
  • 1/2 tsp kasuri methi ( optional)


  • Wash and soak the kidney beans for 5-6 hours.
  • Remove the soaking water and add 6 cups of water to pressure cook
  • Pressure cook for 3 whistles and release steam naturally.
    kidney beans
  • While the beans are cooking, gather up the other ingredients
  • Wash and slice the tomatoes. Save 1/4 cup and puree the rest
  • Slice the onions, save a 1/4 cup and puree the rest.
  • Finely chop he ginger garlic, coriander and slice the chillies. Set aside till use.
  • Once the beans are ready, Set a deep wok to heat on medium and add the oil
  • Add the cumin seeds, bay leaf, cloves, crushed pepper and cinnamon and roast till aromatic
  • Now add the chopped garlic, ginger and slit chillies and fry till the garlic is golden.
  • Add the reserved sliced onion and tomatoes and saute till they are translucent.
  • Now add the onion puree and saute till it is aromatic.
  • Add the tomato puree and saute well.
  • Add the salt, turmeric powder, cumin powder, coriander powder, chilli powder and garam masala powder and mix well.
  • Once the masala is roasted well(buna Masala) add the cooked beans and simmer for 20-30 minutes.
  • Mix gently from time to time to avoid catching the bottom of the pan.
  • Add the crushed methi leaves, coriander and simmer another 5 minutes.
  • Remove from heat and add cream and mix well.
  • The rajma masala is ready to serve
    Rajma masala


If you have no time to soak and you have an instant pot, set it for 35 minutes high with about 8 cups water to cook. Release pressure naturally.


Calories: 284kcalCarbohydrates: 44gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 223mgPotassium: 1073mgFiber: 17gSugar: 4g
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