Should I soak rajma before cooking?

Yes, soak the 1.5 cups of kidney beans for several hours or overnight so they cook soft and creamy. After soaking, the curry itself takes about 40 minutes.

Why is mustard oil used for rajma?

Cold-pressed Anveshan kachi ghani mustard oil gives rajma masala its signature sharp, full-bodied North Indian flavour that neutral oils cannot match. Heat it until it just smokes to mellow the pungency before adding the spices.

How can I make the gravy creamier?

Mash a few cooked beans into the gravy and finish with a spoon of Anveshan bilona ghee, which thickens the masala and adds a rich aroma.

How many does this rajma masala serve?

This recipe serves 4 and pairs perfectly with plain rice or jeera rice.

Rajma Masala

Name: Rajma Masala
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Bilona Ghee; 3 tbsp Kachi Ghani Mustard Oil; 1.5 cups Rajma (red kidney beans); 2 medium Onions; 3 medium Tomatoes; 1.5 tbsp Ginger-garlic paste; 1 tsp Cumin seeds; 1 tsp Red chilli powder; 1.5 tsp Coriander powder; 0.5 tsp Garam masala; 1.25 tsp Salt

Rajma masala is a North Indian comfort curry of red kidney beans (rajma) slow-simmered in a thick, spiced onion-tomato gravy, traditionally served with steamed rice. This version tempers the masala in pungent Anveshan kachi ghani mustard oil for that authentic dhaba-style punch, with a finishing spoon of bilona ghee for richness. It serves four and takes about 15 minutes of prep and 40 minutes of cooking, not counting the bean soak.

Time breakdown

Prep Time15 min

Cook Time40 min

Total Time55 min

Ingredients

💡 You can also use Groundnut Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Rajma (red kidney beans)
Onions
Tomatoes
Ginger-garlic paste
Cumin seeds
Red chilli powder
Coriander powder
Garam masala
Salt

How to Make Rajma Masala

1
Soak rajma overnight, then pressure cook with salt and water for 20-25 minutes until very soft.
2
Heat the Kachi Ghani Anveshan Mustard Oil until it just smokes, then lower the flame and crackle the cumin seeds.
3
Add finely chopped onions and saute until deep golden brown, then add ginger-garlic paste.

Tips for the Best Rajma Masala

✓Smoke the Anveshan mustard oil lightly before tempering to tame its raw sharpness.
✓Cook the onion-tomato masala until the oil separates for a deeper colour and flavour.

Frequently Asked Questions

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