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Rajma Masala

Rajma Masala

Boil Rajma with salt to taste.Fry onions & tomatoes till reddish brown.Add Roopaks Rajma masala & stir for few minutes then add rajma & pressure cook.

Regular price Rs. 180.00
Regular price Sale price Rs. 180.00
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Here's a recipe for Rajma (Kidney Bean Curry) using Roopak's Rajma Masala:


  • 2 Cups dried kidney beans (rajma), soaked overnight and drained
  • 2 Tablespoons cooking oil
  • 1 large onion, finely chopped
  • 2 Tomatoes, finely chopped
  • 2-3 Cloves garlic, minced
  • 1-Inch Piece of ginger, grated
  • 2 Green chilies, slit lengthwise (adjust according to your spice preference)
  • 2 Tablespoons Roopak's Rajma Masala
  • 1 Teaspoon cumin seeds
  • 1 Teaspoon turmeric powder
  • 1 Teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Water
  • Chopped fresh cilantro leaves for garnish
  • Heat oil in a pressure cooker or large pot over medium heat. Add cumin seeds and let them splutter.
  • Add chopped onions and sauté until they turn golden brown.
  • Add minced garlic, grated ginger, and green chilies. Sauté for another couple of minutes until the raw aroma disappears.
  • Add chopped tomatoes to the pot and cook until they turn mushy and oil starts separating from the masala.
  • Stir in Roopak's Rajma Masala, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes to roast the spices.
  • Add the soaked and drained kidney beans to the pot. Stir well to coat the beans with the masala.
  • Pour enough water to cover the beans by at least an inch. Adjust salt if necessary.
  • If using a pressure cooker, close the lid and cook for about 6-7 whistles or until the beans are soft and fully cooked. If using a regular pot, cover and cook on medium-low heat until the beans are tender (this may take about 1-2 hours, depending on the freshness of the beans).
  • Once the beans are cooked, check the consistency of the curry. If it's too thick, add more water to reach your desired consistency.
  • Mash some of the beans against the side of the pot to thicken the curry.
  • Simmer the curry for another 10-15 minutes to allow the flavors to meld together.
  • Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro leaves.
  • Serve hot with steamed rice or naan bread.

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