Rajma masala is a well-known North Indian dish that is made frequently in Punjabi families. Here Boiled red kidney beans are stewed in the flavored onion-tomato sauce. It's a protein-stuffed and ideal wellspring of protein for vegans. It makes such an ameliorating vegan supper when presented with a basic bowl of rice or quinoa or millet. However, you can have it with roti or paratha also. Make additional when you make for supper, it makes an incredible make-ahead lunch.


  • Rajma
  • Tomatoes
  • garlic paste
  • Salt
  • Coriander
  • Red chili powder
  • Roasted cumin powder
  • Garam masala powder
  • Dry mango powder
  • Turmeric powder
  • Oil
  • Kasoori methi


  • In a skillet add the oil, onions, and saute for a few moments in the low fire till it becomes light brown color.
  • Add the garam masala powder at this stage and saute for a few moments. Adding garam masala at this stage will give a pleasant character to the curry.
  • Puree the tomatoes and add them to the onion garam masala blend.
  • Add the red bean stew powder, coriander powder, jeera powder, and coriander powder.
  • Tomato puree add powders, blend well and saute well till the raw smell goes off and the sauce overflows out oil.
  • Add the red kidney beans to this.
  • Cook the rajma add the saved water which u utilized for cooking else add 1 to 1 and 1/2 cup of water.
  • Add the kasoori methi. Check salt.
  • Allow this bubble for few moments and add the milk. I utilized full cream milk for a rich texture. You can utilize cream or vanished milk as well.
  • Keep the fire low and cook it for 20 minutes. Mix well.
  • Wait for 5 to 10 mins then the rajma masala is ready
  • Serve it