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Rajma Masala Recipe

Rajma and Jeera Rice is a pair made in heaven . And its surely one of the most favourite foods for all North Indian food lovers .

It is so popular that you can see it on pretty much every menu card in North India !

Rajma rice used to be one of my favorite lunch options , during my college days . Having had a full day college for both my grad and post grad studies , standing in the labs for almost 4-6 hrs everyday, we all used to be so drained, tired and yes Hungry , almost all the time .

The college canteen was our only savior. And they served amazing Rajma Rice combo. Hot , filling, pocket-friendly and comforting ….. it was just awesome. And so were the college days!

College is long gone , but the love for Rajma rice still remains!  Sharing the recipe for Rajma Masala ! Enjoy !

RAJMA MASALA RECIPE

Print Recipe
Rajma Masala Recipe
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
helping
Ingredients
Instructions
  1. Pressure cook Rajma with a little water and keep aside.
  2. Heat oil in a kadhai , add garlic and sautxe9 for 30 sec. Then add ginger and sautxe9 again for 30 seconds.
  3. Add the onion paste and green chilli , sautxe9 till the masala starts turning brown .
  4. Now add turmeric powder , red chilli powder and coriander powder and mix.
  5. Add the tomato puree and roast until the masala leaves the sides of the kadhai.
  6. Then add the cooked Rajma and a little water ( to get the consistency you prefer)
  7. Add salt to taste , and boil on medium heat for around 5 mins.
  8. Garnish with chopped coriander leaves and ginger.
  9. Serve hot with Jeera rice , salad and pickle!
Recipe Notes

TIPS

  • You can even use Rajma masala powders , if you prefer , along with the basic spices in this recipe.
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