Rajma Masala with Homemade Rajma Masala

Introduction: A Bowl of Pure Comfort – Creamy Rajma Masala

Rajma Masala is more than just a curry—it’s an emotion for many Indian households. Creamy, rich, and packed with flavor, this North Indian delicacy made from red kidney beans (rajma) and aromatic spices is a staple comfort food. Served piping hot with steamed rice or soft phulkas, this dish brings warmth to the table and a smile to your face.

In today’s blog post, we’re diving into the detailed step-by-step process of creating the ultimate Creamy Rajma Masala with a homemade rajma masala blend. This ensures not only flavor authenticity but also a healthier, preservative-free twist to the store-bought spice mixes.

Why You’ll Love This Rajma Masala Recipe

✅ Uses homemade rajma masala for maximum freshness and control
✅ Creamy texture without heavy cream—ghee and slow cooking do the magic
✅ Protein-packed and high in fiber
✅ Vegetarian and gluten-free
✅ Perfect for meal prep or weeknight dinners

Ingredients Overview

Let’s break down the recipe into its three main components: soaking and boiling the rajma, preparing the homemade rajma masala spice blend, and cooking the curry.

For Soaking and Boiling Rajma

2 cups Rajma (Kidney Beans) – Soaked overnight for softness and better digestion
Water – For soaking and boiling
1 teaspoon Salt – Enhances the flavor during pressure cooking

Homemade Rajma Masala Spice Blend

Say goodbye to store-bought spice mixes with this DIY blend:

2 tablespoon Spicy Red Chili Powder
1 tablespoon Coriander Powder (Dhaniya Powder)
1 tablespoon Cumin Powder (Jeera Powder)
1 tablespoon Garam Masala
1 tablespoon Black Salt (Kala Namak)
1 tablespoon Chaat Masala
1 teaspoon Black Pepper Powder

This mix brings together heat, warmth, tang, and umami in perfect balance.

For Rajma Curry

1 tablespoon Oil – For sautéing
2 Onions (finely chopped) – Adds base and sweetness
1 teaspoon Salt
1 teaspoon Ginger-Garlic Paste – Adds depth and aroma
1/4 teaspoon Turmeric Powder – Natural color and health boost
1 teaspoon Red Chili Powder
2 Tomatoes (chopped) – For acidity and texture
1/2 cup Water – Helps deglaze the pan
Boiled Rajma – Star of the dish
1 cup Water – For desired curry consistency
2 teaspoon Homemade Rajma Masala
1 teaspoon Kasuri Methi (crushed) – Adds a touch of smokiness
1 tablespoon Ghee – Final touch of richness
Fresh Coriander Leaves – For garnish

How to Make Creamy Rajma Masala at Home (Step-by-Step)

Step 1: Soak and Boil the Rajma

Rinse 2 cups of rajma under running water until water runs clear.
Soak the rajma in ample water overnight (at least 8 hours).
Drain the water, but don’t throw it away—you can use it for boiling.
In a pressure cooker, add the soaked rajma, 4 cups of water, and 1 teaspoon of salt.
Pressure cook for 4-5 whistles on medium heat. The rajma should be soft and mash easily between fingers.

Tip: If you forget to soak overnight, soak in hot water for 2–3 hours and pressure cook for 7–8 whistles.

Step 2: Prepare Homemade Rajma Masala

In a dry bowl, mix together the following:

2 tablespoon red chili powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon garam masala
1 tablespoon black salt
1 tablespoon chaat masala
1 teaspoon black pepper powder

Store in an airtight container if making in bulk.

Step 3: Cook the Rajma Curry

Heat 1 tablespoon of oil in a deep kadhai or pan.
Add 2 finely chopped onions with 1 teaspoon salt. Cook until golden brown.
Add 1 teaspoon ginger-garlic paste and cook until raw smell disappears.
Add 1/4 teaspoon turmeric powder and 1 teaspoon red chili powder. Stir well.
Add 2 chopped tomatoes and 1/2 cup water. Cover and cook until tomatoes are mushy and oil separates.
Add boiled rajma and 1 cup water. Stir in 2 teaspoons of homemade rajma masala.
Let it simmer uncovered for 10 minutes on low heat.

Step 4: Final Tempering and Garnish

Crush 1 teaspoon kasuri methi between palms and sprinkle over the curry.
Stir in 1 tablespoon ghee for extra flavor and creamy texture.
Garnish with fresh coriander leaves.

Serving Suggestions for Rajma Masala

Serve hot with steamed basmati rice—a classic combo known as Rajma Chawal.
Pair with jeera rice, roti, or butter naan.
Add a side of onion salad, pickle, and boondi raita for a complete meal.

Tips and Tricks for the Best Rajma Masala

🔹 Use freshly ground spices whenever possible.
🔹 Always soak rajma to reduce cooking time and aid digestion.
🔹 Simmering after adding boiled rajma helps infuse flavor deeply.
🔹 A spoonful of ghee at the end enhances the richness naturally.
🔹 Crush kasuri methi for maximum flavor release.
🔹 Make a large batch of rajma masala spice mix and store in a cool, dry place for up to 1 month.

Variations of Rajma Masala

✨ Creamier Version – Add a splash of cream or cashew paste for a restaurant-style rajma.
✨ Vegan Option – Skip ghee and use oil or vegan butter.
✨ Punjabi-Style Rajma – Use butter instead of oil and increase the quantity of tomatoes and masala.
✨ Dhaba Style – Add a tadka (tempering) of ghee, cumin seeds, and garlic just before serving.

Storage and Meal Prep Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Cool completely and freeze in portion-sized containers for up to 2 months.
Reheating: Add a splash of water and reheat on stovetop or microwave until warm.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Protein	14g
Carbohydrates	35g
Fiber	11g
Fat	9g
Sodium	620mg

High in fiber, protein-rich, and packed with flavor, this Rajma Masala is a wholesome meal you can enjoy guilt-free.

FAQs About Rajma Masala

1. Can I use canned rajma instead of dried rajma?

Yes, you can. Drain and rinse canned rajma before using. Simmer for at least 10 minutes to absorb the masala flavor.

2. Why is my rajma not soft even after pressure cooking?

Old rajma beans or skipping the soaking step may cause this. Always soak overnight and ensure beans are not too old.

3. How long should I pressure cook rajma?

Usually 4-5 whistles on medium heat. Adjust based on your pressure cooker and bean quality.

4. Can I make this in an Instant Pot?

Absolutely! Soak rajma overnight, then pressure cook in the Instant Pot for 35-40 minutes on high pressure.

5. Is rajma masala good for weight loss?

Rajma is high in fiber and protein, which keeps you full longer. Use minimal oil and pair with brown rice for a healthy meal.

Conclusion: Make It Once, Love It Forever

This Creamy Rajma Masala with homemade spice blend is a foolproof recipe for a soul-satisfying meal. It’s a dish that tastes even better the next day, making it ideal for meal prepping or sharing with friends and family. The aroma, texture, and taste of this rajma curry will make you fall in love with Indian comfort food all over again.

So, put on your apron and treat your loved ones to this delightful dish today!