Rajma Masala

Rajma Masala

Popularly known as ‘Rajma Chawal’ in North India.


20 min

Cook Time

25 min secs


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  • ½ cup Kidney Beans / Rajma
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 1 Green chili, chopped
  • 1/2 tsp Red chili powder
  • Salt To taste
  • ½ tsp Turmeric powder
  • 2 tomatoes, chopped
  • ½ tbsp. Ginger garlic paste
  • 2 tbsp Vegetable oil
  • 1 tbsp Knorr Chefs Dal masala


  1. Soak the Kidney beans/ Rajma overnight and pressure cook it along with some salt for about 5 minutes or till kidney beans are cooked properly.

  2. Heat the oil in a pan and sauté with cumin seeds, when it splutters add chopped onion and green chilli. Fry the onion until dark golden brown.

  3. Add chopped tomato, ginger-garlic paste, salt to taste, red chilli powder and turmeric powder. Add 2-3 teaspoon water and cook the spices on slow heat till the tomato is mushy.

  4. Add 1 tbsp of Knorr Chef’s Dal Masala and sauté well

  5. Add cooked Rajma along with 1 cup of water (150 ml) .

  6. Mix it well and cook for another 5 minutes on medium heat.

  7. Garnish with fresh chopped Coriander leaves.

  8. Serve hot and enjoy.