Recipe for Rajma Masala Lajawab

6 | 40 Minutes | by Nirali Tanna

Rajma is a traditional North Indian Delicacy. Being married to a North Indian who loves his weekly dose of rajma chawal, led me to experiment and come up with this rich and tasty version of Rajma served with onion flavored rice. Its a must try !

Synonyms : Rajma cooked in an onion-tomato based gravy and served with onion flavored rice.


15 Minutes


25 Minutes


Pure Veg.

TOTAL Servings



  • ½ Cup Onions (Pyaaz) (sliced)
  • 2 Tablespoons Oil
  • 2 Tablespoons Butter (Makhan)
  • 3 Cups Rice (Chawal) (soaked for 15 minutes)
  • ¾ Cup Kidney Beans (Rajma) (soaked and pressure cooked)
  • ¼ Cup Urad Dal (Ural Dal) (soaked and pressure cooked)
  • ½ Cup Milk (Doodh)
  • ¼ Cup Onions (Pyaaz) (paste)
  • 1 Tablespoon Ginger (Adrak) (paste)
  • 1 Tablespoon Green Chillies (paste)
  • 1 Tablespoon Garlic (paste)
  • 1 Cup Tomatoes (puree)
  • 1 Teaspoon Kitchen King Masala
  • 1½ Teaspoons Coriander Seed Powder
  • 1 Tablespoon Red Chili Powder
  • 1 Tablespoon Butter
  • 1 Tablespoon Tomato Ketchup


For The Rice

  1. Heat the oil and butter in a deep non-stick pan, add the sliced onions and cook till they tun golden brown in color on a low flame.
  2. Add the soaked rice, 3 cups of water and salt to it, mix well and cook till the rice is done.
  3. Transfer in a bowl and keep aside.

For The Rajma

  1. Combine the soaked kidney beans and milk in a deep non-stick pan, mix well and simmer on a low flame for a few minutes.
  2. Heat oil and ghee in another non-stick pan, add the onion paste and cook for a few minutes.
  3. Add the ginger, garlic and green chili paste, mix well and cook for 2 minutes.
  4. Add the tomato puree, mix well and cook till the oil seperates from the gravy.
  5. Add the chili powder, coriander powder, kitchen king masala, tomato ketchup and salt. Mix well and cook on a medium flame for 2 minutes.
  6. Add the rajma-milk mixture, coriander, mix well and cook on medium flame for a few minutes.
  7. Serve hot with rice.

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