Rajma Masala

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Drain the soaked beans and boil them in fresh water with a teaspoon of salt for 45 to 60 minutes, or pressure cook for 20 minutes, until they crush easily between finger and thumb. Reserve the cooking liquid.

   Mark done Start 45 min timer

2. Heat the ghee, add the cumin seeds, bay and black cardamom, and fry 30 seconds until they crackle.

   Mark done

3. Add the onions and fry 12 minutes over medium heat until deep golden brown — this is where the colour of the finished dish comes from.

   Mark done

4. Add the ginger-garlic paste and green chillies and cook 2 minutes.

   Mark done

5. Add the chilli powder, coriander, cumin and turmeric, stir for 20 seconds, then pour in the tomato purée.

   Mark done

6. Cook 12 to 15 minutes, stirring regularly, until the masala darkens, thickens and the ghee pools at the edges.

   Mark done Start 12 min timer

7. Add the beans with 500 ml of their cooking liquid and the salt. Simmer, partly covered, for 25 minutes.

   Mark done Start 25 min timer

8. Mash about a quarter of the beans against the side of the pot and stir them back in to thicken the gravy.

   Mark done

9. Finish with garam masala, amchur and coriander, swirl in the cream if using, and serve over rice.

   Mark done

Chef’s Tips

• Never skip the soak, and never use the soaking water. Both matter for digestibility and flavour.
• Tinned beans work in a hurry: use 2 x 400 g tins, rinsed, and simmer for 15 minutes with 400 ml water.
• The beans should be soft enough to mash but still whole. Undercooked rajma is unpleasant and hard to digest.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain steamed basmati rice — rajma chawal is the only correct pairing
• Sliced onion with lemon
• Plain yoghurt

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. It thickens on standing; loosen with hot water when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.