Rajma masala sabji


by: Tri Shakti

I have tried making rajma sabji usually it happened that it did not turn out that well or blend of the masalas. This time i tried a little bit differently and yes it was really tasty.


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serves: 5

1 c Rajma/Kidney beans

1 1/2 tbsp Oil

Mustard seeds (rai)

Cumin seeds (jeera)

1 Onion & Tomato puree/paste

Turmeric powder

Ginger/garlic paste or wet masala (for wet masala you can refer my blog)

Red chilli powder

Garam Masala

Salt to taste


Nutrition Facts
Rajma masala sabji

Servings Per Recipe: 5

Amount per Serving

Calories: 76

  • Total Fat: 6.1 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.9 mg
  • Sodium: 42.6 mg
  • Total Carbs: 4.5 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1 g
  • Protein: 1.4 g

how is this calculated?

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1.  Soak the rajma/kidney beans overnight.

2.  Heat oil in a non stick kadhai/wok,add mustard & cumin seeds.

3.  After the seeds crackle add the garlic-ginger paste or wet masala,saute for 2 mins.

4.  Add turmeric powder, clean the rajma/kidney bean and add,saute for 3 mins.

5.  Cover the lid & cook for 2-3 mins.

6.  Add the onion-tomato puree/paste,red chilli powder & salt to taste.

7.  Mix all the ingredients well,saute for 5 mins,cover the lid & cook.

8.  Add about 1-2 cups of water,cook for 15-20 mins.

9.  Serve the rajma masala sabji with rice & roti.

Cooks' note:
I have used kadhai/wok to make this sabji, because I like it little crunchy, I don't like very soft rajma sabji,also by adding & sauting rajma/kidney beans first it lessens the cooking time. If you like you can prepare this same recipe in pressure cooker with 1-2 whistles.

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