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Kidney Beans Indian Stew/Rajma Masala With Spinach

Rajma Masala is a restaurant style recipe. This popular Punjabi curry made with kidney beans is aromatic, lightly spiced, creamy, delicious and nutritious. 



  • Soak kidney beans overnight. Drain the water, add fresh water, salt and turmeric powder and boil the beans in a pressure cooker for 4-5 whistles. Once done, drain the water and preserve the water for now. Heat oil in a pan and fry minced ginger. Then add the kidney beans and dhania jeera powder. Mix and saute for 3-4 minutes. Take it off the flame and keep this aside. Make a paste of onion and garlic and also make a paste of tomatoes and ketchup.
  • Heat oil in a pan, temper mustard seeds. Once they crackle, add the onion paste. Fry for a minute and then add the tomato paste. Continue to fry for a minute or two. Then add spinach and cook till the spinach turns soft. Then add the dry spices like turmeric powder, dhania jeera powder, chilly powder and pav bhaji masala. Cook for 2 minutes and then add the kidney beans. Mix them all together and cook for another minute. Lastly add crushed kasoori methi and garam masala.
  • Take it off the flame and garnish with chopped cilantro. Serve it warm with bread/roti/rice.