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Rajma Masala

Popularly known as ‘Rajma Chawal’ in North India.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Sugar (g)

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Fibre (g)

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Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

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Monounsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

0.0g

Cholesterol (mg)

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Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

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Calcium (mg)

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Iron (mg)

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Potassium (mg)

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Total

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  • 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.