Rajma Masala Recipe | Punjabi Rajma Masala with Homemade Spice Powder

Rajma Masala is a comforting North Indian kidney bean curry made with soft, creamy rajma cooked in a flavourful onion-tomato gravy. What makes this recipe special is the homemade roasted rajma masala powder, prepared with whole spices, dry red chillies, amchur, cardamom, cinnamon and other aromatic spices.

This hearty rajma curry is perfect with steamed rice, jeera rice, roti, chapati or paratha. The longer the cooked rajma simmers in the masala, the more flavourful and creamy the curry becomes.

If you love homestyle Indian food, this is one recipe worth adding to your regular lunch or dinner menu.

Ingredients

For Homemade Rajma Masala Powder

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 3–4 dry red chillies
• 1-inch piece cinnamon
• ½ tsp whole black peppercorns
• 2–3 green cardamoms
• 2 cloves
• ¼ tsp dry ginger powder
• ½ tsp amchur powder (dry mango powder)
• ½ tsp nutmeg powder
• ½ tsp mace powder
• ¼ tsp pomegranate seeds (anardana)

To prepare the masala:

Dry roast the whole spices and red chillies on low heat until aromatic. Allow them to cool completely and grind to a fine powder. Mix in the dry ginger, amchur, nutmeg and mace powders.

For Tempering

• 6–7 tsp oil
• 1 tsp cumin seeds
• 1 tsp finely chopped ginger
• ½ tsp finely chopped green chilli

For the Rajma Curry

• ½ cup finely chopped onion
• 1 cup tomato puree
• ½ tsp turmeric powder
• 1 tsp ginger-garlic paste
• 1 tsp salt, or according to taste
• 1¼ cups rajma (kidney beans), soaked overnight and pressure cooked until tender
• Prepared rajma masala powder
• Fresh coriander leaves, for garnishing

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Method

1. Prepare the rajma masala powder

Dry roast the coriander seeds, cumin seeds, dry red chillies, cinnamon, peppercorns, cardamom, cloves and pomegranate seeds over low heat until fragrant.

Cool completely and grind into a fine powder. Add the dry ginger powder, amchur powder, nutmeg and mace powder. Mix well and keep aside.

2. Prepare the tempering

Heat oil in a heavy-bottomed pan. Add cumin seeds and allow them to splutter. Add the finely chopped ginger and green chilli and sauté for a few seconds.

3. Cook the onion and tomato

Add the chopped onions and sauté until they turn soft and lightly golden.

Add the tomato puree and cook until the raw smell disappears and the mixture becomes thick.

4. Add the spices

Add turmeric powder, ginger-garlic paste, salt and the freshly prepared rajma masala powder. Mix well and cook the masala for a few minutes until it becomes aromatic and well combined.

5. Add the cooked rajma

Add the cooked rajma along with a little of its cooking liquid, depending on your preferred consistency. Mix well.

Reduce the heat and simmer for about 10 minutes, allowing the rajma to absorb all the flavours of the masala.

For a naturally creamy texture, gently mash a few rajma beans against the side of the pan while simmering.

6. Garnish and serve

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice, jeera rice, roti, chapati or paratha.

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⭐ My Food-Blogger Tip

For an even more delicious rajma, don't rush the final simmering stage. Let the cooked kidney beans gently simmer in the onion-tomato masala so that they absorb the spices. Lightly mashing a few beans also gives the gravy a lovely thick, creamy consistency without adding cream.

Bharwan Baingan Recipe | Easy Stuffed Brinjal Masala

Bharwan Baingan is a delicious way to turn simple brinjals into a flavorful Indian side dish. The combination of roasted peanuts, coconut, aromatic spices and tangy tomato puree gives the stuffed brinjals a wonderful balance of spicy, nutty and savory flavors. Serve it hot with roti, chapati, dal-rice or steamed rice for a comforting homemade meal. If you love traditional Indian vegetable recipes, this stuffed brinjal masala is definitely worth trying!

Ingredients

For the Bharwan Baingan

• 7–8 small purple brinjals (baingan/eggplant)

For the Stuffing

• 1 tsp roasted and crushed peanuts

• 2 tsp grated fresh coconut

• ¼ cup finely chopped onions

• ¼ tsp white sesame seeds (optional)

• 1 tsp garam masala

• 1 tsp roasted cumin seeds (jeera)

• ½ tsp coriander seeds (dhaniya)

• ½ tsp crushed black pepper

• ½ tsp red chilli powder

• ½ tsp salt, or to taste

For Tempering

• 3 tsp oil

• ½ tsp mustard seeds (rai)

• ½ tsp cumin seeds (jeera)

• 3–4 curry leaves, finely chopped

For the Gravy

• 4 tsp tomato puree

• ½ tsp salt, or to taste

• ½ tsp garam masala

• 3 tsp finely chopped fresh coriander leaves, for garnish

Method

Prepare the Stuffing

1. Add the roasted peanuts, grated coconut, chopped onions, sesame seeds, garam masala, roasted cumin seeds, coriander seeds, crushed pepper, red chilli powder and salt to a blender.

2. Blend or pulse until you get a coarse, flavorful stuffing mixture. Do not make it into a smooth paste. Keep the stuffing aside.

Prepare the Brinjals

3. Wash the brinjals thoroughly and pat them dry.

4. Keeping the stem intact, make two deep slits across each brinjal—one horizontal and one vertical. Be careful not to cut all the way through, so the brinjal remains whole.

5. Gently open the slits and stuff each brinjal generously with the prepared masala.

6. Arrange all the stuffed brinjals on a plate and keep them ready for cooking.

Cook the Bharwan Baingan

7. Heat oil in a kadai over medium heat.

8. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and sauté for a few seconds until aromatic.

9. Carefully place the stuffed brinjals into the kadai.

10. Cover and cook over medium-low heat, turning the brinjals gently from time to time so they cook evenly without breaking.

11. Once the brinjals are about halfway cooked, add the tomato puree.

12. Add salt and garam masala, then gently mix the gravy around the brinjals.

13. Cover and continue cooking until the brinjals become completely tender and the masala is well cooked and coats the brinjals beautifully.

14. Garnish with freshly chopped coriander leaves.

Serving Suggestion

Serve this delicious Bharwan Baingan (Stuffed Brinjal) hot with roti, chapati, dal-rice or steamed rice. The nutty, spicy stuffing and rich tomato masala make it a wonderfully comforting Indian vegetarian side dish.

Soya Aur Tarkari Ki Masala | Soya Chunks & Mixed Vegetable Gravy

Soya Aur Tarkari Ki Masala is a delicious and wholesome Indian vegetarian curry made with soft soya balls and a colourful combination of mixed vegetables. The soya and vegetables are simmered in a rich onion-tomato gravy flavoured with ginger, garlic, mint, garam masala and Kitchen King masala. The addition of khoya and milk gives the gravy a wonderfully creamy and mildly rich texture. It is an easy yet satisfying dish that makes a lovely addition to an everyday Indian meal or a special vegetarian spread.

                                   

Ingredients required

For gravy base

• 1 cup chopped onions
• 1 cup chopped tomatos
• 1 tsp ginger-garlic paste
• 1 tsp finely chopped green chillies
• Handful of mint leaves
• 2 tsp khoya
• 1 tsp garam masala
• Pinch of haldi/turmeric
• 1 tsp Everest Kitchen King masala
• 1/2 tsp salt

Other

• 1/4 cup soya balls cooked with one cup of water and half tsp salt
• 1/4 cup milk
• 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans

Method

• Prepare the gravy base: Heat a little oil in a kadai. Add chopped onions, tomatoes, ginger-garlic paste, green chillies and mint leaves. Add khoya, garam masala, turmeric, Kitchen King masala and salt.
• Sauté everything over medium heat for about 15–20 minutes, stirring occasionally, until the onions and tomatoes become soft and the mixture is well cooked.
• Allow the mixture to cool slightly, then blend into a smooth paste.
• Meanwhile, cook the soya balls in 1 cup water with ½ tsp salt. Drain well and gently squeeze out excess water.
• Heat oil in another kadai and shallow-fry the cooked soya balls until lightly golden. Add the boiled mixed vegetables—cauliflower, potato, carrot and beans—and sauté for a few minutes.
• Add the prepared onion-tomato gravy and ¼ cup milk. Mix well and simmer on low heat for about 5 minutes, allowing the flavours to blend.   

Serving suggestions

You can serve Soya masala with 

• Roti or chapati
• Butter naan or garlic naan
• Paratha
• Jeera rice
• Steamed basmati rice
• Vegetable pulao.  For a complete meal, serve it with roti, cucumber-onion salad, papad and a bowl of plain yogurt or raita.

Dum Aloo – Baby Potatoes Cooked in Spicy Onion-Tomato Masala (Dhum Style)

Dum aloo is a rich and flavourful Indian curry where baby potatoes are cooked in a spicy onion-tomato masala and then slow-cooked using the traditional dhum method. This aromatic gravy pairs beautifully with naan, roti, jeera rice or pulao.

Ingredients

For the Potatoes

• 10–12 baby potatoes, peeled
• Oil for deep frying or baking

Onion Paste

• 1 onion
• Few mint leaves
• 1 green chilli

Tomato Base

• 2 tomatoes, blended into a smooth paste

Spice Powders

• 1/4 tsp turmeric powder
• Salt to taste
• 1 tsp chilli powder
• 1/2 tsp jeera powder
• 1 tsp dhaniya powder
• 1/2 tsp garam masala powder

Other Ingredients

• 2 tsp curd
• 1 tsp kasoori methi
• Dough (aata) for sealing the vessel during dhum cooking

Whole Spice Mix

Coarsely grind:

• 3 cardamoms
• 1/2 tsp saunf
• 1 tsp jeera
• 2 cloves
• 1 bay leaf
• 1/2 tsp whole coriander seeds
• 1/2 tsp peppercorns
• Small cinnamon pieces

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Method

Step 1 – Prepare the Potatoes

Wash and peel the baby potatoes. Prick them on all sides using a fork.

Either:

• Deep fry until golden brown
  or
• Bake at 200°C for about 20 minutes until nicely roasted.

Keep the potatoes aside.

Step 2 – Cook the Masala

Heat oil in a pan and add the coarsely ground whole spice mixture.

Add:

• Kasoori methi
• Onion paste

Cook until the raw smell disappears.

Add ginger-garlic paste and sauté well.

Now pour in the tomato puree and add:

• Turmeric powder
• Chilli powder
• Jeera powder
• Dhaniya powder
• Salt
• Garam masala powder

Cook until the masala turns thick and oil starts separating.

Add curd and mix well.

Step 3 – Add Potatoes

Drop the roasted/fried baby potatoes into the masala and coat them well.

Step 4 – Dhum Cooking

Seal the vessel with wheat dough around the rim and close tightly with the lid.

Cook on low flame for about 10 minutes.
This slow-cooking process is called dhum cooking, which helps the potatoes absorb all the flavours beautifully.

                           

  

Serving Suggestion

Serve hot with:

• Butter naan
• Tandoori roti
• Jeera rice
• Pulao

The smoky aroma and rich masala make this dum aloo absolutely comforting and delicious.  

Dum aloo is well-known spicy gravy served usually with naan.