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.

Gobi Kandhaari Recipe | Cauliflower Curry in Coconut Masala Gravy

A delicious and mildly spiced cauliflower curry made with a rich coconut-onion masala. This comforting gravy pairs wonderfully with steamed rice, chapati, phulka, or naan, making it a perfect choice for everyday meals.

Ingredients

For Tempering

• 3 tsp oil
• 1 tsp cumin seeds (jeera)
• 8–10 curry leaves
• 3–4 dried red chilies, broken

For the Masala Paste

• 5–6 tsp fresh coconut gratings
• ¼ cup chopped onions
• 3 tsp poha (flattened rice)
• 1 tsp finely chopped ginger
• 4 almonds, crushed
• A pinch of asafoetida (hing)
• ½ tsp salt
• 1 tsp garam masala
• ½ tsp sugar
• 1 tsp coriander powder
• ½ tsp red chili powder

Other Ingredients

• 2 cups cauliflower florets
• Water as needed
• ½ tsp salt
• Fresh coriander leaves, for garnish

Method

1. Boil the cauliflower florets in 1 cup of water with ½ tsp salt until they are partially cooked. Drain and keep aside.
2. Grind all the ingredients listed under Masala Paste into a smooth paste, adding a little water if required.
3. Heat oil in a kadai. Add cumin seeds and allow them to crackle.
4. Add curry leaves and broken red chilies. Sauté for a few seconds until aromatic.
5. Add the prepared masala paste and cook on a low flame for about 8–10 minutes, stirring occasionally, until the raw aroma disappears and the oil begins to separate.
6. Add the partially cooked cauliflower florets and mix gently to coat them with the masala.
7. Pour in a little of the reserved cooking water if required and simmer until the cauliflower is fully cooked and the gravy reaches the desired consistency.
8. Adjust salt to taste.
9. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve Gobi Kandhaari with:

• Steamed rice
• Jeera rice
• Chapati
• Phulka
• Naan 

Mushroom Theeyal Recipe | Kerala Style Mushroom Curry

Tired of making the same mushroom masala or kurma at home? Give this traditional Kerala-style Mushroom Theeyal a try! Theeyal is a classic dish from Kerala, known for its rich, roasted coconut gravy with the tanginess of tamarind. Traditionally prepared with vegetables like brinjal and drumsticks or even prawns, this version uses mushrooms for a delicious twist.

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Ingredients Required

For the Theeyal Masala

• 1 cup grated coconut
• 3–4 dried red chillies
• 1 teaspoon coriander seeds (dhania)
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon black peppercorns
• 5–6 shallots (sambar onions)

Other Ingredients

• 6 teaspoons thick tamarind extract
• 1 cup mushrooms, chopped
• 3 teaspoons coconut oil
• ½ teaspoon mustard seeds (rai)
• A handful of curry leaves
• 2 dried red chillies, broken into halves
• ½ cup onions, finely chopped
• 4–5 garlic cloves, finely chopped
• Salt, to taste

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Method

1. Heat a pan and dry roast all the ingredients listed under Theeyal Masala.
2. Continue roasting until the coconut turns a deep golden brown. This process may take 20–30 minutes, but it gives the curry its signature flavour.
3. Allow the mixture to cool and grind it into a smooth paste using a little water. Keep aside.
4. Heat coconut oil in a kadai and add mustard seeds. Let them splutter.
5. Add curry leaves and broken red chillies. Sauté for a few seconds.
6. Add the chopped onions and garlic. Cook until the onions become soft and translucent.
7. Stir in the tamarind extract and chopped mushrooms.
8. Cook until the mushrooms are half done.
9. Add the prepared theeyal masala paste and salt to taste.
10. Cover and cook on a medium flame until the mushrooms are fully cooked and the gravy thickens.
11. Switch off the flame and serve hot.

Mushroom Theeyal is now ready to enjoy!  

Katachi Aamti Recipe | Traditional Maharashtrian Chana Dal Aamti

Katachi Aamti is a traditional Maharashtrian delicacy prepared using chana dal stock and aromatic spices. The word "Katachi" refers to the flavorful liquid obtained while cooking chana dal, while "Aamti" means a tangy-spicy lentil-based curry. This comforting dish beautifully balances sweet, sour, and spicy flavors with the addition of jaggery, tamarind, and freshly ground spices.

Traditionally served with steamed rice, chapati, or bhakri, Katachi Aamti is a staple in many Maharashtrian households.

Ingredients

For the Masala Powder

• 2–3 tsp dry coconut
• ½ tsp cumin seeds (jeera)
• 3–4 dry red chilies
• 2 tsp coriander seeds (dhanya)
• 2 green cardamoms
• 1 bay leaf
• 2 cloves
• ½ tsp peppercorns
• 2-inch cinnamon stick

For the Aamti

• ½ cup chana dal
• 3 tsp oil
• Salt to taste
• 4–5 tsp finely chopped onions
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dry red chilies, broken
• 5–6 curry leaves
• 5 tsp thick tamarind extract
• 3 tsp grated jaggery
• Fresh coriander leaves, for garnish
• Grated coconut, for garnish

Method

Step 1: Prepare the Chana Dal

1. Wash and soak the chana dal for about 3 hours.
2. Pressure cook with a pinch of turmeric for 3 whistles or until soft.
3. Reserve the cooking stock and keep the cooked dal aside.

Step 2: Prepare the Masala

1. Dry roast all the ingredients listed under the masala section until aromatic.
2. Allow them to cool.
3. Grind into a fine powder and keep aside.

Step 3: Prepare the Aamti

1. Heat oil in a kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, broken red chilies, curry leaves, and chopped onions.
4. Sauté until the onions turn light golden.

Step 4: Cook the Gravy

1. Add the prepared masala powder and sauté for a minute.
2. Pour in the tamarind extract and cook until the oil begins to separate.
3. Add the cooked chana dal along with the reserved stock.
4. Stir in the grated jaggery and salt.
5. Simmer for 10–15 minutes, allowing the flavors to blend well.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves and grated coconut.
2. Serve hot with steamed rice, chapati, bhakri, or poli.

Serving Suggestion

Katachi Aamti tastes best with hot steamed rice and a dollop of ghee, but it also pairs wonderfully with roti, chapati, bhakri, or Maharashtrian poli.

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. 

Sprouted Green Gram Tofu Curry Recipe | Healthy High-Protein Indian Gravy

Looking for a healthy and protein-rich Indian curry recipe? This Sprouted Green Gram Tofu Curry is a wholesome dish packed with the goodness of sprouted moong dal, tofu, tomatoes, and aromatic Indian spices. It is an excellent choice for anyone looking for nutritious vegetarian meals that are both filling and delicious.

Tofu, made by pressing soy milk, is known for its high protein content, low calories, and essential nutrients like iron, calcium, and magnesium. Combined with sprouted green gram, this curry becomes a powerhouse of plant-based protein and nutrition. Serve it hot with chapati, phulka, or steamed rice for a healthy homemade meal.

Ingredients Required

• 2 cups boiled sprouted green gram (moong dal)
  (Pureed into a smooth paste)
• 2 large tbsp tomato paste
• Tofu cubes
• ½ onion, finely chopped
• 2-inch ginger piece, crushed
• 1 green chilli, finely chopped
• 1 tsp jeera (cumin seeds)

Spice Mix

• ¼ tsp turmeric powder (haldi)
• 1 tsp salt
• 1 tsp Everest Kitchen King Masala
• ½ tsp garam masala

Method

Heat oil in a kadai and add jeera, crushed ginger, and chopped green chilli for tempering.

Once the aroma is released, add chopped onions and sauté until golden brown.

Now add the prepared spice mix and cook for a minute. Add the tomato paste and sauté until the oil starts separating from the masala.

Next, add the pureed sprouted green gram mixture and mix well. Allow the gravy to simmer and cook until thick and flavourful.

Meanwhile, shallow fry the tofu pieces lightly until golden on the edges.

Once the gravy is cooked completely, add the fried tofu cubes and gently mix.

Serve this delicious Sprouted Green Gram Tofu Curry hot with chapati, roti, or rice.

Health Benefits

• Rich in plant-based protein
• High in iron, calcium, and magnesium
• Low-calorie healthy Indian meal
• Great vegetarian curry for lunch or dinner
• Nutritious recipe for fitness and healthy eating