Rajma Masala

Rajma Masala Recipe

Rajma Masala Another favourite from Punjab, an all weather lentil which is packed with taste and healthy protein. Yogurt makes this creamy and delicious without piling on extra fat.

Cooking time
60 min


    • 1 cup rajma
    • 1 teaspoon salt
    • 1 onion, finely chopped
    • 1" piece ginger, finely chopped
    • 2 green chilies, finely chopped
    • 1 tablespoon Saffola Oil
    • 1/2 cup tomato puree {store bought}
    • 1/2 cup thick yogurt, whisked smooth
    • 1/2 cup fresh coriander, finely chopped
    • 1/2 lime juice {optional}

How to make Rajma Masala

    • Soak rajma overnight. Discard soaking water, wash well and cook with in salted water in a cooker until soft. Reserve in a bowl
    • Clean the cooker, heat oil and sauté the onions for 5 minutes until soft. Add the ginger and green chilies and sauté for 2 minutes
    • Add the tomato puree, sauté for 5-7 minutes, and then add the reserved rajma
    • Mix well, and then cook for 5 minutes under pressure. Open when steam settles down; gently stir in yogurt and fresh coriander leaves. Simmer for 5-7 minutes. Taste and adjust seasoning, add lime juice if desired. garnish with sliced green chillies
    • Serve hot with rice or whole wheat naan


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is there a need to add yogurt in spite o...

is there a need to add yogurt in spite of tomatoes in it?

Jul 29, 2016

Average: 4 (1 vote)

Good food

Good food

Apr 26, 2015

Average: 4 (1 vote)



Feb 25, 2015

Average: 4 (1 vote)
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