My Repertoire’

Your Best Recipe


Vegetarian_Website_Award Vegetarian_Website_Award

Rajma Masala – Guest post by Sandhya’s Kitchen

Hello everybody!! I just got back from India after a month’s vacation. It was my sister’s wedding and we had loads of fun! Well, more food than fun actually 😛 We had a wonderful caterer and he dished out delicious food for every meal. Our weddings are typically a 3 day event. Each day has 4 meals, breakfast, lunch, snacks and dinner. And I was a glutton and have definitely put on way too many pounds!!

Ambika’s Kitchen has taken up a new initiative and I hope you all enjoy this as much as I do. We will have some guest posts by some of my favorite bloggers. These are some blogs I like to tune into regularly and it will be my great pleasure to introduce you all to these talented people in the blogosphere!!

Today is the first guest post, by Sandhya of Sandhya’s Kitchen. Her blog has a wonderful collection of Indian and world cuisine, including yummy baked delicacies. Please do drop by her page and I know you will love it instantly! Today she has made the ultimate Punjabi comfort food, Rajma masala for us. Thankyou Sandhya!! This is an authentic recipe that she got from her Punjabi acquaintance, do you need any other reason to try this recipe! I’m drooling at the photos and will try this one in the next couple of days. (I’m out of rajma now, or I would have given it a go right away). She uses a very unique way of flavoring the rajma/kidney beans. Read on to know more……..

Thank You Ambika for giving me this wonderful opportunity to guest post in your space and reach your readers. She is such a warm and a humble person and I’m sure you all know her as much as I do through her rambling, recipes and photography!! My love for legumes have been intense and we faithfully have them every day in our square meals. ..I’m always in look out to cook them the authentic way Ö. Any number of cut & try fine with me , until I accomplish my precise one. This curry has been sewed up to my fool proof recipe after cooking it up twice . This time, Mr SK made a special request of  making the Rajma Masala exactly like this always.. Isn’t that kewl??

Rajma also popularly known as Kidney Beans in English evolved from Mexico , yet its a part of the staple food in North India.. It is simmered in Tomato Onion gravy &  served along with flat bread or rice.


Punjabiís have their own way of making this curry and I m sharing my version of this ever green recipe with you.. Our driver in India, hails from a Punjabi family and when he learnt my curiousness in knowing more about daily curries we have with flat breads, he shared his warm home cooking, exactly how his better half prepares. Really appreciate him for this !! I have tweaked it to give me some more flavoursome goodness in lentils.



Kidney Beans 1 Cup
Cloves 4-5Nos
Cardamom 2 Nos
Cinnamon Stick 1 stick
Black Pepper 6 Nos
For the Gravy
Tomato 2 Nos
Onion 1 Nos
Fresh Ginger Paste 1/2 Tsp
Fresh Garlic Paste 1/2 Tsp
Turmeric Powder 1/2 Tsp
Red Chilli Powder 1/2 Tsp
Coriander Powder 1/2 Tsp
Garam Masala 1/2 Tsp
Salt To Taste
Green Chilli 1 Nos
Oil 2-3 Tblspn



  • Prepare a spice bag by making a bundle of cloves, cardamom, cinnamon stick & black peppers in a muslin cloth. Soak it along with Kidney beans for 2 hours, if planned in the morning .. or soak overnight. Pressure cook the Kidney beans with twice the amount of water. Once cooked , discard the spice bag. The flavours from the spice will be lingering .
  • Heat oil in a pan and add ginger garlic paste & slit green chilly. SautÈ for a minute and when it begins to brown, pop in the onions along with a pinch of salt. This will quicken the process.  Cook in medium heat until light brown , stirring occasionally.
  • Time to drop the chopped tomatoes and cook along with the onions, until the oil separates.
  • Add the powdered spices and sautÈ for 30 secs. Add the rajma stock, about 1 cup from the cooked rajma  and give it good stir.. This will prevent the spices from getting burnt.
  • Add in the cooked kidney bean and another 1.5 cups of stock (if any from rajma , otherwise from the tap). Adjust salt to taste at this stage. Cook in medium heat, simmering with lid covered for 5 minutes. Mash a few kidney beans to thicken the gravy.
  • Garnish with coriander leaves and serve hot with rice /phulkas.


You might also like:

Kidney Bean Biscuits – Desi Fusion

Chocolate Fudge – Guest post by Pavithra of Dishes From My Kitchen

Pathir Pheni for ICC Dec – Happy Pongal!

Garlic Rasam (Tangy south Indian Garlic Soup) by Sangeetha @Kothiyavunu

6 Responses to Rajma Masala – Guest post by Sandhya’s Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe with

Enter your email address to get updates in your inbox:

Find Ambika’s Kitchen on

Facebook Twitter Food Gawker Season With Spice Taste Spotting Kitchen Artistry Tasteologie