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Rajma recipe | How to make rajma masala

By swasthi , on August 22, 2020, 187 Comments, Jump to Recipe

Rajma recipe – Delicious & flavorful curry made with red kidney beans aka rajma. In Indian cuisine, a lot of legumes are eaten regularly as they are the main source of protein & fiber. Lentils, chickpeas, peas, black eyed peas and red kidney beans are some of them used to make curries. Rajma chawal is a favorite combo in many North Indian households where rajma masala is served with chawal (rice). Some onion & lemon wedges on the side is all you need to enjoy this delicious dish.

rajma

Chole, dal makhani, chana masala & rajma masala are some of the popular curries from North Indian Cuisine. These are always included on the restaurant menus or even made in most households regularly.

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TABLE OF CONTENTS

WHAT IS RAJMA?
ABOUT THIS RECIPE
STEP BY STEP RAJMA RECIPE
TIPS TO MAKE THE BEST
FAQs ON RAJMA RECIPE

What is rajma?

Rajma is the Indian name for red kidney beans. These are soaked, cooked & then simmered with onions, tomatoes & spices to make the dish, Rajma masala. It is also just referred as rajma. It is the quintessential North Indian dish made on weekends, special occasions, weddings etc.

Rajma are fat free and have many benefits since they are high in fiber, folate and magnesium. High fiber promotes digestive tract health, folate & magnesium makes them a heart healthy food. Considering these benefits red kidney beans are widely eaten in India.

About this recipe

My recipe to make rajma masala is based on the restaurant style where pureed onions & tomatoes are used to give the best taste & texture to the dish. The flavors are so good that you won’t need anything on the side other than chawal.

There are numerous ways to make rajma. But the most common method is the Punjabi way where the kidney beans are soaked overnight, pressure cooked until tender and then simmered with the bhuna masala.

A typical bhuna masala is made with chopped onions, ginger garlic, tomatoes and garam masala. Like most other Indian dishes, traditionally rajma is made with chopped onions and chopped tomatoes.

But in many standard restaurants, rajma is made with pureed onions and tomatoes to give a better texture & taste to the dish. Though the method of making is the same as Punjabi rajma, using onions & tomatoes in pureed form makes the entire dish taste so good.

This rajma recipe will give you a thick, delicious & flavorful dish that you can serve either with plain basmati rice, Jeera rice, roti or naan.

Similar recipes,
Aloo Gobi
Baingan bharta
Chana masala
Dum aloo
Palak paneer
Punjabi chole

Preparation for rajma recipe

1. Add ¾ cup rajma to a large bowl and rinse them well a few times in lot of water. Pour fresh water and soak for at least 8 hours. Soaking helps to soft cook them well.

While you soak them , do not cover the pot completely. There must be a circulation of air to the soaked beans especially during hot summer days otherwise the beans turn sticky. Rinse them thoroughly before cooking.

instant pot rajma

cooking beans

2. Pressure cooker: If cooking directly in the pressure cooker, then pour 2 cups of water along with the rajma and pressure cook for 3 to 4 whistles on a medium flame depending on your cooker.

This time I placed the rajma bowl inside the cooker and pressure cooked for 6 whistles, this is because I didn’t cook them directly in the cooker. Rajma has to be soft cooked yet hold their shape.

To cook in Instant pot – Pour only ¾ cups water to the rajma bowl. More water makes mine mushy. Pressure cook on high pressure for 18 to 20 mins. Wait for the pressure to release naturally. (refer notes in the recipe card)

Check if rajma is cooked by pressing it with your thumb and fore finger. It should get mashed easily. You can also bite and check it should not be al dente. If they are al dente then cook them again for 2 more whistles.

pressure cooking rajma

3. While the beans pressure cook, prepare the onions and tomatoes. To make the onion paste, add 1 large onion (1¼ cups chopped) to 2 cups of boiling water. Boil them for 3 to 4 mins. Drain them, cool and make a fine paste in a blender. Set this aside to a bowl.

boiling onions for paste

4. In the same jar, I pureed 2 medium tomatoes (about 1 cup). The puree has to be smooth. [Tip: I also added 2 tbsps of soft cooked rajma so I get a smooth & thick flavorful curry. This is the secret to my flavorful rajma masala. If you don’t like you may skip it.]

How to make rajma

5. Heat 2 to 3 tablespoons ghee or oil in a pan. Add 1 bay leaf and half teaspoon cumin seeds (both are optional). When the cumin sizzles, turn the flame low and add 1½ teaspoon ginger garlic paste. Saute until a nice aroma comes out.

sauteing spices and ginger in oil

6. Then add the onion paste.

adding onion paste
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7. Saute until it turns golden.

frying onion paste

8. Add the tomato puree.

adding tomato puree

9. Add all the spice powders and salt mentioned below.

  • ¼ teaspoon turmeric
  • ½ to ¾ red chilli powder
  • 1 teaspoon garam masala
  • 1¼ teaspoon coriander powder
  • ½ teaspoon salt
adding spice powders for rajma recipe
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10. Saute the masala until it turns thick and leaves the sides of the pan. The onion tomato masala should be well cooked and not have any raw smell.

onion tomato masala for rajma

11. Then add the soft cooked rajma along with the stock (rajma cooked water).

pressure cooked rajma

12. I added more water (¾ cup at this stage) to bring it to a consistency. Totally I used 2.75 cups water for the entire recipe. This my vary depending on the other ingredients.

making masala curry

13. Mix well and add 1 tsp ginger juliennes & 1 slit green chilli (both are optional). Cover the pan. Simmer on a low flame for 10 to 15 mins.

simmering kidney beans in masala

14. After 15 to 16 mins, this will be the consistency of rajma masala. They must be tender and soft otherwise pour more water and cook for a little longer.

Sprinkle ¾ teaspoon kasuri methi if using and mix well. Sprinkle coriander leaves. You can also stir in 2 tbsps cream. I did not use cream. Taste test at this stage and add more salt if needed.

adding cilantro
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Serve rajma hot with chawal (rice), onion and lemon wedges.

rajma recipe

Tips to make the best rajma

  1. Choosing Rajma: Always choose fresh stock of rajma as old stock beans don’t cook well. Check the packaged date. Some brands even label the harvest date.
  2. Soaking rajma before cooking not only enhances the bio-availability of nutrients but also prevents bloating & helps in digestion. So soak them for at least 8 hours & discard the soaked water.
  3. Cooking: Always cook rajma until tender and soft. Al dente cooked beans do not taste good and are not good for digestion.
  4. Spices: Use a good dose of garam masala (spices) and ginger to cook the rajma as they not only flavor up the dish but also help in digestion.
  5. Rajma masala powder : I prefer to use a regular Punjabi garam masala for this rajma recipe. However you can also use any readymade rajma masala powder.
  6. Slow cooking is the key to a good delicious, thick & flavorful rajma. Once the rajma is added to the gravy, ensure they are cooked on a low flame for at least 10 to 15 mins. This simmering step brings out the flavor of rajma.
  7. Ghee or oil – I always feel ghee gives the best taste. You can also use oil for cooking and just pour 1 tbsp ghee towards the end.
  8. This recipe is gluten-free and vegan as well if you use oil.

How to make rajma masala thick?

Slow cooking for long time to some extent makes the curry thick. I know a lot of people mash the rajma lightly once they are cooked in the masala. But I do not do it as my kids don’t like the mashed rajma. Here are my tips which will help you to get a thick gravy

  1. Blanch & puree the onions instead of grating or chopping.
  2. Puree the tomatoes and use. Chopped or grated tomatoes often separate water in the gravy.
  3. Blend 2 tbsp of soft cooked rajma with little water and add it to the simmering gravy. Or puree them along with tomatoes & use. This will triple the taste, flavor & texture of your rajma masala. You will be surprised at how good your rajma smells & tastes.
  4. I haven’t used any cream like they do in the restaurants. However you can add a bit towards the end if you like.

FAQs

1.Why to use pureed onions and tomatoes? Using chopped onions and tomatoes will make a chunky curry instead of a smooth and thick masala. Using pureed onions and tomatoes will bind the ingredients in the masala well and the texture is at its best.

2. Can I use chopped onions and tomatoes in this recipe? Yes you can use them chopped but your rajma won’t be thick as shown in the pictures.

3. Why are onions boiled here? Onions are boiled first to remove the raw flavor so they cook faster in the pan.

4. How to soak rajma faster? Rinse ¾ to 1 cup rajma well and keep aside. Bring 6 cups of water to a rolling boil in a pot. Add the rinsed rajma and boil for 2 to 3 mins. Cover and leave them for an hour. Discard the soaked water to get rid of the tannins, phytic acid & oligosaccharides.

Rinse them well. Your kidney beans are well soaked and ready to cook.

5. Can I use canned kidney beans? Yes. For this recipe you can use about 2 to 2 ¼ cups of canned kidney beans. Drain the liquid from the can and rinse the beans well before adding to the onion tomato masala. Most canned beans have sodium added to it as a preservative. So it is good to discard the liquid in the can.

How to make rajma in instant pot?

Yes you can make it in instant pot the same way as mentioned for the stove top version. Pressure cook on high pressure with the timer set to 35 mins. Use only 2 cups water.

When the pressure releases naturally, open the lid and add kasuri methi and cook for a few more minutes until it turns thick. If you want it thicker then blend 2 tablespoons of rajma in a blender with 4 tbsps water to a smooth paste. Add it to the simmering curry.

How to make one pot Rajma?

Making one pot rajma is a bit tricky and sometimes may be a failure if the beans are an old stock as they don’t get cooked. So it is like experimenting.

In this post I have shared 2 methods of making rajma. First one is to cook the rajma first and then separately make the gravy. Then add the precooked beans to the gravy. Second method is to make the onion tomato masala and then add the uncooked rajma. Pressure cook everything together until rajma turns soft.

To follow this method, Measure the soaked rajma in cups. We will have to add an equal amount of water to soft cook them in the gravy.

1. Heat ghee or oil in a pot, saute cumin until they begin to splutter. Add ginger garlic or ginger paste and saute until the raw smell goes off.

2. Add chopped onions or onion paste. If you like a smooth gravy, then use onion paste. You can also make a paste of onion and tomatoes together, but i prefer separately as this tastes better.

3. Saute until the paste or onions turn golden.

rajma masala in cooker

4. Add tomato puree or chopped tomatoes. Cook until the raw smell of tomatoes is gone.

5. Add red chili powder, coriander powder, garam masala, turmeric & salt.

6. Saute and cook until the mixture begins to leave the sides or the raw smell of the onion and tomato is gone.

Pressure cooker recipe

7. Add rajma. I have added uncooked ones here. Add same amount of water equal to the soaked rajma. For half cup rajma, you will get about 1 and 1/3 cup after soaking them for 8 hours. So I added the same amount of water to get the right consistency. You can also add little more water, if you like a thinner gravy.

pressure cooking rajma
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8. Add ginger slices and 1 slit green chili. Cover and pressure cook on a medium flame for 1 whistle. Lower the flame and cook for 5 more whistles. It took around 35 mins for me to get the last 5 whistles. However the timing may vary depending on the size or the base of your cooker.

9. When the pressure releases completely, open the lid. This is the consistency I got to see.

rajma recipe in cooker

10. Beans are completely soft cooked. Rajma must be completely soft cooked. A thick restaurant style gravy is ready. You can garnish with coriander leaves.

Ways to fix uncooked kidney beans

This method has always yielded me soft cooked beans, but beans that is of a very old stock don’t get cooked faster, in that case you can pressure cook first for 2 to 3 whistles and add to the gravy.

or after the last step check if they are under cooked, then add more water and continue to pressure cook for another 2 whistles on a medium flame.
Serve with roti, plain rice, jeera rice, onion & lemon wedges .

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rajma recipe

Rajma recipe

A delicious curry made by simmering rajma (red kidney beans) in onion tomato masala, spices & herbs. Serve rajma with chawal (rice).
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time40 minutes
Soaking8 hours
Total Time8 hours 40 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 2 to 3 tablespoons ghee or oil
  • 1½ teaspoons ginger garlic paste
  • 1¼ cup onions cubed (1 large)
  • 1 cup tomatoes fine chopped (2 medium or ¾ cup puree)
  • ¾ cup rajma (kidney beans, any variety)
  • 2½ cup water (more if needed)
  • 1 teaspoon ginger julienned
  • 1 green chili slit
  • ½ to ¾ teaspoon salt as needed (adjust to taste)
  • 2 tablespoons coriander leaves (fine chopped)
  • 2 tablespoons cream (optional, for restaurant style)

Spice powders for rajma

  • ¼ teaspoon turmeric (haldi )
  • ½ to ¾ teaspoon red chilli powder
  • 1 teaspoon garam masala powder (or 1½ tsp rajma masala powder)
  • 1¼ teaspoon coriander powder (skip if using rajma masala)
  • ¾ teaspoon kasuri methi (dried fenugreek leaves, optional)

Whole spices (optional)

  • ½ teaspoon cumin seeds (Jeera)
  • 1 small bay leaf (tej patta)
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Instructions

Preparation

  • Rinse and soak rajma for 8 hours in lot of water. Discard the water and rinse them well. Pour 2 cups fresh water.
  • Cook them in a pot or pressure cook until soft but not mushy.
  • Regular pressure cooker – cook directly in the pressure cooker for 4 whistles on a medium flame. For pot-in-pot method, pressure cook for 6 whistles.
  • Instant pot – pressure cook on high pressure for 18 to 20 mins. Wait for the pressure to release naturally. (refer notes)
  • If done correctly, the rajma must be soft when you bite into it.  It should not be al dente or even slightly hard. They must hold their shape yet & not become mushy. When you mash the rajma it must be soft.
  • If it is hard or al dente, pressure cook for 2 more whistles.

Onion tomato puree

  • Add cubed onions to 2 cups of hot water and boil for 3 mins until transparent.
  • Drain the water. Cool them and make a fine paste. Set this aside.
  • In the same blender jar puree tomatoes. I also blend 2 tbsps of cooked rajma with the tomatoes to get a thicker gravy.

How to make rajma

  • Heat a pan with oil and saute cumin & bay leaf until they sizzle.
  • Turn the flame to low, saute ginger garlic paste until a nice aroma comes out.
  • Add onion paste and saute until it turns golden.
  • Saute tomato puree until the raw smell vanishes.
  • Add all the spice powders and salt. Saute until the mixture turns thick & the masala begins to smell good.
  • Then transfer cooked rajma to the masala along with rajma cooked water.(stock)
  • Pour half cup water and stir. Add ginger juliennes and slit green chili.
  • Mix well. Cover & simmer on a low flame for 10 to 15 mins.
  • Check if rajma are done completely. When you mash the rajma it must be soft.
  • Sprinkle crushed kasuri methi & stir. Add coriander leaves. Taste test and add more salt if needed.
  • To get a restaurant style taste, pour 2 tbsp cream. Turn off the stove.
  • Serve rajma with chawal (rice), onion and lemon wedges.
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Notes

For a restaurant style rajma, use onion paste, tomato puree and then 2 to 3 tbsp cream.
You can also skip pureeing the onions and tomatoes. Just grate them and use but the texture is different.
If beans are not soft cooked, you can add more water and cook for 2 more whistles. This may happen if you are using a very old stock of the beans or they are not soaked well.
Instant pot : I pour only ¾ cup water to cook my rajma. More water can make them mushy.
 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Rajma recipe
Amount Per Serving
Calories 293 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 517mg22%
Potassium 269mg8%
Carbohydrates 20g7%
Fiber 16g67%
Sugar 5g6%
Protein 6g12%
Vitamin A 765IU15%
Vitamin C 23.6mg29%
Calcium 47mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Rajiv says

    January 16, 2021

    5 stars
    Being a Maharashtrian we didn’t get to eat rajma often at home. This recipe is too good that we make it almost every other week now. We have also made your aloo gobi and chole masala. All of them came out well. The pictures help a lot. Thank you

    Reply
    • swasthi says

      January 16, 2021

      You are welcome!
      Glad to know! Thanks for leaving a comment.

      Reply
  3. Matt says

    January 10, 2021

    This looks delicious, but I want to do it with canned beans (sorry). I assume from an earlier comment that I should use about a (15 oz) can and a half? Also, how much water should I add in with the beans?

    Reply
    • swasthi says

      January 10, 2021

      Hi Matt,
      Thank you. Yes you can use 15 oz can and a half. Start with 1½ cups water. Canned beans sometimes are not soft cooked so they may need more water. If required you can add more as you cook.

      Reply
  4. Sanjay Girme says

    January 7, 2021

    5 stars
    Excellent recipe , I am from the food industry & qualified to rate this recipe

    Reply
    • swasthi says

      January 10, 2021

      Thank you so much!

      Reply
  5. Sunil says

    December 24, 2020

    5 stars
    Very easy and tasty recipe. Thanks

    Reply
    • swasthi says

      December 25, 2020

      Welcome!

      Reply
  6. Sandy says

    December 10, 2020

    5 stars
    Swasthi, I cooked the rajma masala (with your jeera rice) for my son and I last night. Both agreed that the recipe was another ‘keeper’ 🙂 I followed the blanched onion method. Lovely.

    So I am sure, in regard to tomatoes, your recipe is for 3/4 cup of tomatoes pureed. I ended up with more that a cup of fine chopped tomatoes to get the 3/4 cup measure. Am I on the right track?

    Again, many thanks for another lovely recipe.

    Reply
    • swasthi says

      December 10, 2020

      Hi Sandy,
      You are welcome! Glad you all loved it. Thank you!
      You can use little more or less but around 3/4 to 1 cup puree should be okay.
      Thank you!

      Reply
      • Sandy says

        December 11, 2020

        Swasthi, if using canned rajma, would you use about 3 cups ? Thanks, Sandy

        Reply
        • swasthi says

          December 11, 2020

          Hi Sandy,
          Yes 3 cups should be fine

          Reply
  7. Tabassum Fatima says

    November 6, 2020

    Can onions be fried instead of blanching before making paste?

    Reply
    • swasthi says

      November 6, 2020

      Yes you can fry onions and tomatoes as well like we do for butter paneer

      Reply
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  9. Sindhu says

    October 24, 2020

    5 stars
    Outstanding!!!! loved it. The taste was unbelievable. Thank you 🙂

    Reply
    • swasthi says

      October 24, 2020

      You are welcome! Glad to know
      Thank you!
      🙂

      Reply
  10. Anjali says

    October 22, 2020

    5 stars
    Made this today, excellent. You see you are my regular cooking guide! Followed yr recipe to a T, the tip of having some air circulation while soaking rajma is really unique and correct. It used to get bubbly and sticky earlier attempts. But re cooking time, cooked it for abt 30 min- one whistle on high, then sim for 25 min, made it directly without container, with a little salt. Perfectly cooked. Thank you.

    Reply
    • swasthi says

      October 23, 2020

      Hi Anjali,
      You are welcome! Glad you liked it. Thank you so much for the comment!
      🙂

      Reply
  11. Chetan says

    October 19, 2020

    5 stars
    Hi Swathi

    I’ve used a lot of your recipes and am always delighted with the results. Tried the Rajma today and it was delicious. Just wanted to thank you for all your wonderful recipes.

    Reply
    • swasthi says

      October 20, 2020

      Hi Chetan
      You are welcome! Glad to know! Thank you so much for leaving a comment.

      Reply
  12. Satish says

    September 30, 2020

    I am a house Husband. I like the dishes you make its so simple and easy. I tried you Rajma today and it came out awesome. Thanks a lot.

    Reply
    • swasthi says

      October 1, 2020

      Hello Satish garu,
      You are Welcome! Glad to know it turned out good.
      Thanks for leaving a comment.

      Reply
  13. Jane says

    September 28, 2020

    5 stars
    This recipe is very close to my heart because, usually my husband cooks for us, but that particular day I decided to cook for him. All my efforts at cooking had not wowed him previously.. but this one.. omg.. he loved it so much that he was licking the plate off afterward..I was so happy that I finally made yummy food for my husband. Thank you so much!! It’s very simple and easy and yet so tasty!!

    Reply
    • swasthi says

      September 29, 2020

      Hello Jane
      You are most welcome! That’s great to hear.
      Thank you so much for leaving a comment.
      🙂

      Reply
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  15. Puja says

    September 26, 2020

    5 stars
    Superb……. turns out very well…..

    Reply
    • swasthi says

      September 28, 2020

      Thank you Puja
      Glad to know!

      Reply
  16. Shipra says

    September 25, 2020

    Hi Swati…
    I tried your recipe dosa ,coconut chutney n the rajma..
    Taste is so awesome..
    Thank u …

    Reply
    • swasthi says

      September 26, 2020

      Welcome Shipra
      Glad to know!

      Reply
  17. Sangeetha S says

    September 21, 2020

    5 stars
    I am running homemade food service……..most of the Gravies i fallow your recipes thanks alot

    Reply
    • swasthi says

      September 21, 2020

      Glad to know Sangeetha
      Thanks for leaving a comment.
      Good luck!

      Reply
  18. Harleen says

    September 18, 2020

    5 stars
    I have made rajma masala all my life but never turned out this way. Thank you so much for sharing great recipes that make a difference. Now I started to check many of your recipes though I know how to make them. I have also made your dum aloo and masala dosa last week. All turned out superb.

    Reply
    • swasthi says

      September 19, 2020

      Hello Harleen
      You are most welcome! Thanks for sharing the pictures & leaving a comment. So glad to hear that.
      🙂

      Reply
  19. Reshma says

    September 14, 2020

    5 stars
    I love all the items …. I’m big fan of ur recipes … I use to try ur recipes for my food …. My best moment last week we invited my family friends for dinner. I tried prawn briyani and mutton curry … That’s my first trial … All are happy with my dishes … Thank you some much Swathi garu ….

    Reply
    • swasthi says

      September 19, 2020

      Welcome Reshma
      Thank you so much for leaving a comment. Glad the food turned out good.
      🙂

      Reply
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  21. ranjita says

    September 9, 2020

    5 stars
    Good and rich

    Reply
    • swasthi says

      September 12, 2020

      Thank you!

      Reply
  22. Meghana says

    August 26, 2020

    5 stars
    Delicious! I must say this was pretty easy to make and tasted extremely delicious. Also made jeera rice from your recipe. Thank you so much for the clear description with pics. Helps a lot.

    Reply
    • swasthi says

      August 26, 2020

      Welcome Meghana
      Glad to know it turned out good.
      Thanks for leaving a comment.

      Reply
  23. Nikhil says

    August 19, 2020

    What is the benefit of boiling the onions in water??
    Please tell

    Reply
    • swasthi says

      August 19, 2020

      Onions are boiled just to remove the raw, bitter and pungent flavor. Using raw onion paste doesn’t give good results.

      Reply
  24. Deep says

    August 16, 2020

    5 stars
    Love cooking with your recipes.
    Deep from Melbourne..😊

    Reply
    • swasthi says

      August 17, 2020

      Thank you so much Deep
      🙂

      Reply
  25. Geetha Iyer says

    August 13, 2020

    Using of oinons blanched is the best tip. Thank you so much. Yes I agree with you. Fresh Rajma makes a huge difference.

    Reply
    • swasthi says

      August 14, 2020

      Welcome!
      Thank you

      Reply
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