Make hotel-like masala rajma at home, know the secret tips for the perfect recipe!

By Samira Vishwas On Jul 21, 2026

Masala Rajma: Rajma rice is one of the most favorite dishes in Indian homes, but when it comes to hotel-like thick, spicy and aromatic rajma, many people feel that it is difficult to get the same taste at home. Actually, the real secret of this dish is the right balance of spices, well-roasted onion-tomato gravy and the right way of cooking rajma.

If you also want that home-made Rajma tastes exactly like the restaurant, then this work can be done easily by adopting some easy cooking tips. Masala Rajma prepared with the right ingredients and step-by-step method is not only delicious but also a favorite with the entire family.

Ingredients to make Masala Rajma

1 cup kidney beans
3 medium sized tomatoes (puree)
2 large onions (finely chopped)
1 tbsp ginger-garlic paste
2 green chillies (finely chopped)
2 tbsp oil or ghee
1 bay leaf
1 small piece cinnamon
2 cloves
2 green cardamoms
1 tsp cumin
1 tsp turmeric
11/2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasoori methi
salt as per taste
Coriander to garnish

Step by step method of making masala rajma

Step 1: Soak and boil kidney beans
Wash the kidney beans thoroughly and soak them in water for 8 to 10 hours or overnight. After this, add salt and enough water in the cooker and cook for 5-6 whistles or until the Rajma becomes completely soft.

Step 2: Prepare the Masala
Heat oil or ghee in a pan. Add cumin, bay leaves, cinnamon, cloves and cardamom and fry. Now add onion and cook till it turns golden. Then add ginger-garlic paste and green chilli and fry until the raw smell goes away.

Step 3: Add tomatoes and spices
Now add tomato puree and add turmeric, red chilli, coriander powder, cumin powder and salt. Cook the masala until oil starts separating. This step makes Rajma as thick and delicious as hotel.

Step 4: Add Rajma and cook
Add boiled kidney beans along with its water to the masala. Cook on low flame for 15–20 minutes so that the flavor of the spices gets absorbed well into the Rajma. Mash some kidney beans in between, this will make the gravy even thicker.

Step 5: Final seasoning and serve
Finally add garam masala, kasoori methi and finely chopped coriander. If you wish, you can also add one teaspoon butter. Serve hot masala rajma with steamed rice, jeera rice or tandoori roti.

Tips to get hotel taste

Don’t forget to soak the kidney beans overnight.
Fry the spices thoroughly, do not rush.
Use tomato puree, it makes the gravy smooth.
Mashing some kidney beans makes the gravy thick and creamy.
Keep covered for 10 minutes before serving, this further enhances the taste.