This punjabi style rajma masala recipe is basic yet comforting to the tee! Simply simmer boiled red kidney beans in a thick and luscious onion-tomato masala loaded with fragrant spices. It's easy to make, and perfect ladled over warm and fluffy steamed basmati rice and a side of thinly sliced onions (if they're pickled, even better!) Recipes for stove top and Instant Pot versions included.
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Sunday afternoons in our home are almost always reserved for rajma chawal followed by a long nap that feels as important as the meal itself. Growing up hearty bean curries such as chana masala or rajma masala were comfort foods that we returned to again and again. Mom made them often because they were wonderfully uncomplicated and came together as a complete meal with one or two simple sides.
Few highlights of My Recipe +Tips
- You need super soft beans for rajma that's why I use chitra rajma. Chitra rajma is pale in color and though the label reads red kidney beans, its not technically dark red in color. The skins soften quickly when cooked after soaking without losing shape. This is important for me because I can't stand them if they are mushy. All that said, you can definitely use dark kidney beans (simply adjust cooking time).
- I used to add whole spices like cinnamon and cardamom while boiling rajma, and for years I thought they were essential. Over time, though, I realized that they don't contribute as much as I once believed. In my current version, just cumin seeds and bay leaf are enough to infuse the beans with a subtle, pleasant aroma while letting the natural earthy flavor of the rajma shine through. Sometimes, less really is more!
- I prepare rajma masala in a homely manner, without overwhelming it with excessive ground spices or dairy, except for little butter at end to give it slight richness.
- Traditional Punjabi-style rajma typically uses a generous amount of onions and tomatoes, and for good reason. The magic lies in the masala. To achieve that deep, luscious flavor, you need slightly more masala than you might think. Don't make the curry watery or soupy.
Instructions (Stove Top)
Soak & Boil the Kidney Beans
- Soak the dry beans in excess water for 8 to12 hours or until they appear swollen and the skin can be peeled off using fingers. Soaking the kidney beans helps in a softer texture of rajma and also reduces the cooking time.
- Discard the soaking water and add the beans to a pressure cooker. Add bay leaf, cumin seeds, oil and little salt.
- Close the lid and pressure cook on medium flame for at least 7-9 whistles. All rajma varieties are different so please adjust the time as needed. We want soft rajma but the beans should not get mushy at this stage as they will also cook with masala later.
- Let pressure release naturally. Open the lid and add ice cubes to the hot rajma. This prevents overcooking of beans else they will continue to soften in hot stock. (image5)
Skip the above steps if you are using canned kidney beans. Proceed to making the masala straight away.
Prepare the Masala
- Heat up oil in a heavy bottomed cooking pot (3 qt or larger will work).
- Add chopped onions to hot oil and while stirring intermittently, brown on medium low heat. This step takes 6-8 minutes. We dont want super dark color on onions.
- Next, add the garlic paste and ginger (I prefer to julienne it). You could use store bought ginger garlic paste too. Stir and let cook on low for 10-15 seconds until the raw smell is gone.
- Add all the ground spices next (except garam masala). Add 1-2 tablespoons of water and toast the spices on low heat for 20-25 seconds taking care not to burn them.
- Add the crushed tomatoes & tomato puree next along with salt and a pinch of sugar. Fry the tomatoes for good 3-4 minutes or so while stirring intermittently until you see oil bubbles forming on the surface as well as the edges. Don't dry out too much, we want a nicely bhuna hua (browned) but wet masala. (see image 15)
- Switch off the stove and carefully, add the prepared masala to the boiled rajma in pressure cooker. Mix well and bring to a slow boil. Then, close the lid of pressure cooker. Let cook for 1 or 2 whistle and switch off the stove. This step of pressure cooking rajma is so underratted but trust me, its the final flourish that brings forward flavor of the beans.
- Let pressure release naturally, and then open the lid and gently mash few of the beans using back of spoon. This will make the gravy thickish.
- Add garam masala, extra ginger julienne, and tadka (optional) and mix well.
Temper The Rajma
- Heat butter on low flame in a small sauce pan or tadka pan. Add cumin seeds and let crackle. Take off the stove, wait for a minute and then add the red chilli powder.
- Pour the tadka on top of rajma. Mix and let rest for 20-30 minutes. Serve with warm plain rice or jeera rice.
Instant Pot Rajma (Step Pictures)
You are going to start by making the onion tomato masala as outlined above. Then add the soaked rajma to the masala. Detailed step by step instructions of the Instant Pot method are written in the recipe card.
Homestyle Punjabi Rajma Masala (Red Kidney Beans Curry)
Homestyle punjabi rajma masala recipe made with red kidney beans, onions, tomatoes and aromatic spices in a thick, luscious sauce. Perfect for vegetarian weeknights!
Ingredients
To boil the Rajma
- 1 cup (~210g) rajma I use chitra or light red rajma beans
- 2.5-3 cup water
- ½ teaspoon cumin seeds
- 1 tablespoon oil
- 1 large bay leaf
For The Masala
- 4 tablespoon cooking oil I use avocado oil
- 1 medium (~150g) onion (~125g) finely chopped
- 1.5 teaspoon garlic paste
- ½ inch ginger julienned
- 1.5 teaspoon coriander powder
- 1 teaspoon kashmiri red chilli powder for color (mild heat)
- ¾ to 1 teaspoon degi mirch (hot), adjust to taste
- 4 (200g) tomatoes (~200g), crushed in a blender or finely chopped
- ⅛ teaspoon sugar
- 1 tablespoon tomato sauce or tomato puree(can be skipped but gives sweet acidity to masala)
- 1 teaspoon salt adjust to taste
- ½ teaspoon garam masala powder
- ½ teaspoon kasuri methi dried fenugreek seeds
For Tempering (optional)
- 1-2 tablespoon butter
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon cumin seeds
Instructions
Soak and Pressure Cook The Beans
- Soak the dry beans in excess water for 8 to12 hours or until they appear swollen and the skin can be peeled off using fingers. Soaking the kidney beans helps in a softer texture of rajma and also reduces the cooking time.
- Discard the soaking water and add the beans to a pressure cooker. Add bay leaf, cumin seeds, oil and salt.
- Close the lid and pressure cook on medium flame for at least 7-9 whistles. All rajma varieties are different so please adjust the time as needed. We want soft rajma but the beans should not get mushy at this stage as they will also cook with masala later.
- Let pressure release naturally. Open the lid and add ice cubes to the hot rajma. This prevents overcooking of beans else they will continue to soften in hot stock.Skip the above steps if you are using canned kidney beans. Proceed to making the masala straight away.
Make The Masala
- Heat up oil in a heavy bottomed cooking pot (3 qt or larger will work)
- Add chopped onions to hot oil and while stirring intermittently, brown on medium low heat. This step takes 6-8 minutes. We dont want super dark color on onions.
- Next, add the garlic paste and ginger (I prefer to julienne it). You could use store bought ginger garlic paste too. Stir and let cook on low for 10-15 seconds until the raw smell is gone.
- Add all the ground spices next (except garam masala). Add 1-2 tablespoons of water and toast the spices on low heat for 20-25 seconds taking care not to burn them.
- Add the crushed tomatoes & tomato puree next along with salt and a pinch of sugar. Fry the tomatoes for good 3-4 minutes or so while stirring intermittently until you see oil bubbles forming on the surface as well as the edges. Don't dry out too much, we want a nicely bhuna hua (browned) but wet masala.
- Switch off the stove and carefully, add the prepared masala to the boiled rajma in pressure cooker. Mix well and bring to a slow boil. Then, close the lid of pressure cooker. Let cook for 1 or 2 whistle and switch off the stove. This step of pressure cooking rajma is so underratted but trust me, its the final flourish that brings forward flavor of the beans.
- Let pressure release naturally, and then open the lid and gently mash few of the beans using back of spoon. This will make the gravy thickish.
- Add garam masala,kasuri methi, and tadka (optional) and mix well.
Tempering
- Heat butter on low flame in a small sauce pan or tadka pan. Add cumin seeds and let crackle. Take off the stove, wait for a minute and then add the red chilli powder.Pour the tadka on top of rajma. Mix and let rest for 20-30 minutes. Serve with warm plain rice or jeera rice.
Rajma Recipe In Instant Pot
- Press sauté button and wait to heat until it displays HOT. Add oil. Temper oil with bay leaf and cumin seeds.
- Next add the chopped onions and fry for about 6-8 minutes until onions are browned.
- Add the garlic, ginger and all ground spices (except garam masala) along with 1-2 tablespoons of water and fry the spices for 15-20 seconds.
- Add the tomatoes and tomato sauce next along with salt and sugar. Saute for 3-5 minutes or until you see oil starts seperating. You should have a cohesive masala at this stage.
- Add the drained and soaked rajma to the masala. Add 2.5-3 cup fresh water for cooking the rajma.
- Close the lid of instant pot with in seal position. Press pressure cook and set the timer for 18 minutes. Once the timer beeps, let the pressure release naturally for at least 10-12 minutes. Open the lid and check the doneness of rajma (it would be super soft but hold shape). Gently, mash the rajma a little bit using back of spoon. This will make the gravy thickish.
- Add garam masala, kasuri methi and tempering if desired. Mix well and serve.
Notes
- Using Canned Kidney Beans -If you are cooking on stove top, start by making the masala. Add drained canned beans to the bhuna masala, add water and simmer for good 20-25 minutes for flavors to develop. Alternatively, you could pressure cook for 1-2 whistles.
- Plan Leftovers - Rajma tastes even better the next day since the flavors get a chance to deepen while it sits. Moreover, flavors intensify upon reheating. Make a large batch and enjoy for 2-3 days.
Tried this recipe?Let us know how it was!
Jan Scherders says
Hi
I would like to try your recipe. My question is how to make a meal with Rajma ? Eat it like that, without anything else ? Or with rice ? Or maybe also with some vegetables ? I would like to know how people eat rajma at home (not at a restaurant). Thanks
Tanvi says
Hi Jan,
Did you know that Rajma Chawal is a north indian staple 🙂 Pair rajma with simple steamed basmati rice. A bowl of salted yogurt (if you can add some roasted cumin powder, would be awesome) and some sliced or pickled onions will do.Tangy side like yogurt or pickled onions go well with indian bean curries. If you wish, you can have some roasted fingerling potatoes (or jeera aloo) on the side too. Sorry I have been busy and havent been able to reply to your email. I will soon.
Jan Scherders says
Thank you!! Salted yoghurt .....do you mean Lassi ? Or is this very stupid of me 😉
Tanvi says
I mean raita 🙂
Edith Kire says
Hi is the Nutritional information at the end of the recipe based on 1 serving ?
thank you .
I'm using chronometer to calculate macronutrients etc.
Tanvi Srivastava says
Hi! yes, It is for one serving.
Edith Kire says
thank you