Rajma Masala

Name: Rajma Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250 g red kidney beans (rajma) (Chitra or Kashmiri rajma, soaked 8 hours); 1 whole black cardamom (bruised); 1 leaf bay leaf (whole); 1 tsp salt (for boiling); 4 cups water (for pressure cooking); 2 tbsp ghee or oil (for tempering); 1 tsp cumin seeds (whole); 2 large onions (finely chopped); 1.5 tbsp ginger-garlic paste (fresh); 3 medium tomatoes (finely pureed); 1.5 tsp coriander powder (ground); 1 tbsp Kashmiri red chilli powder (vibrant color); 0.5 tsp turmeric powder (golden); 1 tsp garam masala (freshly blended); 0.5 tsp amchur (dry mango powder) (subtle tang); 1 tsp kasuri methi (crushed); 2 tbsp fresh coriander (chopped)

4.9 (1,410 ratings)

• Cuisine: Punjabi

Hearty red kidney beans simmered in a robust, spiced onion-tomato gravy with ginger, garlic, and whole spices. The ultimate Punjabi Sunday comfort meal.

⏱️ Prep Time 15 min

🍳 Cook Time 45 min

⌛ Total Time 60 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For Boiling Rajma

250 g red kidney beans (rajma)— Chitra or Kashmiri rajma, soaked 8 hours
1 whole black cardamom— bruised
1 leaf bay leaf— whole
1 tsp salt— for boiling
4 cups water— for pressure cooking

For the Gravy

2 tbsp ghee or oil— for tempering
1 tsp cumin seeds— whole
2 large onions— finely chopped
1 1/2 tbsp ginger-garlic paste— fresh
3 medium tomatoes— finely pureed
1 1/2 tsp coriander powder— ground
1 tbsp Kashmiri red chilli powder— vibrant color
1/2 tsp turmeric powder— golden
1 tsp garam masala— freshly blended
1/2 tsp amchur (dry mango powder)— subtle tang
1 tsp kasuri methi— crushed
2 tbsp fresh coriander— chopped

For Boiling Rajma

• 250 g red kidney beans (rajma) — Chitra or Kashmiri rajma, soaked 8 hours
• 1 whole black cardamom — bruised
• 1 leaf bay leaf — whole
• 1 tsp salt — for boiling
• 4 cups water — for pressure cooking

For the Gravy

• 2 tbsp ghee or oil — for tempering
• 1 tsp cumin seeds — whole
• 2 large onions — finely chopped
• 1.5 tbsp ginger-garlic paste — fresh
• 3 medium tomatoes — finely pureed
• 1.5 tsp coriander powder — ground
• 1 tbsp Kashmiri red chilli powder — vibrant color
• 0.5 tsp turmeric powder — golden
• 1 tsp garam masala — freshly blended
• 0.5 tsp amchur (dry mango powder) — subtle tang
• 1 tsp kasuri methi — crushed
• 2 tbsp fresh coriander — chopped

🔥

Cooking Instructions

01

Soak & Pressure Cook Rajma
⏱️ 25m

Soak kidney beans in plenty of water for at least 8 hours. Drain and transfer to a pressure cooker with 4 cups fresh water, black cardamom, bay leaf, and 1 tsp salt. Cook for 1 whistle on high, then 20 minutes on low heat until rajma is melt-in-mouth soft.

✓ Visual Cue: A bean should smash effortlessly when pressed between thumb and forefinger
02

Bhunao the Onion Masala
⏱️ 10m

Heat ghee or oil in a deep heavy pan. Crackle cumin seeds, then add finely chopped onions. Sauté on medium flame for 8-10 minutes until deep golden brown. Stir in ginger-garlic paste and sauté for 1 minute.

✓ Visual Cue: Deeply caramelized onions provide richness and dark color
03

Cook Spices and Tomatoes
⏱️ 8m

Add tomato puree, coriander powder, Kashmiri chilli, turmeric, and 1/2 tsp salt. Cook on medium-low flame for 7-8 minutes, stirring frequently until oil releases from the glossy masala paste.

✓ Visual Cue: Oil separates and bubbles cleanly around the edges of the paste
04

Simmer and Mash for Thick Gravy
⏱️ 15m

Add the boiled rajma along with its flavorful cooking liquid to the pan. Mix well and bring to a boil. Take a ladle-full of beans, mash them against the side of the pot, and stir back in. Simmer on low heat for 15 minutes to allow flavors to penetrate the beans.

✓ Visual Cue: Gravy thickens naturally into a hearty, cohesive consistency
05

Finish with Aromatics
⏱️ 2m

Stir in garam masala, amchur powder, and crushed kasuri methi. Simmer for 2 minutes. Garnish with chopped fresh coriander leaves and a drizzle of desi ghee.

✓ Visual Cue: Warm, earthy fragrance with a subtle appetizing tang

💡

Chef's Authentic Tips

Mashing 10% of the boiled beans creates a naturally thick and creamy gravy without needing cornstarch or cream.
Kashmiri or Chitra rajma cooks faster and has a creamier, softer texture than dark red kidney beans.

🔄

Smart Substitutions

Can substitute canned red kidney beans (rinsed) if pressed for time; reduce simmering time by 10 minutes.

🍽️

Serving Suggestions & Pairings

✓ Serve hot as iconic 'Rajma Chawal' over steaming basmati rice with sliced raw onions, green chillies, and mango pickle.

📊

Estimated Nutrition

Per Serving

Calories 330

Protein 15g

Carbs 48g

Fat 8g

Similar Recipes You'll Love

Other authentic dishes from North Indian and Main Course.

Shorshe Ilish (Hilsa in Mustard Sauce)

Regal Bengali delicacy of prized Hilsa fish steaks simmered in a sharp, pungent mustard seed paste and green chilli gravy cooked in pure mustard oil.

Rajasthani Dal Baati Churma

The quintessential royal feast of Rajasthan: rustic baked whole wheat baati dumplings drenched in desi ghee, served with spicy panchmel dal and sweet cardamon churma.

Kashmiri Mutton Rogan Josh

Aristocratic Kashmiri curry of tender bone-in mutton slow-cooked with fennel powder (saunf), dry ginger (sonth), whole spices, and brilliant red Kashmiri maval (cockscomb flower) or Kashmiri mirch.

Medium View Recipe →