Rajma Masala is a thick and creamy red kidney beans curry in onion tomato base flavored with spices. This North Indian curry is often relished with rice and popularly known as Rajma Chawal. It's a nutritious, vegetarian, and gluten-free meal!
In this post, sharing how to make Punjabi style rajma cooked in the traditional way and also one-pot Instant pot Rajma.
Rajma masala is my Hubby's favorite recipe so it is one of the first recipes I learned after marriage from my MIL.
Over the years I've perfected it and made it my own. For me, the key to good Rajma is perfectly cooked beans that just melt in your mouth.
It is one of our favorite recipes and a regular on weekend lunch or brunch menu alternating with chole and dal makhani.
What is Rajma
Rajma is known as red kidney beans in English and is a popular North Indian curry dish.
Kidney beans are cooked in mildly spiced onion tomato curry commonly referred to as masala and hence the name Rajma masala but commonly referred to as just Rajma.
Rajma recipe has been a staple diet for most North Indians, but now is also immensely popular and loved across the globe.
It's a naturally gluten-free, vegetarian recipe that can easily be made vegan.
Kidney beans are a great source of protein and dietary fiber as well as provides a variety of vitamins and minerals making it a very nutritious and healthy, comfort food.
No wonder it's cooked as an everyday meal as well as on special occasions, at homes as well as in restaurants.
Types of Rajma
There are mainly 3 varieties of rajma (kidney beans) available in market.
- Chitra Rajma - This is popular in India and is usually light brown skin with dark speckles on them.
- Large red kidney beans - In the USA, I've usually seen light and dark kidney beans. I usually use the lighter variety for this curry as it cooks faster than the darker ones. But any of these two will work.
- Small red kidney beans - These are used to make Kashmiri rajma which is a different recipe and I will share that sometime soon.
How to make Punjabi Rajma recipe
There are two ways to make this Punjabi Rajma recipe.
1 - Traditional Punjabi method
- In this method, the beans are soaked overnight, pressure-cooked, and then mixed in bhuna masala (made of onion, tomatoes, ginger garlic, and spices).
- Saves time since beans and masala can be cooked simultaneously.
2 - One pot Rajma in Instant Pot.
- In this method, the beans are soaked and cooked along with the bhuna masala.
- Very convenient, no babysitting needed but takes time.
Both ways, it turns out delicious and honestly comes down to one's preference. So let's see how to make Rajma.
Recipe Ingredients
- Rajma - also known as kidney beans or red kidney beans. I prefer to use the light and larger variety of red kidney beans. Darker (larger) variety can be used too but they take slightly longer to cook.
- Spices - turmeric powder, red chili powder, coriander powder, Punjabi garam masala, salt, pepper, and Kasuri methi
- Whole spices - bay leaves, black cardamom, and cumin seeds
- Aromatics - onion, ginger, garlic, and green chilies
- Tomatoes - Tomatoes play an important role in rajma, and hence I prefer using a combination of fresh tomato puree and tomato paste. The paste along with the flavor also adds a good color to the dish and a little goes a long way. But you can skip it if not available. Alternately store-bought puree can be used.
- Others - Oil or ghee for cooking, cream, and cilantro to finish the recipe.
Step by Step Method
To cook rajma (kidney beans)
1- Rinse the kidney beans a couple of times and then soak it in 5 cups of water overnight (or for 8 hrs). The next morning, drain the beans and rinse once.
You can cook them in a pressure cooker, Instant pot, or stovetop. I prefer to use the pressure cooking method as it's quicker than a stovetop.
2 - Add the soaked, drained kidney beans to the Instant pot stainless steel pot, and to it add salt, black cardamom along with 4 cups water.
3 - Close the lid, with vent to sealing, and cook on manual or bean and chili mode for 25 mins followed by natural release. (Depending on the quality of kidney beans may take longer).
4 - You know the beans are cooked when can be easily mash when pressed between your thumb and fingers. Keep aside.
Please refer to the other two methods (pressure cooker and pot on stove top in recipe card.
To save time, you can make the masala while the beans are cooking.
To make rajma masala
5 - In a thick-bottomed pot or dutch oven, heat oil (or ghee) on medium heat until hot. Add the cumin seeds, asafoetida (thing), and bay leaves and cook until the seeds splutter.
6 - Add in the onions and green chilli and saute till onions turn golden brown.
7 - Stir in ginger and garlic paste. Saute till the garlic smell disappears.
8 - Add the tomato puree and cook until the mixture reduces.
9 - Mix in the tomato paste (optional and helps deepen the tomato flavor and color) and cook further until the masala thickens.
10 - Add in the spices (turmeric, red chilli, coriander powder, garam masala) along with salt and pepper and mix well.
11 - Cook until the masala starts oozing oil from the sides. That's the indication that our bhuna masala is ready.
12 - Add the cooked beans along with the water it was cooked in. Increase the heat to medium-high and bring this mixture to a boil and then lower the heat to simmer on low.
Using your spoon or ladle, mash a few of the beans (in the pot itself) by pressing with the back of your ladle against the walls on the pot. This makes the curry thick and smooth.
13 and 14 - Crush some dry fenugreek leaves between your palms and add to the gravy along with cream and mix (skip to keep it vegan). Simmer for another 10 mins.
15 and 16 - Finally add some cilantro leaves, mix well. The gravy thickens as it sits so adjust consistency if required before serving.
Creamy, delicious Rajma masala is ready!!
Serving Suggestion
In North India, Rajma is commonly eaten with rice and popularly known as Rajma Chawal where chawal means rice.
We love eating it with some zeera rice but you can serve this kidney beans curry with plain rice, brown rice, or quinoa too.
Rajma curry is thick so can also be served with Indian flatbreads like chapati or naan too.
Some kind of salad involving onions is a must-have side, so add a kachumber or Sirke Wale Pyaaz (pickled onions).
To make it a full meal, pair this with some Punjabi sabzi like Aloo Gobi or Paneer Vegetable Jalfrezi.
Recipe Tips and Notes
Beans texture -
- Cook with raw beans rather than canned ones since they have more flavor. Soak, and pressure cook them for that right texture i.e. soft, melt in your mouth, they should not be al dente.
- Use lighter large kidney beans, they cook faster. Also preferably use new not old beans as they will take more time to cook
The onion tomato masala -
- For the best flavor, use fresh ingredients.
- For smoother gravy, chop the onions extremely fine (use a food processor) and saute them until nice and soft and brown. I don't prefer to puree onions.
- For ginger garlic, I prefer to make a fresh paste.
- Tomatoes are important in rajma, and hence I prefer using a combination of fresh tomato puree and tomato paste. Alternately store-bought puree can be used.
- The paste along with the flavor also adds a good color to the dish and a little goes a long way. But you can skip it if not available.
- Saute the onion tomato masala until the oil oozes (also known as the bhuna method) for that ultimate flavor. No shortcuts here.
- Skip hing to make it gluten-free
Curry -
- Simmer the kidney beans curry on low heat, the more it simmers the better it gets as the flavors marry and taste so good.
- Mash some beans and add them to the curry to help thicken the curry.
- The curry will also thicken more as it simmers so adjust the consistency to your liking.
- Leftovers taste the best the next day as the flavor deepens. You can store it covered in the refrigerator for 3-4 days.
FAQ's
Yes, rajma can be cooked without soaking but highly recommend soaking the beans as it aids digestion, prevents flatulence (gas), and also helps cook the beans faster.
To cook rajma in a pressure cooker without soaking - add the rinsed beans along with the same amount of water (1:1) and pressure cook for 1 whistle. Allow the steam to release naturally. This state of rajma is the same as if they were soaked. Follow the recipe as listed to cook beans and make rajma masala.
To cook rajma in an Instant pot without soaking - Cook for longer like 60 -70 mins on high pressure in bean chili or manual mode followed by natural release.
Yes, you can freeze rajma masala, for up to 3 months.
Allow the curry to come to room temperature and then store in portions as need in an airtight freezer-safe container.
For serving, thaw in the refrigerator overnight or directly heat frozen in a pot on the stovetop or in the microwave until completely hot. Adjust consistency using water as needed as it will thick.
Rajma masala can be easily made vegan, just skip ghee (use oil) and cream. This dish is naturally creamy and you won't miss the cream, As a matter of fact, many Punjabi households don't add cream during everyday cooking. It's more of a restaurant-style way to add cream.
Yes, but the flavor is best when beans are cooked from scratch. To make rajma masala from canned beans, skip pressure cooking. Use about 2-15oz cans of kidney beans, drain and rinse them, and then add them to the onion tomato masala at the same stage as you add the cooked kidney beans.
More Beans and Lentil Recipes
Hope you enjoy this Punjabi Rajma Masala recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Rajma Masala
Equipment
- Dutch Oven
Ingredients
For cooking the Red Kidney Beans (Rajma):
- 1.25 cups red kidney beans lighter variety
- 1 black cardamom Badi elaichi
- 1 teaspoon salt adjust to taste
- 4 cups water
For the Rajma Masala:
- 2 tablespoon oil or ghee
- 2 small bay leaves or 1 large
- 1 teaspoon cumin seeds zeera
- pinch asafoetida hing
- 1 medium onion finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1-2 green chilies finely chopped, adjust to taste
- 3-4 tomatoes pureed about 1 cup puree OR use 1 cup store-bought tomato puree
- 1 tablespoon tomato paste optional and for more flavor
- 1 tablespoon Kasuri methi dry fenugreek leaves
- 2-3 tablespoon heavy cream skip for vegan
- ¼ cup cilantro finely chopped
Spices:
- ¼ teaspoon turmeric haldi
- 1 teaspoon Kashmiri red chilli powder adjust to taste
- 1 tablespoon coriander powder dhania powder
- ½-1 teaspoon Punjabi garam masala
- ¾ teaspoon salt adjust to taste
- ⅛ teaspoon black pepper adjust to taste
Instructions
To cook the kidney beans
- Rinse the kidney beans a couple of times and then soak it in 5 cups of water overnight (or for 8 hrs). The next morning, drain the beans and rinse once.
- You can cook them in a pressure cooker, Instant pot, or stovetop. I prefer to use the pressure cooking method as it's quicker than a stovetop.
- To cook Rajma in a pressure cooker add the drained and soaked beans along with salt, black cardamom, and 4 cups water to the pressure cooker. Cook on high heat for 4-5 whistles; then reduce heat to low and cook for 20-30 mins. Switch off the heat and wait for the steam to release naturally before opening the pressure cooker lid.
- To cook Rajma in an Instant potadd the drained and soaked beans along with salt, black cardamom, and 4 cups water to the stainless steel pot. Close the lid, with vent to sealing, and cook on manual or bean and chili mode on high pressure for 25 mins. (Depending on the quality of kidney beans it may take longer).
- To cook Rajma in a pot on StovetopIn a thick bottomed pan or dutch oven, add the drained and soaked beans along with salt, black cardamom, and 4-5 cups water. Cover and cook for about 50-60mins or more time until the beans are softened.
- Test the beans to ensure they are nicely cooked. Press them between your thumb and finger and they should easily mash when pressed. Keep the cooked beans aside.
To make rajma masala
- In a thick-bottomed pot or dutch oven, heat oil (or ghee) on medium heat. Add the cumin seeds, asafoetida (thing), and bay leaves and cook until the seeds splutter.
- Add in the onions and green chilli and saute till onions turn golden brown.
- Stir in ginger and garlic paste. Saute till the garlic smell disappears.
- Add the tomato puree and cook until the mixture reduces.
- Mix in the tomato paste (optional and helps deepen the tomato flavor and color) and cook further until the masala thickens.
- Add in the spices (turmeric, red chilli, coriander powder, garam masala) along with salt and pepper, and mix until well incorporated.
- Cook until the masala starts oozing oil from the sides. That's the indication that bhuna masala is ready.
- Add the cooked beans along with the water it was cooked in. Increase the heat to medium-high and bring this mixture to a boil and then simmer on low.
- Using the back of your spoon or ladle, mash a few of the beans (in the pot itself). You can also use a potato masher. This helps to make the curry thick and smooth.
- Crush some Kasuri methi between your palms and add to the curry along with cream (skip to keep it vegan). Mix well and simmer for another 10-15 mins stirring intermittently.
- Finally, add some cilantro leaves, mix well. The gravy thickens as it sits so adjust consistency if required before serving.
- Creamy, delicious Rajma masala is ready! Serve with hot zeera rice and enjoy Rajma chawal with some salad or sirkewala pyaaz (pickled onions).
Notes
One-pot Rajma in Instant Pot
-
Rinse the kidney beans a couple of times and then soak it in 5 cups of water overnight (or for 8 hrs). The next morning, drain the beans and rinse once. Keep aside. Skip pressure cooking them in advance. They will be cooked with the masala directly.
-
On saute mode, make the onion tomato masala similar to as listed in "To make rajma masala" section above.
-
Once the masala is ready, add the soaked, drained beans along with black cardamom, salt, and 4 cups of water.
-
Close the lid, with vent to sealing, and cook on manual or bean and chili mode on high pressure for 30 mins followed by natural release.
-
If using unsoaked beans, pressure cook for 60-70 mins. Depending on the quality of kidney beans it may take longer)
-
Open the lid, check the beans are cooked right. Press them between your thumb and finger and they should easily mash when pressed.
-
Press cancel and start back on saute mode, adjust to low, mash the beans with the back of the spoon against the wall of the pot. It helps make the gravy creamy.
-
Stir in the crushed kasuri methi, cream, and simmer for another 15 mins stirring intermittently. Finally, add some cilantro leaves and mix well.
-
Creamy, delicious Rajma masala is ready! Serve with hot zeera rice and enjoy Rajma chawal with some salad or Sirke Wale Pyaaz (pickled onions).
- Use lighter large kidney beans, they cook faster.
- Raw beans work better than canned since they have more flavor. Soak, and pressure cook them for that right texture i.e. soft, melt in your mouth, and not al dente.
- Highly recommend soaking the beans as it aids digestion, prevents flatulence (gas), and also helps cook the beans faster.
- If using canned, add two 15oz cans of kidney beans, rinsed and soaked.
- Use finely chopped onions, pureed tomatoes, and ginger garlic paste for smoother gravy.
- A tablespoon of tomato paste deepens the tomato flavor and also gives the curry a rich color. Can be skipped if it's not available.
- Saute the onion tomato masala until the oil oozes (also known as the bhuna method) for that ultimate flavor. No shortcuts here.
- Skip hing to make it gluten-free
- Simmer the curry. The more the curry simmers the better it gets as the flavors marry. It also helps thicken the gravy.
- Along with simmering, mashing beans will also thicken the curry.
- Leftovers taste the best the next day as the flavor develops and can be easily stored in the refrigerator for 3-4 days or can be frozen up to 3 months.
- To make it vegan, skip the ghee and cream, the rest of the ingredients and process remain the same.
Where is the print recipe button please?
very nice post and i like this ^___^
you can review my blogs in Obat Penyempitan Pembuluh Dara Pengobatan Kanker Darah Pengobatan Batu Empedu
Hi Rahul, Thanks a ton for those kind words, really made my day 🙂 I should visit Shankars when am in New Delhi next to get the taste of it 🙂 Hope you will try some more recipes from this space!
Shweta:
The best Rajma Chawal in New Delhi is @ Shankars at CP...but after following ur recp...I can say THIS IS THE BEST RECP EVEN BETTER FROM SHANKARS
Rahul
wow...awesome
Tasty Appetite
Delicious rajma masala..nice recipe..
Shabbu's Tasty Kitchen
inviting and lovely color..
yummy...i just love them 🙂
http://vaishnavacooking.blogspot.in/
looks very inviting..nice presentation too...
Looks yummy yummy... Just love it....
Irresistible rajma masala. Looks very inviting.
today's recipe:
http://sanolisrecipies.blogspot.com/2012/10/matar-mushroom-masala.html