Punjabi Rajma Masala Recipe| Red kidney beans curry

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Punjabi Rajma Masala Recipe – a popular North Indian dish that is made very often in Punjabi households. Boiled Red kidney beans are simmered in spicy onion-tomato gravy.

 Punjabi Rajma Masala Recipe| Red kidney beans curry

Punjabi Rajma Recipe or Red Kidney beans curry is healthy dish. This is very simple version of making it. Today I am sharing the method which I cook at home very often as I love rajma in any form.

This recipe has thick and less gravy. Also the gravy has some texture meaning it is chunky. Because I have food processed the onions and tomatoes which does not make smooth gravy. I made it this way because I like to have it with roti or paratha. I know the photos are with rice, that’s because I made fresh and hot paratha while hubby gets home, so took the pic early with rice.

Sometimes if I feel like having it with rice then I make smooth gravy and lot more quantity of gravy compared to beans. I will share that version as well.

There are two types of rajma available in market. One is lighter in color and other is darker. Both takes different time to cook. I have used darker variety here.


How to make Punjabi Rajma Masala (Step by Step Recipe with Photos):


1) Wash rajma under running cold water till water runs clear. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and use beans in the recipe.

2) Soak them in enough water for at least 8 hours or overnight. It should get bigger in size after soaking. This helps to reduce the cooking time.
Punjabi Rajma Masala Recipe| Red kidney beans curry

3) Now discard the soaking water and add rajma to the pressure cooker with 1 ½ cups of fresh water. Close the lid and put the weight on. Cook it for 1 whistle on HIGH then reduce the heat to low and cook for another 10 minutes. Let the pressure go down by itself and then open the cover. This cooking time may vary depends on the type or quality of your rajma. So cook accordingly. After pressure cooking the rajma, they should be soft and some of them will open up.

4) Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
Punjabi Rajma Masala Recipe| Red kidney beans curry

5) Then add chopped onions and sprinkle some salt.

6) Cook the onions till they get light brown in color.
Punjabi Rajma Masala Recipe| Red kidney beans curry

7) Add ginger and garlic paste. Saute for a minute or till the raw smell goes away.

8) Add tomato puree.
Punjabi Rajma Masala Recipe| Red kidney beans curry

9) Mix well and let it cook. do stir in between to make sure that it is not sticking to the pan.

10) Cook till all the moisture evaporates and oil starts to leave the sides of the pan.
Punjabi Rajma Masala Recipe| Red kidney beans curry

11) Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder and garam masala).

12) Mix well and cook for a minute.
Punjabi Rajma Masala Recipe| Red kidney beans curry

13) Then add Boiled rajma along with its water.

14) Mix well and let it simmer for 5 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or till you get your desire gravy consistency.
Punjabi Rajma Masala Recipe| Red kidney beans curry

Punjabi Rajma Masala curry is ready to serve. Make it in your kitchen and enjoy with your family or loved ones.

Punjabi Rajma Masala Recipe| Red kidney beans curry


Notes, Tips:


Whenever you cook with dried beans, Soaking overnight is must. This soaking process reduces the cooking time. But no worries if you forget to soak it a day before. Here is quick soaking method for you. Take beans and plenty of water in a pan. Bring the water to a rolling boil and let it boil for 2-3 minutes. Then turn off the stove and cover tightly with lid and let it sit for 1 hour. Voila, after 1 hour your beans are at the same stage where you have after overnight soaking.

Cook the rajma or kidney beans till they soft and melt in your mouth. So adjust the cooking time as per type and quality of your rajma beans.

To get more thick gravy, mash few rajma with the back of the spoon or spatula while it is simmering.


Here is the Punjabi Rajma or Red kidney beans curry recipe:


4.0 from 1 reviews
Punjabi Rajma Masala Recipe| Red kidney beans curry
 
Prep time
Cook time
Total time
 
Punjabi Rajma Masala or Red kidney beans curry - A popular North Indian recipe
Author:
Category: Main dish
Cuisine: Punjabi, Indian
Yield: 2 Servings
Ingredients
  • Dried Rajma or Red kidney beans – ¾ cups or 1 15.5oz can
  • Oil – 2 tablespoons
  • Bay leaf – 1
  • Onions – 1 small or ½ cup, Chopped finely or food processed
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Red chili powder – 1 ½ teaspoons
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Tomatoes – 2 medium or 1 cup, pureed
  • Garam masala powder – ½ teaspoon
  • Salt – to taste
Instructions
  1. Wash rajma under running cold water till water runs clear. If using canned beans then no need to soak or pressure cook them. Just rinse under the water and use beans in the recipe.
  2. Soak them in enough water for at least 8 hours or overnight. It should get bigger in size after soaking. This helps to reduce the cooking time.
  3. Now discard the soaking water and add rajma to the pressure cooker with 1 ½ cups of fresh water. Close the lid and put the weight on. Cook it for 1 whistle on HIGH then reduce the heat to low and cook for another 10 minutes. Let the pressure go down by itself and then open the cover. This cooking time may vary depends on the type or quality of your rajma. So cook accordingly. After pressure cooking the rajma, they should be soft and some of them will open up.
  4. Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
  5. Then add chopped onions and sprinkle some salt.
  6. Cook the onions till they get light brown in color.
  7. Add ginger and garlic paste. Saute for a minute or till the raw smell goes away.
  8. Add tomato puree. Mix well and let it cook. do stir in between to make sure that it is not sticking to the pan.
  9. Cook till all the moisture evaporates and oil starts to leave the sides of the pan.
  10. Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder and garam masala). Mix well and cook for a minute.
  11. Then add Boiled rajma along with its water.
  12. Mix well and let it simmer for 5 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or till you get your desire gravy consistency.
  13. Punjabi Rajma Masala curry is ready to serve. Make it in your kitchen and enjoy with your family or loved ones.
Additional Info
Taste – Medium spicy

Shelf life – Once cools completely, you can store in airtight container in the fridge for 2-3 days.

Serving suggestions – Serve with rice. Or serve with paratha or roti.

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Comments

  1. ben says

    I made this just then and it turned out awesome!
    I like a curry with a fair bit of heat, but which is not overpowering to the point you can’t taste the other ingredients…. This recipie nails it :)

  2. ninette dsouza says

    in you recipe you mention garam masala but during cooking your recipes dont add the garam masala ?

  3. says

    I am definitely going to try this. I have all the ingredients needed to make this at home right now. I am tired of the old dishes and want to try something new. I hope my mother, who is a vegetarian, will like this. :)