Punjabi Rajma Recipe (Rajma masala)

रेसिपी को हिन्दी में पढ़े

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 Recipe| Red kidney beans curry | Rajma masala

This rajma recipe is a 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. Not only this one but I like all kind of beans in any form.

I usually make any beans curry like punjabi chole, lobia masala or punjabi kala chana once or twice a week. Because beans are full of protein and as being vegetarian, this is the good source of protein in my diet.

This rajma recipe has thick 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 when hubby gets home, so took the pic early with rice.

Punjabi Rajma Recipe| Red kidney beans curry | Rajma masala

Sometimes if I feel like having it with rice then I make smooth gravy and lot more quantity of gravy compared to this. I have shared that rajma chawal recipe as well.

There are two types of kidney beans available in market. One is lighter in color and other is darker. Both takes different time to cook. So adjust the pressure cooking time accordingly. Here I have used darker variety.

Check out more Punjabi recipes
Chole bhature   //  Sarson ka saag with makki ki roti  //  Baingan bharta  //  Dhaba style urad dal


How to make Punjabi Rajma recipe (Step by Step Photos):


or Jump to Recipe

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.

Serving suggestion: Traditionally rajma is served with steamed rice as a meal. You can have it with paratha or roti/phulka.

Notes:

  • 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 I have food processed the onions, but you can finely chop them using knife. There will be no difference in the texture of the gravy.

Punjabi Rajma Recipe| Red kidney beans curry | Rajma masala

Punjabi Rajma Recipe| Red kidney beans curry | Rajma masala
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Punjabi rajma recipe (How to make rajma masala recipe)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian, Punjabi
Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Yield 2 Servings
Calories 429 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For pressure cooking:

  • ¾ cups Rajma (Red kidney beans)
  • 3 + 1 ½ cups Water

For rajma recipe:

  • 2 tablespoons Oil
  • 1 Bay leaf
  • 1 small or ½ cup Onion chopped finely or food processed
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 2 medium or 1 cup Tomato pureed
  • ½ teaspoon Garam masala
  • Salt to taste

Instructions

Preparation:

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

Pressure cooking beans:

  1. 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.
  2. Cook it for 1 whistle on HIGH then reduce the heat to low and cook for another 10 minutes.
  3. 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.
  4. After pressure cooking the rajma, they should be soft and some of them will open up.

Making rajma recipe:

  1. Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
  2. Then add chopped onions and sprinkle some salt. Cook the onions till they get light brown in color.
  3. Now sautee ginger and garlic paste for a minute.
  4. Add tomato puree. Mix well and let it cook till all the moisture is evaporated and oil starts to leave the sides of the pan. do stir in between to make sure that it is not sticking to the pan.
  5. Add all spice powders. Mix well and cook for a minute.
  6. Then add Boiled rajma along with its water.
  7. Mix well and let it simmer for 5-7 minutes. Check the salt and other spices.

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts
Punjabi rajma recipe (How to make rajma masala recipe)
Amount Per Serving
Calories 429 Calories from Fat 138
% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 2g 10%
Sodium 665mg 28%
Potassium 1623mg 46%
Total Carbohydrates 15.3g 5%
Dietary Fiber 14.5g 58%
Sugars 8.9g
Protein 18.6g 37%
Vitamin A 25%
Vitamin C 34%
Calcium 12%
Iron 46%
* Percent Daily Values are based on a 2000 calorie diet.

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