---
title: "Punjabi Rajma Masala Recipe"
url: https://www.whiskaffair.com/punjabi-rajma-masala/
date: 2026-07-30
modified: 2026-07-30
lang: en
author: "Neha Mathur"
description: "Learn how to make authentic Punjabi rajma masala with perfectly cooked kidney beans, warming Indian spices, and a thick, luscious curry that's ideal for a satisfying family dinner. Here are..."
categories:
  - "Featured"
  - "Indian"
  - "Indian Gluten Free"
  - "Indian Vegan"
  - "Punjabi"
  - "Veg Curries"
image: https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-2-3.jpg
word_count: 2318
---

# Punjabi Rajma Masala Recipe

Learn how to make authentic **Punjabi rajma masala** with perfectly cooked kidney beans, warming Indian spices, and a thick, luscious curry that's ideal for a satisfying family dinner.

Here are some more rajma recipes you may like: [Kashmiri rajma](https://www.whiskaffair.com/kashmiri-rajma-masala-authentic-recipe/), [rajma sundal](https://www.whiskaffair.com/rajma-sundal-recipe/), and [rajma salad](https://www.whiskaffair.com/red-kidney-bean-salad/). 

![Punjabi rajma masala curry served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-2-1.jpg)

## Quick Look: Punjabi Rajma Masala

**Soaking Time:** 8 hours
**Prep Time:** 10 minutes
**Cook Time:** 30 minutes
**Total Time:** 8 hours 40 minutes
**Servings:** 4 people
**Calories:** Approx. 225 per serving
**Dietary Info:** Vegan, gluten-free
**Skill Level:** Easy
**Tools Needed:** Mortar and pestle; stovetop pressure cooker or Instant Pot; pan for the masala.

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## Table of Contents
- Quick Look: Punjabi Rajma Masala- What Is Rajma Masala?- Ingredients- How To Make Punjabi Rajma Masala- Rajma Masala FAQs- Pro Tips By Neha- Serving Suggestions- Storage Suggestions- Other Popular North Indian Curry Recipes We Recommend- Punjabi Rajma Masala Recipe Recipe

There's something magical about a bowl of rajma chawal on a lazy Sunday. This Punjabi rajma masala is the kind of curry that turns simple kidney beans into something deeply comforting, thick, spiced, and just the right amount of creamy- no cream needed.

Once you get the trick right (hint: it's all in the mashing), this becomes the one rajma recipe you'll keep coming back to.

## What Is Rajma Masala?

Rajma masala is a popular Punjabi curry made with red kidney beans (rajma) cooked in a masala of onions, tomatoes, ginger-garlic, and whole and ground spices. The beans are cooked until tender, then simmered in a spicy onion-tomato gravy. A few beans are lightly mashed into the gravy so the curry thickens naturally.

Just like other popular North Indian dishes such as [chole masala](https://www.whiskaffair.com/chole-recipe/), [butter chicken](https://www.whiskaffair.com/butter-chicken/), and [paneer masala](https://www.whiskaffair.com/paneer-masala-recipe/), this curry is also on the menus of almost all Indian restaurants.

A bowl of rajma chawal (steamed rice) with ghee drizzled on top, served with masala onions and green chutney, is the **ultimate comfort food** for a lazy Sunday.

The rajma recipe I am sharing in this post is my mother's recipe. As with many other Indian dishes, each household has its own recipe, and with slight variations here and there, it becomes a family recipe passed down** from generation to generation.**

You can cook the soaked rajma in a** traditional stovetop pressure cooker or an Instant Pot. **I share both methods in the post below.

You can easily double or triple the recipe. I cooked the rajma in my 3-quart Instant Pot (or a 3-liter stovetop pressure cooker). If you are doubling or tripling it, then use a bigger Instant Pot or pressure cooker. The cooking time** **will remain the same.

## Ingredients

**Rajma (kidney beans):** Chitra rajma is my top pick. It cooks evenly and turns the curry creamy without much effort. Jammu (Kashmiri) rajma also works well and has more fans than any other variety, but I find Chitra more forgiving for home cooks. Whichever you choose, pick beans that are less than 6 months old. Older dried beans take far longer to soften, sometimes even after hours of cooking.

Short on time? Canned rajma is a good stand-in. Skip the soaking and stovetop cooking steps and add the drained beans directly to the masala.

**Oil** - Mustard oil gives this curry its rustic, slightly pungent Punjabi flavor. Any neutral cooking oil or ghee works too, though the taste will be milder.

**Whole Spices** - Cloves, green cardamom, and cinnamon bloomed in hot oil build the aromatic base. Cumin seeds, a bay leaf, or black cardamom are good optional add-ins for a deeper flavor.

**Spice Powders** - Coriander powder, turmeric, Kashmiri red chili powder, roasted cumin powder, dry mango powder (amchoor), and garam masala do the heavy lifting here. Kashmiri chili gives the curry its deep red color without too much heat. Regular chili powder works, but use less.

**Tomato **- A mix of fresh chopped tomatoes and canned tomato puree gives the best balance of freshness and concentrated flavor. Homemade puree works too; just note that canned puree is more concentrated, so you may need slightly more of the homemade version. You can also use tomato paste instead of tomato puree; just reduce the amount a little.

**Others **- Red onions, ginger-garlic paste, salt, and fresh cilantro round things out.

## How To Make Punjabi Rajma Masala

### Soak The Beans

**Step 1:** Soaking isn't optional. It cuts down cooking time and makes the beans easier to digest. Rinse 1 cup of dry rajma, then soak it in 4-5 cups of water for 6-8 hours or overnight.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

**A quick safety note:** raw and undercooked kidney beans contain a natural toxin, phytohaemagglutinin, that can cause stomach upset. Soaking and thoroughly boiling the beans deactivates it, which is exactly what this recipe does, so there's no need to worry as long as you follow the cooking times below. You can read more from the [FDA on natural toxins in food](https://www.fda.gov/food/chemical-contaminants-pesticides/natural-toxins-food).

Drain and rinse again before cooking.

![Rajma soaked in water.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-1.jpg)

### Cook The Rajma

**Step 2:** You can cook the rajma in a traditional pressure cooker or an Instant Pot. You want beans that are tender enough to mash easily yet still hold their shape. This is what makes the final curry creamy rather than watery.

#### In An Instant Pot

Add the soaked rajma, 2 tsp salt, and 2 cups water. Seal the lid and pressure cook on high for 20 minutes. Let the pressure release naturally for 10 minutes, then release the rest manually.

![Cooked rajma.](https://www.whiskaffair.com/wp-content/uploads/2017/11/Kashmiri-Rajma-Masala-Curry-Step-3.jpg)

#### In A Stovetop Pressure Cooker

Add the soaked rajma, 2 tsp salt, and 3 cups water to the cooker. Cook on high for one whistle, then lower the heat and cook for 20 minutes. Let the pressure release naturally.

**Using canned rajma? Skip this entire step and go straight to the masala.**

### Build The Masala

**Step 3:** Heat 4 tablespoons of mustard oil in a pan over medium-high heat. While it heats, lightly crush 2 cloves, 2 green cardamoms, and a 1-inch cinnamon stick using a mortar and pestle. Add the crushed spices to the hot oil and let them sizzle for 5–6 seconds.

![Crushed whole spices added to hot oil in a pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-6.jpg)

**Step 4:** Add 1½ cups of finely chopped red onions and cook for 8–10 minutes, stirring often, until light golden.

![Onions added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-7.jpg)

**Step 5:** Stir in 2 teaspoons of ginger-garlic paste and cook for another 8–10 minutes, until the onions turn a deep brown. This slow browning is what builds real flavor, so don't rush it.

![Ginger garlic paste added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-15.jpg)

### Add Tomatoes And Spices

**Step 6:** Add ¾ cup chopped tomatoes and 3 tablespoons of tomato puree. Cook for a minute, mashing the tomatoes with the back of your ladle as you go.

![Chopped tomatoes and tomato puree added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-8.jpg)

**Step 7:** Stir in the following ingredients and cook for 10-12 seconds.

- 3 teaspoons coriander powder

- 1 tsp turmeric powder

- 2 teaspoons Kashmiri red chili powder

- 1/2 tsp roasted cumin powder

- 2 teaspoons dry mango powder

- 1/2 tsp garam masala powder

![Dry spice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-9.jpg)

**Step 8:** Pour in ½ cup of water and cook for 2–3 minutes, until the oil separates at the edges of the pan. This is the sign that your masala base is fully cooked.

![Oil starts to separate from the sides of the pan.](https://www.whiskaffair.com/wp-content/uploads/2021/11/Rajma-Masala-Step-22.jpg)

### Simmer The Rajma

**Step 9:** Add the cooked rajma along with its cooking water. Lower the heat and simmer for 10–15 minutes. Press a few beans against the side of the pan with your ladle; this releases their starch, making the gravy naturally thick and creamy.

![Cooked rajma along with the water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-11.jpg)

**Step 10:** Adjust water and salt to taste, then bring the curry to one final boil. Stir in 2 tablespoons of chopped cilantro and serve hot.

![Ready rajma masala.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-Step-13.jpg)

## Rajma Masala FAQs

**How to make rajma masala without onion and garlic?** To make this red kidney bean curry without onion and garlic, skip adding these two ingredients and keep the rest of the recipe the same.

**Can I use canned rajma to make Punjabi rajma masala?** Yes. Skip the soaking and pressure-cooking steps, and add the drained canned beans directly in Step 9. Simmer for 10–15 minutes so the beans absorb the masala's flavor. Use 3 cups of canned beans for 1 cup of dried rajma.

**Can I make rajma masala without soaking the beans?** Soaking is strongly recommended. It shortens the cooking time and makes the beans easier to digest. If you forget to soak overnight, a quick soak in hot water for 1–2 hours works as a backup, though the beans may need slightly longer to cook.

**Why is my rajma masala not creamy?** This usually means the beans weren't cooked soft enough, or they weren't mashed during simmering. Make sure your rajma is fork-tender before adding it to the masala, and press a few beans against the pan while it simmers.

**How do I fix uncooked rajma?** Sometimes, the old stock of Rajma takes longer to cook, so if your rajma is still not cooked, just cook it for 2-3 more whistles.

**Is rajma masala vegan?** Yes, as long as you use oil instead of ghee. The recipe naturally contains no dairy.

## Pro Tips By Neha

Rajma beans must be cooked thoroughly to ensure the curry turns creamy. If the beans are not cooked properly, they can also lead to stomach upset.

To make it even more indulgent, you can give the ready curry a tempering of cumin seeds, green chilies (slit into half), and ginger juliennes in ghee or oil.

Adding some crushed Kasuri methi at the end of cooking also enhances the dish's flavor.

## Serving Suggestions

Like most curries, rajma masala tastes even better the next day, once the spices have had time to settle into the beans.

Rajma masala is happiest with a bowl of steamed white rice or [jeera rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/) on the side, the classic rajma chawal pairing. It also goes well with [soft tawa naan](https://www.whiskaffair.com/naan/) or [laccha paratha](https://www.whiskaffair.com/laccha-paratha-multi-layered-indian-flat-bread/) for scooping up the gravy. Round out the meal with a cooling [boondi raita](https://www.whiskaffair.com/boondi-ka-raita-recipe/), [green chutney](https://www.whiskaffair.com/coriander-mint-chutney/), and [laccha pyaaz](https://www.whiskaffair.com/laccha-onion-recipe/).

To make it a little more indulgent, drizzle some ghee on top before serving.

## Storage Suggestions

Rajma masala keeps well in an airtight container in the fridge for 3–4 days.

To reheat, warm it on the stovetop with a splash of water, since the curry thickens as it sits.

It also freezes beautifully for up to 3 months. I recommend freezing it without the cilantro garnish and adding fresh cilantro after reheating. Thaw it in the refrigerator overnight, reheat, and serve.

## Other Popular North Indian Curry Recipes We Recommend

[![Soya Chaap Curry is a delicious vegetarian gravy made using Soyabean Chaap. It can be made in various ways but sharing my favorite way to make it today. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2020/03/Soya-Chaap-Curry-1-3-600x800.jpg)](https://www.whiskaffair.com/soya-chaap-curry-recipe/)Veg Curries

### Soya Chaap Curry
[![Made using fresh paneer and green peas, matar paneer is one of the most popular Indian curries. This creamy and spicy curry is made by simmering peas and paneer in an onion-tomato-based gravy. Make it for special occasions or everyday meals, it's going to be a hit always (gluten-free, can be made vegan)](https://www.whiskaffair.com/wp-content/uploads/2020/09/Matar-Paneer-2-3-600x800.jpg)](https://www.whiskaffair.com/matar-paneer-recipe/)Veg Curries

GFIndian Gluten Free
### Dhaba Style Matar Paneer Curry
[![Lauki Kofta Curry is a delicious Indian curry where bottle gourd dumplings are simmered in an onion-tomato base curry. Make it using my easy recipe (vegan, gluten-free).](https://www.whiskaffair.com/wp-content/uploads/2020/09/Lauki-Kofta-2-3-600x800.jpg)](https://www.whiskaffair.com/lauki-kofta-recipe/)Veg Curries

GFIndian Gluten FreeVIndian Vegan
### Lauki Kofta Curry (Bottle Gourd Kofte)
[![A bowl of Palak Paneer garnished with dried red chilies sits on a rustic mat, surrounded by naan bread and fresh spinach leaves for an inviting, authentic spread.](https://www.whiskaffair.com/wp-content/uploads/2014/07/Palak-Paneer-2-3-600x600.jpg)](https://www.whiskaffair.com/palak-paneer-recipe/)Veg Curries

GFIndian Gluten Free
### Palak Paneer Recipe (Indian Cottage Cheese Spinach Curry)

![A bowl of rajma masala curry garnished with onion rings, green chilies, and cilantro sits alongside sliced onions and soft flatbread.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Rajma-Masala-2-3-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/punjabi-rajma-masala-recipe)

- 4.50 from 32 votes

## Punjabi Rajma Masala Recipe

Learn how to make authentic **Punjabi rajma masala** with perfectly cooked kidney beans, warming Indian spices, and a thick, luscious curry that’s ideal for a satisfying family dinner.

Prep Time10 minutes minsCook Time30 minutes minsSoaking Time8 hours hrsTotal Time8 hours hrs 40 minutes mins

Course: Main CourseCuisine: IndianDiet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 225kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### Ingredients
1 cup dried rajma (red kidney beans)- 4 tablespoons mustard oil or any other cooking oil that you prefer- 2 cloves (laung)- 2 green cardamoms (hari elaichi)- 1-inch piece of cinnamon stick (dalchini)- 1 and ½ cups finely chopped red onions- 2 teaspoons ginger garlic paste- ¾ cup finely chopped tomatoes- 3 tablespoons canned tomato puree or 2 tablespoons tomato paste- 3 teaspoons coriander powder- 1 teaspoon turmeric powder- 2 teaspoons Kashmiri red chili powder- ½ teaspoon roasted cumin powder- 2 teaspoons dry mango powder (amchoor)- ½ teaspoon garam masala powder- 2 teaspoons salt plus more if needed- 2 tablespoons chopped cilantro (fresh coriander leaves)US Customary - Metric

### Instructions

#### Soak The Beans
- Soaking isn’t optional. It cuts down cooking time and makes the beans easier to digest. Rinse 1 cup of dry rajma, then soak it in 4-5 cups of water for 6-8 hours or overnight.- Drain and rinse again before cooking.
#### Cook The Rajma In A Pressure Cooker
- Add the soaked rajma, salt, and 3 cups of water to the cooker. Cook on high for one whistle, then lower the heat and cook for 20 minutes. Let the pressure release naturally.
#### Cook The Rajma In An Instant Pot
- Add the soaked rajma, salt, and 2 cups of water. Seal the lid and pressure cook on high for 20 minutes. Let the pressure release naturally for 10 minutes, then release the rest manually. - Using canned rajma? Skip this entire step and go straight to the masala.
#### Build The Masala
Heat oil in a pan over medium-high heat. While it heats, lightly crush cloves, green cardamom, and cinnamon stick using a mortar and pestle. Add the crushed spices to the hot oil and let them sizzle for 5–6 seconds- Add onions and cook for 8–10 minutes, stirring often, until light golden.- Stir in ginger-garlic paste and cook for another 8–10 minutes, until the onions turn a deep brown. This slow browning is what builds real flavor, so don’t rush it.
#### Add Tomatoes And Spices
- Add tomatoes and tomato puree. Cook for a minute, mashing the tomatoes with the back of your ladle as you go.- Add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, dry mango powder, and garam masala powder, and cook for 10-12 seconds.- Pour in ½ cup of water and cook for 2–3 minutes, until the oil separates at the edges of the pan. This is the sign that your masala base is fully cooked.
#### Simmer The Rajma
- Add the cooked rajma along with its cooking water. Lower the heat and simmer for 10–15 minutes. Press a few beans against the side of the pan with your ladle; this releases their starch, making the gravy naturally thick and creamy.- Adjust water and salt to taste, then bring the curry to a final boil. Stir in the cilantro and serve hot.

### Video

### Notes
Cooked rajma should be very tender but still hold its shape. It should also be easy to mash. If the rajma is not cooked well, the curry will not become creamy and will be difficult to digest.
If you have forgotten to soak the rajma, you can soak it in boiling water for 2 hours. It will be ready to cook.
To make the curry even more indulgent, you can give the ready curry a tempering of cumin seeds, green chilies (slit into half), and ginger juliennes in ghee or oil.
Adding some crushed Kasuri methi at the end of cooking also enhances the dish's flavor.
You can easily double or triple the recipe. I cooked the rajma in my 3-quart Instant Pot (or a 3-liter stovetop pressure cooker). If you are doubling or tripling it, then use a bigger Instant Pot or pressure cooker. The cooking time will remain the same.

### Nutrition
Calories: 225kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1189mg | Potassium: 440mg | Fiber: 6g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg