Authentic Punjabi Rajma Masala + Video

Rajma Masala (Red Kidney Beans Curry) is a much loved spicy curry in most Indian Households and it goes very well with rice, chapati or any Indian bread. Infact, Rajma Chawal is one of the most loved meals in India. Here is how to make rajma curry in a traditional Punjabi style at home (Step by Step).

Rajma Masala is like a healing dish for me. Whenever I came home from my hostel, mom made sure to cheer me up by preparing delicious Curry and steamed rice.

For me, eating mom made Punjabi Rajma after eating months of bland mess food was nothing less than a blessing. I used to relish this curry with so much love that for a moment I used to forget everything.

Dahi Bhindi, Shahi Paneer, Chole and this Rajma Curry hold a lot of  happy childhood memories for me.

This Red Kidney Beans Curry is a dish prepared from boiled red Kidney Beans simmered in a creamy, rich onion tomato based gravy. This dish can easily score top among the most loved dishes in India.

Native to Punjab, Rajma Curry has become a favourite almost in all the parts of India. Like many other Indian dishes, each house has its own recipe to make it and with a slight variation here and there, it becomes a family owned recipe which passes from generation to generation.

This thick, creamy curry is perfect to be enjoyed with chapathi, Jeera Rice or any Indian bread. Bookmark my easy recipe for making it at home and relish it on comforting weekends with your family or all by yourself! Here is how to  make Authentic Punjabi Rajma Masala.

What is Rajma?

Rajma is also called Red kidney bean in english. It is popularly used in North India and Nepal to make curries. It is rich in protein and carbs. You can read more about rajma along with it’s benefits here.

Rajma Chawal or Rajma Curry and Rice is comfort food for many Indians and the popularity of the combination is increasing day by day around the world.

Can I freeze Rajma Masala?

To freeze rajma masala, you can transfer it in a freezer safe box and just keep it in the freezer for up to 30 days. When you are ready to eat it, take out the container and let it rest on the counter for 2-3 hours until the content thaw and then re heat until nice and warm.

How to make rajma without Onion and Garlic?

To make Rajma Curry without onion and garlic, add some oil or ghee in a pan. Add cumin seeds and hing and fry for a few seconds. Add tomato puree and cook for 3-4 minutes. Now add the dry spices and fry until oil separates from the sides. Add the cooked rajma and cook for 10-15 minutes.

How to make Kashmiri Rajma?

Rajma is a staple in Kashmir and it is made in a very different style in Kashmir. The gravy is curd based and is loaded with spices like fennel, dry ginger etc. Check out my detailed Kashmiri Rajma Recipe here.

Tips to make best Rajma Curry

Soak the rajma for at least 5-6 hours before cooking them.

You can also use canned rajma or red kidney beans to make this curry.

If you don’t have enough time to soak rajma, soak them in boiling hot water for 2 hours and then pressure cook and use.

Cook the rajma until they are well done. They should be slightly mushy in texture but still retain their shape. This will make the curry very creamy.

Mash the rajma slightly with the back of your ladle. It will make the curry very cream.

You can also grate the onion and tomato for a slightly different texture of the curry.

Use canned tomato puree to add in the curry. It will add to the taste as it is very concentrated.

Like most other curries, rajma tastes the best the next day. So if you have a party or a get together, make your Rajma Masala a day prior and refrigerate for the flavours to develop.

I don’t use store bought Rajma Masala Powder to make this dish but it still tastes delicious. Try the mix of spices I have used in the recipe and you will get the same taste.

What to serve with Rajma?

If you ask any North Indian about their favourite weekend meal, Rajma Chawal will definitely be on top of the list.

This spicy Punjabi curry goes very well with steamed or Jeera Rice but it can be served with any Indian bread like Naan, Masala Paratha as well.

Can I use Canned Rajma to make Rajma Curry?

While our stay in the US, I used to buy canned kidney beans and that made the process of making Rajma Masala very easy. You can use the canned beans too. Do not throw away the liquid as it has a lot of starch from rajma which makes the gravy very creamy.

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How to make Punjabi Rajma Recipe Step by Step

Wash the rajma and soak in enough water for 5-6 hours. Drain the water. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water. Cook till rajma is soft and cooked. Remove the pressure cooker from heat and keep aside.

Heat oil in a Karahi / pan.

When the oil is hot, add onion and fry till translucent.

Add Ginger Garlic paste and fry till onion is golden brown.

Add chopped tomato and tomato puree and cook for a minute.

Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder and fry for a few seconds. Add 1/2 cup water and cook the masala till oil separates on the side of the pan.

Add the cooked rajma along with the water and cook on low heat for 10-15 minutes. Slightly press a few rajmas with the back of a ladle.

Add more water and salt if required. Garnish with Fresh Coriander. Serve hot with steamed rice.

Rajma Recipe Video

Rajma Masala Recipe

4.62 from 13 votes

Print

Punjabi Rajma Masala

Punjabi Rajma Masala (Red Kidney Beans Curry) is a much loved curry in most Indian Households and it goes very well with rice. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 266 kcal

Author Neha Mathur

Ingredients

• 1 cup Rajma
• 4 tbsp Mustard Oil
• 1 and 1/2 cup Onion Finely Chopped
• 2 tsp Ginger Garlic Paste
• 3/4 cup Tomato Finely Chopped
• 3 tbsp Tomato Puree
• 3 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Roasted Cumin Powder
• 2 tsp Amchoor Powder
• 1/2 tsp Garam Masala Powder
• Salt to taste
• 2 tbsp Fresh Coriander Chopped

Instructions

1. Wash the rajma and soak in enough water for 5-6 hours.

2. Drain the water.

3. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water.

4. Cook till rajma is soft and cooked.

5. Remove the pressure cooker from heat and keep aside.

6. Heat oil in a pan.

7. When the oil is hot, add onion and fry till translucent.

8. Add Ginger Garlic paste and fry till onion is golden brown.

9. Add chopped tomato and tomato puree and cook for a minute.

10. Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchoor powder and garam masala powder and fry for a few seconds.

11. Add 1/2 cup water and cook the masala till oil separates on the side of the pan.

12. Add the cooked rajma along with the water and cook on low heat for 10-15 minutes.

13. Slightly press a few rajmas with the back of a ladle.

14. Add more water and salt if required.

15. Garnish with Fresh Coriander.

16. Serve hot with steamed rice.

Recipe Notes

Soak the rajma for at least 5-6 hours before cooking them.

You can also use canned rajma or red kidney beans to make this curry.

If you don't have enough time to soak rajma, soak them in boiling hot water for 2 hours and then pressure cook and use.

Cook the rajma until they are well done. They should be slightly mushy in texture but still retain their shape. This will make the curry very creamy.

Mash the rajma slightly with the back of your ladle. It will make the curry very cream.

You can also grate the onion and tomato for a slightly different texture of the curry.

Use canned tomato puree to add in the curry. It will add to the taste as it is very concentrated.

Like most other curries, rajma tastes the best the next day. So if you have a party or a get together, make your Rajma Masala a day prior and refrigerate for the flavours to develop.

I don't use store bought Rajma Masala Powder to make this dish but it still tastes delicious. Try the mix of spices I have used in the recipe and you will get the same taste.

Nutrition Facts

Punjabi Rajma Masala

Amount Per Serving

Calories 266 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 2g13%

Sodium 29mg1%

Potassium 179mg5%

Carbohydrates 13g4%

Fiber 14g58%

Sugar 1g1%

Protein 5g10%

Vitamin A 735IU15%

Vitamin C 7.7mg9%

Calcium 13mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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