Punjabi Rajma Masala 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, butter chicken, and paneer masala, 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.

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.

Drain and rinse again before cooking.

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 teaspoon 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.

In A Stovetop Pressure Cooker

Add the soaked rajma, 2 teaspoon 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.

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

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.

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.

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

• 3 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon roasted cumin powder
• 2 teaspoons dry mango powder
• ½ teaspoon garam masala powder

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.

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.

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.

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 on the side, the classic rajma chawal pairing. It also goes well with soft tawa naan or laccha paratha for scooping up the gravy. Round out the meal with a cooling boondi raita, green chutney, and laccha pyaaz.

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.