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.
Servings: 4 people
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)
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
