Hearty Rajma Masala

Name: Hearty Rajma Masala
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.5 cup rajma (dried, soaked overnight); 3 cup water (for pressure cooking); 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon (stick); 2 pcs green cardamom (pods, slightly crushed); 2 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 tsp garam masala; 0.5 tsp salt; 1 tbsp kasuri methi (dried, crushed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Hearty, deeply comforting kidney beans simmered in a rich, spiced tomato-onion gravy. This Punjabi classic is a staple in North Indian homes, loved for its robust flavor and creamy texture. Pair it with steamed rice for the ultimate comfort meal.

PREP

15m

COOK

60m

SERVES

1 KATORI

350 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the kidney beans overnight.
Wash the rajma and soak in enough water to cover for at least 8 hours or overnight. Drain before cooking.
pressure cook · ~25 min
Pressure cook the soaked rajma.
Add the drained rajma and 3 cups of fresh water to a pressure cooker. Cook on high heat for 3-4 whistles, then reduce the heat and cook for another 15-20 minutes. Let the pressure release naturally.
TIPNatural pressure release helps the beans cook more evenly and stay intact.
temper · ~1 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat until shimmering.
2.Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté until fragrant and cumin splutters (30-45 seconds).
saute · ~14 min
Build the onion base.
1.Add the finely chopped onions and cook until deeply golden brown (10-12 minutes). Stir occasionally to prevent burning.
2.Add ginger-garlic paste and slit green chilies. Sauté until raw aroma disappears (1-2 minutes).
TIPPatience is key here — deeply browned onions give the gravy its rich color and sweetness.
saute · ~10 min
Cook the tomato masala.
1.Add the tomato puree, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
2.Cook on medium heat, stirring frequently, until the tomatoes are completely reduced and the ghee separates from the masala (8-10 minutes).
TIPCook until you see oil/ghee releasing from the sides — this signals the masala is done.
simmer · ~30 min
Simmer the beans with the masala.
Add the cooked rajma along with its cooking liquid to the pan. Add 1 cup of water and the garam masala. Stir well, bring to a gentle boil, then reduce the heat and simmer uncovered for 25-30 minutes, mashing a few beans against the side of the pan to thicken the gravy.
TIPMash a few beans with the back of your spoon — this naturally thickens the gravy for a luscious, creamy texture.
garnish · ~2 min
Finish with crushed kasuri methi and fresh coriander.
Sprinkle the crushed kasuri methi over the simmering rajma. Stir and cook for 2 more minutes. Turn off the heat and garnish with chopped coriander leaves.
TIPCrush the dried fenugreek leaves between your palms before adding — this releases their aroma.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak rajma overnight for a creamy texture; skipping this leads to uneven cooking.
2
Always cook the onion until deep golden brown for a sweet, rich masala base.
3
Cook the tomato puree until the ghee visibly separates from the masala for best flavor.
4
Mash a few cooked kidney beans against the pot wall to naturally thicken the gravy.
5
Crush dried fenugreek leaves between your palms before adding to wake up their aroma.
6
Let the pressure release naturally after cooking beans to keep them intact and creamy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Swap ghee for mustard oil or a neutral oil, and reduce the quantity to 1 tablespoon. The dish remains flavourful but lighter.

smoky

Smoky

After cooking, hold a piece of hot charcoal inside the pot with a splash of ghee to infuse the rajma with a dhungar (smoke) aroma for a restaurant-style depth.

spicy

Spicy

Increase the green chilies to 4 and red chili powder to 2 teaspoons. Add a pinch of black pepper for a fiery heat that balances the creamy beans.

jain

Jain

Replace onions and garlic with asafoetida and use only plant-based oil instead of ghee. Use ginger instead of ginger-garlic paste for a Jain-compatible version.

HEALTH BENEFITS