Rajma Masala
Creamy kidney beans simmered in an onion-tomato gravy with ginger, garlic, and warm spices. This homestyle North Indian favorite is comforting, hearty, and especially good with rice or roti.
For 4 servings
- prep · ~480 min
Soak the rajma overnight.
Rinse the rajma well, cover with plenty of water, and soak for 8 hours or overnight. Drain before cooking.
- pressure cook · ~30 min
Pressure cook the rajma until tender.
1.Add soaked rajma and 4 cups water to a pressure cooker.2.Add 0.25 tsp salt and close the lid.3.Cook on medium heat for 18 to 20 minutes after full pressure builds.4.Let the pressure release naturally and check that the beans mash easily.TIPOlder beans can take longer. If needed, pressure cook a little more until fully soft. - saute · ~10 min
Cook the whole spices and onions.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 30 seconds.3.Add chopped onion and cook until light golden, 6 to 8 minutes.4.Stir in ginger, garlic, and green chili and cook for 1 minute. - saute · ~10 min
Make the masala base.
1.Add tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and the remaining salt.3.Cook on medium heat until the tomatoes break down and the masala looks thick, 8 to 10 minutes.4.Mash a few tomato pieces with the spoon for a smoother gravy.TIPCook the masala well before adding the beans. This gives rajma its deep, rounded flavor. - simmer · ~15 min
Simmer the rajma in the masala.
1.Add the cooked rajma along with its cooking liquid to the pan.2.Mix well and lightly mash a few beans to help thicken the gravy.3.Add 1 cup water if the curry looks too thick.4.Simmer uncovered on low heat for 12 to 15 minutes, stirring now and then. - garnish · ~1 min
Finish with garam masala and coriander leaves.
Stir in garam masala, switch off the heat, and sprinkle chopped coriander leaves on top.
- serve
Serve hot.
Serve Rajma Masala hot with rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If your rajma is old, add a few extra minutes in the pressure cooker until each bean mashes easily between fingers.
- 2Brown the onions to light golden, not dark brown, so the gravy stays balanced and not bitter.
- 3Cook the tomato masala until it turns thick and glossy; this is the cue that the raw tomato taste is gone.
- 4Mash a small handful of cooked beans while simmering to get the classic creamy rajma texture without cream.
- 5Keep the final simmer gentle and uncovered so the beans absorb the masala and the gravy reduces properly.
- 6Rajma tastes even better the next day; refrigerate and reheat slowly with a splash of water if it thickens too much.
Adapt it for your goals.
Dhaba-style
Add a spoon of butter or a little cream at the end for a richer, more restaurant-style rajma.
jainJain
Skip onion and garlic, increase tomato and ginger, and use hing for depth while keeping the curry sattvic-friendly.
spicierSpicier
Use extra green chili and a bit more red chili powder for a hotter rajma that pairs well with plain rice.
smokySmoky
Give the finished rajma a quick dhungar with hot charcoal and ghee for a deeper North Indian dhaba aroma.
Why this is on our healthy list.
Rich in Plant Protein
Kidney beans make this curry hearty and satisfying, helping turn a simple rice or roti meal into a more filling one.
Fiber-Focused Comfort Food
Rajma and the onion-tomato base provide fiber, which supports fullness and gives the dish its slow-cooked, wholesome character.
Phytonutrients from Aromatics
Ginger, garlic, tomato, and coriander leaves add more than flavor, bringing a range of beneficial plant compounds to the dish.
Frequently asked questions
Older kidney beans often need longer cooking. Pressure cook again until the beans mash easily; rajma should be fully soft before simmering in the gravy.
