Rajma Masala
Tender kidney beans simmered in a rich, aromatic tomato and onion gravy spiced with classic Indian masalas. This hearty Punjabi comfort food is perfect with steamed rice, making it a beloved North Indian staple.
For 4 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Pressure Cook the Rajma
- b.Wash the rajma thoroughly and drain the soaking water. Add the soaked rajma to a pressure cooker.
- c.Pour in 3 cups of fresh water, 0.5 tsp of salt, the bay leaf, cinnamon stick, and cloves.
- d.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 15-20 minutes, until the beans are completely soft and tender.
- e.Allow the pressure to release naturally. Open the cooker and check if a bean is easily mashable between your fingers. If not, cook for another 1-2 whistles. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 3
Step 3
- a.Cook the Tomato Gravy
- b.Add the tomato puree to the pan. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Reduce the heat and add the spice powders: turmeric powder, red chili powder, coriander powder, and cumin powder, along with the remaining 1 tsp of salt.
- d.Stir well and cook for 1 minute, ensuring the spices don't burn.
- 4
Step 4
- a.Combine and Simmer
- b.Carefully pour the cooked rajma along with all its cooking water into the pan with the masala. Mix everything gently.
- c.Using the back of a ladle, lightly mash a few rajma beans against the side of the pan. This is a key step to naturally thicken the gravy.
- d.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for at least 10-15 minutes, allowing the beans to absorb the flavors of the masala.
- e.Check the consistency and add a little hot water if the gravy becomes too thick for your liking.
- 5
Step 5
- a.Finish and Garnish
- b.Stir in the garam masala and the crushed kasuri methi. Mix well and cook for one more minute.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Let the Rajma Masala rest for 5-10 minutes before serving. This helps the flavors to settle and deepen. Serve hot with steamed basmati rice (Rajma Chawal) or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rajma overnight is crucial for even cooking, faster cooking time, and better digestion.
- 2Do not discard the water used to pressure cook the rajma; it's full of flavor and nutrients and forms the base of the gravy.
- 3Sautéing the onions until they are deep golden brown (not just soft) is the secret to the rich, deep flavor of authentic Punjabi rajma.
- 4Be patient while cooking the tomato masala; wait for the oil to separate completely for the best taste and texture.
- 5Mashing a few beans is a traditional trick to get a thick, creamy gravy without adding any cream or nuts.
- 6For a slight tang, you can add 1/2 tsp of amchur (dry mango powder) along with the garam masala at the end.
- 7Rajma masala tastes even better the next day as the flavors have more time to meld and infuse into the beans.
Adapt it for your goals.
Creamy Rajma
For a richer, restaurant-style version, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking, just before garnishing.
Rajma with VegetablesRajma with Vegetables
Add diced potatoes or carrots along with the rajma in the pressure cooker to make it a more wholesome one-pot meal.
Instant Pot RajmaInstant Pot Rajma
Use the 'Sauté' mode for making the masala, then add the soaked rajma and water. Pressure cook on 'Bean/Chili' mode for 25-30 minutes, followed by a natural pressure release.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kidney beans are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making it a great meal for vegetarians and vegans.
High in Dietary Fiber
The high fiber content in rajma aids digestion, prevents constipation, promotes a healthy gut microbiome, and helps in regulating blood sugar levels.
Supports Heart Health
Rajma is rich in soluble fiber, potassium, and magnesium, which help lower cholesterol, manage blood pressure, and reduce the risk of cardiovascular diseases.
Packed with Essential Minerals
This dish is a good source of minerals like iron for preventing anemia, manganese for bone health, and folate, which is vital for cell growth and metabolism.
Frequently asked questions
One serving of Rajma Masala (approximately 1 cup or 410g) contains an estimated 380-420 calories. This can vary based on the amount of oil used and the serving size.