Kitchen Recipe Collection
Indian Rajma Masala
A deeply comforting, rich Punjabi curry made with red kidney beans simmered in a thick, spiced onion-tomato gravy.
- Prep
- 480 min
- Cook
- 45 min
- Total
- 525 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- red kidney beans (rajma)
- onions
- tomatoes
- ginger-garlic paste
- cumin seeds
- coriander powder
- turmeric
- red chili powder
- garam masala
- amchur (dry mango powder)
- ghee/oil
Equipment
- Pressure cooker
- Heavy-bottomed pot
Instructions
- 1
Soak Beans
Wash and soak red kidney beans (Rajma) in plenty of water overnight (at least 8-10 hours). They should double in size.
- 2
Pressure Cook Beans
Drain the water. Place beans in a pressure cooker with fresh water, salt, a black cardamom, and a bay leaf. Cook for 6-8 whistles until very tender.
- 3
Check Doneness
The beans must be completely soft. If you press one between your fingers, it should mash effortlessly without a hard center.
- 4
Make Onion Paste
For a thick, smooth gravy, puree the onions in a blender. (You can also chop them extremely fine).
- 5
Make Tomato Paste
Puree the tomatoes along with a small piece of ginger and green chilies.
- 6
Sauté Onions
Heat oil or ghee in a pot. Add cumin seeds. Once they splutter, add the onion paste. Fry patiently until it turns dark golden brown.
- 7
Add Garlic
Add garlic paste and sauté for 2 minutes until the raw smell is gone.
- 8
Cook Tomatoes and Spices
Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook on medium heat until the oil separates completely.
- 9
Combine Beans
Add the boiled Rajma along with its cooking water to the masala base. Stir well.
- 10
Mash and Simmer
Simmer uncovered for 15-20 minutes. Mash a handful of the beans against the side of the pot with your ladle. This naturally thickens the gravy to a creamy consistency.
- 11
Final Flavoring
Stir in garam masala, a pinch of amchur (dry mango powder), and a tablespoon of butter or ghee.
- 12
Garnish and Serve
Garnish with fresh coriander. Serve piping hot over a mound of steamed Basmati rice (the legendary 'Rajma Chawal' combo).
Cooking Tips
- The secret to great Rajma is boiling the beans until they are completely soft, almost falling apart. Hard beans ruin the dish.
- Do not discard the water you boiled the beans in; it contains tons of flavor and acts as the thickening stock.
Variations
- Kashmiri Rajma: Uses a darker, smaller variety of kidney beans and skips tomatoes, relying heavily on dry ginger and fennel powders.
Chef's Notes & Storage
- Rajma Chawal (Kidney Beans and Rice) is universally considered the ultimate comfort food for North Indians.
Nutrition Estimate
320 calories · 14g protein · 46g carbs · 10g fat · 12g fiber per serving
