Rajma Masala recipe

With its rich masala gravy, soft, melt-in-your-mouth rajma, and comforting spice aroma, a steaming hot plate of Rajma Chawal has a certain magic that makes every North Indian feel at home.

I still recall the warm aroma of slow-cooked Punjabi Rajma Masala filling the kitchen on Sundays at my nani's house. "Rajma patience se banta hai, pyaar se nahin to taste nahi aata!" . She was correct. This dish is more than just food; it's a bowl of comfort, emotion, and nostalgia.

This simple rajma masala recipe is flavorful and infallible, regardless of your level of cooking experience. You can make restaurant-quality rajma at home with simple Indian spices, boiled kidney beans, and a tomato-onion gravy that simmers slowly.

Main Ingredients

1 cup Rajma (kidney beans) – soaked overnight
3 cups water – for pressure cooking rajma
2 tbsp oil or ghee – for cooking
1 bay leaf (tej patta)
1-inch cinnamon stick (dalchini)
2–3 cloves (laung)
2 green cardamoms (elaichi)

For Onion-Tomato Gravy

2 medium onions – finely chopped
2 medium tomatoes – pureed or finely chopped
1 tbsp ginger-garlic paste
2 green chilies – slit or chopped (optional)

Spices

1 tsp cumin seeds (jeera)
1 tsp red chili powder – adjust to taste
1 tsp turmeric powder (haldi)
1½ tsp coriander powder (dhaniya)
½ tsp garam masala
Salt – to taste
Fresh coriander leaves – for garnish

Procedure for making masala rajma :

Step 1: Soak & Boil Rajma

Soak rajma overnight or for 8 hours. Drain and pressure cook with 3 cups water and a pinch of salt for 4–5 whistles, or until soft. Keep the boiled rajma and water aside.

Step 2: Sauté Whole Spices & Onions

Heat oil or ghee in a pan. Add bay leaf, cinnamon, cloves, and cardamom. Once aromatic, add cumin seeds, followed by chopped onions. Cook till golden brown.

Step 3: Add Ginger, Garlic & Tomatoes

Add ginger-garlic paste and green chilies. Sauté for a minute, then add tomato puree. Cook till tomatoes are soft and oil starts to separate.

Step 4: Mix in Spices

Now add red chili powder, turmeric, coriander powder, and salt. Mix well and cook the masala till everything blends and turns aromatic.

Step 5: Simmer with Rajma

Add boiled rajma along with the water. Mix and mash a few beans for a thicker texture. Let it simmer on low flame for 15–20 minutes.

Step 6: Finish & Serve

Sprinkle garam masala and kasuri methi (optional). Garnish with fresh coriander and serve hot with steamed rice or roti.

❓ Frequently Asked Questions – Rajma Masala Recipe

1. Can I make Rajma without soaking overnight?

Yes, but it’s not recommended. Soaking softens the rajma and reduces cooking time. If you forgot to soak, use the quick soak method: boil rajma for 5 minutes and let it rest covered for 1 hour before pressure cooking.

2. How many whistles to boil rajma?

Usually, rajma takes about 4–5 whistles on medium heat. But timing can vary based on the quality of rajma. Always check if it's soft and mashable before using it in the curry.

3. Which rajma is best – red or pink?

Red kidney beans (Punjabi rajma) are most commonly used for this recipe because they hold their shape well and absorb flavors better than the smaller pink ones.

4. Can I use canned rajma?

Yes! Canned kidney beans are pre-cooked, so you can skip the soaking and boiling steps. Just rinse and add them directly to the masala. Simmer for 10–15 minutes to blend flavors.

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