Rajma Recipe | Punjabi Rajma Recipe | Rajma Masala Recipe
Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices. My mom usually prepares this dish on weekends or on days when she is busy running errands during the day and doesn’t have the time or the energy to cook in the evening. Rajma and rice, prepared ahead, come to her rescue.
1 cup Rajma / Red Kidney Beans
1 medium Onion, Finely chopped
3 medium Tomatoes, Pureed
1 tsp. Ginger paste (or grated ginger)
1 tsp. Garlic paste (or grated garlic)
2 Green Chili, slit
1/4 cup Cilantro Leaves, finely chopped
1 tsp Coriander Powder
1/2 tsp Red Chili Powder or to taste
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Kitchen King Masala (optional)
3.5 cups Water (or more)
Salt to taste
1. Rinse and soak the rajma / red kidney beans in enough water overnight or for 8 hours.
2. After the soaking time, discard the water and rinse the soaked beans in fresh water.
3. In a pressure cooker, take 3.5 cups of water and add 1 tsp. salt + rajma to it. Pressure cook on high flame till the first whistle and then reduce the heat and cook for another 25** minutes. Please note, that the heat should be low enough, that there are no more whistles during these 25 minutes.
4. After the cooking time, turn off the heat and set aside the pressure cooker to cool. Open the lid, only once the pressure settles down.
5. In the meanwhile, in a non-stick skillet, heat the oil on medium heat and add the chopped onions. Keep stirring the onions while sautéing and cook until translucent and light golden.
6. Next, add the ginger-garlic paste and green chilies. Cook until the raw smell of ginger – garlic disappears. Keep stirring so they don’t get burnt.
7. Reduce the heat and add the spices – turmeric powder, red chili powder, coriander powder, kitchen king masala and garam masala powder. Add a tablespoon of water, mix well and keep stirring so the spices don’t get burnt. Stir and cook the spices for 30-40 seconds.
8. Add the tomato purée and cook for 3-4 minutes. Now add the chopped cilantro leaves and cook till the oil droplets collect on the edges and the tomatoes are fully cooked.
9. Add this prepared masala to the boiled Rajma. Mix well, bring to a boil and then simmer for 12-15 minutes, or until the gravy thickens slightly. You may use the back of the spoon/ladle to mash a few beans. This helps to thicken the curry.
10. Check for seasoning and add salt as required. Cook the rajma, until the desired consistency is achieved. Add more water (hot), as required, if you feel the curry is too thick and cook for a few more minutes and turn off the heat.
11. Rajma is now ready to be served. Garnish with chopped cilantro leaves and serve hot with rotis, paranthas or rice. They taste best with Jeera Rice!
1. You may use canned red kidney beans to prepare this dish. If using canned beans, prepare the onion-tomato masala and add the drained, rinsed kidney beans along with the water to it.
2. ** The cooking time for Rajma / beans varies from region to region, so adjust accordingly.
3. The curry tends to thicken over time so add the water/ adjust consistency accordingly.