Rajma Recipe | Rajma Masala Recipe

Rajma masala is a delicious gravy made by cooking red kidney beans with onions, tomatoes, spices and herbs. Rajma masala goes well with roti, chapatti and rice and it is also a good option for gravy when we run out of vegetables. Rajma Masala recipe included with step-by-step pictures and videos.

Rajma masala is one of the authentic Punjabi side dishes and is my go-to comfort food anytime. I always keep rajma (red kidney bean) in my kitchen to make dal makhani and rajma masala as it is our family favourite. Rajma masala tastes very tasty with both chapatti and rice. Do try this Rajma Masala or Rajma Curry and enjoy!

About Rajma Masala

Rajma Masala or Red Kidney Beans Curry is one of the most popular curries made in North India. This gravy is ready within 45 minutes and is one of the must-try rajma recipes. It is popularly called Rajma Masala and when served with Basmati rice it is called Rajma Chawal.

I love rajma masala but this is the best after chole masala. My family doesn’t like Rajma based dishes so I always try to make different dishes to impress them and one such attempt was this and since then it is a regular in the menu. Even her husband who doesn’t like rajma loved it.

I have not ordered rajma masala in restaurants, but whenever I find it in a buffet menu I always taste it. The desire to recreate the recipe that I tasted led me to this Rajma Masala recipe, which has become one of the most sought after dishes at home.

You may ask – what else is special about this Rajma Masala recipe? This is the usual onion tomato based gravy right?! Yes, I agree but the slight difference in the method of adding and cooking the blanched tomato puree makes this Rajma Masala even more special and delicious.

Over the years I have learned to make great tasting Rajma Masala, where the beans are perfectly combined with creamy gravy and have a soft melt in the mouth texture. I don’t like watery gravies much and this creamy rajma masala is my favourite.

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Rajma Masala Video

Rajma Masala Ingredients

• Rajma (red kidney beans).) – There are many varieties of kidney beans which are also called red kidney beans. You can buy the longer variety which ripens softer.
• Onion For this gravy, finely chopped onion is used. The quantity of chopped onion is very less compared to the normal gravy we make.
• Tomato The quantity of tomatoes should be more than double that of onions. Blanched tomato puree is also used for this gravy.
• spice powder – Turmeric powder, red chili powder, coriander powder and garam masala powder are used in this recipe.
• Cumin – Used for seasoning. You can also include whole spices for tempering.
• ginger garlic paste – Adds strong flavor to the gravy.
• coriander leaves, kasuri methi – Used for decoration and freshness.

How to make Rajma Masala step by step

1. Soak 1 cup kidney beans in water for at least 8 hours or overnight. Soak the rajma in water until completely submerged and water remains at least ½ inch above.

2. Rinse thoroughly at least twice the next day.

3.Put it in a pressure cooker with water till it submerges.

4. Pressure cook for 5 whistles. Let the pressure release on its own.

5. Cut it open to check, it should be soft when pressed and can be mashed easily, this is the right consistency.

6.Heat 2 tablespoons oil in a pan. Add 1 teaspoon cumin and let it crackle completely.

7. Add ¼ cup finely chopped onion.

8. Fry until transparent, then add 1 teaspoon ginger garlic paste.

9. Fry for one minute.

10. Lower the flame. Add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder and 1 teaspoon coriander powder. If you want, you can also add ½ teaspoon cumin powder to it.

11.Give a quick mix. Do not burn the spice powder.

12. Immediately add 1 and ½ cups Blanched Tomato Puree. I boiled 4 tomatoes, removed the skin and made a fine puree without adding water.

13.Add half a cup of water, then mix quickly.

14.Let the gravy boil for 5-7 minutes or until the raw smell of tomatoes and spices goes away. It does not take time because the tomatoes are already blanched.

15. Keep stirring occasionally to prevent sticking at the bottom.

16.Add cooked kidney beans and some cooked water. If there is more cooked water then add only half of it.

17.Give a quick mix.

18. Cover and cook for 7-10 minutes.

19. Mix quickly. If you want, mash the kidney beans here and there.

20. Add ½ teaspoon sugar, 1 teaspoon Kasuri methi (crushed and add), 1 teaspoon coriander leaves and 1 teaspoon garam masala powder.

21.Give a quick mix.

22.Finally add 1 teaspoon butter.

23. Mix quickly and switch off.

Excellent Rajma Masala is ready! serve hot!

Expert Tips

• cooking kidney beans – The time to pressure cook Rajma depends on the variety of Rajma but make sure it is soft cooked. By pressure cooking the rajma until it becomes soft and then boiling it in the gravy, the rajma absorbs the gravy well.
• Stability – Adjust the thickness of the gravy as per your choice.
• ups and downs – To make it more thick, you can also add fresh cream at the end.
• Tomato Chutney – You can also use raw tomato puree but the taste and consistency definitely varies, blanched tomato puree gives it a more creamy gravy.
• add more – You can also add boiled cubed potatoes in this gravy, which also tastes very good.

Serving and Storage Tips

Rajma masala goes well with plain basmati rice, jeera rice, curd rice, pulao and many more. Rajma masala is a great alternative to roti, chapatti, paratha and other flatbread variations. It remains good for 1 day at room temperature and 2 days in the refrigerator.

general questions and answers

1.Can I cook Rajma in Instant Pot?

Yes, you can cook Rajma in Instant Pot also. Keep it in pressure cook mode for 20 minutes and let the pressure release on its own. Then cook as per the instructions given.

2.How to thicken gravy?

You can choose to cook on low flame for a few more minutes to make the gravy thicker or mash the rajma with a ladle to make the gravy thicker and more creamy.

3.Can I make Rajma without soaking?

Any kidney bean should not be soaked properly, only then it will cook soft. If you have forgotten to soak, here is a quick soaking tip: Soak the kidney beans in hot water for about 2 hours, put in a warm container (pulao) and then you can wash and cook it.

4.Can I make Rajma Masala in Instant Pot?

Yes, first of all cook Rajma in pressure cook mode for 20 minutes and then take it out. I usually soak the kidney beans in water and place them in a container immediately inside the pot. After this, you can cook Rajma Masala directly in the Instant Pot container as per the steps.

5.What can Rajma Masala be served with?

Rajma masala goes well with rice, roti, chapati etc. It can also be served with light pulao, rice.

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