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rajma recipe for rajma chawal | punjabi rajma chawal recipe | easy rajma recipe

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rajma recipe with step by step photos – rajma masala or rajma chawal is one of the regulars at any punjabi house. on weekends, rajma chawal or dal makhani or bread pakora or punjabi kadhi pakora is kind of must in any punjabi home.

this quick and easy one pot rajma recipe, that i am posting here is another one of mom in law’s fabulous punjabi recipe. its her special recipe and it is special in one more sense. its a really, really simple and easy rajma recipe. no grinding, no sauteing, no frying of anything.

this is a one pot rajma masala curry recipe which you can make regularly at home. a rajma masala that you eat at punjabi homes. not spicy, thick or creamy like the rajma masala served in restaurants. this homely recipe is mildly spiced and not heavy as no cream is used. overall a delicious easy rajma masala curry that goes well with steamed rice or chawal. if you are looking for restaurant version, then you check this recipe link for making restaurant style rajma masala.

in most punjabi homes the rajma is cooked till they become soft enough to melt in the mouth. whereas in many of the restaurants i have eaten the rajma beans are just cooked.

i suggest to cook the rajma fully so that they become soft and easy to digest. remember, well cooked kidney beans are easy to digest. another important point which i must mention about making rajma recipe is to soak the rajma overnight so that they take less time to cook in the pressure cooker.

i must also mention that the rajma served in jammu kashmir region of india are also very delicious and famous. if you get a chance to go to jammu or to the holy mata vaishno devi shrine or in kashmir, then don’t forget to order rajma chawal there. you can check the recipe here – jammu rajma masala recipe.

punjabi rajma masala is best served with steamed rice. in fact the combo of rajma chawal is quite popular and liked by many people. at home we also have rajma masala with chapatis or phulkas or lachedar paratha. you can also serve rajma masala with bread or jeera rice.

if you are looking for more punjabi recipes then do check dal makhani, paneer butter masala, punjabi chole masala, palak paneer, kadai paneer, dal tadka and dal fry recipe.

punjabi rajma recipe below:

4.63 from 29 votes
rajma recipe for rajma chawal | easy punjabi rajma chawal recipe
prep time
9 hrs 15 mins
cook time
45 mins
total time
10 hrs
 

punjabi rajma recipe - simple and easy one pot punjabi rajma masala or kidney beans curry that goes well with rice or rotis.

course: main course
cuisine: north indian, punjabi
servings: 4 to 5
calories: 262 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking rajma:
  • 1 cup rajma (red kidney beans), about 200 grams rajma, soaked overnight in enough water
  • 2.5 cups water for pressure cooking
other ingredients for rajma recipe:
  • 1 green chili, chopped (hari mirch)
  • 1 tablespoon chopped garlic or 7-8 chopped medium sized garlic (lahsun)
  • 1 tablespoon chopped ginger or 1 inch chopped ginger (adrak)
  • 3 medium tomatoes, chopped - about 200 grams tomatoes
  • 1 large onion, chopped - about 100 grams onions
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¾ to 1 teaspoon garam masala powder
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon cumin seeds (jeera)
  • 2 tablespoon butter or oil
  • salt as required
how to make recipe
preparation for rajma recipe:
  1. rinse the rajma beans for a couple of times in running water.
  2. then soak the rajma beans in enough water overnight or for 8 to 9 hours.
  3. the next day or after 8 to 9 hours, drain the soaked water.
  4. rinse the rajma beans again in fresh clean water. drain them and keep aside.
  5. chop the veggies - onion, tomatoes, ginger, garlic and green chilies. keep aside.
making punjabi rajma recipe for rajma chawal
  1. in a pressure cooker add the rajma along with the chopped onion, tomatoes, ginger, garlic and green chilies
  2. now add the spices - cumin seeds, red chili powder, turmeric powder and salt.
  3. pour water. stir very well.
  4. add butter or oil. stir again.
  5. cover tightly and pressure cook for 18 to 20 whistles on a high flame.
  6. once the pressure settles down on its own, open the lid and check the beans. the rajma has to be cooked completely. 

  7. taste a few rajma beans and they should be melt in the mouth without giving you any bite or resistance while eating. 

  8. if the rajma beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 5 to 6 whistles.

  9. once the rajma are cooked well, then check the gravy or curry also, you will see thin water like stock with the tomatoes and onions floating. 

  10. so you have to continue to simmer the rajma masala till the curry thickens a bit.

  11. keep the cooker on stove top and on a low to medium flame, simmer without lid. stir at intervals.
  12. when you keep the curry on the stove top, then add dry mango powder. also add garam masala powder.
  13. stir well and simmer the curry till the consistency thickens. mash a few rajma beans with the back of a spoon to thicken the consistency.
  14. when the consistency of the rajma curry is no longer broth like or water like and thickened. then the rajma masala is ready.

  15. if you want you can thicken the rajma gravy more, if having with chapatis or phulkas.

  16. lastly check the taste and add more of salt, garam masala, red chili powder or dry mango powder if required.
  17. garnishing rajma masala with coriander leaves is optional. serve rajma masala with some steamed rice or with chapatis, parathas or bread. you can also serve rajma curry with jeera rice or garam masala rice or saffron rice.

  18. although you can serve rajma masala with any medium or short grain variety of rice but it taste best with basmati rice.

recipe notes

if cooking rajma in a pot or pan:

  • first soak the rajma as usual for 8 to 9 hours.
  • drain them and rinse them with fresh water.
  • then in a huge pot, boil enough water first.
  • add the rajma and salt.
  • cook covered for about 45 to 1 hour or more if required.
  • it takes a long time to cook rajma without a pressure cooker.

rough nutrition info per serving:

Nutrition Facts
rajma recipe for rajma chawal | easy punjabi rajma chawal recipe
Amount Per Serving
Calories 262 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 685mg 29%
Potassium 163mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 21g 84%
Sugars 3g
Protein 7g 14%
Vitamin A 13.3%
Vitamin C 12.9%
Calcium 2.4%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.


how to make rajma recipe for rajma chawal:

1. soak 1 cup (200 grams) rajma beans in enough water overnight or for 8 to 9 hours.

2. the next day or after 8 to 9 hours, drain the soaked water.

3. rinse the rajma beans again in fresh clean water.

4. drain them and keep aside.

5. chop the veggies – 1 large onion (1oo gms), 3 medium tomatoes (200 gms), 1 inch ginger, 7 to 8 medium sized garlic and 1 green chili. keep aside.

6. in a pressure cooker add the rajma along with the chopped onions, tomatoes, ginger, garlic and green chilies.

7. now add the spices – 1 tsp cumin seeds, ½ tsp red chili powder, ½ tsp turmeric powder and salt.

8. pour 2.5 cups water (625 ml).

9. stir very well.

10. add 2 tbsp butter or oil.

11. stir again.

12. cover tightly and pressure cook for 18 to 20 whistles on a high flame.

13. once the pressure settles down on its own, open the lid and check the beans. the rajma has to be cooked completely. taste a few beans and they should be melt in the mouth without giving you any bite or resistance while eating. if the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 5 to 6 whistles or as required.

14. once the rajma are cooked well, then check the gravy or curry also. you will see thin water like stock with the tomatoes and onions floating. so you have to continue to simmer the rajma masala till the curry thickens a bit.

15. keep the cooker on stove top without lid and on a low to medium flame to simmer the gravy.

16. when you keep the rajma curry on the stove top, then add 1 tsp dry mango powder (amchur).

17. add about ¾ to 1 tsp garam masala powder.

18. stir well and simmer the rajma curry till its consistency thickens. mash a few rajma beans with the back of a spoon to thicken the consistency.

19. when the consistency of the rajma gravy is no longer broth like or water like and thickened somewhat like the one shown in the pic below. then the rajma masala is ready. if you want you can thicken the gravy more, if having with chapatis or phulkas. but if having rajma with rice or chawal then no need to thicken the gravy. lastly check the taste and add more of salt, garam masala, red chili powder or dry mango powder if required.

20. garnishing rajma masala with coriander leaves is optional. serve rajma with some steamed rice or with rotis, parathas or bread. for making basmati rice you can check this post – how to cook basmati rice in a pot or pan. this punjabi rajma gravy also goes well with jeera rice or saffron rice or garam masala rice.

few tips for making punjabi rajma recipe:

  1. make sure that the rajma is soaked well or else it will take a lot of time to cook it.
  2. the rajma gravy is not watery but smooth. if you find that the water is too much after the rajma beans are cooked. then cook the rajma without any lid to evaporate the water.
  3. if while cooking the water reduces, then add some hot water.
  4. the rajma beans have to be soft and well cooked.
  5. though i have given the measurements for using water, you may have to check the consistency of the gravy as rajma are different in different places. some rajma beans take a longer time to cook than other varieties. i have faced this issue many times. some times even in spite of cooking the rajma for a good 45 minutes in a pressure cooker, the rajma are not cooked to the fullest. also use rajma beans which are not old. they more aged they are, the longer the take to cook.
  6. i have used regular red rajma for the recipe. you could try it with tinned kidney beans. though i have never tried anything with tinned beans and would not know how the recipe would taste. in using regular rajma, the flavors and aroma of the gravy is absorbed by the rajma as we are cooking everything together. not sure if the same would happen for tinned beans.
  7. if you do not have a pressure cooker, use big pot to cook the rajma. but it would take a lot of time to cook the rajma in a pot.

you can serve rajma masala with rice, they also equally go well with chappati, roti or bread. but rajma chawal combo is very famous.




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This post was last modified on March 30, 2018, 3:40 pm

    Categories Curry RecipesDinner RecipesNorth Indian RecipesPopular Indian RecipesPunjabi Recipes

View Comments (169)

  • you should really sautee the cumin seed then onion before adding water/cooking. Makes a huge difference in taste.

    • Really Natalie! One star for not frying the onions and cumins. The thing with Food, is that it can be prepared in many different ways, and still taste nice.

      Dasanna, this recipe is amazing and my kids absolutely loved it!

      • thanks a lot ashok for response. i completely agree with you. there are many ways a recipe can be prepared. in fact this homely rajma recipe is a favorite of our family :-)

    • there is a difference in taste if sauteed the cumin and onions. i have also posted a rajma recipe made this way. this particular recipe is my mother in law's recipe and the way she has been making rajma for years now. i have stayed true to her recipe and not deviated at all. hence no sauting in this recipe.

  • Oops! I've added garam masala and aamchur masala in the begginning by mistake....will it spoil the taste of rajma???

  • Dear Dassana,
    The rajma dish cooked this way came out really really well. My husband who usually doesn't like rajma cooked by me, literally licked the plate clean after having it. :) 8-). My mother also used to cook chhole in a similar way. Such a nice recipe and so simple!!!!
    Thanks for sharing. I can make rajma often now. :) :)

  • Dear Dassana,

    Just tried dis recipe and couldn't stop myself from commenting and thanking you for dis amazing recipe.. Thank you :)

  • I tried this recipe today while still doing stuff related to my work. I appreciate how simple and easy it is. The recipe turned out very flavorful and nostalgic from one of the places I used to eat in Delhi during my school days. I tried to fry the cumin seeds and other spices for 5 minutes before putting Rajma to pressure cook. this is just out of habit. I guess it is not needed. Thanks. Look forward to trying other recipes on this website.

    • welcome EkBanjaran and thanks for the positive feedback. in this recipe frying cumin seeds is not required but if you like then you can do it.

  • Hi Dassana, I'm a big fan of your site. Everytime I want to try a new dish, I check your site to see if you have a recipe for it. We don't make rajma so often as home as no one likes it much, but your one pot method rajma was an instant hit and everyone at home loved it, including my son who does not like rajma one bit.
    Thank you so much for this simple and tasty, yum, yum recipe.

    Warm regards,
    Medha

    • welcome medha. glad to know that you all liked this easy one pot rajma recipe. do try some more recipes.

  • I've been looking for an authentic recipe for so long.this is so easy to make and everyone at home loves it.I've made it numerous times and each time it was loved by everyone.Thanks for this great recipe.

  • I would like to try out this recipe but here where I live we don't have amchur/mango powder . is it okay if I don't add amchur ?

  • Ur rajma masala dis very easy to make & yumi...Im bengali &i love to eat rajma..&now also my family.
    In the place of aamchur can i use lemon juice. &can i put patato in the rajma.?

    • thanks mukta. i won't suggest adding lemon juice because taste will become different. the tang from lemon juice is different from the tanginess of amchur (in chole recipe, this replacement would have worked). just skip adding amchur and add bit of more tomatoes. traditionally potato is not added in rajma but added to chole. but if you like then you can add potatoes.

  • Soaked the rajma overnight. Nearly 15 whistles and still the damn thing was not cooked :( Read somewhere to soak the beans with some baking soda overnight. Is that a good idea?

    • srinivas, the rajma must be older than 6 months. if they are old then sometimes they can take up to 1 hour in a pressure cooker. try adding pinch of baking soda while cooking and it will help in softening. i have never tried adding baking soda while soaking the rajma. see the expiry date while buying the rajma.

  • Hi dassana. Iam a fan of ur blog. Can I substitute anardana powder in place of amchur powder.?

    • thanks chandana. in rajma usually anardana powder is not added. i suggest to add some lemon juice. and if you do not have lime or lemons, then as a last resort, you can add anardana powder.

  • Can i add tin rajma which are ready to eat? How to i prepare the dish with ready boiled rajma. Pls reply i have to make it today. Thanks

  • Hello Dassana
    This rajma masala looks very easy to make. thanks for making cooking much easier.
    I normally make the rajma the way you have made kala chana. can you please tell with this way of rajma cooking taste come same as the kala chana/lobia recipe i.e.sauting onion, ginger garlic then spices and then tomatoes + green chillies and then roasting rajma for few minutes and adding water and pressure cooking it). Please let me know, thanks

    Regards
    Simmi

    • hi simmi, this rajma masala tastes different that one made with sauteed masala and spices. you will have to try this to know the difference in taste :-)

  • Hi Dassana
    Tried this awesome recipe today very delicious indeed, My hubby and kids including me loved it. Thanks a lot!

    Also I do understand your blog is about vege recipes but is it possible for you to email me some non veg recipes such as chilli chicken, butter chicken.

    another question is if you post any new recipes on your blog is there way to know that you have posted something new recently please advise, thanks

    • welcome simmi. thanks for sharing positive feedback. i don't have non-veg recipes in written format so won't be able to help you. all latest recipes are posted in home page - https://www.vegrecipesofindia.com/. latest recipes are posted next day on social media sites like facebook, twitter, pinterest. so you can like the social media pages or check the home page. happy cooking.

  • Hi Dassana
    Thank you for sharing with us these wonderful recipes. Your recipes are the secret behind the yummy food I dish out every day.They never fail me. You are truly an inspiration for me. Yet to try this version of rajma masala but am sure its gonna taste Yumm.
    Keep cooking. Keep posting wonderful recipes. Keep inspiring. Stay blessed.

    Bye

    • welcome swapna. thanks for your sweet and kind feedback and also for your prayers.

  • This recipe is awesome. I cooked RAAJMAA for the first time using this recipe and everyone loved it . Thanks!! :)

  • Lovely recipe, thanks to your mother -in -law and to you for taking the time out to write detailed instructions with super photos! It was so much easier than the traditional saute-ing recipe of rajma that we usually use! Love the simplicity, ease and taste of the recipe!

  • Hi
    I tried this recipe. .actually I make it very often . Must say it's the best rajma curry I have ever tasted. What's more, a couple of friends and my hubby who were rajma_haters were turned to rajma-lovers by this curry !!! And I'm recommending this to many .. the best part is no roasting , no tadka and no being in the kitchen for half n hr !!! ???

  • Very nice recipe like all other recipes n nice presentations. try them, they turn out very nice. I made motichoor laddoos according to your recipe in diwali as per my kids demand. Every one liked it

  • I tried your recipe and it turned out so tasty. My best rajma so far. Thank you for wonderful explanation! Cannot wait to try other recipes.

  • Hi Dasanna,

    Awesome recipie.. I would like to know the amount of water to be added and also the time and heat if i am preparing using a slow cooker.

    Thanks,
    Mini

    • thanks mini. i have not used a slow cooker, so i cannot tell you the exact amount of water, time and heat. if you have cooked regularly in slow cooker, then you can use your own experience, discretion and know how with the water, time and heat.

  • Hi Dasanna,

    I made this gem a couple of months back for my family and it came out to be just outstanding! It is simple but downright scrumptious. The rajma barely made it to our dinner table because I just couldn't stop tasting it. Five stars are not enough for this one. Highly recommend it!

    A quick question if I may. I have received a request from my wife to cook this for her friends at a dinner party tomorrow. I need to increase the serving portions and am thinking about using around 280 grams of rajma. Do you think 700ml of water would be enough to pressure cook all the ingredients? Also, should I increase the quantity of the spices by "andaaz" or just follow the quantity mentioned in your recipe?
    Sorry for such a silly question, but am just a bit nervous since I'm still a beginner with Indian cookery.... Anyway, would love to hear your feedback!

    • on the safer side Suraj just double up the proportion of ingredient's and all the best. don't worry you would rock and let us know how it was? thanks

  • Thanks for this recipe!!! I just made it in South Texas and I LOVE IT!!! I don't have mango powder or a pressure cooker, but I put the ingredients as written (minus mango powder, plus a tiny bit of coriander) in the slow cooker the night before, and it was great for lunch the next day. Tastes wonderful with Mexican rice!

    • glad you liked the rajma recipe shirley :) thankyou for your positive words and for trying the recipe.

  • Followed this recipe to a T and I could dish out the yummiest Rajma ever!! Love your easy-to-follow instructions and amazing pictures!! Keep up the good work!

  • never had such tasty rajma before.. thank u so much for the awesome recipe !! turned out really delicious..u deserve 5 outta 5 !!!

  • Finally found a recipe for rajma that tastes just like the one on my visits to India... Thank you! I also added 2 tbsp cream at the end... Yum.

  • Hi Dassana,
    Thanks for sharing such a simple yet yummy recipie. I tried this today and it came out really well. I wanted Rajma today for my lunch but since I am a working woman,I normally dont have much time to do eloborate cooking. Came across your recipie which was so quick and simple.Infact,I forgot to add garam masala at the end, but still it came out really well.

    • thanks vini for this feedback on rajma masala. in fact its one of my go to recipes on busy days. even without garam masala, this rajma tastes good. thanks again.

  • Hi. What is the measurement if I wanted to use canned kidney beans? (for example 1 or 2 15 oz cans?)

  • This turned out to be Ah-mazing! And I have to admit I was very skeptical about making it, always having cooked rajma in the more regular way. Virtual hugs, Dassana. You are a star.

    • thanks a lot prash. nice to know. glad you made the recipe and liked it too 🙂

  • Hi Dassana...am a big fan of your blog and have tried so many recipes of yours. Everything turned out really great! Thanks a lot. And this rajma gravy was a huge hit in my home. Everybody liked it so much.i added a little more butter so it was more creamy, rich and tasty. Thanks a lot for sharing such wonderful recipes. Keep rocking!..☺

    • thanks a lot sri devi. great to know that rajma masala was liked by everyone. the addition of butter and cream can always be less or more depending on one's requirement. happy cooking.

  • Hi Dassana,

    I want to try out this recipe but i have a smaller pressure cooker than the regular size. How would the measurements of the ingredients change?

    Thanks!

    • neha, you can easily make this rajma masala in a 2 to 3 litre pressure cooker. so need to change any ingredients. just that you can add less water like 2 to 2.25 cups.

  • Hello Dassana,
    Your recipes never fail me, have tried so many of them. The pictures in specific help me make sure that I am right on track and flavours are always on point, just like how it is with this recipe. It is just a simple yet delicious way to cook Rajma. I followed this recipe word by word, the only thing I did on my own was that I added kasuri methi while pressure cooking the Rajma. I feel Kasuri methi just elevates the dish.
    Thanks a ton once again for doing such an amazing work through which newbies like me are getting compliments from everyone.

    • welcome nidhi. glad to know that you like the rajma masala recipe. thanks for sharing your suggestion of kasuri methi. most of the recipes have step by step presentation.

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