rajma masala recipe

rajma recipe restaurant style with step by step photos – this is a lightly spiced, creamy and a delicious punjabi curry made with kidney beans. this is my mom’s way of making this famous punjabi masala curry.

rajma masala is a weekly affair at home and a sunday lunch. so i make rajma masala in three different ways.

  1. easy one pot method of making rajma and my mil’s recipe. this is a very homely soupy rajma & comforting.
  2. sauting the onion-tomato masala and then simmering the cooked rajma – the most often used method of making rajma masala
  3. this restaurant style rajma masala version similar to the above one, but which includes butter and cream.

so depending on the mood or occasion i cook rajma in either of these three ways. according to me the best accompaniments to rajma is steamed basmati rice and the next comes some hot naan or phulka or plain paratha or pudina paratha or tandoori rotis or jeera rice.

this particular recipe of rajma in restaurant style goes very well with both rice as well as naan. and when you have rajma and rice, do you need anything else. in my home there are no side dishes made on the day when rajma is cooked. just the melt in the mouth rajma beans in a creamy curry along with rice and you have a comforting meal.

few more popular north indian recipes you can check are:

while making rajma, the kidney beans have to be cooked very well. they should melt in your mouth when you bite into them offering no resistance. this is very crucial and the most overlooked aspect of cooking rajma. even in restaurants, the beans have a bite in them and this not only ruins the texture in the dish but also affects your stomach.

so its important to soak the rajma or kidney beans overnight or for 8-9 hours and then cook them really well. also buy beans which are new and not old. the older they are they take a lot of time to cook and we don’t get the perfect texture in the rajma. i always check the packaging date while buying them and i don’t buy rajma if they are older than 6 months.

if you are looking for more punjabi recipes then do check:

restaurant style rajma recipe below:

rajma masala recipe
4.48 from 71 votes
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rajma recipe restaurant style | punjabi rajma masala recipe

rajma masala restaurant style recipe - lightly spiced, creamy and a popular punjabi curry made with kidney beans.


nutrition info is per serving

Nutrition Facts
rajma recipe restaurant style | punjabi rajma masala recipe
Amount Per Serving
Calories 231 Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 4.5g 23%
Trans Fat 0.2g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3.1g
Cholesterol 18.9mg 6%
Sodium 494.9mg 21%
Potassium 712.2mg 20%
Total Carbohydrates 28.3g 9%
Dietary Fiber 10.8g 43%
Sugars 3.6g
Protein 10g 20%
Vitamin A 9%
Vitamin C 19%
Calcium 9%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

course main course
cuisine punjabi
prep time 9 hours
cook time 45 minutes
total time 9 hours 45 minutes
servings 5
calories per serving 231 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for pressure cooking rajma:

  • 1 cup rajma OR kidney beans (any variety)
  • 3.5 to 4 cups water for pressure cooking
  • enough water for soaking rajma

for rajma masala gravy:

  • 1 large onion OR 150 grams onions OR about ¾ to 1 cup finely chopped onions (pyaaz)
  • 3 medium or 2 large tomatoes OR 250 grams tomatoes OR 1 cup finely chopped tomatoes (tamatar)
  • 3 to 4 medium garlic + 1 inch ginger + 1 to 2 green chilies - crushed to a paste in a mortar-pestle OR about 1 tablespoon ginger + garlic + green chili paste.
  • 1 teaspoon coriander powder (dhania powder)
  • ¼ to ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi powder)
  • 1 pinch asafoetida (hing) - optional
  • ¼ to ½ teaspoon garam masala powder
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon crushed kasuri methi (dry fenugreek leaves)
  • 2 tablespoon butter + 1 tablespoon oil OR 3 tablespoon butter
  • 2 to 3 tablespoon cream
  • 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) OR plain water for the gravy or curry
  • salt as required

how to make recipe?

soaking and pressure cooking rajma -

  1. rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.
  2. next day, discard the water and rinse the beans again in fresh water.
  3. in a pressure cooker, take both the rajma and 4 cups water.
  4. pressure cook on a medium to high flame for 15-20 minutes.
  5. when the rajma is cooking, you can chop the onions, tomatoes etc.
  6. when the pressure settles down on its own, open the lid,
  7. check if the rajma is cooked or not by taking a bite or pressing a bean.
  8. if the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

making rajma recipe:

  1. heat oil + butter in another pot or pan. add cumin first and let them crackle & get browned.
  2. then add onions and saute them till they caramelized or golden browned.
  3. take care not to burn them as this will impart bitter tones in the curry.
  4. light browning the onions is also alright.
  5. keep on stirring the onions while sauting them, for uniform cooking and also so that they don't get burnt.
  6. add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
  7. add the tomatoes. saute for 2-3 minutes till the tomatoes become soft.
  8. add all the spice powders one by one - turmeric powder, red chili powder, coriander powder, asafoetida/hing and garam masala powder.
  9. stir and saute the whole masala mixture till the fat starts leaving the masala.
  10. use a slotted spoon or a strainer and remove the beans and add them to the masala.
  11. you can also strain the rajma first and keep it aside.
  12. keep the stock also aside. stir and saute for a minute.
  13. take 1.5 to 2 cups from the stock and add to the rajma.
  14. add salt and stir the whole curry mixture.

  15. simmer without a lid for 10-12 minutes or more till the rajma curry thickens slightly. it should not be watery.

  16. mash a few rajma beans with the spoon. this helps to thicken the rajma masala curry.

  17. when the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.
  18. stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
  19. serve rajma masala restaurant style with steamed basmati rice, jeera rice or naan.

recipe notes

few tips for making rajma masala recipe:

1. to make this dish gluten free, omit the asafoetida (hing) in the recipe.
2. canned kidney beans can also be used. in this case, just make the curry or sauce first and then add the rajma beans and water.
3. its very important to soak the rajma beans overnight. always use fresh rajma as old rajma takes a long time to cook.
4. rajma beans should be cooked very well and have the melt in the mouth texture.
5. spices in the rajma masala gravy can be adjusted as per your taste.

if cooking rajma in a pot or pan:

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


step by step restaurant style rajma masala recipe:

1. rinse and soak 1 cup rajma or kidney beans in enough water overnight or for 8-9 hours.

rajma, kidney beans

2. next day discard the soaked water. drain and rinse the soaked beans for a few times in running water.

soaked rajma, soaked kidney beans

3. again drain and add the rinsed rajma in a pressure cooker.

cooking rajma

4. add 3.5 to 4 cups water and stir. pressure cook the rajma for 18 to 20 whistles or for about 15 to 20 minutes.

cooking rajma

5. when the rajma is cooking, you can chop 1 large onion (¾ to 1 cup finely chopped onion), 2 large tomatoes (1 cup finely chopped tomatoes) and make the crushed ginger+garlic+green chili paste. 1 inch ginger, 5 to 6 small garlic cloves or 3 to 4 medium garlic cloves & 1-2 green chilies, crushed to a paste or ground to a paste in a mortar-pestle or small grinder.

ingredients for rajma masala

6. when the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean. the rajma beans should be completely cooked. if they are not cooked completely, then pressure cook again adding some water if required for some minutes.

cooked rajma beans

7. heat 3 tbsp butter or 2 tbsp butter + 1 tbsp oil in another pot or pan or kadai.

butter for rajma masala recipe

8. add ½ tsp cumin first and let them crackle & get browned.

cumin for rajma masala recipe

9. then add onions.

onions for rajma masala recipe

10. stir and saute them.

sauting onions for rajma masala recipe

11. keep on stirring the onions while sauteing them, for uniform cooking and also so that they don’t get burnt. take care not to burn them as this will impart bitter tones in the curry.

sauting onions for rajma masala recipe

12. light browning the onions is also alright.

sauting onions for rajma masala recipe

13. saute the onions till they are caramelized or golden browned.

paste for rajma masala recipe

14. add the ginger-garlic-chili paste.

paste for rajma masala recipe

15. stir and saute for 5-10 seconds on a low flame or till the raw aroma of ginger-garlic goes away.

paste for rajma masala recipe

16. add the tomatoes.

tomatoes for rajma masala recipe

17. stir well.

stir to make rajma masala

18. saute for 2-3 minutes till the tomatoes become soft.

sauting tomatoes for rajma masala recipe

19. add all the spice powders one by one – ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder, a pinch of asafoetida/hing and ½ tsp garam masala powder.

spices for restaurant style rajma masala

20. stir well.

stir rajma masala

21. saute the whole masala mixture till the fat starts leaving the masala.

sauting rajma masala mixture

22. use a slotted spoon or a strainer and remove the rajma beans and add them to the masala. you can also strain the rajma first and keep it aside. keep the stock also aside.

adding rajma

23. stir and saute for a minute.

sauting rajma masala

24. take 2 cups from the stock or a mixture of stock+water and add to the rajma.

water for rajma masala recipe

25. add salt as required.

salt for rajma masala recipe

26. stir the whole curry mixture.

stir rajma masala curry

27. simmer without a lid for 10-12 minutes or more till the rajma masala curry thickens slightly. the gravy should not be watery.

simmer rajma masala gravy

28. mash a few rajma beans with the spoon. this helps to thicken the rajma curry.

mashing rajma to thicken rajma gravy

29. continue to simmer till you get a medium gravy consistency.

simmering restaurant style rajma masala

30. do stir at intervals when the rajma masala is simmering.

stir rajma masala restaurant style

31. the punjabi rajma masala has to thicken and the gravy has be of the right consistency, which is neither too thick nor thin.

restaurant style rajma masala gravy

32. then add the 1 tsp kasuri methi, crushed and 2 to 3 tbsp cream. stir very well & simmer rajma masala for 30 seconds to 1 minute.

kasuri methi for rajma masala

33. switch off the fire.

cooked restaurant style rajma masala recipe

34. serve rajma masala restaurant style with steamed basmati rice, jeera rice, rotis or jeera paratha or naan or saffron rice. the combo of rajma rice or rajma chawal is quite famous.

rajma masala




272 thoughts on “rajma recipe restaurant style, delicious punjabi rajma masala curry recipe”

  1. Just perfect. I made it for the first time and it turned out to be a thick creamy soft rajma that I wanted.
    The only different thing i did was make a paste of the tomatoes first.

    Thanks a lot!

  2. Dr. Reshu Kandhway

    I really love your recipes, tried several recipes and it was loved by my hubby . The way u explain recipes is really easy to follow , the best part is you provide nutritional information with every recipes hard work is always appreciable and last but not least your recipes explained with help of photos ! Thanks for guiding us ….

    1. Welcome Dr. Reshu Kandhway. Thanks for your positive feedback and appreciation. We are slowly adding nutrition info to recipes. Nice to know that you like the recipes and their step by step presentation.

  3. Awesome finger licking food…I tried 1 st time bcoz of ur guidance I made it perfect..not only mine side but my Jiju family also liked it ..thanks a lot for this ..if someone ask for any recipe I highly recommend this even I downloaded ur app also..keep it up for tasty recipe

  4. Rajma looks so delicious. I want to try this for my kitty party. I just want to know how much rajma should I soak for 10 people.

  5. The stock water from the pressure cooker should be discarded. As it chemicals inside it cannot be digested.

  6. hello, I really love your recipes.. can I freeze this recipe for later as it’s a huge portion and I only cook for myself?

  7. 3-4 medium garlic? as in whole garlic? or garlic cloves? I am confused.
    Can we skip the cream?

  8. Hello Mam,
    Could you please give tips on how you cut the onions and tomatoes to such small tiny pieces. I am never able to cut to that size.plssssss

    1. rachna, use a good knife for cutting onions and tomatoes. you can also use a food chopper to chop veggies finely.

      while cutting onions first you halve them. each half, then slice thinly. keep all the slices together. then give a cut from the center. then lastly chop finely. same way tomatoes can be chopped. i hope i am able to help you here.

  9. Hi
    I started cooking after my marriage and am a strict follower of ur recipes. Thank u so mch fr making cooking so easy and perfect?

  10. Hi Dassana,

    I tried this recipe for dinner yesterday and it was awesome. The fragrance and taste was excellent. The only thing I may change when I cook this the next time would be adding onion paste instead of a finely chopped onion. Though finely chopped onion worked for me, I think adding its paste will give an extremely smooth texture to the gravy.

    Thank you for the wonderful recipe.

    1. thanks ritu. onion paste gives a different taste as well as the consistency is different. in fact i will be sharing jammu style rajma masala, where i grind everything including onions and the result is a smooth gravy like you mention. you can even mince or grate the onions and then add.

    2. Dr. Reshu Kandhway

      If you make paste of raw onions its taste and smell after cooking also persists better is u cut slice of onion put some oil cumin salt and turmeric just fry for 1 min put some water and pressure cook it than grid and make paste

  11. Thanks for your prompt response Dassana. I only added one teaspoon of kasuri methi (didn’t double that one actually). But next time, I’ll try skipping that altogether.

  12. Hi Dassana,

    I love your recipes and appreciate the details you provide to ensure we get the taste right. When I made Rajma with this recipe today, it tasted bitter. I’m not sure why. I doubled the quantities of Rajma and other ingredients from what you had but followed everything else pretty much as you described (used milk instead of cream in the end). I even added some jaggery but there still seems to a bitter under taste and that is disappointing. Any suggestions to solve this or prevent it in the future? Thanks.

    1. hmmm. i assume the bitter taste is due to kasuri methi. looks like it became too much for the gravy. next time add less kasuri methi. depending on the quality, some varieties of kasuri methi can be more bitter.

  13. Fatima Dholkawala

    Thank you so much for such lovely recipes on the app.
    This rajma recipe is a no fail recipe with the authentic Punjabi taste.
    I really love the way you explain the method with every little detail. Even the most complex recipes become easy peasy.

  14. This was a fantastic recipe. It immediately brought back happy memories of eating at my childhood friend’s house, who was Punjabi. Had this with homemade dahi. Dassana and Amit, you are turning me into a gourmet chef and my parents are quite proud 🙂

    I always click the ads to try to support your amazing site. Thank you.

    – Anjali

    1. thank you anjali. glad to know and thanks also for sharing your experience. we all have special memories related to food 🙂
      anjali, there is no need to click on the ads. whatever is due to us will come to us in its own way. your appreciation and support is what is required 🙂

  15. I have tried your recipes and they always turn out awesome. I cant wait to try this rajma recipe, is it ok to add thick curd instead of cream?

  16. Thank you for your recipies. Your super duper recipies always makes my day. It has also taught me some new ones which I have tried and served too and got some commendable response.

  17. Thank uu for giving me such a delicious recipe …, even before when I making rajma it seems watery but now I can make a delicious rajma..
    Thank u alot

      1. Hi i want to know how should i decide about the quantity of the ingredients if i want to increase the rajma quantity plzzzzz reply

  18. Thank u mam…jise theek se maggie banana bhi nahi aata tha usne apki help se bahut saari dishes banana seekh liya.itne simply tareeke se aap batatai hain ki sab kuch bahut easy taareeke se ready ho jata hai..thank u mam and salute u mam….?

  19. Turned out really yummy!! I’ve never been able to cook Indian food until now so thank you for the guidance. The step by step instructions with pictures really makes all the difference. ?

  20. I loved your recipe and followed every step….. Thank you for the detailed information as I could prepare something delicious . My family simply loved the taste . Great recipe !!

  21. Hi Dear,just wanted to know can i use tomato puree instead of chops tomato,or that will change taste? Tonight i will cook this for friends .I m in Us,just if u can reply before that 🙂
    Babli

  22. Hi…First thanks a lot for sharing all types of recipes… I always refer your site for cooking… Because I don’t know more about cooking various dishes… But seriously your recipes made me happy with serving my food to my family… Thanks a lot again

  23. I hv tried almost all ur recipes nd the results r mouth watering can u suggest ne oder option for cream in Tis recipe plan to make it tonight

    1. you can use malai instead of cream. if adding malai, saute the malai after the tomatoes+spices are done with the sauteing. second option is to beat the chilled malai in a small blender jar and add towards the end in the recipe. same amount of malai can be used as mentioned in the recipe.

  24. I’ve been following a lot of your recipes, although this is the first time I am actually commenting.

    Like the pictorial representations and detailed preparation and execution methods you have on your blog. Keep posting.

  25. Hi, I had a query regarding the soaking time . Would the soaking time reduce if i soaked the rajmas in hot water?. My mom used to try this method with chole whenever she ran out of soaking time . I wanted to ask if this could be done with the rajma ?

  26. Hello! Made neer dosa for breakfast today, they were awesome. Yes, it does require some knack and my first few dosas didn’t came out well. But later they were all good! I also added some shredded coconut while grinding, as my aunt, who also belongs to the Bunt community, suggested me to do so. Thank you for a great recipe!

  27. Made rajma masala just today, for lunch, it was very tasty. The way you explain is so easy. Your recipes are better than the other complicated methods found elsewhere on Google. Thank you!
    Planning to make neer dosa for breakfast tomorrow. I’ve wanted to make neer dosa since forever, and since we are Kannadigas, dosa (except for neer dosa and appam) is a must on weekends. But my mother always told me that neer dosas are difficult to make, but after reading your recipe, I’ll surely try and let you know. Also I’ve tried many of your recipes already, the best was DIY paneer, the cubes were fresh and fluffy and lovely.
    Thanks a lot! 🙂

    1. thanks a lot nupur. making neer dosa requires some practice. once you get the knack then its very easy. i make them on weekends when i do not get enough time to make idli or dosa batter.

  28. Oh my God, I cooked very first dish of life and that too Rajma, Despite of not having any experience in cooking I followed every step religiously. I counted the seconds as well as mentioned in the recipe and wonder happened as I got delicious Rajma up and ready. You are magical Dassana, the way you have explained the recipe and all the small small details with pictures are phenomenal. Your effort is really commendable.

    After reading your recipes I think I will love cooking in coming days.

    Kudos to your effort. Feeling thankful.

    Regards,
    Abhishek

  29. I really love all the recipes that I have tried from ur blog….my kids also love to try new recipes from ur blog….thanks a lot

  30. Hi Dasanna..M Mamta..let Me tell u this..I’m newly Married n love cooking..but always get confused as wat to make.. since I started your recipes,my husband & my family members became fan of my food.. all thanks to U..I started growing to love u & ur recipes..U just beat All bif Chef’s… ur simple method is so great..u are a great Inspiration to all of us..Thank u so much 🙂

  31. Hi Dassana,
    Thank you for the recipe. Your way of presenting and explaining each step with pictures is very good. I can understand and appreciate the effort that goes into each recipe of this blog.
    I have tried a few of the recipes and they are awesome!! Thank you for making cooking much easier and enjoyable!!
    The rajma masala turned out very tasty, despite not using cream. Could you please advise on how to cook the recipe with pureed onions and tomatoes?
    Thank You.

    1. thank you anju. when you add the chopped onions, that time add the pureed onions. saute them till the onion paste becomes light brown. then follow the steps in the recipe. when tomatoes are added, that time you add tomato puree and saute till you see oil releasing from the sides. then add the spice powders. use the same amount of onions and tomato as mentioned in the recipes

  32. Hi Dassana,
    Thanks for your recipe. You have mentioned about cream. What kind of cream and where and in which section can I find them in America? Please let me know. Thanks.

  33. Thnks dassana s I told u before I have tried your many recipes and always it’s good to learn more n serve for the loved once. V all love ur recipes. Thnks for sharing it.

  34. Amazing recipe, i am glad that i tried it. i don’t use shop bought rajma masala(powder) any more which is too sour and has strong flavour of chat masala.love the way the recipes are presented. : )

  35. Hi Dasanna, the curry is delicious and rich. I made it for dinner with palak paratha and it was awesome. Thank you for your wonderful recipes.

  36. Dear Dassana Amit,

    Just two months of cooking from your recipes and I feel like an expert already! My family and friends love the food that I make, looking at your recipes. Thank you for putting this up in such a simple and easy manner.

  37. This recipe is AMAZING!! I made it last week with two cans of rajma and it disappeared in one meal! I didn’t have green chilies or kasuri methi and used sour cream since I didn’t have heavy cream, and it was still incredible! I’m making it today with 5 cans of rajma (so I can share with my American friends) and the missing ingredients and it already tastes better than before!

    Thank you for this incredible tasting and easy recipe. I want to try your paneer butter masala next!

  38. I love your recipes. I never used to enjoy cooking but the illustrative method used by you in this blog is so helpful and I am enjoying cooking now. I have tried various recipes from your blog. I would have never imagined myself cooking sweets but I tried that too. Now daily I open up your blog to check out what new can I try. Thanks Dassana Amit.
    Later I read your profile which says you were a teacher that explains a lot about the manner of explaining the procedure of each item.

  39. Dassana its very tasty thank u very much I tried this today l always try recipes from veg recipes of India and all of them r great..,. My husband is very happy wit this recipe thank u….

  40. omg thank you so much…. Wanted to make rajma since a long time…. And thanks to you it turned out amazingly…. And my parents are finally pretty impressed by what I cooked.. Thanks a ton

  41. Thanks for the receipies… M newely married and ur receipies will help me a lot… 2day i came accross the website…. Will definetely try it… My Father in law bought Dalia since more than a month and i didnt knew how to cook… But now i can…Thanx again…

  42. Hi Dassana, love to try out the wonderful homely recipes . Thanx to u veg cooking is slowly turning in to a passion . N must say if followed to the tee ur recipes are no fail :-)))

  43. Hi,

    Thank you for sharing all the recepies. I am cooking for the first time as a hobby with the help of your recepies for last one week and everything turned out to be yummy. Till now i have made daal tadka, kadhi pakoda, rajma masala, aaloo matar. Thanks a lot. Keep up the good work 🙂

  44. super fan of your dishes will make this on my moms bday with naan thankyou for the lovely recipe..

  45. Had some kidney beans I wasn’t sure I was gonna use so I made this recipe! I had to use canned tomatoes bc the tomatoes here are soooooo bad 🙁 still it was absolutely delicious! thank you!

  46. Hi
    I always had that difficulty in getting my mom like taste in my rajma but thanks to you that today I too could make finger licking rajma

  47. Tried this today. Another lip smacking recipe from your website. Thank you dassana for sharing this delicious recipe as well as the very helpful instructions.

  48. Wonderful recipe!!
    However, I only have a makeshift kitchen, with an induction stove, a kadai, pan and saucepan with a rice cooker. Is it possible to thoroughly cook the rajma using only these?
    Please help!

  49. I made this last night and it came out delicious! Thank you for such a great website. I can now show people i can cook! Moreso, you make me think I can.

  50. This recipe was amazing. The step by step pictures really helped. It almost tastes like the rajma I used to eat when working in Bihar.

  51. hi dassana love with your site. i tried rajma so many times but it did not turn good. now i m going to try your recipe. could u tell me that should i use round tomatoes or long tomatoes which is also known as bombay tomato in my rajma. reply asap nd thanx a lot. you are just not a food blogger, you are friend, teacher, my sis nd also my inspiration.

      1. tripti, you had posted two comments and i had replied about tomatoes in the previous comment. you can use the long tomatoes known as bombay tomatoes. round tomatoes can be too tart or sour at times.

  52. The restaurant style rajma masala was absolutely yummy! I used some garam masala which I had at home ( I guess the garam masala brand would make a difference too). Though I used the same ingredients in my earlier version, the procedure made the difference. My kids just loved it and took a second serving! My older kid says – “that was a great yummy dinner I had.”Thank you so much for sharing this recipe!

  53. Hi Dassana ! Today I made this rajma with your pressure cooker pulao! It was absolutely delicious! Thanks is not enough for what you are sharing. But we have to make do with thanks as I have no words to express!

  54. I just wished to thank you for posting such wonderful recipes on this blog. Being a student abroad I miss home food incredibly, being a vegetarian and following these ideals are pretty difficult overseas too. But your recipes make cooking so easy and delicious for someone who’s trying cooking for the first time by herself. The Rajma Masala turned out very tasty, I appreciate your putting in a sidenote for how to cook with canned Rajma too. I was hoping to add a suggestion where you could include how to cook without a pressure-cooker too in your recipes as well for those who can’t own pressure-cookers like students? Thank you again!

    1. thanks janha. i know how it is when being overseas and you miss so much of your home cooked food. in the recipe notes, i have added on how to cook rajma in a pot or pan . this is not mentioned in all rajma and lentils recipes. but whenever i remember, i add a note. but lets see. i will try to add a post on how to cook beans and lentils in a pan. rajma takes a lot of time and so i always always cook them in a pressure cooker. but i can do such a post with the lentils.

  55. Crazy recipe. I am basically a 24 y/o guy who just passed out of college and moms the only one who guides me when it comes to Punjabi cooking. I have to stay alone without a family so trust me, its damn tough when it comes to cooking. I always like to cook stuff my way, not like going totally out of league but jus a lil experimentation. This is what i do with my rajma :p
    Trust me, when it comes to cooking, taste buds are what drive u. So, I do it a lil different way. I like the UP style of cooking a lot where in we put the onions and all the solid garam masalas (saving a lil for tadka/frying) in the pressure cooker in the 1st step itself. Plus I hardly make use of garam masalas, want it to be very authentic. I add curd,milk,cream ; together half a cup to bring about a creamy taste after its been pressurized for 15-20 mins to add a creamy texture. I even like to add chopped green chillies too for the pressure cooking in the second stage when I add that cream milk and curd mixture. It does turn out to be epic. An authentic. Try it out, hopefully u guys will like it. 🙂

    1. rishabh, thanks for sharing your version. there are many ways to cook rajma as each family has their own recipes. we found your method interesting. we will surely give a try to your method. if possible then share this method and ingredient quantity in more detail. do try out method also.. it is tried and tested and a good rajma masala recipe.

  56. Hello 🙂
    I am 19 and I love cooking. I have tried a lot of dishes from your blog. Thanks to you now my mom lets me cook when guests arrive. And my boyfriend loves what I cook 😀
    Thank you 😀

  57. Thanks for your recipes. I follow almost all your recipes..all turns out very well..I like your step by step instructions, pictorial presentations and very useful tips and alternatives.

  58. brindha sathiskumar

    Helllo dassana,
    This receipe has come out too good.
    I got to impress my hubby after a long time. The dish had come out bit watery……if I leave it cooking for some more time , the quantity of gravy reduces. This happens with many of my gravy’s. Pls advise.
    And I must definetly say that your dal tadka was awesome….I just loved both cooking n eating it. Thank you

    1. welcome brindha. this means you are adding little extra water in the gravies. when it happens then you have to simmer the gravy more so that the water reduces. for rajma or chana, you can mash a few of them so that the gravy thickens.

  59. Thanks for sharing such a wonderful recipe. I made it today (for the first in my life) and it came out so well. I always refer your site when i wanted to cook and every time it’s a hit :-).

  60. Awesome and simply delicious….. I used find cooking a little difficult..but now I have started loving to cook…all I do is check ur receipes which are simply awesome and end result my husband and my little angel love it too…thanks to you

  61. Helooo dasanna.. I must say u post wonderful lip smacking receipes in your blog.. Just love them.. I have been trying out a lot of them… N they taste extremely yummm!!
    I am a non veggie.. N evrytime I plan on cooking something vegan I check up ur blog n wolaaa no words to say how tastey all d dishes turn out:)
    Thanku..

  62. himani sanwal bisht

    Dear Dassana,
    How do you manage to get such smooth gravies without pureeing onion and tomatoes. In many of your curries like punjabi chhole, kadhai paneer and the one above, you have finely chopped everything and used. However, i have to grind everything especially tomatoes else its peels ruin the experience of dish and the dish comes out a little watery than desired which makes my hubby crib no end 🙁 I have made the above three dishes using your recipes with pureed onion tomato. But I really want to know how can I get smooth gravies with finely chopped ingredients. Using my mixer evertime is simply not pleasing to me 🙁 🙁

    1. first is the onions and both tomatoes have to chopped finely. secondly they have to sauteed on a low flame stirring often. for onions they have to sauteed till translucent or golden brown as per the recipe. for tomatoes, they have to be sauteed till they soften and when you see oil releasing from the sides. to avoid the peels, i can give you a tip. blanch the tomatoes. that is boil water. then add tomatoes and cook for a minute or two. let them be in water for 20 to 25 mins. then peel them. the peels come out easily after blanching. chop them finely. here you don’t need to make any paste.

  63. I did not grow up with Indian food, but this dish is so comforting! It reminds me if the chili and frijoles de la olla I did eat growing up. Very delicious!!

  64. Another hit!!! Hey Dasanna, I also tried your Pav bhaji and Palak Pakora and it came out well. Somehow couldn´t find space to post it in those blogs…..thanks a lot!! Keep up the good work…

  65. Hi,
    Good recipe… Told very nicely
    I did it for my wife :)… She liked it
    I did it without any cream (she doesn’t liketo put on), still it was delicious.
    I used 100% butter instead of oil
    Thanks! Cheers!

  66. Hi,tried ur recipe today nd it was Very nice.my Husband liked It very much.added milk malai instead of Cream.instead Of mashing rajma I grounded in Mixie nd added in gravy to make it thick.went Well with rice.Keep going nd Gud luck!!!

  67. Hi Dassana,

    Just wanted to know can we puree the tomatoes instead of adding chopped ones..

    Thanks

  68. Hai dassana i was not knowng to make rajma masala but yr recpie is so good that my family and frnds liked its very much realy is very delicious thank to u

  69. Hey there a big shout out to u for doing this amazing job. I have tried sooo many recipes and they were all just awesome. I never knew cooking can b this fun n easy. Ur blog really really really helped me sort all my cooking problems. I visit ur blog atleast every other day. Thank u sooo much for making things soo easy.

    Keep up the good work.

  70. Thank-you! Such a perfect recipe, it came out delicious! My husband was so happy! Can’ wait to try more dishes…

  71. Thank you so much for this great recipe! I have never been good at making rajma and was nervous to make it for important dinner guests who requested it. This dish was a hit, they loved it & even I think I can make rajma now.

  72. Hi
    Rajma was one thing which i love so much but it never turned out good. So my husband was never fond of it..It became a thing like once in 3-4 months. But when i found your recipe i tried it and it was so yummy that my husband said that its for first time he liked rajma and in last 15 days i cooked it 3 times and with same yummy taste…Thanx a lot….tried few other recipes from your website and everything turned out perfect….

    Thanx a lot once again

  73. Thank you so much. i love cooking but mainly dals . have been stuck to few of my recipes for the past few years cause u can understand didn’t want to mess up my dinner while trying new stuff, but this is the first time i tried my hand on rajma and it’s perrrrfect..thanks once again.

  74. your recipe is too good
    i try this recipe at my home..and i had great pleasure …it’s such a nice experience to made it…lovely recipe ……
    i think it is good for all persons who don’t know how to cook..all persons are easily make such a great tasty and delicious food by this recipies without any problems or without anybody’s help..

  75. Dear,

    Have a query.How may whistles should we give to cook.Becoz I tried cooking Rajma before 3 yrs the beans were not that prepared even after 4-6 whistles please suggest the right boiling and soaking process.

    1. jasmin, it depends on the quality of rajma. as the rajma gets old they take more time to cook. i personally check the packaging date while purchasing the rajma beans. if you soak the rajma overnight then they cook faster and i strongly suggest you to soak rajma for good taste as well as to cook them faster. on few rare occasions, the rajma has taken more than 11-12 whistles also to cook. so it depends upon the quality.

  76. I made rajmah following your recipe, and it turned out great. My husband who is not a big fan of rajmah enjoyed it too. Thank you so much for sharing the recipe and for creating such a wonderful and helpful blog with great detailed recipes, and awesome photography.
    Keep up the good work !!

  77. Having a punjabi bf…your recipes come so handy when cooking meals for him… :p and he is amazed at how I end up cooking such authentic punjabi food 😉 thanks a ton

    1. welcome sylvia. glad to know that blog is helping you in cooking punjabi food. punjabis love parathas (aloo, gobi, onion, mooli and paneer paratha), rajma, chole, dal makhani, bread pakoras, punjabi kadhi and lassi.

  78. Thanks Dassana Jee the rajma was a great hit at my place… My husband loved It..
    Thanks you for sharing ur recipes to us.. 🙂

  79. themadscientistskitchen

    Hi. I have copied your recipe.Plan to make it soon.I hope i do justice to the pics you have here.

  80. Hi Dassana, loved your Rajma masala recipe. It was simply grrrrrrt.
    It was easy to cook and simply delicious and a real hit with my family. Thanks once again.

  81. Dear Dassana, firstly, I need to confess that I have just fallen for your site. I am not at all fond of these social websites but there is something very genuine and magnetic about your site which has kept me clinging to it for the past 1 hour. I love cooking and I was looking for some good authentic rajma recipe and came across your site. I felt very happy and peaceful reading your candid expressions on religion, caste etc. I am surely going to a regular visitor to your site. Wishing you All the very best in all your future projects. Happy cooking!

    1. thanks deepa for these kind words. they are motivating and genuine. its nice to know and hear that the site is good, well designed and is helping the people in cooking. do visit again as you said and feel free to comment or to ask any query. happy cooking.

  82. Hi Dassana, I am your secret follower and I love all your recipes. Today I thought its high time I should comment something on your blog. I think your blog is one of the best blogs in India. Just wanted to say thank you because I am getting to learn a lot from your recipes. 🙂

  83. What if we don’t want to use onion n garlic in this rajma recipe.any substitute to enhance the taste

    1. hi rashmi, generally asafoetida or hing is used as a substitute for onion and garlic. so in this recipe since we already adding asafoetida, i would suggest adding a total of 2 generous pinches of asafoetida. you can even go for about 1/4 tsp if you have the powdered form of asafoetida.

  84. hi dassana, thanks for your recipes. For folks without a pressure cooker what should be the best way to cook rajma beans.

    1. first soak the rajma as usual for 8-9 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.

  85. YUM! I am so excited to try this recipe! I am always on the look out for traditional indian cuisine – i am so glad i found your blog!

  86. your all recipes are good. I tried 3-4 items. In Rajma masala, is butter necessary?. Can we use oil only. what is cream mentioned here. where from we get this or can we make it at home? can we use any other things instead of cream?
    Are you published any recipe books of all these your recipes?

    1. thanks. you can use oil or ghee instead of butter. the cream here is milk cream. if you live in india, then you can get amul cream in tetra packs for 200 ml and 400 ml. if you live abroad, you can easily get cream in any store. you can also use the malai which floats on top of milk. just beat the malai well before adding it. if you don’t get cream then sjust skip it. the recipe are not published in any book yet, but plan to do so.

  87. Question on the Rajma recipe…it says to pressure cook for 15- 20 minutes. So, this with the whistle on correct? So, just want to make sure I am understanding this correctly…..it will be about 20 whistles or so …..correct?

  88. Dear Dassana,

    Thank you so much for your cooking website and Pinterest postings. I made this Rajma Masala last night and it was so delicious! My husband said, “please make this regularly!” I wanted to let you know that this also works with canned beans. I just cooked them at the end a little longer so that they would be as soft as you described, and in order to get the gravy consistency, I added water (instead of the bean cooking water) and used an immersion blender to blend up some of the beans. Thank you again for your website!

    Valerie

          1. hi dassana i m in love with your website. i tried rajma for so many times but it was not good. now i m going to try your delisious recipe. but still i have aquestion about tomaoes. should i use round tomatoes in my rajma or long tomato whichis known as bomabay tomato. plz reply asap.

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