Rajma Recipe | Rajma Masala | Rajma Chawal

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This Rajma recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein rich kidney beans, aromatics like onions, ginger, garlic, fragrant spices and tangy tomatoes. My Mom’s recipe for restaurant-style Punjabi Rajma Masala is a staple in our home, and after you try it I’ll bet it becomes one at yours, too. I also share a homestyle one pot Rajma Masala (which many of our readers had requested) that will remind you about the comforting and satisfying Rajma Curry (or Rajma Chawal) made in Punjabi homes.

overhead shot of rajma recipe in a blue rimmed white bowl on a jute cloth with a brass spoon and bowl with onion rounds and lemon wedges

What is Rajma

Rajma is the Hindi word for kidney beans. However, this delicious vegetarian curry is so popular that the recipe has become synonymous with the bean. Both the beans themselves and this dish that features them are known as Rajma.

Another name for this yummy and satisfying dish is Rajma Masala, which translates to “red kidney beans in spiced gravy.” Whatever you call it, you’re sure to love these melt-in-your-mouth rajma beans and the creamy spiced gravy that accompanies them.

Rajma Varieties

Let me tell you that are many varieties of kidney beans available in the Indian market. From the deep dark maroon red rajma to the lovely to look at streaked colored bean, the small white colored kidney beans and the unique black rajma. The size of these beans also varies from small to medium to large.

To make these recipes you can choose any variety of rajma that is available to you. But make sure to cook them perfectly as the cooking time will vary with the variety and kind of bean you use. And also remember to presoak them before you begin cooking.

I usually make rajma recipe with the Chitra Rajma variety as you will see in the step-by-step photo guide below. These are cream or light pink colored beans with speckles or streaks of maroon color drawn on them.

In Hindi, the word ‘Chitra’ means a drawing or a picture and hence this name. These are also called Speckled Kidney Beans and have a nice soft melt-in-the-mouth texture once cooked.

Restaurant Style Rajma Recipe

This rajma recipe follows the traditional (and the most common method) of making rajma curry. So long as you follow the recipe, there’s no chance anything will go wrong with this simple and delectable dish.

In this easy rajma recipe, the kidney beans are cooked first and are later added to a sautéed base of spices, onions and tomatoes. I prefer working with dried rajma beans because they are both cheaper than canned and give me the opportunity to cook and season them to my liking.

Moreover I always prefer and recommend to use fresh ingredients for a healthy living. That said, you can also make this recipe using canned beans as a time saver!

The aromatic and flavorful masala base is cooked down to a beautiful gravy consistency by adding some water, and then is finished off with some cream. Adding cream makes for a truly restaurant-style rajma that is decadent enough for company.

Rajma masala is usually a weekend affair that is perfect for a Sunday lunch at home. When I make this filling recipe I stay true to the Punjabi style and don’t bother with any other side dishes.

When you have rajma (red beans) and rice, do you really need anything else? Aside from some naan to soak up all the extra gravy, nothing!

In fact, serving beans with rice creates a full protein, which can sometimes be difficult to achieve as a vegan. So not only is rajma served with rice, tasty and inexpensive, it is also quite healthy and wholesome! So now that you know about this traditional Punjabi dish of rajma recipe, let’s get to cooking it, shall we?

Step-by-Step Guide

How to Make Rajma Recipe

Recipe 1

My detailed step-by-step process will help you in making the best rajma recipe ever. While I have cooked the beans in a pressure cooker, they can also be easily cooked in a pan or an Instant pot. In the recipe card below, I have listed the steps of cooking the beans using all three methods.

Soak and cook beans

1. Sort dried beans and discard any misshapen or discolored beans. Rinse a couple of times, and then soak 1 cup rajma (kidney beans) in enough water to cover them.

Soaking should ideally last for 8 to 9 hours, so I usually soak them the night before I cook.

soaking rajma (kidney beans) in water

2. Once the beans are well soaked, discard the soaking water. Drain and rinse the soaked beans a few times to remove any leftover grit, if any.

rinsing the soaked rajma with fresh water

3. Add the rinsed and drained kidney beans to a 3 litre pressure cooker.

rajma beans added in a 3 litre pressure cooker

4. Add 3.5 to 4 cups of water and stir. Pressure cook the rajma for 18 to 20 whistles (or for about 15 to 20 minutes).

The cook time of your beans will vary depending on their quality and age.

water being added to rajma in a pressure cooker

5. While the kidney beans are cooking, 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.

For the paste, you need to crush or grind 1 inch ginger, 5 to 6 small garlic cloves (or 3 to 4 medium garlic cloves), and 1 to 2 green chilies to a paste in a mortar-pestle or a small grinder.

finally chopped tomatoes, onion and crushed ginger-garlic-green chillies kept aside for the rajma recipe

6. When the pressure settles down on its own in the cooker, open the lid. Check if the rajma is cooked or not by eating or pressing a bean with your fingers. The cooked beans should not have a bite to them and softened.

The rajma beans should be completely cooked. If they are not cooked completely, then pressure cook again (adding some water if required) for a few more minutes.

cooked rajma beans

Make masala base

7. Heat either 3 tablespoons of butter (or 2 tablespoons butter + 1 tablespoon oil), in another pot or pan or kadai. Keep the heat to low or medium-low.

melting butter in a frying pan

8. Add ½ teaspoon cumin seeds first and let them crackle and get browned.

added cumin seeds in the frying pan

9. Then add the finely chopped onions.

added finely chopped onions in the pan

10. Stir and begin to sauté them on medium-low to medium heat.

sautéing the onions

11. Keep on stirring the onions while sautéing them. This will ensure both uniform cooking and also that they don’t get burnt. Take care not to burn the onions, as this will impart bitter tones to the rajma curry.

onion being stirred and sautéed with a black spoon

12. Light browning of the onions is also fine.

onions have become light golden

13. Sauté the onions till they are caramelized and golden brown.

onions are getting caramelized

14. Lower the heat and add the crushed ginger-garlic-chilli paste.

crushed ginger-garlic-chilli paste added to caramelized onions

15. Stir and sauté for 5 to 10 seconds on a low heat or until the raw aroma of ginger-garlic goes away.

ginger-garlic-chilli paste being sautéed

16. Add the finely chopped tomatoes.

 finely chopped tomatoes added

17. Mix very well.

tomatoes have been mixed

18. Sauté for 2 to 3 minutes until the tomatoes become soft on a medium-low to medium heat.

tomatoes have softened

19. Add all the spice powders one by one:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder (or cayenne pepper or paprika)
  • 1 teaspoon coriander powder
  • a pinch of asafoetida (hing)
  • ½ teaspoon garam masala powder.

NOTE: If you are gluten free, be sure to source certified gluten free asafoetida, as many commercial brands process the spice with wheat.

spiced powders added to tomato onion masala

20. Mix again very well.

spice powders being mixed with a black spoon

21. Continue to sauté the whole masala base until the fat starts leaving the sides of the masala on a medium-low heat. The onion tomato masala will thicken, become glossy and start clumping around itself.

some fat leaving the sides of the sautéed onion-tomato masala base

22. Use a slotted spoon or a strainer, remove the rajma beans from their cooking liquid and add them to the masala.

cooked rajma added to masala base

23. Stir and sauté for a minute.

rajma mixed well with the masala base

Make Rajma Masala

24. Add 2 cups of the fresh water to the pan. If you like then you can also add the cooked rajma stock instead of fresh water.

stock and water added to bean and curry mixture

25. Add salt as required.

salt being added

26. Stir the whole rajma curry mixture.

rajma curry after mixing and stirring

27. On a low to medium-low heat, simmer without a lid for 10 to 12 minutes or more until the curry thickens slightly. The rajma curry should not be watery.

simmering rajma masala gravy

28. Mash a few rajma beans with the back of your spoon. This helps to thicken the rajma gravy.

mashing some kidney beans with a spoon in the frying pan itself

29. Continue to simmer until you get a medium consistency in the curry.

simmering rajma curry to thicken it with the smashed beans

30. Continue stirring at intervals when the rajma masala is simmering.

stirring rajma masala with a black spoon

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

spoon showing the consistency of the rajma masala

32. Once the consistency is right, add 1 teaspoon crushed kasuri methi (dry fenugreek leaves) and 2 to 3 tablespoons light cream. (If using heavy whipping cream, then just add 1 tablespoon of it.) Mix very well and simmer for 30 seconds to 1 minute.

Adding cream is optional and you can easily skip it. Addition of cream gives some richness to the gravy making it taste restaurant style and balances the tang from the tomatoes.

cream and kasuri methi added to the rajma masala

33. Switch off the heat.

cream and kasuri methi mixed and rajma recipe is ready to be served

34. Serve your completed rajma masala with steamed basmati rice, jeera rice, saffron rice, Roti, paratha or naan. The combination of rajma and rice or rajma chawal is quite famous in North India.

You can garnish with some coriander leaves for some fresh flavor and color when serving.

rajma masala in a blue rimmed white bowl on a jute cloth with a brass spoon and bowl with onion rounds and lemon wedges

One Pot Rajma Masala

This rajma recipe is one pot and made entirely in a stovetop pressure cooker. The recipe is easy to make if you have all the ingredients. Many of these ingredients are easily available in an Indian kitchen.

rajma masala in a white plate and filled in a white bowl on a burgundy wooden table

Rajma Chawal is one of the regulars at any Punjabi house. On weekends, rajma chawal or Dal Makhani or Chana Masala or Punjabi Kadhi Pakora is kind of must in any Punjabi home and in my home too.

In Punjabi homes, they often make rajma chawal, where the flavorful rajma curry is served with steamed rice. (The word chawal means “rice” in Hindi.)

I am sharing here both the methods of making the delicious kidney bean curry a.k.a rajma and chawal (steamed rice) with step by step photos.

This easy one pot rajma masala is my mother-in-law’s fabulous Punjabi recipe. It is her special recipe and it is special in one more sense.

That it is a really unique, simple and easy rajma recipe – no blending or grinding of any ingredients, no sautéing and no frying.

This is a one pot rajma gravy that you can make regularly at home. The rajma masala that you eat in Punjabi homes is not spicy, thick or creamy like the rajma masala served in restaurants.

This homestyle recipe is mildly spiced and not heavy as I do not add any cream. Overall a delicious easy kidney bean curry that goes well with steamed rice.

In most Punjabi homes the kidney beans are cooked till they become soft enough to melt in the mouth. Whereas in many of the restaurants I have eaten, the beans are just about cooked or al dente.

I recommend cooking the kidney beans 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 masala is to soak the beans overnight so that they take less time to cook in the pressure cooker.

Punjabi rajma is best served with steamed rice a.k.a chawal. In fact, the combination of rajma chawal is quite popular and liked by many people.

At home, we also enjoy rajma with chapati or naan or paratha. You can also serve rajma with bread or cumin rice.

This recipe serves four and you can easily halve or double the ingredients to scale the recipe.

Step-by-Step Guide

How to make One Pot Rajma Masala

Recipe 2


  • 1 cup kidney beans) – about 200 grams rajma, soaked overnight in enough water
  • 2.5 cups water for pressure cooking
  • ½ to 1 teaspoon chopped green chillies or 1 green chili, chopped
  • 1 tablespoon chopped garlic or 7 to 8 medium-sized garlic
  • 1 tablespoon chopped ginger or 2 inches chopped ginger
  • 3 medium tomatoes, chopped – about 200 grams
  • 1 large onion, chopped – about 100 grams
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder or cayenne pepper
  • ¾ to 1 teaspoon Garam Masala Powder
  • 1 teaspoon dry mango powder (amchur powder)
  • 1 teaspoon cumin seeds
  • 2 tablespoon butter or oil
  • salt as required

Soak Kidney Beans and Prep

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

soaked rajma, kidney beans

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

water being discarded from soaked kidney beans

3. Rinse the kidney beans again in fresh clean water.

kidney beans being rinsed in water in a yellow bowl

4. Drain all the water and set the beans aside.

drained kidney beans in yellow bowl

5. Finely chop the veggies – 1 large onion (100 gms), 3 medium tomatoes (200 gms), 1 inch ginger, 7 to 8 medium sized garlic and 1 green chilli. Keep aside.

veggies chopped for rajma recipe

Make One Pot Kidney Bean Curry

6. In a 3 litre stovetop pressure cooker add the kidney beans together with the chopped onions, tomatoes, ginger, garlic and green chilies.

soaked beans, chopped veggies, herbs, spices in the pressure cooker

7. Now add the spices – 1 teaspoon cumin seeds, ½ teaspoon red chili powder, ½ teaspoon turmeric powder and salt as per taste.

spices in pressure cooker

8. Pour 2.5 cups water.

water being poured on top of the spices, herbs and veggies

9. Stir and mix very well.

water mixed with other ingredients in cooker

10. Add 2 tablespoons butter or oil.

butter floating on top of water and veggies in cooker

11. Stir again.

stirred mixture in cooker

12. Cover pressure cooker tightly with its lid. Pressure cook for 18 to 20 whistles or about 20 to 22 minutes on medium-high to high heat.

cooking rajma masala in pressure cooker

13. Once the pressure settles down on its own, open the lid and check the beans. The kidney beans have to be soft and 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 ½ cup more of water and pressure cook again for 5 to 6 whistles or as needed.

cooked rajma in a serving spoon

14. Once the kidney beans have softened and are cooked well, then check the consistency of the gravy or curry.

You will see a thin water-like stock with the tomatoes and onions floating. So you have to continue to simmer till the gravy thickens a bit.

rajma masala broth in spoon

15. Keep the cooker on the stovetop without lid and on a medium-low to medium heat simmer the gravy.

simmering rajma masala in cooker

16. When you keep the rajma gravy on the stovetop add 1 teaspoon dry mango powder (amchur).

adding dry mango powder to rajma masala

17. Add about ¾ to 1 teaspoon of garam masala powder.

adding garam masala powder to rajma curry in cooker

18. Mix well and simmer till the gravy consistency thickens. Mash a few kidney beans with the back of a spoon to thicken the consistency.

If while cooking the water reduces too much and the consistency becomes very thick, then add some hot water and stir to combine.

simmering rajma curry

19. When the consistency of the gravy is no longer broth-like or water-like and thickened somewhat like the one shown in the photo below, then the rajma gravy is ready. If you want you can thicken the gravy more, if having with chapati or roti.

But if eating rajma masala with rice then there is no need to thicken the gravy. Lastly check the taste and add more of salt, garam masala, or dry mango powder if required. You can even garnish rajma curry with some coriander leaves.

Remember that the curry consistency is not watery but smooth. If you find that the water is too much after the beans are cooked. Then cook the gravy for some more time without any lid to evaporate the water.

rajma recipe, rajma masala recipe
Step-by-Step Guide

Make Steamed Rice (Chawal)

You Will Need

  • 1 cup basmati rice (heaped) or 200 grams basmati rice
  • 2 cups water or about 500 ml water or add as required depending on the quality of rice
  • ½ teaspoon oil (optional)
  • ¼ teaspoon salt or add as per taste


I am sharing the absorption method of cooking rice. You can take the amount of rice that you plan to serve. I have here taken 1 cup heaped basmati rice (200 grams).

You could easily double or triple the ingredients to make a larger serving of the rice to go suit your servings of rajma chawal.

Note that basmati rice triples in volume once cooked. So 1 cup raw basmati rice will yield approx. 3 to 3.5 cups of cooked rice.

1. Take the rice grains in a bowl and begin to rinse the rice grains in running water. Rinse the grains with a gentle swirling of your fingers in the bowl. Rinse the rice grains till the water looks clear of any starch.

basmati rice being rinsed in running water

2. Soak the rice grains in ¾ to 1 cup water for 20 to 30 minutes. After keeping the kidney beans to cook in the pressure cooker, you can begin with the rinsing and soaking of rice.

soaking rice in enough water for 30 minutes

3. After 20 to 30 minutes, drain all the water from the rice and keep aside.

rice drained of all water after 30 minutes

4. For 1 cup of rice, pour 2 cups water in a heavy thick deep bottomed pan. Use the proportion of 1:2 of rice and water depending on the quantity of rice you are using.

Also use a wide deep pan so that the water does spill out while cooking. The amount of water to be added depends on the quality and quantity of rice.

Some varieties of basmati rice gets cooked quickly in less water. In this case, you can add 1.75 cups of water for 1 cup of rice.

water in a pan or pot

6. Add ¼ teaspoon salt or as per your taste. You can also add ½ teaspoon of oil or butter or ghee. Adding any fat like oil or butter is optional.

salt being added to the water in the pan

7. Let the water come to a boil on a medium to medium-high heat.

boiling water in the pan

8. Add the rice.

adding rice to hot water

9. Gently stir the rice grains with a fork. You can even gently shake the pan, so that the rice grains settle down in the pan.

stirring rice grains with a fork

10. Cover the pan with a tight-fitting lid. Do check once or twice when the rice is cooking. In case the rice grains look undercooked and the water has dried up, then add 2 to 3 tablespoons hot water. Stir gently with a fork.

pan covered with lid

11. Then lower the heat and cook the rice till all the water has been absorbed and the rice grains have cooked well. Usually, rice takes about 7 to 8 minutes for the rice grains to be tender, soft and fluffy.

The cooking time will vary with the type or variety of rice grains, quality of the pan and the intensity of the flame.

rice being cooked

12. After the rice is cooked give a resting time of 5 minutes before you open the lid. Then open the lid and gently fluff the rice with a fork.

rice grains (chawal) cooked and fluffy

Serve Rajma Chawal

13. To serve rajma chawal, first spoon hot steamed rice onto a serving plate. Make a neat bed of the rice. Pour the rajma gravy on top of the rice.

Enjoy rajma chawal and don’t forget to includes side of some thinly sliced onions, lemon wedges or spice up with a simple kachumber salad or a mango pickle.

Rajma curry can also be served with roti, paratha, naan or bread. But this combination of kidney beans curry with rajma or Rajma Chawal is very popular in Western and Northern India.

Though we prefer cooking white basmati rice for our rajma chawal dinners, but feel free to serve the curry with brown rice or red rice or hand-pounded rice. You can opt to use any other variety of white rice to make rajma chawal.

rajma masala in a white bowl with a spoon and a plate filled with rice and rajma curry placed on top

Expert Tips

  • Be sure to soak your dried beans! It is important to soak the rajma (kidney beans) overnight or for 8 to 9 hours and then cook them really well. Dried beans when soaked become more easy to digest as soaking reduces the phytic acid in them. The phytates present in beans cause indigestion and flatulence. Soaking also helps the beans to cook faster.
  • Cook your rajma well! While making recipe with kidney beans, they have to be cooked really well. They should melt in your mouth when you bite into them offering no resistance. This is a 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.
  • Opt for high quality rajma beans. Always buy rajma beans which are new and not old. Older beans take a lot of time to cook and you 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 5 to 6 months.
  • If you’re short on time, use canned beans! When using canned kidney beans, add them at the step where cooked beans are added. Add fresh water and continue to simmer for some minutes until the consistency thickens. You can use two 15 oz canned kidney beans.
  • Gluten-free variation: To make this rajma recipe gluten-free, skip the asafoetida (hing) or use gluten free asafoetida.
  • Vegan variation: Instead of butter, use oil and skip the cream completely. Alternately, you can opt to use a vegan butter and coconut cream if you prefer a richer curry. The flavors of coconut will be felt in vegan rajma recipe but it will taste good.


1. Can I use dark kidney beans?

Usually Punjabi rajma masala is made with the pinkish colored and striped kidney beans, but you can use the dark red kidney beans instead.

2. How do I use canned kidney beans and how much?

1 cup of dried kidney beans yields about 3 cups cooked beans. A 15 oz can makes for 1.5 to 1.75 cups of canned beans. You should therefore use two 15 oz canned kidney beans in the recipe.

3. Why my rajma beans are not getting cooked well or taking a long time to cook?

Depending on the quality and freshness of the beans, it can take more or less time to cook. Always avoid aged beans as they do not soften and cook well.

4. I forgot to soak the kidney beans – now what I should do?

You have two options. One is a method known as a “quick soak.” Pour boiling water over your kidney beans to cover them, cover the bowl and soak for 1 to 2 hours. They should now be ready to rinse, drain and cook.

Alternatively, feel free to opt for using canned beans instead. As the recipe is written, two 15 oz cans should do the trick.

5. Can I sauté the onions, tomatoes and then pressure cook the rajma?

Yes, you can use this method. Due to the acidity of the tomatoes, the rajma beans *may* not cook well (depending on their freshness). That said, I have tried this way of cooking many times and it works for me when using fresh kidney beans. 

6. Can I skip cream?

Yes. While I find that just 1 to 2 tablespoons offers a velvety consistency that makes this rajma taste like it is from a restaurant, you may omit it if you wish.

7. Can I skip kasuri methi (dried fenugreek leaves) in the rajma recipe?

Yes, you can skip kasuri methi.

8. Can I skip asafoetida?

Of course! In Indian cuisine, we generally add asafoetida to lentil or bean dishes, as it can help in digestion. But in this rajma masala recipe, asafoetida is easily skippable.

9. Can I use canned tomatoes to make rajma recipe?

Yes, you can use canned tomatoes. Use 1 cup of crushed tomatoes.

10. How to make a very thick gravy for the rajma masala?

Instead of mashing the cooked beans, you can take about ¼ cup of the cooked beans and grind or blend them with some water to make a fine paste. Add this paste to the curry base and simmer. The resulting rajma masala will have a thick consistency due to the added starch in the sauce. 

11. How to cook kidney beans in a pot or pan?

First, soak the kidney beans as usual for 8 to 9 hours. Drain and rinse them with fresh water. Then in a large pot, take enough water, rajma and salt as required. Cover and cook for about 45 minutes to 1 hour, or until the beans are softened.

12. Can I skip butter in this rajma recipe

Yes, you can skip butter. You can also substitute vegan butter if you prefer.

13. How to make rajma masala in the Instant Pot?

Sauté the spices, onions and tomatoes in the steel insert of the Instant Pot using the sauté button.

Add the soaked and drained kidney beans, water and deglaze. Press the pressure cooker button or the chili button and set the time to 30 minutes at high pressure. Wait for natural release.

After 17 to 20 minutes open the lid. Press cancel button and press the sauté button again. Simmer stirring often until the curry thickens. Mash some beans when simmering to thicken the gravy. 

More Awesome Punjabi Recipes!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

overhead shot of rajma recipe in a blue rimmed white bowl on a jute cloth with a brass spoon and bowl with onion rounds and lemon wedges

Rajma Recipe | Rajma Masala (Punjabi Recipe)

This Rajma recipe is a creamy, tangy and spiced curry made with dried kidney beans. This restaurant style Rajma Masala is made in a base of sautéed onions, tomatoes, spices and cream making it truly delicious.
4.89 from 175 votes
Prep Time 9 hrs
Cook Time 45 mins
Total Time 9 hrs 45 mins
Cuisine Punjabi
Course Main Course
Diet Vegetarian
Difficulty Level Easy
Servings 5


For pressure cooking

  • 1 cup rajma – 200 grams (dried kidney beans), any variety
  • 3.5 to 4 cups water for pressure cooking
  • enough water for soaking rajma

For ginger-garlic-chilli paste

  • 3 to 4 garlic cloves – medium-sized
  • 1 inch ginger
  • 1 to 2 green chillies or 1 to 2 Serrano peppers

Other ingredients

  • 2 tablespoons Butter + 1 tablespoon oil or 3 tablespoons butter
  • ½ teaspoon cumin seeds
  • ¾ to 1 cup finely chopped onions or 150 grams onions or 1 large onion
  • 1 cup finely chopped tomatoes or 250 grams tomatoes or 3 medium or 2 large tomatoes
  • 1 teaspoon Coriander Powder (ground coriander)
  • ¼ to ½ teaspoon red chili powder or cayenne pepper or hot paprika
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 pinch asafoetida (hing) – optional
  • ¼ to ½ teaspoon Garam Masala
  • 1.5 to 2 cups rajma stock (the water which was used to cook the beans) or fresh water
  • salt as required
  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves) – optional
  • 2 to 3 tablespoons low fat cream or half and half or 1 tablespoon heavy whipping cream – optional
  • 1 to 2 tablespoons chopped coriander leaves – for garnish, optional



  • Rinse and soak the rajma (kidney beans) in enough water overnight or for 8 to 9 hours.
  • Next day, discard the water and rinse the beans again in fresh water for a couple of times.
  • Drain all the water.

Pressure Cooking

  • In a 3 litre pressure cooker, take both the soaked rajma and water.
  • Pressure cook on a medium to high flame for 15 to 20 minutes.
  • When the rajma is cooking, you can chop the onions, tomatoes etc.
  • Crush the ginger, garlic and green chillies in a mortar-pestle to a fine or semi-fine texture. Set aside
  • When the pressure settles down on its own, open the lid.
  • Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.
  • If the beans are cooked well set aside or drain the beans.
  • If the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

Making masala

  • Heat oil + butter in another pot or pan on a low heat. Add cumin first and let them crackle & get browned.
  • Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.
  • Take care not to burn them as this will give bitter tones in the curry.
  • Light browning the onions is also alright.
  • Keep on stirring the onions while sauteing them, for uniform cooking and also so that they don't get burnt.
  • Lower the heat and add the crushed ginger-garlic-chili paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.
  • Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.
  • Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida (hing) and garam masala powder.
  • On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base. This masala paste will become glossy, thicken and leave the sides of the pan.
  • Using a slotted spoon or a strainer remove the beans and add them to the masala.
  • Stir and sauté for a minute.

Making rajma masala

  • Add 2 cups of water. If you prefer you can also add the cooked rajma stock instead of fresh water.
  • Add salt as required and stir the whole curry mixture.
  • On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.
  • Mash a few rajma beans with the spoon. This helps to thicken the curry.
  • When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the crushed dried fenugreek leaves (kasuri methi) and cream. You can skip the cream if you prefer.
  • Stir and simmer for 30 seconds to 1 minute. Switch off the heat.
  • Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha. You can garnish with some coriander leaves when serving.
  • The rajma chawal combo makes for a filling, heathy and a comforting meal.



Helpful Tips

  • Soaking kidney beans: Dried beans when soaked become more easy to digest as soaking reduces the phytic acid in them. The phytates present in beans cause indigestion and flatulence. Soaking also helps the beans to cook faster. 
  • Texture of cooked beans: The rajma beans should be cooked very well and have a melt in the mouth texture. They should not be al dente or just about cooked. 
  • Quality of kidney beans: Use fresh beans within their shelf-life as older beans take a long time to cook.
  • Using canned kidney beans: When replacing with canned kidney beans, add them at the step in the recipe where cooked beans are added. Add fresh water and continue to simmer for some minutes until the consistency thickens. You can add two 15 oz canned kidney beans.
  • Gluten-free variation: Omit asafoetida (hing) for a gluten-free recipe. 
  • Vegan variation: Instead of butter use oil and skip the cream completely.
  • Spicing: Spices in the rajma curry can be adjusted as per your taste.
  • Cooking beans in a pot or pan: Soak the beans as usual for 8 to 9 hours. Drain them and rinse them with fresh water. In a large pot, add enough water, soaked beans and salt. Cook covered for about 45 minutes to 1 hour or more if required until the beans are softened.
  • Note that the approximate nutrition info is for 1 serving of rajma without rice or roti or naan. 

Ingredient Notes

  • Kidney beans: Dark red kidney beans can be used.
  • Ingredients that can be skipped: Asafoetida, dried fenugreek leaves, butter and cream can be skipped completely.
  • Canned tomatoes: You can add canned tomatoes instead of fresh. Add 1 cup of crushed tomatoes.

Making Rajma in Instant Pot

  1. Sauté the spices, onions and tomatoes in the steel insert of the Instant Pot using the sauté button.
  2. Add the soaked and drained kidney beans, water and deglaze. 
  3. Press the pressure cooker button or the chili button and set the time to 30 minutes at high pressure.
  4. Wait for natural release. After 17 to 20 minutes open the lid.
  5. Press cancel button and press the sauté button again.
  6. Simmer for some minutes stirring often until the curry thickens. Mash some beans when simmering to thicken the gravy. 
  7. Add the cream and dried fenugreek leaves. Mix and serve garnished with some coriander leaves. 

Nutrition Info (Approximate values)

Nutrition Facts
Rajma Recipe | Rajma Masala (Punjabi Recipe)
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 298mg13%
Potassium 707mg20%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 4g4%
Protein 9g18%
Vitamin A 873IU17%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 13mg16%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 9µg9%
Calcium 54mg5%
Vitamin B9 (Folate) 160µg40%
Iron 3mg17%
Magnesium 63mg16%
Phosphorus 177mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Rajma recipe post from the archives first published in October 2013 has been republished and updated on 4 June 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi Dassana!
    Every time I come to your site and try a recipe I am so happy with the result!! Only change I made is instead of heavy cream I added coconut milk to make it vegan. (And no butter)
    I made extra masala without adding the beans to use for other dishes. It’s delicious!!!!! Thank you 💚5 stars

    1. Hi Manjari, nice to hear this. Yes the masala base is good and can be used for other recipes as well. Thanks for the rating too and most welcome.

  2. Make sure you use the rajma water to cook this down, it gives such a deeper flavour. Perfect for a winter evening!

    1. The soaked rajma water contains phytates, so it is better to discard it for better digestion and use fresh water for cooking.

  3. Excellent recipe! Tastes like home. Served with chapathi & jeera rice((thanks for the tip on using javathri!!))…. I used store bought “MDH Rajma Masala” instead of the mentioned garam masala. Didn’t use butter, only regular vegetable oil for cooking. But pakka ghee on top while serving. Just heavenly. Thank you.5 stars

    1. Thanks a lot for the lovely feedback. Butter can be easily skipped. The rajma masala must have added a good amount of flavor. Thanks for the rating too. Happy cooking.

  4. Dear Dassana, this is going to be a long comment. I have always been reading up food recipes – but I would never click on veg recipes of India. It’s absolutely cool that you have that domain name, but for me it worked counter intuitive. I felt it must be a site which has collaborated recipes – as in where people contribute un- cookable recipes. Little did I know that the loss was only mine. And one day I did click and enter this world of deliciousness and now I visit your site almost everyday! Even for recipes I am good with, I just check in to your website to see how you’d do it. Your taste absolutely matches mine and I trust your word instinctively. Thank you for all the help! God bless!

    1. Hi Sminu, the domain name does look somewhat like the websites you mention. I am glad that you did click and are enjoying the recipes. We had taken this domain name early in 2009. In fact that time such kind of collaborative recipe websites did not exist much and we thought that the domain name was unique during that time. Thanks for the trust. I truly appreciate it. Thanks for the kind wishes too. I wish you all the best.

    1. 1 cup of dried kidney beans will yield 3 cups cooked beans. So if you take a 15 oz can which makes for 1.5 to 1.75 cups of canned beans. So you can use two 15 oz tinned beans.

      1. Thank you so much, Dassana. I used two 400g tins of kidney beans including the liquid and it was absolutely delicious! I love your recipes 🙂5 stars

        1. Welcome Talya. Great and thanks for letting me know. Thanks for the rating and review on the recipe too. Happy Cooking.

  5. I tried your recipe today and this is my first time making rajma and it tastes amazing. Your whole way of describing the steps to make it, made it so much more easy for me. I’m looking forward to try more of your recipes.5 stars

    1. Thank you for the positive feedback on the recipe. Glad to know. Do try the other recipes as well and I am sure you will like them.

  6. Your recipes are easily made with homemade masalas and also delicious..so easily understand as step by step pictures.. I am always confused what to cook as a pure vegeterian.. This site always provide varieties..5 stars

    1. thank you very much. glad to know that the website helps you in deciding to cook various vegetarian recipes.

    2. Loved this recipe! I have made it many times and my husband who does not like rajma, likes your version! Lately we have had salmonella scare regarding onions. Can I make this without onion?5 stars

  7. I really love your recipes, they are so simple and are written in a manner that is so easy to follow. Keep adding your recipes and we will keep trying. Thank you.

    1. thank you margaret. i do feel simple and easy language makes it better to understand and follow. thus i write recipes in a simple language which readers can easily follow. welcome.

  8. Hi, I tried this receipe n it turned out so well. We are big fan of rajma and usually order from outside but from today no more outside food. My husband is so amazed. Thank you so much again n again.5 stars

  9. I tried various recipes and my maid tried her best too but my husband was never happy with the rajma we made. Today i tried this and my husband is super happy. He says this is neither too overpowering nor too bland. He told me to memorize this recipe and make this only each time4 stars

    1. thanks ankita for sharing this super feedback on rajma recipe. so glad to know. thanks again and happy cooking.

  10. Very elaborate description. One can never go wrong with this recipe. I prepared it for the first time and it was amazing!5 stars

  11. Hi Dassana

    Thank you for all the lovely recipes. I pretty much use your recipes as my go-to for everything and the food comes out quite well! So thank you again

    The trouble is that I don’t like taking gadgets into the kitchen lest something happened to them and am unable to print these recipes which would be so much more convenient to take into the kitchen.

    Do suggest what can be done. Looking forward to hearing from you


    1. thank you sheetal. the print option is there on the recipe card. you will see a small print red icon. click on this icon and you can print the recipes.

  12. Yummy! Loved it. It’s all natural, no additive flavours, dunno how they’ve brought the restaurant style. I skipped the cream this time. Next time I’m sure it’ll be more yummy with the cream. Xoxo5 stars

  13. Thanks mam. Mene apani life me almost jo bhi receipe sikhi h mainly apki website se hi sikhi hai.. bahut easy and pic wise hota h to bahut easy rajya hai.5 stars

  14. Hi Dassana, this is the first time I publish a comment here on your website. I’d first want to thank you for all the amazing and delicious recipe. I spent a whole year in Ahmedabad for a student exchange and your website helped me cook authentic indian cuisine at home in Québec, Canada. Some ingredients are hard to come by around here, but I managed to find some Nepali and Indian stores here and there.

    This Rajma Masala was delicious. I didn’t knew the dish. I made some small changes, but it stayed pretty much the same. It was delicious and my roommates liked it too (though they are not into indian spices). I will make again for sure.

    1. Welcome Maxence. Nice to know about you. Thanks for sharing your positive feedback on rajma recipe. Feel free to comment whenever you have a query.

      1. Hi I need to prepare this recipe. But confused, in the ingredient jeera powder is mentioned and in the method jeera powder is not mentioned. So while preparing I should add jeera powder or not? Pls. Reply fast, I want to prepare.

        1. jeera powder is not mentioned. i have mentioned jeera (cumin seeds). addition of cumin seeds is mentioned in recipe card as well as step by step pics.

  15. Hey,dassana,i thank u for helping me cook with d help of ur amazingg recipes. 1. They r so wel described,in detail,perfectly.2. U mention d quanties of ingredients,steps of how to cook and most importantly d tips as to why to stir fr certain amount of time.. 3. Love the concept of description/ steps with the respective pictures. U made cooking so easy for me Dear. Kp inspiring us like this. Love u n ur recipes. God bless u.5 stars

    1. thank you sheela for your feedback on the layout of the recipes. i am glad its helping you. hugs and stay blessed. happy cooking.

  16. 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!5 stars

    1. Welcome Usama. Glad to know this. Thanks for sharing your positive review on rajma masala recipe.

  17. 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 ….5 stars

    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.

  18. 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 recipe5 stars

    1. Welcome Deepika. Glad to know this. Thanks for sharing positive feedback on rajma recipe.

  19. 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.

  20. The stock water from the pressure cooker should be discarded. As it chemicals inside it cannot be digested.4 stars

  21. 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?5 stars

  22. As always, this recipe is a loved one too. Turned out just perfect.

    You are a superstar!



  23. 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.

  24. 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?

  25. 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.4 stars

    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. 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

  26. 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.

  27. 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.

  28. Hi I used ve some gravy with Rajma with nachos in cream center will this recipe help me to do so

  29. 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.

  30. 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 🙂

  31. 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?

  32. 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.5 stars

  33. 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

        1. geetika just double the ratio of all the ingredient’s from the recipe card. hope this help’s you.

  34. 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….?4 stars

  35. 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. ?5 stars

    1. thankyou shruti 🙂 for your positive and kind words. glad you liked the recipe details also you are most welcome.

  36. 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 !!5 stars

    1. john very pleased to know this 🙂 thankyou for your positive and kind words. glad you liked the detailed information and you are welcome.

  37. 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 🙂
    Babli5 stars

  38. 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

    1. quite pleased to know this mitali 🙂 thankyou for your honest and positive words. god bless you and you are welcome.

  39. 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.

  40. 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.5 stars

  41. 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 ?

  42. 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!

    1. true nupur even some grated coconut gives a great taste and flavor to the neer dosas thankyou so much 🙂 and you are welcome.

  43. 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.

  44. 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.


    1. we are very pleased to know this abhishek 🙂 and thankyou for your kind and honest words. god bless you and you are welcome.

  45. 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 lot5 stars

  46. 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 🙂4 stars

    1. we are very pleased to know this mamta 🙂 glad you liked the recipes on our blog. thankyou for your kind and honest words you are always welcome.

  47. 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.5 stars

    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

  48. 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.4 stars

    1. hi nalini, you can use low fat dairy cream or whipping cream. you should be able to get cream in the butter and cheese section.

  49. 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.5 stars

  50. 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. : )5 stars

    1. thanks hema. nice to know this. even i never buy store bought rajma masala powder or chana masala powder.

  51. 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.

  52. 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.

  53. 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!

  54. 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.4 stars

  55. 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….5 stars

  56. 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 ton4 stars

  57. 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…5 stars

  58. 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 :-)))

  59. 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 🙂5 stars

  60. super fan of your dishes will make this on my moms bday with naan thankyou for the lovely recipe..5 stars

  61. 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!5 stars

  62. 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

  63. 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.5 stars

  64. 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!

    1. it will take a lot of time to cook rajma in a pan on an induction stove top. would suggest you to buy canned rajma beans if available where you live.

  65. 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.

  66. Very nice receipe. Came out well for me. Had a wonderful dinner coz of you!!… Thank you vry much!

  67. 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.4 stars

  68. 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.

  69. 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!5 stars

    1. thanks for sharing your positive review. yes the garam masala makes a lot of difference. homemade is the best. glad to read about your kid feedback.

    1. please share non veg recipes also, like egg curry , chicken curry etc.
      that will b of grt help 🙂

      1. ravi, we only cook vegetarian food at home. all the recipes in the blog are tried, tested and perfected at home before publishing.

  70. 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!

  71. 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!4 stars

    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.

  72. 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. 🙂5 stars

    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.

  73. 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 😀

  74. 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.5 stars

  75. 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 you4 stars

    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.

  76. 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 :-).

  77. 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

    1. thanks mamtha. cooking is not difficult. it takes practice and is also an art. with more practice, you will master the art of cooking.

  78. 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:)

  79. 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.

  80. 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!!

  81. 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…

  82. 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!5 stars

    1. thanks heramb for your views and feedback on the recipe. butter also goes well instead of oil. but a bit of cream also tastes good 🙂

  83. 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!!!

  84. Hi Dassana,

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


  85. 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 u5 stars

  86. 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.

    1. welcome muneera and big thanks for your positive feedback. glad to know that you like the blog so much. keep visiting.

  87. Thank-you! Such a perfect recipe, it came out delicious! My husband was so happy! Can’ wait to try more dishes…5 stars

  88. 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.

  89. 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 again5 stars

    1. welcome anu. big thanks for this positive feedback. good to know that you are liking the recipes… specially the rajma.

  90. 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.4 stars

  91. 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..5 stars

    1. thanks himadri for this positive feedback. i am sure your comment will motivate more people to try the recipes. ]

  92. 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.

  93. 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 !!

  94. 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.

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

  96. Hi! thanks for the recipe. It tasted great and was even better the next day. Greetings from Pakistan =]4 stars

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

  98. 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.5 stars

  99. Hi Dassana,thank u very much for posting the recipes,I will try rajma using your recipe thank u very much

  100. 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!5 stars

    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.

  101. I made rajma n rice today as per your above recipe and its so tasty, I couldn’t stop eating5 stars

  102. 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. 🙂

    1. welcome shruti and thanks for this motivating feedback. feel free to share your feedback or ask queries about recipes. happy cooking

  103. 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.

  104. 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.

  105. 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!

  106. 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.

  107. 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?

  108. 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!

    Valerie5 stars

    1. welcome valerie. glad to know that you all liked the rajma masala. it is one of the most popular punjabi recipe.

        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.

        2. thanks tripti. use the long tomatoes known as bombay tomatoes. round tomatoes can be too tart or sour at times.