rajma recipe, how to make rajma recipe | 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 rajma masala curry.

rajma masala recipe, rajma recipe

rajma masala is a weekly affair at home and a sunday lunch. 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.

i make rajma recipe in 3 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. in punjabi homes, they often make rajma chawal or kadhi chawal on weekends.

why to soak rajma overnight?

  1. while making rajma recipe, 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.
  2. also buy rajma 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:

rajma recipe

4.76 from 89 votes
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:45 mins
Total Time:9 hrs 45 mins
Course:main course
Cuisine:punjabi
Calories: 231kcal
Servings (change the number to scale):5
rajma recipe, rajma masala recipe, punjabi rajma curry recipe
restaurant style rajma masala recipe is a creamy, tangy and spiced curry made with dried kidney beans. this rajma masala is made in a base of onion-tomato masala along with other spices and herbs making it truly delicious. canned kidney beans can also be used instead. 

INGREDIENTS FOR rajma recipe

(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 rajma recipe

soaking and pressure cooking rajma

  • rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.
  • next day, discard the water and rinse the beans again in fresh water.
  • in a pressure cooker, take both the rajma and 4 cups water.
  • pressure cook on a medium to high flame for 15-20 minutes.
  • when the rajma is cooking, you can chop the onions, tomatoes etc.
  • 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.
  • if the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

making rajma recipe

  • heat oil + butter in another pot or pan. add cumin first and let them crackle & get browned.
  • then add onions and saute them till they caramelized or golden browned.
  • take care not to burn them as this will impart bitter tones in the curry.
  • light browning the onions is also alright.
  • keep on stirring the onions while sauting them, for uniform cooking and also so that they don't get burnt.
  • add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
  • add the tomatoes. saute for 2-3 minutes till 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.
  • stir and saute the whole masala mixture till the fat starts leaving the masala.
  • use a slotted spoon or a strainer and remove the beans and add them to the masala.
  • you can also strain the rajma first and keep it aside.
  • keep the stock also aside. stir and saute for a minute.

cooking rajma curry

  • take 1.5 to 2 cups from the stock and add to the rajma.
  • add salt and stir the whole curry mixture.
  • simmer without a lid for 10-12 minutes or more till the rajma curry thickens slightly. it should not be watery.
  • mash a few rajma beans with the spoon. this helps to thicken the rajma masala curry.
  • 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.
  • stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
  • serve rajma masala restaurant style with steamed basmati rice, jeera rice or naan.

RECIPE TIPS

few tips for making rajma recipe

  1. to make this rajma recipe 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 minutes to 1 hour or more if required. it takes a long time to cook rajma without a pressure cooker.
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preparation to make rajma 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.

rajma, 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 recipe

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

making rajma recipe

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

making rajma recipe

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

making rajma recipe

9. then add onions.

making rajma recipe

10. stir and saute them.

making punjabi 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.

making punjabi rajma recipe

12. light browning the onions is also alright.

making punjabi rajma recipe

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

preparing punjabi rajma recipe

14. add the ginger-garlic-chili paste.

preparing punjabi rajma recipe

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

making rajma recipe

16. add the tomatoes.

making rajma recipe

17. stir well.

making rajma recipe

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

making rajma 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.

making rajma recipe

20. stir well.

making rajma recipe

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

making rajma recipe

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.

making rajma recipe

23. stir and saute for a minute.

making rajma recipe

making rajma curry

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

making rajma recipe

25. add salt as required.

making rajma recipe

26. stir the whole curry mixture.

rajma recipe, rajma curry recipe

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

rajma recipe, rajma masala gravy

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

rajma recipe, rajma gravy

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

rajma recipe, rajma curry

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

rajma recipe, rajma masala recipe

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

rajma recipe, 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.

rajma recipe, rajma masala recipe, rajma curry

33. switch off the fire.

rajma recipe, 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 recipe, rajma recipe, rajma chawal recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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