Recipe: Rajma Masala – Punjabi Red Kidney Bean Curry

Rajma Masala – Punjabi Red Kidney Bean Curry

Origin: Punjab, India
Category: Main Course | Vegetarian
Cooking Time: 1 hour 15 minutes
Serves: 4

Rajma Masala – Hearty and comforting Punjabi-style curry made with red kidney beans and aromatic spices.

Rajma Masala is one of the most loved Punjabi comfort foods. Soft red kidney beans are simmered in a thick, spicy onion-tomato gravy and served with hot steamed rice — a combination affectionately known as Rajma Chawal in North India. This dish is rich in protein, full of flavor, and perfect for both lunch and dinner.

🧂 Ingredients

For Boiling Rajma

• 1 cup rajma (red kidney beans)
• 4 cups water
• 1/2 tsp salt

For Curry

• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1–2 green chilies, slit
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt (or to taste)
• 1 tbsp fresh cream or butter (optional)
• Fresh coriander leaves for garnish

🍳 Instructions

1. Soak Rajma: Wash and soak rajma in plenty of water overnight (8–10 hours).
2. Boil: Drain and pressure cook rajma with 4 cups water and salt for 15–18 minutes, or until soft and easily mashable.
3. Prepare Masala: Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté for another minute.
5. Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until oil separates from the masala.
6. Combine: Add boiled rajma along with some of the water it was cooked in. Mix well and simmer for 15–20 minutes on low flame.
7. Mash a few beans with the back of a spoon to thicken the gravy.
8. Stir in garam masala and butter/cream (optional). Adjust salt and consistency as needed.
9. Serve: Garnish with coriander and serve hot with steamed rice or jeera rice.

💡 Tips & Serving Suggestions

Always soak rajma overnight for perfect texture. Use fresh, good-quality beans for best results. For an authentic Punjabi flavor, cook the gravy slowly on low flame — the longer it simmers, the better it tastes!

✨ Fun Fact

In many Punjabi households, Sunday lunch isn’t complete without Rajma Chawal! It’s not just a dish — it’s comfort, nostalgia, and family time in a bowl.

Recipe by Love Indian Bites — Discover homemade Indian flavors made easy.