Rajma chawal or Rajma curry (kidneybeans curry) with steamed basmati rice is a childhood favourite. It is comfort food for me and just writing about it makes my mouth water. While Punjabi rajma masala is the most well known, we in UP cooked it pretty similarly and regularly. This recipe of Punjabi Rajma Masala is straight from my mum’s kitchen. I can close my eyes and smell the aromas of the masala intermingling with the heady smell of basmati rice. So here we go with the recipe while I salivate all over my keyboard. 🙂
Do follow my tips for the perfect silken Rajma masala curry. It is vegan and keto.
- 250 gm. Rajma (I use Kashmiri Rajma)
- 1 tsp. cumin seeds
- 2 large onions
- 2 tbsp ginger garlic paste
- 3 large tomatoes
- 1-2 green chillies (optional)
- Oil 1 tbsp.
- 2 tsp. Punjabi garam masala (I use MTR brand)
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- ½ tsp. amchur (dry mango) powder
- 1 tsp. chilli powder
- salt to taste
- Chopped coriander leaves for garnish
- Soak kidney beans overnight in lots of water. They will double in size by morning.
- Wash them well and cook in a pressure cooker in water that completely covers them. Add salt. Cook for 5-6 whistles till it is well cooked. It must be of slightly mushy consistency. Save the water.
- To prepare masala for curry, heat oil in a wok/pan. Add cumin seeds. Let them sputter.
- Now add chopped onions and slit green chillies (optional) saute on low heat till light golden. Takes about 10 minutes. Now add ginger garlic paste.
- Cook till the raw smell goes or for about 5-7 minutes. Now add chopped tomatoes.
- Cook together till mushy. Takes another 7-10 minutes.
- Cool and blend in a blender to make a thick masala paste.
- Put it back on the fire. Add garam masala, coriander powder, cumin powder, chilli powder and dry mango powder. Add cooked rajma with reserved water.
- Mix well. Lightly crush rajma beans with the back of the ladle to make the gravy creamy. Taste and add salt.
- Cook on low flame for about 10 minutes.
- Rajma masala gravy turns a dark red colour and is silken and creamy in consistency. Taste and adjust seasoning.
- Garnish with chopped coriander leaves.
- Serve hot with boiled basmati rice for a gastronomic delight.
Sautéing onion, ginger-garlic paste and tomato before blending to form curry base gives a deeper and better taste then grinding these raw and then sautéing them.
Always cook the rajma well. If it is hard or uncooked, not only does it taste horrible but it also can cause flatulence.
This is a truly delicious curry, a staple in North Indian homes. Have it with parathas, rotis or pair it with rice for a delightful meal. It makes for a good lunchbox choice as well as this curry is pretty high in protein.
Do tag #rachnacooks if you make this and share pictures. I would love to know if you tried out this easy recipe.
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