Punjabi Rajma Masala | How to Make Rajma Curry?

by Rachna
punjabi rajma masala

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. 🙂

punjabi rajma masala

Do follow my tips for the perfect silken Rajma masala curry. It is vegan and keto.

Punjabi Rajma Masala | How to Make Rajma Curry?

Rachna Parmar
This is the recipe of Punjabi rajma masala that is delightfully tasty, creamy in consistency and is so tasty. Goes perfectly with rice or even rotis and parathas
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main
Cuisine Punjabi | UP
Servings 4

Ingredients
  

  • 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
  • 1/2 tsp. amchur dry mango powder
  • 1 tsp. chilli powder
  • salt to taste
  • Chopped coriander leaves for garnish

Instructions
 

  • Preparation:
  • 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.

Notes

I prefer to use Kashmiri rajma which is dark red beans and small in size. They are very flavourful compared to the other rajma beans varieties in the market.
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.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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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.

punjabi rajma masala

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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13 comments

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13 comments

Shailaja Vishwanath -

I absolutely LOVE rajma and so does Gy 🙂 I like your step by step instructions on soaking the rajma, right down to saving the water for later. A lot of people don’t mention that. Also, I am now craving rajma, thanks a lot 😛

Reply
Rachna -

Thank you, Shailaja. ? It’s such a comfort dish. We make it every week at least once. Kids love it in their tiffin box. ?

Reply
Rachna -

Thanks Shailaja! So glad you liked the tips shared. 🙂

Reply
Bikramjit -

Oh my god.. i love rajma and this weekemd i am following this recipe oh yessssssssssss….

Reply
Rachna -

Rajma chawal is such a yum combination. 🙂

Reply
Parul Thakur -

I love Rajma chawal and if there is raita along, it is the best thing ever in life. Flatulence? ha ha! that was funny ?
I don’t grind it after sauteing but I like that idea. Sure it will have a good smell. That looks amazing Rachna. Have I asked you, where in UP do you come from?

Reply
Rachna -

Thanks Parul. Try grinding the masala. The gravy does improve. I belong to Lucknow. 🙂

Reply
Parul Thakur -

Wow! I love Lucknow:)

Reply
Vidya Sury -

We invariably have this family favorite with phulkas or parathas, and I love the leftovers with rice the next day! Absolutely love all dals. With ghee…. myum myum!

Reply
Rachna -

Seriously yummy stuff this is. 🙂

Reply
pushpendra پُشپیندر (@pushpendra4acti) -

my favorite recipe mouth watering

Reply
Jyotirmoy Sarkar -

Seems very delicious, will love to try without Rajma coz i dont like that at all.

Reply
Rachna -

Oh that’s a bummer. Rajma is really delicious.

Reply

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