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Punjabi Rajma Masala | How to Make Rajma Curry?

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
Course Main
Cuisine Punjabi | UP
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Rachna Parmar


  • 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


  • 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.


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.