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Rajma Recipe | Punjabi Rajma Masala with Kidney Beans

Rajma Recipe | Punjabi Rajma Chawal at Home

Rajma chawal is comfort food in its purest form for a lot of North Indian households, and once you’ve got the basic technique down, it’s genuinely hard to go back to store-bought or restaurant versions.

What is Rajma?

Rajma refers to red kidney beans, and Rajma Masala is the thick, spiced curry made by cooking these beans in an onion-tomato gravy. It’s almost always served with steamed rice — the combination is popularly called Rajma Chawal.

Ingredients:

  • 1.5 cups red kidney beans (rajma), soaked overnight
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons oil or ghee
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1.5 teaspoons red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

Step 1: Cook the rajma

  • Drain the soaked kidney beans and pressure cook with fresh water and a little salt for about 15-18 minutes (6-8 whistles), until soft enough to mash easily between your fingers.

Step 2: Build the base

  • Heat oil or ghee in a pan. Add bay leaf and cumin seeds, let them sizzle.
  • Add chopped onions and cook until golden brown.
  • Add ginger-garlic paste and cook for another minute.

Step 3: Add tomatoes and spices

  • Add the tomato puree and cook until the oil starts separating from the masala, around 6-8 minutes.
  • Add red chilli powder, coriander powder, turmeric, and salt.

Step 4: Combine everything

  • Add the cooked rajma along with its cooking water.
  • Mash a few beans against the side of the pan to naturally thicken the gravy.
  • Simmer on low heat for 20-25 minutes, stirring occasionally, until the gravy thickens and the flavours deepen.

Step 5: Finish

  • Sprinkle garam masala and cumin powder in the last few minutes.
  • Garnish with fresh coriander leaves.
  • Serve hot with steamed rice and a side of onion salad.

Tips:

Rajma tastes even better the next day, once the beans have had time to really soak up the masala. If you’re making it ahead for guests, this is a dish that actually benefits from resting overnight in the fridge.

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