Rajma Masala Curry Recipe For Rajma Chawal
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Home » Punjabi » हिन्दीગુજરાતીJump To Recipe Print TipsRajma Masala – a protein rich Red Kidney Beans curry, is best enjoyed with steamed rice as Rajma Chawal and is one of healthiest and easiest to make Punjabi curry. This recipe’s step by step photos, detailed directions, tips and minimum number of ingredients make it very easy to prepare at home and doesn’t require you to have any special cooking skills and spares you from long prep time as it uses very basic spices that are easily available in any Indian kitchen. Follow this Rajma Masala Curry Recipe and enjoy your dope of Rajma Curry with Chawal, Butter Kulcha and Lassi.Share with Friends!
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| Ingredients: |
| 1 cup Rajma (Red Kidney Beans) |
| 1 small piece of Bay Leaf |
| 1-inch long piece of Cinnamon Stick |
| 1 Green Cardamom (or black cardamom) |
| 1/2 teaspoon Cumin Seeds |
| 1 Onion, finely chopped (approx. 1/2 cup) |
| 1 teaspoon Ginger-Garlic Paste (or crushed) |
| 1 Green Chilli, slit lengthwise (or more for spiciness) |
| 2 medium Tomatoes, chopped (approx. 1 cup) |
| 1 teaspoon Red Chilli Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/4 cup Milk (or 2 tablespoons fresh cream) |
| 2 tablespoons Oil |
| Salt to taste |
Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.- Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don’t open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water). Drain excess water from cooked beans and keep both water and Rajma aside for later use.
- Heat 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli.
- Sauté for 1-2 minutes.
- Add chopped tomato and salt.
- Sauté until tomatoes turn soft, it will take around 3-4 minutes. Add 1-teaspoon red chilli powder and 1-teaspoon cumin-coriander powder.
- Mix well and sauté for a minute.
- Add boiled kidney beans and mix well.
- Add 1-cup water (or little more) (drained water from step-2 + normal water) and mix well. Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture. Cook for 5-6 minutes or until gravy turns thick. Gravy would thicken more as it cools down, so do not cook it until it turns very thick. Taste for the salt at this stage and add more if required.
- Add 1/4 cup milk (or 2 tablespoons fresh cream).
- If you are adding milk, cook for 2-3 minutes and turn off the flame. If you are adding fresh cream, mix well and turn off the flame. Rajma masala curry is ready; transfer it to a serving bowl and garnish with chopped coriander leaves.
Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.
Drain the water and transfer soaked beans into a 2-3 liter capacity pressure cooker. Add 1¾ cups water and salt; close the lid and pressure cook over medium flame until it turns soft, for around 4-5 whistles. Turn off the flame and let the pressure release naturally (around 5-7 minutes) before opening the lid. Don’t open the lid immediately as beans may not have cooked fully yet and steam inside pressure cooker will continue to cook them. Check the beans for softness, if they are not soft, cook them more for 2 whistles (if required add more water). Drain excess water from cooked beans and keep both water and Rajma aside for later use.
Heat 2-tablespoons oil in a pan (or kadai) over medium flame. When oil is medium hot, add 1 small piece of bay leaf, 1-inch long piece of Cinnamon, 1 green cardamom and 1/2 teaspoon cumin seeds, sauté for 30 seconds. Add chopped onion and sauté until onion turns translucent. Add 1-teaspoon ginger-garlic paste and 1 green chilli.
Sauté for 1-2 minutes. 
Add chopped tomato and salt.
Sauté until tomatoes turn soft, it will take around 3-4 minutes. Add 1-teaspoon red chilli powder and 1-teaspoon cumin-coriander powder.
Mix well and sauté for a minute.
Add boiled kidney beans and mix well.
Add 1-cup water (or little more) (drained water from step-2 + normal water) and mix well. Mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture. Cook for 5-6 minutes or until gravy turns thick. Gravy would thicken more as it cools down, so do not cook it until it turns very thick. Taste for the salt at this stage and add more if required.
Add 1/4 cup milk (or 2 tablespoons fresh cream).
If you are adding milk, cook for 2-3 minutes and turn off the flame. If you are adding fresh cream, mix well and turn off the flame. Rajma masala curry is ready; transfer it to a serving bowl and garnish with chopped coriander leaves.- Use red kidney beans because they take lesser time to cook and has softer texture after cooking.
- Add some water (approx. 1/3 cup or as required) and cook for 3-4 minutes over medium flame if gravy turns thick in step-9.
- Replace chopped tomatoes with 3/4 cup tomato puree if you like gravy with smooth texture.
- use grated ginger and grated garlic if ginger-garlic paste is not available.
- Use canned kidney beans for faster preparation and to avoid pressure cooker cooking. Skip step-1 and step-2 and add drained canned beans (approx. 1¾ cups or less) in step-8.
- Replace Rajma with legumes like moong beans, choli beans, black chana to prepare various types of Indian style legume curries.
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I was 14 when I found this website and have been following your recipes since then. I am now almost 24 and still come back here everytime, because I have the confidence that your recipe will taste good no matter what. Thank you so much for making this website and sharing things, it means a lot.
PS: I just saw I had commented on this same recipe in 2015 under name of praveen.
Thank you. Glad to hear that you liked the recipes.
It came out so well. If we soak more than 12 hours and after 3 whistles kept it for 30 min on low flame, then rajma cooked well.
Steps provided are easy to follow. Turns out super. Great.
Recipes are very easy and tasty.
I love to follow the recipes given by you. They are simple, to the point and doable. Thank you.
This has become one of my go-to meals, absolutely love it! I cheat and used canned beans (2-3 cans) and a can of diced tomatoes, use 1 tsp of each seasoning and it’s perfect every time. Thank you!
Great recipe… Thank you for this. I tried many recipes of rajma masala but my search ended up with this one.. thank you.. My husband and family like it.
Wonderful recipe! I cheated and used two 15 oz cans of Rajma and a small can of green chiles. It was delicious Nice work.
I tried this rajma recipie step by step and when I tasted couldnot believe it was perfect. Thank you so much for sharing your cooking recipie and experience.l will try other recipies.
Very clear and to the point explanation, great recipe.
All your recipes are very easy to. Understand and tasty.
Easy receipe! Step by step receipe and photos helped! Will update on how it turned out.
I have only read this yet, however I have already soaked Kidney beans, let’s see what I will cook tomorrow…Just hoping to get good response as I will be cooking for the first time for someone very special.
It was too good… This my first time… Thanks a lot for your recipe…
This recipe was so good! I tried it the first time, and liked it so much. And the same with your chana masala recipe. Thank you for sharing your great recipes!
Amazing…… Mujhe khana bnane bilkul nahi ata tha..I was always scolded by my mother in laws… BUT now…I m rocking… Due to you.
Thank you Palak for trying the recipes. I am so glad that you found recipes from this site helpful.
Thank you for the fantastic yet easy to do step by step recipe. I followed yours and the result was yummm. My family loved the Rajma last night.. Thank you again. God Bless!
Thank you Urmi for trying the recipe and glad to hear that your family loved it.
I love this website. Your step by step instructions and pictures helped me make this (my first attempt at Indian cuisine) a success. Can’t wait to try more of your recipes. Thank you.
My favorite place to find delicious recipes.
Needless to say this is my favorite website to always turn to, for trying something new every time. It always intrigues me as to understand how much of your ‘one cup’ measure is! As long as everything goes in a cup measure, I can use some cup as a std measure n vary measures, proportionately. But, every recipe comes with table spoon/teaspoon measures as well, that ought to go rightly with the cup measure of your standard only. So kindly clarify..
Hi Ria, 1 cup = 250 ml is used to measure all ingredients in all the recipes. For more detailed information about ingredients measurement and measurement cup photos follow our cooking measurement guide.
I’m new to cooking and have started looking up recipes to make different dishes. I followed this recipe and made really nice rajma. I just didn’t add the cream and they still came out pretty good. Thanks!
Thank you Ann for trying the recipe.
Hello sir/ma’am, This website is just awesome. The recipes are very simple to make and tasty too. Thank you so much, I make these dishes and serve it to my family and friends.
Hello sir, thanks for ur recipes that you teach us through ur website. It is very easy to learn and very tasty too. But I have been facing some problem from last few days that when open any recipe, I am able to see only first 2 pics only and all the other pics try to download but do not open at all. Plzz slove this problem that I am facing.
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