The best Rajma recipe for Rajma Chawal! This is the most delicious red kidney beans curry that is cooked in onions, tomatoes and spices.
It's light, creamy and pairs best with steamed rice or jeera rice.
You should definitely try this fool proof rajma masala recipe at home. I can vouch for it's best taste coz I never make false claims. 🙂
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Rajma Chawal - The combo that you simply cannot resist eating. A true comfort meal on plate!
It makes a great weeknight dinner meal when you want to eat something easy to cook and tasty to the core.
This is one of the most popular North Indian dish and indeed everybody's favorite. Very rarely you will find few people who may not love to eat it.
Me? I am always in for it. Not only me but my whole family is a diehard Indian kidney beans curry fan.
This curry also makes a good meal for lunch boxes.
My kids love to carry chana masala poori, rajma with rice, paneer butter masala with rotis and much much more. They feel happy sharing home cooked meals with their friends in school. And I am contented. 🙂
About the recipe
Rajma masala is indeed a flavorful curry of red kidney beans cooked in Punjabi Style.
First, we soak the red kidney beans over night and then boil it until the beans cooks well.
Then, cook the boiled beans in onion tomato gravy and basic spices. You really do not need any kind of store bought rajma masala powder.
The basic available ingredients in your kitchen will give the best and creamy rajma recipe at home.
Imagine! The steaming hot rice topped with Punjabi style rajma masala, spicy green chutney and onion rings. Sprinkle some chaat masala over it. It tastes DIVINE!
The roadside stalls in Delhi sell this dish and people are crazy to eat it.
But, you can make it easily at home and enjoy it exactly the way they serve on street side stalls.
Believe me, this combination will blow you over. The rajma rice plate is melange of both, nutrition and taste!
What goes in the rajma?
- Kidney Beans
- Cinnamon, Bay leaf and Cumin Seeds
- Ginger, Garlic and Green Chillies
- Onion and Tomatoes
- Coriander, Turmeric, Red Chilli Powder and Garam Masala powder
- Salt, Sugar, Lemon, Kasuri Methi
- Oil and Butter (or Ghee) and Water
Step by Step recipe photos
To begin with, first, clean wash and soak rajma beans in enough water for 8-9 hours (or overnight). Photo 1
Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder. Pressure cook the rajma until tender and then set it aside. Photo 2 & 3
Next, either in a mortar pestle or in mixer grinder, add green chillies, ginger and garlic. Crush it to a coarse paste and set it aside. Photo 4 & 5
In a pan, heat oil or ghee (or a mix of both). Once the oil heats up, add cumin seeds and fry for few seconds. Photo 6.
Then, add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it. Photo 7.
Add ground ginger garlic chilli paste and cook for another 1-2 minutes. Photo 8.
Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix. Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil. Photo 19, 10 & 11.
Then, add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need. I have not added water at this point, as I like the curry to be creamy. Photo 12.
Pressure cook it again with masala for another 2 whistles. Let the pressure release on it's own and then open the pressure cooker. Photo 13
Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for another 2-3 minutes. Photo 14 to 18
Finally, sprinkle some chopped coriander leaves on rajma curry and serve it with plain rice or jeera rice, chutney, sliced onions on the side.
How to make rajma in Instant Pot?
To begin with, clean, wash and soak kidney beans overnight. Photo 1.
Crush the green chilies , ginger and garlic to a coarse paste using mortar pestle. Alternatively, you can also used minced ginger and garlic along with finely chopped chilies. You can use chopped to chop all three of them together to make a coarse mix. Photo 2.
Place the steel insert and switch on the Instant Pot on sauté mode. Once the IP displays hot, heat oil. Add cinnamon stick, bay leaves and cumin seeds. Sauté for 30 seconds. Photo 3.
Then, add finely chopped onion and sauté for 3-4 minutes or until onions start picking golden color. Photo 4.
Add crushed chili ginger garlic paste and sauté for 30 seconds. Photo 5.
Then, add red chilli powder, ground coriander, turmeric and pureed tomatoes. Mix and sauté for good 3-4 minutes. Keep stirring to avoid spices sticking at the bottom. Add 2 tablespoons of water to deglaze, if needed. Photo 6.
Now, add salt, soaked rajma, ¾ teaspoon Garam Masala Powder and mix. Add 2.5 cups of water and mix. Photo 7.
Accidentally, I added ½ a cup of water extra. 2.5 cups is good enough to give nice and creamy Rajma curry.
Close the lid and seal the pot, press Manual or Pressure cook and set the timer to 30 minutes. Pressure cook on 'High'. Once the IP beeps and cooking is over, let the pressure release naturally.
Open the pot, add sugar, remaining ¾ teaspoon Garam Masala, Kasuri Methi, and butter. Press sauté and simmer for 2-3 minutes or until thick and creamy. Photo 8.
Note : As I added little extra water, I had to simmer it for 5 minutes to reduce to water to get thick curry.
If you like thing Rajma gravy, then you can just simmer a minute or until butter to combine well.
Dish out, sprinkle some chopped coriander leaves and serve hot with steamed rice and onion rings.
How to serve rajma?
Rajma chawal is indeed a evergreen combination. The unmatched! So, that says it all!
Serve the curry with hot steamed rice or with jeera rice. Also, sprinkle some chaat masala over the rajma chawal.
Please do not forget to serve some onion rings and lemon wedge on the side.
Well, this creamy rajma masala also pairs perfect with tawa paratha, or laccha paratha. For us, Rajma Chawal is the winner!
Pro Tips - A must follow to get the best taste
Fresh Stock : Remember! Always use the kidney beans from the fresh stock packet.
Never, use the beans from the old stock, so do check for package date. Or, you may find that very old stock kidney beans do not cook well. So, fresh stock is thumbs up!
Cooking the beans : Always cook the rajma beans until it is tender. Ensure that the cooked beans mashes easily and also hold the shape.
Further, do not leave even a bit of bite in beans. This helps in giving a perfect creamy texture and taste to the curry.
Fresh spices : I love to crush ginger, garlic and green chilies coarsely in mortar pestle or in grinder and then use. This enhance the taste of the curry.
But, if you wish to, you can add ginger garlic paste and finely chopped green chilli instead.
Tomatoes : For the best taste, I always blanch, peel and then puree the tomatoes and use.
You are free to use finely chopped or grated tomatoes as well. Or simply blend tomato to paste and use.
Butter or Ghee : The addition of butter or ghee gives the best taste to dish. So, consider adding either or butter at the end. Or, cook the masala in ghee.
Flavor enhancer : A dash of Kasuri methi, lemon juice and a bit of sugar makes a huge difference.
It will only do good to this curry and you will never regret. So, add a bit of all these and you shall experience the wonders it does.
Secret to best taste : The one secret that I really want to share with you all here. This rajma curry taste best the next day.
It soaks up all the flavors from the spices from the gravy giving the finest taste to the dish .
So, do this trick for any parties or celebrations. And, cook it a day ahead. Refrigerate it. And then Serve it to guest the next day.
Spice Powders : Do not use any store bought rajma masala powder, as you do not need one at all.
Use the basic spices that I have added here and follow the exact method, taste will always be delicious.
Frequently Asked Questions
For best result, always, soak the kidney beans overnight (8-9 hours) in good amount of water.
Strain the soaked kidney beans and add it to pressure cooker. For 1 cup of kidney beans add 3 cups of water.
Close the cooker lid and pressure cook for good 4-5 whistles and then lower the heat to medium low to cook for another for 15-20 minutes. Allow the pressure to release naturally.
If you want to boil rajma in pot, then add enough water and bring it to a boil. Then, add strained rajma and cook it for good 1 hour at least. It takes quite a long to boil rajma in pot.
To boil kidney beans in Instant pot, add strained beans along with 2.5 cups of water and pressure cook on 'High' for 30 minutes. Let the pressure naturally.
Good news is Yes! You can definitely make rajma recipe without onion and garlic. Do add pinch of hing with the cumin seeds.
Then, add tomatoes and spices and proceed with the rest.
So, follow the exact method. Just that, skip onions and garlic from the ingredients. Instead, heat hing (asafoetida) along with cumin seeds in oil or ghee.
Yes! Skip butter or ghee and follow the rest.
Absolutely! You can freeze the cooked rajma curry in freezer up to 2 months.
Transfer the curry into freezer safe box and freeze.
You can freeze this either in portions or in bulk, whatever suits your need.
Whenever, you want to eat it, just thaw it on counter for sometime, reheat and eat it.
Yes, you can use canned kidney beans to make this recipe.
Use the whole content from the can, do not throw away the liquid from it.
Canned bean's liquid helps to thicken the curry making its creamy and delicious.
Yes, you can use canned tomatoes or sauce to make the curry.
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📖 Recipe
Rajma Recipe
Video
Ingredients
- 1 cup Rajma (Red Kidney Beans)
- 1½ inch Cinnamon Stick
- 1-2 Bay leaves
- 3 cups Water
- 1½ teaspoons Garam Masala Powder (divided)
- 2 Green Chillies
- 1 inch Ginger Piece
- 6-7 Garlic Cloves
- 3 tablespoons Oil or Ghee
- 1 teaspoon Cumin Seeds
- 1 cup Onion
- 1½ teaspoon Kashmiri Red Chili Powder
- 1½ teaspoon Coriander powder
- ¾ teaspoon Turmeric Powder
- 4 Tomatoes (medium sized, blanched peeled and pureed)
- 1 teaspoon Salt (modify as needed)
- ¾ teaspoon Sugar (optional)
- 1 teaspoon Lemon Juice
- 1 teaspoon Kasuri Methi
- 1 tablespoon Butter
Instructions
Preparation
- Clean wash and soak kidney beans in enough water for 8-9 hours (or overnight).
- Crush the green chilies , ginger and garlic to a coarse paste using mortar pestle.
- Note : Alternatively, you can also used minced ginger and garlic along with finely chopped chilies. You can use chopper to chop all three of them together to make a coarse mix.
How To Make Rajma Recipe On Stove Top
- Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder.
- Pressure cook the rajma beans until tender. Set it aside.
- Next, either in a mortar pestle or in mixer grinder, add green chillies, ginger and garlic. Crush everything to a coarse paste and set it aside.
- In a pan, heat oil or ghee (or a mix of both). Add cumin seeds and fry for few seconds.
- Add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it.
- Add ground ginger-garlic-chilli paste and cook for 1-2 minutes.
- Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix.
- Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil.
- Then, add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need.
- Pressure cook it again with masala gravy for another 2 whistles. Let the pressure come down on own.
- Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for 2-3 minutes.
- Rajma masala is ready to serve. Sprinkle some chopped coriander leaves and serve it with plain rice or jeera rice, chutney, sliced onions on the side.
Making Rajma In Instant Pot
- Place the steel insert and switch on the Instant Pot on sauté mode. Heat oil, add cinnamon stick, bay leaves and cumin seeds. Sauté for 30 seconds.
- Then, add finely chopped onion and sauté for 3-4 minutes or until onions start picking golden color.
- Add crushed chili ginger garlic paste and sauté for 30 seconds.
- Then, add red chilli powder, ground coriander, turmeric and pureed tomatoes. Mix and sauté for good 3-4 minutes. Keep stirring to avoid spices sticking at the bottom. Add 2 tablespoons of water to deglaze, if needed.
- Now, add salt, soaked rajma, ¾ teaspoon Garam Masala Powder and mix. Add 2.5 cups of water and mix
- Close the lid and seal the pot, press Manual or Pressure cook and set the timer to 30 minutes. Pressure cook on 'High'. Once the IP beeps and cooking is over, let the pressure release naturally.
- Open the pot, add sugar, remaining ¾ teaspoon Garam Masala, Kasuri Methi, and butter. Press sauté and simmer for 2-3 minutes or until thick and creamy.
- Dish out, sprinkle some chopped coriander leaves and serve hot with rice, onion rings, and lemon wedges on the side.
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