Rajma Recipe

Rajma Recipe (Punjabi Rajma Masala)

Rajma Recipe is a comforting and flavorful North Indian dish loved in every household, especially known as Punjabi Rajma Masala or Rajma Chawal. This iconic combination of tender red kidney beans simmered slowly in a thick, aromatic tomato-onion gravy and served with steamed basmati rice delivers a complete and satisfying meal. In this post, we’ll learn how to make the Rajma Recipe at home with step-by-step instructions, nutritional values, helpful cooking tips, and answers to frequently asked questions.

What is Rajma?

Rajma (red kidney beans) is a protein-rich legume, especially popular in North India. Cooked in an onion-tomato gravy and spices, it becomes a delicious curry that’s typically served with rice—hence the name “rajma rice.”

This dish has its roots in Punjabi cuisine, but it has now become a staple across India due to its balanced nutrition, delightful flavor, and simplicity.

Soaking Time – Over Night or 8 Hour
Prep Time – 10 Min
Cook Time – 40 Min
Total Time – 50 to 60 Min
Cuisine – North Indian Punjabi

Punjabi Rajma Masala Recipe | Khana Khilaana Recipe` — Punjabi Rajma Recipe

Rajma Recipe Ingredients

These are all the ingredients you’ll need to make classic Punjabi Rajma at home.

Main Ingredients

Here’s what you’ll need for making a classic Punjabi Rajma at home.

Rajma Recipe Main Ingredients
1 – 1 cup Rajma (red kidney beans) – soaked overnight
2 – 2 medium onions, finely chopped
3 – 3 medium tomatoes, pureed
4 – 1 tbsp ginger-garlic paste
5 – 2 tbsp oil or ghee
6 – 1 tsp cumin seeds
7 – 1 bay leaf
8 – 1 tsp coriander powder
9 – 1 tsp cumin powder
10 – 1 tsp red chili powder (adjust to taste)
11 – ½ tsp turmeric powder
12 – 1 tsp garam masala
13 – Salt, to taste
14 – 2½ cups water (for pressure cooking)
15 – Fresh coriander leaves (chopped for garnish)
Optional (for extra flavor)
1 – 1 tbsp butter
2 – 1 tsp kasuri methi (dry fenugreek leaves)
3 – ½ tsp amchur (dry mango powder) or lemon juice

Rajma Recipe Preparation Steps

Step 1: Soak and Boil the Kidney Beans

Wash 1 cup of kidney beans thoroughly with water. Soak them overnight (8-10 hours) in 3-4 cups of water. The next day, drain, rinse again, and pressure cook with 2.5 cups of water and a pinch of salt for about 5-6 whistles or until tender. The kidney beans should mash easily when pressed – only then are they perfect for curry.

Step 2: Prepare the Onion-Tomato Base

Heat 2 tbsp oil or ghee in a pan. Add 1 tsp cumin seeds and 1 bay leaf; let them crackle. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste** and cook for 1 minute till the raw smell disappears.
Add tomato puree and cook until oil separates from the masala.

Step 3: Add Spices

Lower the flame; add turmeric, coriander, cumin, red chili, and salt. Mix well and cook for 2–3 minutes so the spices blend with the onion-tomato base.

Step 4: Combine Rajma with Masala

Add boiled rajma along with its boiled water (if thick, add some more). Stir everything together and simmer on low flame for 15–20 minutes. Add garam masala and kasuri methi for flavor. Stir occasionally until curry thickens and turns creamy.

Step 5: Finish & Serve

Add a spoon of butter if desired. Garnish with fresh coriander. Serve hot with steamed rice or jeera rice.

Serving Suggestions

Classic combo: Rajma Chawal (steamed basmati rice).

Serve with papad, pickle or onion salad for a homely touch.

You can also pair Rajma with roti or paratha.

Rajma Recipe / Nutrition Value (Per Serving)

Nutrient | Amount (approx.)

Calories – 250 kcal
Protein – 12 g
Carbohydrates – 35 g
Fiber – 8 g
Fat – 8 g

Note: Values are approximate may vary based on ingredients and serving size.

Tips and Notes

1 – Always soak kidney beans overnight or for at least 8 hours; this cooks them faster and improves digestion.
2 – For a richer flavor, use fresh tomato puree—canned puree can be sour.
3 – Make in a pressure cooker; this is essential for soft, creamy beans.
4 – For a thicker gravy, mash some kidney beans while cooking over low heat.
5 – Butter or ghee enhances the flavor—essential for Punjabi-style kidney beans.
6- If using canned beans, rinse thoroughly and reduce the cooking time by half. Read the instructions on the package.

Rajma Recipe FAQs

1. Can I make Rajma Masala without soaking them?
Soaking them overnight is best. However, if in a hurry, soak them in hot water for 2 hours or use an Instant Pot with additional cooking time.

2. Which kidney bean variety is best for this recipe?
Kashmiri kidney beans or Chitra kidney beans are best because they are soft and cook quickly.

3. Can I make kidney beans without onion and garlic?
Yes, to make them more sattvic, you can omit the onion and garlic and add asafoetida for flavor.

4. How long can kidney beans be stored?
Store in an airtight container in the refrigerator for 2-3 days. Reheat with a little hot water before serving.
5. What can I serve with kidney beans besides rice? Kidney beans can be eaten with roti, paratha, naan, or even brown rice, giving it a healthier flavor.

Conclusion

Rajma Recipe Punjabi Rajma Masala isn’t just a dish—it’s a warm bowl of nostalgia, simplicity, and homey flavor. From Punjabi kitchens to modern apartments, its captivating aroma makes it a perennial favorite.

So, the next time you’re craving something delicious and flavorful, be sure to try this Rajma Recipe at home. Serve it with love, it’s sure to be loved by everyone in your home, and your family will surely ask for it again!