rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

rajma recipe | rajma masala | rajma curry | punjabi rajma recipe with detailed photo and video recipe. a popular north indian or punjabi curry recipe made with kidney beans and indian spices. the combination of rajma and chawal which is also known as rajma chawal is the staple food of many north indians. it forms a semi-thick gravy which can also be served with jeera rice or even which choice of indian breads like roti or chapati.
rajma reciperajma recipe | rajma masala | rajma curry | punjabi rajma recipe with step by step photo and video recipe. there are many ways to make the popular rajma masala. but the punjabi version of rajma curry is super popular and has been embraced by other regional cuisines. further, it is also appreciated because of the abundant supply of protein which makes it a complete meal when served with rice which is a source of carbohydrates.

as i mentioned in my previous posts, i prefer to have roti and sabzi for my dinner and i avoid to have rice for my dinner. even though my husband craves for rice-based dishes for his lunch and dinner, i try to avoid it as much as possible and reduce the intake of carbs for dinner. but i personally like to make this rajma masala or rajma curry for dinner because it is multipurpose. basically, i can serve the curry with roti or chapati for the dinner. and any leftover rajma recipe can be mixed with rice and can be served for lunch. thus making the perfect option for lunch and dinner. but i personally like the combination of rajma chawal compared to roti’s but still a convincing option.

rajma masala

the rajma recipe is straight forward to cook, yet some tips, suggestions and variations to make perfect rajma masala. firstly, i heavily recommend soaking the rajma overnight before pressure cooking till it softens. you can hasten the cooking procedure by using canned kidney beans but would not recommend it for the obvious reasons. secondly, there are different types of rajma seeds available in the market, but i would recommend using red coloured beans. typically it much easy and faster to cook and easily turns soft. lastly for a creamy curry, once the rajma is cooked, mash few beans with the spoon to have a thick curry base. this step is not mandatory but gives a nice consistency to the curry.

finally, i request you to check my other indian curry or sabzi recipes collection  with this post of rajma recipe. it includes recipes like paneer butter masala, dhaba style dal tadka, dal tadka, lobia masala, soya bean masala, aloo gobi masala, bhindi masala and baingan masala recipe. further to these, i would request you to check my other recipes collection like,

rajma video recipe:

recipe card for rajma recipe or rajma masala:

rajma recipe

rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Soaking Time: 12 hours
Total Time: 40 minutes
Servings: 4 Servings
AUTHOR: Hebbars Kitchen
Course: curry
Cuisine: punjabi
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easy rajma recipe | rajma masala | rajma curry | punjabi rajma recipe

Ingredients

for pressure cooking:

  • 1 cup rajma
  • 1 bay leaf
  • 1 black cardamom
  • 1 tsp salt
  • 4 cup water

other ingredients:

  • 1 tbsp ghee / clarified butter
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 5 cloves
  • 1 onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 chilli, slit
  • 2 cup tomato pulp
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp aamchur / dry mango powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 1 tsp kasuri methi, crushed
  • 2 tbsp coriander, finely chopped

Instructions

  • in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
  • add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
  • now add 2 cup tomato pulp.
  • cover and cook for 10 minutes, or until the oil is separated.
  • further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
  • saute until the spices turn aromatic.
  • add in cooked rajma and mix well.
  • cover and simmer for 15 minutes or until the curry thickens.
  • now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
  • finally, enjoy rajma with hot jeera rice.

how to make rajma curry with step by step photo:

  1. firstly, soak 1 cup rajma in enough water for 12 hours.
    rajma recipe
  2. drain off the water and transfer to a pressure cooker.
    rajma recipe
  3. add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water.
    rajma recipe
  4. pressure cook for 6 whistles or until rajma turns soft.
    rajma recipe
  5. in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
    rajma masala
  6. add in 1 onion and saute well.
    rajma masala
  7. further, add 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
    rajma masala
  8. now add 2 cup tomato pulp. to prepare tomato pulp, blend 3 large tomatoes to a smooth puree.
    rajma masala
  9. mix well making sure the spices are combined well.
    rajma masala
  10. cover and cook for 10 minutes, or until the tomato pulp has thickened.
    rajma masala
  11. stir occasionally, and continue to cook until the oil is separated.
    rajma masala
  12. further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
    rajma curry
  13. saute until the spices turn aromatic.
    rajma curry
  14. add in cooked rajma and mix well.
    rajma curry
  15. cover and simmer for 15 minutes or until the curry thickens.
    rajma curry
  16. adjust the consistency by mashing few rajma if required.
    punjabi rajma recipe
  17. now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
    punjabi rajma recipe
  18. finally, enjoy rajma with hot jeera rice or as rajma chawal.
    rajma masala

notes:

  • firstly, soak the rajma at least for 8 hours, or it will take a long time to cook.
  • also, simmer the curry for at least 15 minutes to absorb all the flavours.
  • additionally, you can use store brought rajma masala instead of adding spice powders.
  • finally, rajma recipe tastes great when prepared slightly creamy.
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