Rajma Masala Curry Recipe

A Punjabi favorite, Rajma masala curry encapsulates the essence of North Indian comfort food. Kidney beans are cooked with aromatic ingredients such as onions, ginger, garlic, fragrant spices, and acidic tomatoes in this lightly spiced, creamy curry. The meal is best served with parathas, jeera rice, or plain rice and is topped with chopped onions and fresh coriander leaves.

Print Recipe

Rajma Masala Curry

Prep Time10 minutes mins

Cook Time40 minutes mins

Servings: 2

Calories: 350kcal

Ingredients

• 1 Cup dried kidney beans (Rajma), soaked overnight
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes pureed
• 2 tbsp Oil or Ghee
• 1 tbsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tbsp green chili finely chopped
• 1 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp garam masala
• salt to taste
• fresh coriander leaves for garnish
• Pinch of Kasturi Methi
• Ginger Juliennes

Notes

Prepare Rajma - soak & pressure cook

1. Place 1 cup of rajma in a large mixing bowl and thoroughly rinse with cold water. Soak for at least 8 hours and up to 12 hours in freshwater. Soak them to soften them thoroughly.

Do not totally cover the dish when soaking it. Because beans require fresh air while soaking, cover them with a mesh basket or a thin breathable cloth. This keeps Rajma from becoming sticky. When you're ready to cook, drain the water and thoroughly rinse the pans.

2. Place the soaked rajma in a pressure cooker or instant pot on the hob. Pour in 1 1/2 cups water and pressure cook for 4 to 5 whistles, or until soft. Alternatively, depending on the age of the rajma, cook it in the instant pot for 12 to 16 minutes. They should be pliable enough to keep their shape until cooked. When mashed with your fingertips, rajma should be easily mashed.

If they aren't done, pressure cook them for 2 more whistles for a few minutes while you prepare the masala.

3. For this recipe you will need

• 1 cup finely chopped onions (2 medium or grated or boiled & pureed)
• 1 cup tomatoes (2 large, chopped & pureed, or 1 cup canned tomato puree)
• 1 green chilli chopped (optional)
• 1 teaspoon ginger garlic paste (or 1 teaspoon minced and crushed ginger garlic paste)

Prepare the Onion Tomato Masala

4. In a skillet, heat 2 to 3 tablespoons ghee or oil. Add 1 bay leaf and 1/2 teaspoon cumin seeds (optional).
   
5. Add the onions and green chilli when the seeds start to sizzle.
   
6. Cook over medium heat for 4 to 5 minutes, or until deep golden. Incorporate the ginger garlic paste.
   
7. Cook for 30-60 seconds, without scorching.
   

8. Pour in the pureed tomatoes and heat for about 3 minutes, or until the raw tomato flavour is gone.

9. Combine the spices:

• 14 teaspoon turmeric
• 12 to 34 teaspoons Kashmiri red chilli powder (1 teaspoon for really hot)
• 34 tsp garam masala
• 1 1/2 to 2 teaspoon coriander powder
• 34 to 1 teaspoon toasted cumin powder
  

10. Cook for 2 to 3 minutes, or until fragrant.
    
11. Stir in the soft cooked rajma and the stock (rajma-cooked water). Pour in around 12 to 1 cup boiling water to achieve the desired consistency; if using canned beans, drain the liquid and rinse them before adding them here.
    
12. Combine thoroughly and cook for 10 to 15 minutes. 14 teaspoon garam masala (optional), ½ to 1 tablespoon kasuri methi (crushed in the palm first).
    
13. You will have this level of consistency. Stir in 2 tablespoons heavy cream if desired.
    
14. It will thicken after a little cooling period. If desired, garnish with 2 tablespoons coriander leaves and 1/2 inch ginger juliennes.
    

While serving, drizzle with lemon juice. Sarve rajma is served hot with chawal (rice), onion wedges, and lemon wedges.

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