Punjabi Style Rajma Masala Recipe

Ingredients

• 300 g (1½ cups)dried red kidney beans (rajma)
• 150 g (1 cup)chopped onion
• 180 g (1 cup)chopped tomato, fresh or tinned
• 15 ml (1 tablespoon)ginger-garlic paste
• 5 ml (1 teaspoon), or to tastered chilli powder
• 5 ml (1 teaspoon)turmeric powder
• 12.5 ml (2½ teaspoons), or to tastesalt
• 60 ml (4 tablespoons)cooking oil
• 950–1,180 ml (4–5 cups)water
• 5 ml (1 teaspoon)garam masala
• 2green chillies, sliced
• 15 ml (1 tablespoon)dried fenugreek leaves (kasuri methi)
• 15 g (¼ cup)chopped fresh coriander

Instructions

1. 1

   Soak the beans

   Rinse the kidney beans and soak them in plenty of water for 4–5 hours. Drain and discard the soaking water, then set the beans aside.

2. 2

   Brown the onion

   Heat the oil in a stovetop pressure cooker over medium heat. Add the onion and ginger-garlic paste, and sauté until the onion is caramelised and light brown, stirring regularly so it cooks evenly and does not burn.

3. 3

   Add the seasonings

   Add the drained beans, salt, chopped tomato and turmeric. Stir well and sauté the mixture for 2–3 minutes.

4. 4

   Pressure cook

   Pour in 950 ml (4 cups) of water. Close the cooker, fit the weight and cook over medium heat for 2–3 whistles, then turn off the heat.

5. 5

   Check the beans

   Allow the pressure to release naturally. Bite or press a bean to check that it is fully cooked. If it is still firm, pressure cook it again or simmer over low heat for a few more minutes, adding water if needed to adjust the curry's consistency.

6. 6

   Finish the curry

   Add the kasuri methi, garam masala, sliced green chillies and coriander. Simmer uncovered for 10–12 minutes or longer, until the curry thickens slightly and is no longer watery. Mash a few beans against the side of the pan with the back of a spoon to help thicken it.

7. 7

   Serve with rice

   Serve the rajma masala with steamed basmati rice or jeera rice for lunch.

What is Punjabi rajma masala?

Rajma is a North Indian kidney bean curry, especially associated with Punjabi home cooking, and it is often served with rice as rajma chawal. This version builds flavour from browned onion, tomato, ginger-garlic paste and spices, then finishes with dried fenugreek leaves and fresh coriander.

The beans release some of their starch as they cook, while mashing a few at the end gives the sauce a thicker, more cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 23g protein, 61g carbs, 1g fat.

The kidney beans provide most of the carbohydrate and protein, while the cooking oil is the main source of fat. Serve a portion with rice for a more substantial meal, or add vegetables alongside it to balance the plate.

Soaking and choosing the beans

Soak the dried beans: give them 4–5 hours in plenty of water, then drain and discard that water before cooking. Soaking helps the beans cook more evenly, but the doneness check still matters because cooking time can vary.

Check the centre: a cooked bean should be tender all the way through, without a firm or chalky middle. If any beans remain firm, continue cooking before serving.

Build flavour in the cooker

Brown the onion: cook it patiently with the ginger-garlic paste, stirring often so it colours evenly rather than catching on the base. This step gives the curry a savoury foundation.

Sauté the tomato and spices: stir the beans, tomato, salt and turmeric together for 2–3 minutes before adding the water. Use fresh or tinned chopped tomato, as listed.

Pressure and consistency

Cook by the bean, not just the whistle: the recipe gives 2–3 whistles over medium heat, followed by natural pressure release. Check that the beans are fully tender and cook them further if needed.

Adjust the sauce: use a little water if the curry needs loosening, then simmer uncovered until it is not watery. Mashing a few beans helps thicken the liquid without adding anything extra.

Finish with fragrant additions

Add the finishing ingredients after pressure cooking: kasuri methi, garam masala, green chillies and coriander go into the curry for a final uncovered simmer of 10–12 minutes or longer.

The chillies bring heat, so adjust the chilli powder to taste if you prefer a milder bowl. The fresh coriander adds a bright finish just before serving.

Plan the timing

The stated 45 minutes does not include the 4–5-hour bean soak, so start soaking well ahead of mealtime. The actual time under pressure can also vary depending on the cooker and the beans.

Allow for the natural pressure release and the final uncovered simmer. These steps give you time to check the bean texture and bring the sauce to the desired consistency.

What to serve with rajma

Serve the curry with steamed basmati rice or jeera rice, as suggested in the recipe. The rice makes a simple, filling base for the thick bean sauce.

For a more varied plate, pair it with a fresh salad or cooked vegetables. Keep the accompaniments simple so the spiced curry remains the focus.

Recipe notes & tips

• Keep the beans covered with plenty of water while they soak.
• Stir the onion often as it browns to prevent it sticking or burning.
• Let the pressure release naturally before opening the cooker.
• Taste a bean to check it is tender through the centre before finishing the curry.
• Add water gradually if the sauce becomes thicker than you like.
• Mash only a few beans at first, then simmer longer if you want a thicker curry.

Variations

• Adjust the heat: use less red chilli powder or fewer green chillies for a milder curry.
• Use tinned tomatoes: swap them in for fresh chopped tomato, as the recipe allows.
• Change the rice: serve with jeera rice instead of plain steamed basmati.
• Make it saucier: add a little water during simmering and adjust to your preferred consistency.

Common mistakes to avoid

• Skipping the soak: the recipe relies on soaking dried beans for 4–5 hours before cooking.
• Burning the onion: stir regularly over medium heat so it caramelises without catching.
• Stopping at the whistle count: check a bean and cook longer if it is still firm.
• Opening under pressure: wait for the pressure to release naturally before checking the beans.
• Leaving the curry watery: simmer it uncovered for longer and mash a few beans to thicken it.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan until piping hot, adding a splash of water if the curry has thickened; reheat only the portion you plan to eat.

Frequently asked questions