In this post, sharing how to make Punjabi style rajma cooked in the traditional way and also one-pot Instant pot Rajma. Hope you enjoy this Punjabi Rajma Masala recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Over the years I’ve perfected it and made it my own. For me, the key to good Rajma is perfectly cooked beans that just melt in your mouth. It is one of our favorite recipes and a regular on weekend lunch or brunch menu alternating with chole and dal makhani. Kidney beans are cooked in mildly spiced onion tomato curry commonly referred to as masala and hence the name Rajma masala but commonly referred to as just Rajma. Rajma recipe has been a staple diet for most North Indians, but now is also immensely popular and loved across the globe. It’s a naturally gluten-free, vegetarian recipe that can easily be made vegan. Kidney beans are a great source of protein and dietary fiber as well as provides a variety of vitamins and minerals making it a very nutritious and healthy, comfort food. No wonder it’s cooked as an everyday meal as well as on special occasions, at homes as well as in restaurants.
Chitra Rajma - This is popular in India and is usually light brown skin with dark speckles on them. Large red kidney beans - In the USA, I’ve usually seen light and dark kidney beans. I usually use the lighter variety for this curry as it cooks faster than the darker ones. But any of these two will work. Small red kidney beans - These are used to make Kashmiri rajma which is a different recipe and I will share that sometime soon.
1 - Traditional Punjabi method
In this method, the beans are soaked overnight, pressure-cooked, and then mixed in bhuna masala (made of onion, tomatoes, ginger garlic, and spices). Saves time since beans and masala can be cooked simultaneously.
2 - One pot Rajma in Instant Pot.
In this method, the beans are soaked and cooked along with the bhuna masala. Very convenient, no babysitting needed but takes time.
Both ways, it turns out delicious and honestly comes down to one’s preference. So let’s see how to make Rajma.
You can cook them in a pressure cooker, Instant pot, or stovetop. I prefer to use the pressure cooking method as it’s quicker than a stovetop.
2 - Add the soaked, drained kidney beans to the Instant pot stainless steel pot, and to it add salt, black cardamom along with 4 cups water.
3 - Close the lid, with vent to sealing, and cook on manual or bean and chili mode for 25 mins followed by natural release. (Depending on the quality of kidney beans may take longer).
4 - You know the beans are cooked when can be easily mash when pressed between your thumb and fingers. Keep aside.
Please refer to the other two methods (pressure cooker and pot on stove top in recipe card.
To save time, you can make the masala while the beans are cooking.
6 - Add in the onions and green chilli and saute till onions turn golden brown.
7 - Stir in ginger and garlic paste. Saute till the garlic smell disappears.
8 - Add the tomato puree and cook until the mixture reduces.
9 - Mix in the tomato paste (optional and helps deepen the tomato flavor and color) and cook further until the masala thickens.
10 - Add in the spices (turmeric, red chilli, coriander powder, garam masala) along with salt and pepper and mix well.
11 - Cook until the masala starts oozing oil from the sides. That’s the indication that our bhuna masala is ready.
12 - Add the cooked beans along with the water it was cooked in. Increase the heat to medium-high and bring this mixture to a boil and then lower the heat to simmer on low.
Using your spoon or ladle, mash a few of the beans (in the pot itself) by pressing with the back of your ladle against the walls on the pot. This makes the curry thick and smooth.
13 and 14 - Crush some dry fenugreek leaves between your palms and add to the gravy along with cream and mix (skip to keep it vegan). Simmer for another 10 mins.
15 and 16 - Finally add some cilantro leaves, mix well. The gravy thickens as it sits so adjust consistency if required before serving.
Creamy, delicious Rajma masala is ready!!
We love eating it with some zeera rice but you can serve this kidney beans curry with plain rice, brown rice, or quinoa too.
Rajma curry is thick so can also be served with Indian flatbreads like chapati or naan too.
Some kind of salad involving onions is a must-have side, so add a kachumber or Sirke Wale Pyaaz (pickled onions).
To make it a full meal, pair this with some Punjabi sabzi like Aloo Gobi or Paneer Vegetable Jalfrezi.
Cook with raw beans rather than canned ones since they have more flavor. Soak, and pressure cook them for that right texture i.e. soft, melt in your mouth, they should not be al dente. Use lighter large kidney beans, they cook faster. Also preferably use new not old beans as they will take more time to cook
The onion tomato masala -
For the best flavor, use fresh ingredients. For smoother gravy, chop the onions extremely fine (use a food processor) and saute them until nice and soft and brown. I don’t prefer to puree onions. For ginger garlic, I prefer to make a fresh paste. Tomatoes are important in rajma, and hence I prefer using a combination of fresh tomato puree and tomato paste. Alternately store-bought puree can be used. The paste along with the flavor also adds a good color to the dish and a little goes a long way. But you can skip it if not available. Saute the onion tomato masala until the oil oozes (also known as the bhuna method) for that ultimate flavor. No shortcuts here. Skip hing to make it gluten-free
Curry -
Simmer the kidney beans curry on low heat, the more it simmers the better it gets as the flavors marry and taste so good. Mash some beans and add them to the curry to help thicken the curry. The curry will also thicken more as it simmers so adjust the consistency to your liking. Leftovers taste the best the next day as the flavor deepens. You can store it covered in the refrigerator for 3-4 days.
Recipe Card
