Rajma Masala | Punjabi style Rajma recipe

Rajma Masala is a popular North Indian gravy recipe made of Rajma, also known as Rajmah. Since they have a shape of a kidney thus known as Kidney beans too. Delicious, easy to make, and a perfect recipe for Indian Lunch or Brunch.

Serve it with Jeera rice, Paratha, or even Roti and it is everyone’s favorite. Add sliced onions and some green chilies and it’s a happy meal for all.

One of the dishes which is my personal favorite too. I love eating on Sundays when everyone is at home and thus it’s a great Sunday Lunch menu for me. I usually eat it along with some Rice Papad or regular Papad, aam ka achar, and green chutney. A combination to die for.

The Punjabi-style recipe is made using fried onion pureé, garlic, and tomato puree. Trust me it makes all the difference and gives a restaurant-style dish at your home. Finger-licking good!

Looking for more recipes, check these :

• Marwari Kadhi.
• Bedmi Puri.
• Achari Paneer.
• Paneer Lababdaar.
• Dal Makhani.

One of the best recipes which I have come across is by YourFoodLab. It’s a video recipe and a must-try.

Product Recommendations:

• Pressure Cooker.
• Vegetable Chopper
• Mixer Grinder
• Masala.
• Kashmiri Lal Mirch Powder.
• Kadhai.
• Kashmiri Rajma

Props used in the picture.

• Ceramic Plate.
• Brown Handi / Serving Bowl.
• Cutlery.
• Red Dupatta.

Print Recipe

Rajma Masala Recipe | Authentic Punjabi Style

Rajma Masala is a popular North Indian recipe made using Kidney beans, onion tomato gravy, and spices. It's tangy, it's spicy and it's a perfect recipe to try with jeera rice or paratha.

Course

main course

Cuisine

indian north indian

Keyword

Indian Vegetarian recipe

Prep Time

15 minutes

Cook Time

15 minutes

Servings

People

Ingredients

• 1 Cup/Katori Rajma/ Kidney Beans
• 2-3 number Onions Sliced
• 2 number Tomatoes Pureéd
• 2 number Green Chilies
• 1 inch ginger
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon Haldi
• 1/2 teaspoon Kashmiri Lal mirch Powder for the color.
• 1/4 teaspoon Garam Masala Powder
• 2 teaspoon Rajma Masala
• Salt to taste
• Chopped coriander leaves
• Oil as required.

Course main course Cuisine indian north indian Keyword Indian Vegetarian recipe Prep Time 15 minutes Cook Time 15 minutes Servings People Ingredients 1 Cup/Katori Rajma/ Kidney Beans 2-3 number Onions Sliced 2 number Tomatoes Pureéd 2 number Green Chilies 1 inch ginger 1/2 teaspoon Red chili powder 1/4 teaspoon Haldi 1/2 teaspoon Kashmiri Lal mirch Powder for the color. 1/4 teaspoon Garam Masala Powder 2 teaspoon Rajma Masala Salt to taste Chopped coriander leaves Oil as required.

Instructions

1. Soak Rajma/Kidney beans overnight. It's really important to wash and soak it.
2. The next morning, pressure cook the Rajma in fresh water on low flame for at least 4-5 whistles.
3. Once the cooker is cooled down, check if the Rajma is cooked or not. Keep it aside. Don't throw the Rajma water as we will add it to the gravy later, which enhances the taste.
4. In a kadhai, take 3-4 teaspoons of oil and fry the onions till it becomes golden brown in color. This is the trick of making the authentic Punjabi Rajma Masala.
5. Remove the fried onions and once cool down, make a puree of it. Add a little water if required.
6. Take the same pan or kadhai and re-use the same oil in which we have deep-fried the onions. Add ginger, green chilies, tomato puree, and cook it till it starts releasing oil.
7. Now add in the onion puree and cook it for another 5-7 minutes. Add in all the masala and cook the gravy for another 5 minutes.
8. Now add in the Rajma along with the Rajma water. Cook it on low flame and let it boil. Adjust the consistency as required.
9. Garnish with chopped coriander leaves and serve hot. Drizzle some ghee if you like.

Share this Recipe