Rajma
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Soak and Pressure Cook the Kidney Beans
- b.Rinse 200g of kidney beans thoroughly. Soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water and rinse the beans again. Transfer them to a pressure cooker.
- d.Add 1 liter of fresh water, 1 tsp of salt, the bay leaf, cinnamon stick, cloves, and black cardamom.
- e.Secure the lid and cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for 25-30 minutes (or 6-7 whistles).
- f.Turn off the heat and let the pressure release naturally. Check if the beans are soft and mash easily. If not, cook for a few more whistles. Do not discard the cooking liquid.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
- c.Add 1 tsp of cumin seeds and let them splutter. Add 1/4 tsp of asafoetida and sauté for a few seconds.
- d.Add the 2 finely chopped onions and sauté until they turn deep golden brown, stirring frequently. This should take about 8-10 minutes and is key to the flavor.
- 3
Step 3
- a.Cook the Aromatics and Spices
- b.Add 1 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
- c.Pour in the puree of 3 tomatoes. Cook, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala. This will take about 10-12 minutes.
- d.Add the powdered spices: 1/2 tsp turmeric, 1 tsp Kashmiri red chili powder, 1.5 tsp coriander powder, and 1 tsp cumin powder. Mix well and cook for 2 minutes, stirring continuously.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Pour the cooked kidney beans along with all their cooking liquid and whole spices into the pan with the prepared masala.
- c.Add the remaining 1/2 tsp of salt (or to taste). Stir everything together gently.
- d.Using the back of a ladle, mash a few beans against the side of the pan. This will naturally thicken the gravy.
- e.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes for the flavors to meld beautifully.
- 5
Step 5
- a.Finish and Garnish
- b.Stir in 1 tsp of garam masala and 1 tbsp of crushed kasuri methi.
- c.Simmer for another 2 minutes to incorporate the finishing aromas.
- d.Turn off the heat. Garnish with 3 tbsp of fresh chopped coriander leaves.
- e.Let the Rajma rest for at least 10 minutes before serving. It pairs perfectly with steamed basmati rice (Rajma Chawal).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the beans overnight is crucial for even cooking and better digestion. Adding a pinch of baking soda while soaking can help soften them faster.
- 2The secret to a rich, dark-colored gravy is to brown the onions really well. Be patient during this step.
- 3Never discard the water used to boil the rajma; it's packed with flavor and nutrients and forms the base of the gravy.
- 4Mashing some of the cooked beans is a natural way to create a creamy, thick gravy without adding any cream.
- 5For an authentic 'Dhaba' style flavor, add a tempering (tadka) of ghee, slit green chilies, and ginger juliennes at the end.
- 6Rajma tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Creamy Rajma Masala
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking, just before adding the garam masala.
No Onion No Garlic VersionNo Onion No Garlic Version
Skip the onions and garlic. Increase the amount of tomato puree and use ginger paste. Rely on asafoetida (hing) for a savory base flavor.
Quick Rajma (Canned Beans)Quick Rajma (Canned Beans)
For a faster version, use two 15-ounce cans of kidney beans. Drain and rinse them well, then add them to the prepared masala with 2 cups of water or vegetable broth and simmer for 20 minutes.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Kidney beans are rich in protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
High in Dietary Fiber
The high fiber content in rajma promotes digestive health, helps prevent constipation, and aids in maintaining stable blood sugar levels by slowing down sugar absorption.
Supports Heart Health
The soluble fiber, potassium, and magnesium in kidney beans contribute to cardiovascular health by helping to lower cholesterol levels and maintain healthy blood pressure.
Rich in Minerals
Rajma is a good source of essential minerals like iron for preventing anemia, magnesium for nerve function, and manganese, which acts as an antioxidant.
Frequently asked questions
One serving of this Rajma recipe (approximately 1.5 cups) contains around 280-320 calories, excluding rice or bread. The final count can vary based on the amount of ghee or oil used.