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Rajma Masala Recipe, Punjabi Rajma Masala Curry Recipe

July 3, 2014 by Gopi Patel 17 Comments

rajma masala recipe punjabi rajma chawal recipe
हिन्दी में पढ़े

Rajma Masala Sabzi (Red kidney bean curry) – Rajma masala or red kidney bean curry is the famous Punjabi main course dish that is loved across length and breadth of India. You get this sabzi in all the Punjabi dhabas or restaurants. Here is a simpler version of rajma masala that I often cook at home. The gravy for this Rajma masala is normally blended in a mixture grinder/food processor. However I have bypass that step and just made a nice tomato onion gravy by finely chopping them.

The red kidney beans or rajmas are great source of protein. Being vegetarian there are few ingredients which are rich in proteins. So I tend to include lentils, legumes in my diet.  Kidney beans are a very good source of cholesterol-lowering fiber. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

The rajma masala curry goes really well with plain rice and jeera rice. Hence most of the times they are ordered together as Rajma rice in restaurant.

rajma masala recipe rajma rice recipeBefore we start the step by step recipe of rajma masala sabzi. Let us quickly check some tips that will make your rajma masala taste delicious.

Some tips to make good rajma masala

  1. Rajma if not soaked for long time takes quite a while to cook. Add a pinch of baking soda (soda bicarbonate) while boiling rajma to reduce the cooking time.
  2. Rajma masala is well known for its dark red colored gravy. While making rajma masala try to use kashmiri red chili powder instead of green chilies to give red color. This should make rajma masala less spicy. Also avoid using food color.
  3. The hotness of spices is balanced by sweet taste of tomatoes. Try adding more of tomatoes than onion to counter balance the heat and also retain the color of rajma masala. So for 1 part onion use 2 parts tomato / tomato purée.
  4. Reuse the water in which rajmas were soaked for the curry instead of adding normal water in curry. This will make gravy thicker and also retain all nutrients.
  5. You can also use tinned rajma (kidney beans) for this curry to save on cooking time.
  6. If using dry kidney beans try to cook in pressure cooker as it will cut the cooking time to 2-3 folds.
  7. To make thicker gravy, mash some of the rajma beans with back of the spatula / spoon and add it in gravy.

Let us now check the rajma masala sabzi recipe.

Step by step Recipe of Rajma Masala Curry with photos

Wash 1 cup of rajma beans (red kidney beans) thoroughly and soak them in water for 8 to 10 hours or over night. The rajma beans tends to grow in size as it absorbs water. Once the rajma beans are soaked properly boil them in pressure cooker for 8 to 10 minutes. If you have pressure cooker with whistle then let the rajma gets boiled till 4 to 5 whistles.

Do not throw away the water in which rajma beans were soaked or boiled. We will use the same water in gravy.

rajma masala recipe kidney beans rajmaWash tomatoes and chop them into small dices. Also finely chop onions as much as you can. We are not going to use grinder / mixture to prepare gravy so we will cut onions and tomatoes as small as possible.

Also mince the garlic and grate the ginger.

rajma masala recipe ingredientsNow to prepare rajma masala gravy heat a 1 1/2 tbsp of oil in a thick bottom non-stick pan. Once the pan is hot add cloves (laung), cinnamon stick (dal chini) and bay leaf (tej patta).

rajma masala recipe spicesThrow in the onions and let them get tossed for a minute till they turns golden in color.

rajma masala recipe onion sauteOnce onion turns golden brown in color add minced garlic and grated ginger. Stir well and cook for few seconds so the raw flavor of ginger goes away.

rajma masala recipe ginger garlicNow let us add all powder spices. Add red chili powder, turmeric powder, coriander powder (dhaniya), cumin seeds powder and garam masala powder. Mix well and let the onions get cooked for a minute so that all the flavor of spices blends into our gravy.

rajma masala recipe indian spicesAdd chopped tomatoes. For 1 cup of onion we will add 1 and 1/2 cup of tomatoes. It helps to make the gravy of rajma masala. Mix well the tomatoes and add salt to taste so that they softens quickly.

rajma masala recipe tomato pasteCook for a minute on medium flame till tomatoes softens in gravy.

rajma masala recipe tomato pureePour in a cup of water (use the water in which rajmas were soaked) into rajma masala gravy and let it simmer for some time.

rajma masala recipe gravyNow add boiled rajma into tomato onion gravy and mix well.

rajma masala recipe add kidney beans rajmaCook for another 3 to 4 minutes.

rajma masala recipe kidney beans curry recipeThe tasty punjabi style rajma masala sabzi is ready. Serve hot with plain rice, jeera rice or naan, garlic naan or roti.

rajma masala recipe rajma rice recipe

4.4 from 5 reviews
Rajma Masala Recipe, Punjabi Rajma Masala Curry Recipe
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Rajma Masala Curry - Tasty punjabi style home made rajma masala sabzi without using grinder.
Author: Gopi Patel
Recipe type: Main
Cuisine: Punjabi
Serves: 2
Ingredients
  • Red kidney beans (rajma): 1 cup, boiled
  • Onion: 1 cup, finely chopped
  • Tomato: 2 cup, finely chopped
  • Ginger:1 tbsp, grated
  • Garlic: 1 tbsp, grated
  • Turmeric: 1/4 tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tbsp
  • Cumin powder: 1/2 tbsp
  • Garam masala: 1 tsp
  • Oil: 2 tbsp
  • Cinnamon stick: 1/2 inch piece
  • Cloves: 1 piece
  • Bay leaf: 1/2 leaf
  • Water: 2 cups
  • Salt: to taste
Instructions
To boil Rajma
  1. Wash the red kidney beans (rajma) and soak in water for 8 to 9 hrs or over night.
  2. Now finely chop the onion and tomatoes . Also grate the ginger and garlic or can also use the paste.
  3. Once the rajma is soaked for about 8 hrs, boil them in presser cooker after adding salt. Cook for 8 mins on medium flame.
To make Rajma masala gravy
  1. In a non stick pan add oil, cinnamon stick, bay leaf and cloves and saute till cloves changes its color.
  2. Add the onion and cook till they the onion becomes light brown in color .
  3. Once the onion are cooked add chopped ginger and garlic and cook for about 1 min.
  4. Now its time to add the spices like coriander powder, red chili powder, garam masala, cumin powder, turmeric powder and salt to taste.
  5. Once the masala are blended well with onion throw in the tomatoes and cook for about 5 min till the tomatoes are well cooked
  6. Add a little water to gravy and let it simmer for a minute..
  7. Now add the boiled rajma to the gravy and cook for about 4 min till all the ingredients blends well with each other. Note: To make a thick gravy smash some rajmas with spoon.
  8. Rajma masala sabzi is ready. Serve with plain rice, jeera rice, roti, chapatti or naan.
Notes
If you have forgot the soak the rajma at night or you don't have enough time to soak then just soak your rajma in the warm water and it would get soft in 2 hrs.

Then while boiling the rajma just add salt and a pinch of baking soda.
3.2.2885

rajma masala chawal recipe

Categories: Curry Recipes, North Indian Cuisine, Punjabi Cuisine Ingredients: Kidney Beans (Rajma)

Comments

  1. POTTI says

    July 5, 2014 at 10:47 am

    No fuss and simple way to teach cooking nice dishes, that is your style which encourages to try the items.
    And it tastes very good.
    Since the ingredients are easily available and you do not spice it up unnecessarily, it always turns out to be healthy
    Thank you very much.

    Reply
  2. Cynthia says

    October 22, 2014 at 2:52 pm

    Very nice….

    Reply
    • Gopi Patel says

      November 10, 2014 at 10:18 pm

      Thanks Cynthia 🙂

      Reply
  3. Andrew says

    January 20, 2015 at 10:18 am

    How much turmeric powder please?
    Thanks
    Andrew

    Reply
    • Gopi Patel says

      January 24, 2015 at 11:57 pm

      Hi Andrew, Around a quarter tsp of turmeric powder is sufficient for give quantity of this curry.

      Reply
  4. Joanna says

    March 17, 2015 at 1:12 am

    Thanks. Tasty and not too hot, which can be adjusted for taste. I used New Mexico chili powder because that is what I had, a can of diced tomatoes I pureed with hand blender, even some Great Northern beans because I was a bit short of red kidney beans, and at the end some fresh coriander leaves (called cilantro in the States). I even tried a little cream or yogurt mixed in with my servings to see if they went together. The yogurt was a little too sour (maybe I put too big of a dollop in my bowl) but really brought out the spices…the cream was milder. I will try next time with fresh tomatoes. I added some cumin seeds to the bay leaf & clove in the oil.

    Reply
    • Gopi Patel says

      March 17, 2015 at 8:52 am

      That’s great to hear Joanna.. the modifications you did will not alter the curry too much. So taste wise it still be close to authentic Indian recipe. Do try this recipe with fresh tomatoes. Let me know how did it go..

      Reply
  5. Manishika says

    August 22, 2015 at 12:33 am

    Good recipe thanku

    Reply
    • Gopi Patel says

      August 24, 2015 at 11:23 am

      thanks:)

      Reply
  6. Alisha says

    September 22, 2015 at 3:11 pm

    Nice recipe… Garnished with dried fenugreek leaves in the end… Came out well..

    Reply
  7. Maureen says

    November 5, 2015 at 2:16 am

    I followed your recipe and it came out very well…the flavor and thickness. Great!

    Reply
    • Gopi Patel says

      November 6, 2015 at 10:18 am

      Hi Maureen, Glad you liked the recipe. 🙂

      Reply
  8. Devi says

    December 29, 2015 at 12:23 am

    The recipie is great & simple. I just modified it a little with roasted jeera poweder
    at the end.

    Reply
    • Gopi Patel says

      January 19, 2016 at 5:48 pm

      Hi Devi, Glad you liked the recipe. 🙂

      Reply
  9. Kay says

    February 23, 2016 at 4:12 am

    Easy to make with a very tasty result. I did use canned crushed tomatoes( noticed that it had basil after I added it) but it tasted pretty good.
    Thank you

    Reply
    • Gopi Patel says

      February 23, 2016 at 9:21 am

      Thanks Kay.. Canned tomatoes also make good gravy. I haven’t tried basil in this curry but now I think I have to make it once.

      Reply
      • Faz says

        August 1, 2016 at 11:43 am

        Hi can I use tinned kidney beans if so what size tin should I buy

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