Rajma Masala (Punjabi Rajma Recipe) is a soul-satisfying and comforting Indian curry. It is easy to make and goes great with some steamed rice. Made by adding boiled rajma/ red kidney beans with onion-tomato masala (Kada Masala) with spices.
Rajma (Kidney Beans) Masala is also one of those foods that Punjabis enjoy frequently and make. It is one of the popular recipes, along with Chole and Dal Makhani. Not only Punjabi but it is also one of the popular North Indian curries.
Being born in a Punjabi family, my childhood is filled with memories. Mom made Rajma Masala or Chole Masala, Malai Kofta, paneer dishes, or something like that on the weekends. So I used to wait for the weekend to come, just to eat something special.
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You can make it easily in Instant Pot or make it on the stovetop. Stovetop Rajma Masala is a 2-step process. First, the kidney beans are pressure cooked. And then Indian Masala is made. Then the boiled kidney beans are added to the masala. This is also the authentic way.
The post contains Helpful Tips & Tricks to make Rajma Masala. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
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⭐WHAT IS RAJMA?
Rajma is a kidney beans curry made by adding boiled kidney beans in Indian Masala made with onion, tomatoes, ginger, garlic, and spices (red chili powder, coriander powder, and garam masala powder).
There are many ways to can make the recipe. But the best way is the Punjabi way. You can make it in an Instant Pot (to save time) or make it using an authentic way by first boiling the kidney beans and later adding it to the bhuna masala).
This recipe of Punjabi Rajma Recipes is vegan, vegetarian, Gluten-Free, and high in protein.
Types of Rajma
- Light Brown Rajma: This variety of kindey beans is smaller in size and it is light brown in color. It will not able to bring bold red color in the curry. This is most common variety of kindey beans in India.
- Big Red Rajma: This variety of kindey beans are big and dark red in color. They give a nice color to the curry.
- Small Red Kidney Beans: These are Kasmiri Rajma that are dark red in color but smaller in size.
All the variety of rajma can be used in the recipe. My personal favorite is Big Red Kidney Beans, as they provide nice red color.
🔪HOW TO MAKE RAJMA MASALA
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.
STEP 1 - SOAK KIDNEY BEANS: The first step is to soak kidney beans for at least 6-8 hours overnight. The soaked kidney beans cook quickly as compared to the unsoaked ones.
STEP 2 - MAKE TADKA: Next, make tadka by sauteing onions. Add tomatoes and spices to it. Grind it smoothly until fine. Add oil to the pot, and add this puree masala with spices. when oil starts to separate then tadka is ready.
STEP 3 - PRESSURE COOK: Once tadka is prepared, add kidney beans with water. Pressure cook for 30 minutes in Instant Pot or on the stovetop for 30 minutes.
STEP 4 - ADJUST & SERVE: Adjust the seasonings and garnish with some Cilantro and serve with Rice.
🍽RAJMA MASALA IN INSTANT POT
You can make Rajma in Instant Pot in two ways: using Bean Mode or Pressure Cook Mode. You can use these methods to make a delicious Punjab Rajma Recipe. Though Beans Mode has presets, especially for beans and legumes. But if you use Pressure Cook Mode, you need to adjust the time.
In Bean Mode or in Pressure Cook Mode, pressure cook kidney beans for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft.
I pressure cook for 60 minutes, as everyone in my family likes extremely soft Rajma.
PUNJABI RAJMA RECIPE USING STOVE-TOP PRESSURE COOKER
If you don't have Instant Pot, you can still make Kidney Beans on the stovetop. First, boil pre-soaked kidney beans on a stovetop pressure cooker for 30 minutes. Next, make tadka (Onion- Tomato Masala) in another pan by frying onions and adding tomatoes to the fried onions. When tomatoes turn mushy, ground them into a paste. Next, add in the Pot, add all the spices. Add boiled Kidney Beans and simmer to this masala until you get desired consistency.
💭TOP TIPS
- Rinse the kindey beans really well before soaking to remove all the impurities.
- It is recommended to soak Kidney Beans for at least 4-6 hours. It helps in removing some indigestible sugar and helps in easier digestion of the Kidney Beans. Also, pre-soaked Kidney Beans cook quickly.
- Use big red kindey beans for a rich red color.
- I use Instant Pot for this, but you can make the dish on the stove as well.
- I make rajma using fresh Onion- Tomato masala, but you can also frozen or prepare Bhuna Masala.
- This recipe of kindey beans needs to be tender and soft and not al dente.
- Add baking soda, if you the kindey beans to be extremely soft.
- This dish doesn't need a whole lot of spices, the simpler is better.
- Always add sugar to balance the flavor.
👪SERVING SUGGESTIONS
Rajma Masala is served with steamed white Rice or Brown Rice in a bowl.
STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Rajma Masala in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Rajma Masala, just thaw and heat it in the microwave or pan on the stovetop until boiling.
🧾FREQUENTLY ASKED QUESTIONS
Black Beans and Rajma are both a variety of kidney beans. Black Beans are black in color in Rajma are red in color and are cooked in Indian spices.
There are two ways you can make Rajma without soaking:
Pressure cook for 60 minutes at a High-Pressure level. You can also add a pinch of baking soda.
Or you can first pressure cook for 10 minutes at High-Pressure. And let it sit for 1 hour. And then again pressure cook with salt for 30-60 minutes at High-Pressure.
First, canned kidney beans are pre-cooked, so you don't need to cook them for that long. Instead, rinse the canned beans under running water until water runs out clear. Then just pressure cook in Instant Pot for 5 minutes.
Follow the same recipe, and don't add onions and garlic. The taste might differ a little, but it will still taste good.
Yes, Rajma Masala can cause gas. To avoid that, add a lot of ginger & garlic to the curry.
For 1 cup of Rajma, you need 3 cups of water.
Yes, it may help weight loss (if you add less oil). It is rich in protein and keeps you full for a longer time.
When you cook rajma in a stovetop pressure cooker, you must give 3-4 whistles. And continue cooking for 15 more minutes after the whistling at low heat.
🥗OTHER BEAN & LUGUME RECIPE
- KALE CHANE/ BLACK CHICKPEAS CURRY
- MOONG DAL TADKA FRY
- DELHI-STYLE CHOLE
- DAL MAKHANI
- CHANA DAL KHICHDI
- SWEET POTATO & CHIKCPEAS HASH
- MATAR CHAAT
- LENTIL SOUP
- LENTIL STEW
- GREEN LENTIL SPROUT CHAAT
- LENTIL BOLOGNESE
- SWEET POTATO & LENTILS CURRY
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📖 RECIPE
RAJMA MASALA (Punjabi Rajma Recipe)
Equipment
Ingredients
- 1 cup Kidney Beans rinsed & soaked overnight or 6-8 hours
- 2 tablespoon Oil
- 1 small Onion cut in chunks
- 2 medium Tomatoes cut in chunks
- 1 tablespoon Ginger- Garlic paste
- 3 cups Water
- ½ teaspoon Cumin Powder (optional)
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder
- Red Chili Powder (as per taste)
- Salt
- Cilantro (to garnish)
- ½ inch Ginger julienned
Instructions
How to make in Instant Pot:
- Press Saute and add oil in the Instant Pot. When the oil is hot, add onions and saute for 2-3 minutes until they change color.
- When Onion starts to change color, add Tomatoes to it. Once Tomatoes turn mushy, grind them using a immersion blender.
- Add Ginger-Garlic Paste and cook for 1-2 minutes. Then add all the spices and cook for another minute.
- Now add soaked Kidney Beans, Salt, and Water to the pot and close the lid.
- Pressure cook for 30 minutes (using Bean Mode or Pressure Cook Mode) with the vent in the sealing position at High-Pressure level. When the timer beeps, let the pressure release naturally (NPR).(Note: In Bean Mode or in Pressure Cook Mode, pressure cook kidney beans for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft).
- When Float Valve goes down, open, and give it a stir. If you want the curry thick, using a Saute setting you can do that. Transfer in a bowl and garnish with some cilantro.
How to make on Stove:
- Add Kidney Beans, Water and Salt in the stove-top cooker or in the Instant Pot and pressure cook for 30 minutes. Let pressure release naturally (NPR).
- Ad medium-heat add oil in the pan. When the oil is hot, add onions and saute for 2-3 minutes until they change color.
- When Onion starts to change color, add Tomato to it. Once Tomatoes turn mushy, grind them using a hand blender.
- Add Ginger-Garlic Paste and cook for 1-2 minutes. Then add all the spices and cook for another minute.
- Add pressure cooked kidney beans with liquid in the pan, and let it cook till desired consistency is achieved. Garnish with cilantro and served with some steamed rice.
Video
Notes
HOW TO BOIL KIDNEY BEANS
- SOAKED KIDNEY BEANS: It is best to soak kidney beans for 6-8 hours or overnight. Pressure cook for 30 minutes in an Instant Pot or Stove-Top Pressure cooker and then NPR.
- UNSOAKED KIDNEY BEANS: But if you haven’t soaked Kidney Beans earlier, you can still make the dish. Boil Kidney Beans for 60 minutes in an Instant Pot and NPR. Or boil for 10 minutes in Stove-Top Pressure Cooker and let it rest for at least 30 minutes. Then pressure cook again for 30 minutes.
- CANNED KIDNEY BEANS: You can also make it using store-bought Kidney Beans can. Just wash the Kidney Beans properly before using it. They are soft enough so no need to boil them. Add them in the tadka (Onion – Tomato Masala).
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