Punjabi Rajma Masala

Rajma Masala or Red kidney Bean Curry a popular dish from the Punjabi cuisine. It is a warm, comforting vegetarian curry of red kidney beans in a spiced tomato gravy served with steamed basmati rice.

This delicious curry is a much loved homemade bean dish; it’s hearty, warming, and richly satisfying.

I will share all the tips on making the authentic Punjabi Rajma Masala that is lusciously creamy and delicious. This recipe is vegan and gluten-free.

What is Rajma Masala

Rajma Masala is a popular curry dish from Northern India where Rajma (red kidney beans) are cooked in a spicy tomato gravy infused with aromatic spices.

Like Punjabi Dal Makhani, Rajma Masala gets its creamy, rich texture from slow-cooking the Rajma (red kidney beans). As it simmers, the flavours get robust, and it gets buttery richness. Rajma Masala is a staple, comfort food in Punjabi households just like Dal Chawal. Thus, it is often called Rajma Chawal because it pairs best with steamed basmati rice.

The dish is very simple to make. Read my tips below to get that creamy texture without any addition of cream or milk.

Punjabi Rajma Masala Recipe

This recipe for Punjabi Rajma Masala is a simple, slow-cooking, stove stop method.

Rajma Masala or red bean curry is prepared using pre-soaked, boiled red kidney beans in a creamy tomato-based gravy. The flavours are enhanced using basic pantry staple spices.

I prefer the slow-cooking method to make Rajma Masala as it gives the curry rich depth of flavour. However, you can use pressure-cooker or an instant pot to save time. As I own neither, the recipe shared here is based on the slow-cooking (stovetop) method.

Ingredients

To make Rajma Masala you will need a few simple ingredients. Detailed instructions and measurements are in the recipe card below.

• Rajma (Red Kidney Beans) – Dried red kidney beans soaked overnight. You can also use canned kidney beans to save time.
• Tomato Puree – Use store-bought tomato puree for that restaurant-style taste. If using homemade tomato puree do add some tomato paste as it would give that nice rich flavour.
• Onion, Ginger and Garlic – to make the curry base
• Spice Powders – Chilli powder, Turmeric, Coriander Powder, Garam masala powder, Salt and Deggi chilli powder (optional) it has mild heat and adds beautiful colour to the dish
• Ghee/Oil – Ghee and unsalted butter are the base ingredients to prepare the Rajma Curry for that authentic taste and richness. You can use any vegetable oil.
• Dried Fenugreek Leaves – A secret ingredient for that authentic Punjabi flavour to the Rajma Masala.

How to Make Rajma Masala

• Soak the Rajma (red kidney beans) overnight or for at least 4-6 hours
• Tip the rajma into a large saucepan and pour in enough water. Bring to a boil and cook until rajma is soft but not mushy. Check the doneness by pressing between fingers.
• In a large pot heat the ghee and butter and add the onions and cook until golden. Add the ginger and garlic paste and saute till fragrant.
• Add the spices and mix well. Give a splash of water to mix it well.
• Next, add the tomato puree, mix and cook until oil separates on the sides.
• Add the boiled rajma along with its water, bring it to a boil, and lower the heat and simmer for 30 mins. Add more water if needed.
• Lightly mash the rajma using a potato masher for a creamier texture. The gravy shouldn’t be too thick or too thin.
• Add dried fenugreek leaves and garam masala, mix and cook for another 10 minutes.
• Serve with steamed rice, tandoori roti, naan or chapatis.

Tips to make the Best Dal Makhani

Rajma Masala is a simple dish that is packed with flavour. Here are some tips to make the best Punjabi Rajma Masala.

1. Use Raw Rajma (red kidney beans) – for the authentic taste and texture use the raw rajma, which are easily available in Pakistani/Indian grocery stores or online. You can also use canned red kidney beans.
2. Soak the lentils – Rajma is a tough bean and requires longer cooking time, so pre-soaking rajma overnight or for at least 4-6 hours.
3. Forgot to soak Beans – Soak red beans in warm water for at least an hour.
4. Slow Cooking – Rajma Masala gets the creaminess from slow cooking. It lets the flavours to meld. The red beans soak up the spices and soften as they’re slow-cooked, making it smoother and more creamy.
5. Resting – In addition to slow cooking, another key tip to perfecting Rajma Masala is to give it resting time. The more it rests, the richer it gets in texture, and all the flavours combine well. It tastes better the next day.
6. Tomato Puree – for an authentic taste use store-bought tomato puree. It has the right amount of sweetness and acidity that balances the flavours of the dal. If using home-made tomato puree add 1-2 tbsp store-bought tomato puree.
7. To Make Curry Thick – Simmer on low heat or use a potato masher to mash the rajma lightly.
8. Magic Ingredient – Adding dried Fenugreek leaves (Kasuri methi) gives it that authentic Punjabi flavour while also elevating the overall flavour.
9. Serving Suggestion – Serve with steamed basmati rice and a dollop of butter.
10. Make it Vegan – skip ghee and butter. Use vegetable oil.

You’ll Also Like

• Punjabi Dal Makhani (Black Dal)
• Punjabi Kadhi Pakoda
• Pakistani Beef Stew
• Pakistani Chicken Curry

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Print Recipe

Punjabi Rajma Masala

Rajma Masala or Red kidney Bean Curry a popular dish from the Punjabi cuisine. It is a warm, comforting vegetarian curry of red kidney beans in a spiced tomato gravy served with steamed basmati rice.

Prep Time1 hr

Cook Time40 mins

Total Time1 hr 40 mins

Course: Main Course

Cuisine: Pakistani

Servings: 6

Author: Hirra Pervaiz

Ingredients

• 2 Cups Rajma (Red Kidney Beans) (Lal Lobia)
• Water (as required)
• 4 tbsp Ghee/Oil
• 1 tbsp Unsalted Butter
• 2 Onions (finely chopped or grated)
• 2 Green Chilies, chopped
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tsp Red Chili powder
• 1 tsp Salt, or to taste
• 1 tsp Coriander powder
• 1/2 tsp Turmeric
• 2 Tomatoes, pureed
• 1 tbsp Dried Fenugreek Leaves (Kasuri Methi)
• 1 tsp Garam Masala Powder

Instructions

• Soak the Rajma (red kidney beans) overnight or for at least 4-6 hours
• Tip the rajma into a large saucepan and pour in enough water. Bring to a boil and cook until rajma is soft but not mushy. Check the doneness by pressing between fingers.
• In a large pot heat the ghee and butter and add the onions and cook until golden. Add the ginger and garlic paste and saute till fragrant.
• Add the spices and mix well. Give a splash of water to mix it well.
• Next, add the tomato puree, mix and cook until oil separates on the sides.
• Add the boiled rajma along with its water, bring it to a boil, and lower the heat and simmer for 30 mins. Add more water if needed.
• Lightly mash the rajma using a potato masher for a creamier texture. The gravy shouldn’t be too thick or too thin.
• Add dried fenugreek leaves and garam masala, mix and cook for another 10 minutes.
• Serve with steamed rice, tandoori roti, naan or chapatis.

Notes

1. Use Raw Rajma (red kidney beans) – for the authentic taste and texture use the raw rajma, which are easily available in Pakistani/Indian grocery stores or online. You can also use canned red kidney beans.
2. Soak the lentils – Rajma is a tough bean and requires longer cooking time, so pre-soaking rajma overnight or for at least 4-6 hours.
3. Forgot to soak Beans – Soak red beans in warm water for at least an hour.
4. Slow Cooking – Rajma Masala gets the creaminess from slow cooking. It lets the flavours to meld. The red beans soak up the spices and soften as they’re slow-cooked, making it smoother and more creamy.
5. Resting – In addition to slow cooking, another key tip to perfecting Rajma Masala is to give it resting time. The more it rests, the richer it gets in texture, and all the flavours combine well. It tastes better the next day.
6. Tomato Puree – for an authentic taste use store-bought tomato puree. It has the right amount of sweetness and acidity that balances the flavours of the dal. If using home-made tomato puree add 1-2 tbsp store-bought tomato puree.
7. To Make Curry Thick – Simmer on low heat or use a potato masher to mash the rajma lightly.
8. Magic Ingredient – Adding dried Fenugreek leaves (Kasuri methi) gives it that authentic Punjabi flavour while also elevating the overall flavour.
9. Serving Suggestion – Serve with steamed basmati rice and a dollop of butter.
10. Make it Vegan – skip ghee and butter. Use vegetable oil.

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