Punjabi Rajma Masala is a one-pot healthy, protein-rich, vegan and gluten-free recipe made with dry or canned beans and cooked in a spicy, flavorful onion-tomato gravy along with few spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, North Indian, Punjabi

Ingredients

  • 1 cup dried red kidney beans (rajma) (soaked OR 2 Cans Kidney Beans, rinsed and drained)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 bay leaf
  • 1 large onion (finely chopped, (about 1 cup))
  • 1 tablespoon ginger garlic paste
  • 2 large tomatoes (finely chopped, (about 1 cup))
  • 1.5 cups water
  • 1 tablespoon kasuri methi (dried fenugreek leaves) (optional)
  • juice of half lime ((or 1 teaspoon amchur powder))
  • 2 tablespoons coriander leaves (cilantro)

Spices:

  • 1/2 teaspoon turmeric powder(haldi)
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • salt (to taste)

Method

Preparing Rajma

  1. Soak rajma for at least 4+ hours in hot water or overnight. Then, drain the water and keep it aside.

Instant Pot Method

  1. Press SAUTE on Instant Pot. Heat oil, add cumin seeds, bay leaf, and let cumin splutter.
  2. Next, add onions, ginger-garlic paste, and saute for 3-4 minutes or until onions turn light brown.
  3. Next, add finely chopped tomatoes (or tomato puree), spices like red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, or till the tomatoes turn soft and mushy.
  4. Then add soaked kidney beans (rajma), and water. Stir well.
  5. Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to "BEAN/CHILI" Mode and set the timer to 30 minutes.
  6. Once the pot beeps, Do a NATURAL PRESSURE RELEASE (NPR).
  7. Lastly, remove the lid away from you, add garam masala powder, kasuri methi, lime juice (or amchur powder), and coriander leaves. Mix well. Don't worry if the curry is a too liquid consistency. Turn on SAUTE mode again and boil the curry for 5 minutes or until you get the desired consistency. If you want thicker and creamy gravy, you can mash a ladle full of rajma and add them back to the curry.
  8. Instant Pot Rajma Masala/Red Kidney Bean Curry recipe is ready, serve hot with pooris, chapatis, roti & parathas.

Stovetop Pressure Cooker:

  1. Follow the same steps as above. Just cook the rajma on the stovetop pressure cooker for 2 whistles on high heat, then set the heat to medium-low and cook for another 15-20 minutes.

Stovetop Pot Method:

  1. Pressure cook the soaked rajma (kidney beans) with 3 cups of water and a little salt in the traditional stovetop pressure cooker (or Instant Pot). Instant Pot: Pressure cook on Manual (High Pressure) for 30 minutes with natural pressure release. Stovetop Pressure Cooker: Pressure cook on high heat for 1 whistle and then reduce to low and cook for 15-20 minutes and wait for natural pressure release. Note: The cooked rajma beans should be soft and easily mashed when pressed between the finger and thumb. Set aside.
  2. Heat 2 tablespoons oil (or ghee) in a large pan (or dutch oven), add cumin seeds, bay leaf, and let the cumin splutter.
  3. Then add onions and saute for 3-4 minutes or until onions turn light brown.
  4. Add minced ginger garlic and saute till the raw smell of the ginger-garlic goes away.
  5. Then add 1 cup of finely chopped or pureed tomatoes. Cook for 2-3 minutes, or till the mixture thickens.
  6. Add spices like red chili powder, turmeric powder, coriander powder, and salt. Mix well. Cook the masala until the oil oozes out from the sides.
  7. Then add the cooked kidney beans (rajma), and 1 cup of water. Stir well.
  8. Bring the mixture to a boil and then lower the heat, cover and simmer for 10-15 minutes.
  9. Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy.
  10. Crush some kasuri methi between your palms and add to the gravy along with garam masala. Mix well.
  11. Finally, add lemon juice and add coriander leaves. Mix well.
  12. Mash a few rajma with the back of the ladle or spoon. This makes the curry thick and creamy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.