Easy Rajma Recipe | Rajma Masala | Rajma Curry | Punjabi Rajma Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: punjabi

Ingredients

for pressure cooking:

  • 1 cup rajma / kidney beans (soaked overnight)
  • 1 tsp salt
  • 3 cup water

for curry:

  • 2 tbsp ghee
  • 1 tsp cumin
  • 5 cloves
  • 1 black cardamom
  • 1 inch cinnamon
  • 1 javetri
  • 2 onion (finely chopped)
  • 1 tbsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tbsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 3 tomato (finely chopped)
  • 3 chilli
  • 1 tsp salt
  • ½ tsp garam masala
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

Method

  1. Firstly, in a pressure cooker take 1 cup soaked rajma, 1 tsp salt and 3 cup water.
  2. Pressure cook for 5 whistles or until the rajma is cooked well. Keep aside.
  3. In a large kadai, heat 2 tbsp ghee. Add spices and saute till the spices turn aromatic.
  4. Also add 2 onion, 1 tbsp ginger garlic paste and saute till the onions turn golden brown.
  5. Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder. Saute till the spices turn aromatic.
  6. Further, add 3 tomato and cook till the oil separates from the sides.
  7. Now add boiled rajma, 3 chilli, 1 tsp salt and water to adjust the consistnecy.
  8. Cover and simmer for 15 minute or until the flavours are absorbed well.
  9. Mash the rajma slightly to make the gravy creamier.
  10. Also, add ½ tsp garam masala, 2 tbsp kasuri methi, and 2 tbsp coriander. Mix well.
  11. Finally, enjoy Rajma Masala Recipe with jeera rice.

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.