Typical Punjabi dishes like Chana Masala, Dal Makhani, Saag Paneer, Dal Fry and Aloo Gobi are much loved and enjoyed in our family. Rajma Masala is one of them.
What is Rajma and Punjabi Rajma Masala?
Basically, kidney beans or red kidney beans are known as “rajma” in Punjab and are an integral part of North Indian cuisine. The English name for “rajma” is red kidney beans. These beans are commonly used in making vegetarian curries, chilli con carne, burgers, taco and paratha filling, soups and salads. I love Rajma Masala is a homely spicy yet creamy red kidney beans curry which is a popular dish from Northern state Punjab of India. However, you can find this dish across the Indian subcontinent all with slightly different flavours. This vegan curry made of with boiled red kidney beans, cooked in a spicy onion-tomato gravy, which is prepared with Indian spices and masala. It is also known as Rajma masala and is comfort food at its finest.
Cooking the red kidney beans
Soak the raw beans in plenty of water overnight. Hot or cold water is fine. The next day, you need to cook the soaked rajma. Most households will use a pressure cooker. To pressure cook, you can use a stovetop pressure cooker or Instant Pot. For Instant Pot Rajma, cook the soaked kidney beans on high pressure for 15 minutes. Allow for natural pressure release. In a stovetop pressure cooker, cook for 7-8 whistles. You can also use canned kidney beans but I find that they are not as tender as home cooked. You may have to increase the cooking time of the recipe.
Rajma Recipe Ingredients
Red Kidney Beans are easily available everywhere. In Indian shops, there are two varieties available, Regular RED KIDNEY BEANS and KASHMIRI RED BEANS (kashmiri rajma). For this recipe get regular ones – red rajma. Whole Spices – Cloves, Cinnamon, Bay leaves, Green Cardamom and Black Cardamom (optional) Onion (red or brown), garlic, ginger, green chilli and tomato (fresh, tinned or puree, if using puree water it down if it’s concentrated). I prefer to puree all the ingredients in a food processor to make a thick, silky sauce. Finely chopping leads to a more watery gravy. Spice powders – Turmeric powder, Red Chilli Powder, Ground cumin powder and coriander powder and Rajma Masala (optional or use normal garam masala powder) Kasoori Methi (dried fenugreek leaves, kasuri methi) – this ingredient is what gives food restaurant style or take away flavours. Although optional, I highly recommend using it. It is available in any south Indian grocery stores and major supermarkets in the UK. Optional – rajma masala powder Garnish – freshly chopped coriander leaves
Homemade Rajma Masala Powder
This powder is optional in making Rajma masala, but it totally enhances the flavour! It is easily available in any Indian grocery shops, but homemade is much fresher and budget friendly. You will need various whole spices and some powdered spices:
Whole coriander seeds (Dhana) Cumin seeds (Jeera) Dry Mango Powder (Amchur) Nutmeg (Jaiphal) Red Chillies ( Sukhi lal Mirch) Bay Leaf (Tej Patta) Carom Seeds (Ajwain) Black Cardamoms (Badi Elaichi) Cloves (Laving) Mace (Javentri)
Dry roast all the spices except dry mango powder on low heat. Once cooled down, grind in a spice grinder to make a fine powder. Mix with the dry mango powder and store in an airtight container.
How to make Punjabi Rajma Masala Recipe
Clean and soak dried beans for overnight in plenty of water. (If using canned beans skip this step). Discard the water, add fresh water and boil the rajma in the pressure cooker. Heat oil in a pan or kadai and add the whole spices Once they crackle, add the onion, garlic, green chilies and ginger puree. Saute until the mixture turns a golden brown. This masala is also known as bhuna masala. Add in the tomato puree and keep frying the mixture until you see oil is visible to the surface or sides of the pan. Now turn the heat low, add all the ground masala except rajma masala Give it a good mix, if masala gets dry add a few drops of water. Now add the cooked rajma, mix well and add 3/4 to 1 cup of hot water. You could also use the excess water from the boiled kidney beans. Add salt to taste. Take a teaspoon of dry kasoori methi in your palms, crush a little in your palms and add to the curry. Let the beans simmer very gently for 20-22 minutes. You can gently mash a few red kidney beans with the back of the ladle to help the gravy become thicker. Ensure you have enough water in the pan to prevent burning. Once the gravy has thickened, add homemade rajma masala. Sprinkle freshly chopped coriander and serve hot.
Serving Suggestions
Rajama masala can be served as a main or side dish. In North India, Rajma is served with rice. To make it a complete meal, I serve it with round and soft Gujarati rotlis or garlic and coriander naan along with fresh salad or lightly stir-fried vegetables and raita. Jeera rice is always on the side! Jeera rice uses basmati rice, a type of white rice, which has a wonderful aromatic flavour. Brown rice or steamed rice is a good alternative. Kachumber adds crunch and also provides a cooling effect. Serve a tall glass of mango lassi or sweet lassi on the side.
Storage
Fridge: Store leftover rajma in an airtight container and keep in the fridge for up to 3-4 days. Reheat on the stove on medium heat with a little water to loosen up the gravy. Freezing: All the legume and beans based dishes freeze very well and don’t lose their texture, get mushy or fall apart once heated through. Rajma Masala freezes for several weeks, just use freezer safe container and seal tightly to avoid any spillage. When ready to eat, defrost in the microwave for 10-12 minutes or leave in the refrigerator for 12-14 hours or keep it on a worktop at room temperature for 4-6 hours before reheating thoroughly. Can Rajma Masala be made in advance? Rajma Masala can be prepared in advance and stored in the fridge (covered) overnight or up to 2 days. To reheat, place the rajma pot on the stove top or microwave, if the sauce is too thick add little water, mix well until heated through. Sometimes, I make and add extra tadka (tempering) into the rajma when I reheat it, by heating a little oil and cumin seeds, once seeds crackle pour over the rajma. This step brings lots of freshness to the dish and extra flavours.
Other Red Kidney Bean Recipes
Red Kidney Bean and Sweet Corn Recipe Afghan Lubya Red Kidney Bean and Coconut Curry As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on 25th April 2019 but I have updated the post since with helpful content. The recipe remains the same.
