Rajma Masala | Rajma Recipe | Kidney bean curry | Punjabi Rajma Recipe | How to make Rajma masla with step by step instructions

Vegan and gluten free Rajma Masala | Rajma Recipe | Kidney bean curry is a Punjabi style famous curry. To make this boiled rajma (red kidney beans) are simmered in spiced onion tomato based gravy.

This is known as comfort food of  India. In addition to that this is a perfect Protien power packed lunch/dinner option for vegetarians.

Serve this with Steamed rice, Quinoa or any bread to have a hearty lunch or dinner.

This rajma masala recipe is one of the 3 most popular North Indian main course vegetarian recipes after Kabuli chana and Dal Makhni.

Do have a look at my Rajma/Red kidney bean hummus recipe and give it a try.

Do check out my other main course recipes –

Gwar ki sabzi/ cluster beans curry

Suran ki sabzi/ Indian yam curry

Baingan ka bharta

Baigan Achaari

Mushroom do pyaza

Paneer masala

Kamal kakdi sabzi/ Lotus stem curry

Palak paneer

Lobia masala /Black eyed peas curry

Alu matar tamatar

Mushroom matar

What is Rajma in Rajma Masala | Rajma Recipe | Kidney bean curry | Punjabi Rajma Recipe?

Also known as Razma, Rajmah or Lal lobia, Rajma is a Hindi word for red kidney beans. It is extensively used in North Indian cooking. According to Healthline, it’s high in protein and very nutritious too.

What type of rajma to use for making Rajma Masala | Rajma Recipe | Kidney bean curry | Punjabi Rajma Recipe

There are many types of Rajma available in the stores. They vary in size and color. Please keep in mind that boiling time may vary depending on size and variety of rajma.

We prefer to use dark maroon colour, small variety of rajma as it holds the shape well after cooking and absorbs the flavors very well.

Soaking & Boiling Rajma

Soaking these red kidney beans for atleast 8 hours is very important. It speeds up the cooking process and  makes them easily digestible.

Boiling rajma is an important step too. However it depends upon the variety of rajma you are using. Some kidney beans take long to cook and some may not.

I always follow the method of pressure cooking on slow flame that never fails. Moreover, after boiling,  the kidney beans should neither be hard nor very soft.

How to serve

A bowl of Rajma and some chawal (steamed  rice) served with a side of Sirke wale pyaz/ vinegar onions and Beetroot pomegranate raita is the ultimate comfort food you can enjoy on a lazy Sunday afternoons.

This Rajma curry also tastes great with chapati/roti/ phulka or paratha.

Procedure to make Rajma Masala | Rajma Recipe | Kidney bean curry | Punjabi Rajma Recipe

To begin with wash and soak Rajma for atleast 8 hours. If you wish to prepare this for lunch next day, soak them previous night.

Next morning, pressure cook it with enough water and salt on high flame for 2 whistles, lower the flame and cook around 10 minutes or till they are done.

Meanwhile, in a thick bottom pan add oil, bay leaf, grated onions. Saute till pinkish brown.

Add minced ginger, garlic and chillies. Keep stirring constantly till the raw aroma of giner garlic goes away.

Add chilli powder, dhania powder,  salt, turmeric powder, rajma masala powder and garam masala.

Now add grated tomatoes and let it cook till oil seperates from masala.

The bright red oil will start to  separate from the gravy. To this, add cooked Rajma along with water.

Keep cooking at high for a while  and then on medium/low flame for 5 minutes.

In addition to that, with the help of ladle mash a table spoon of Rajma. This will thicken the gravy. If required add water to adjust the gravy consistency.

Rajma is Ready, garnish with fresh coriander leaves and serve with jeera Rice/steamed Rice.

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Rajma Masala | Rajma Recipe | Kidney bean curry | Punjabi Rajma Recipe

Vegan and gluten free Rajma Masala | Rajma Recipe | Kidney bean curry is a Punjabi style famous curry. This is also known as comfort food. To make this boiled rajma (red kidney beans) are simmered in spiced onion tomato based gravy.

Prep Time20 minutes mins

Cook Time15 minutes mins

Soaking time8 hours hrs

Course: Main Course

Cuisine: Indian, Punjabi

Keyword: How to make Punjabi Rajma masala, Rajma curry, Red kidney bean curry

Servings: 3

Author: Lata Lala

Ingredients

• 1 cup Rajma Red Kidney Beans
• 2 tablespoons Oil
• 1 piece Bay Leaf
• 2 Onions grated
• 1/2 inch ginger piece minced
• 1 Green Chilli minced
• 4 garlic flakes minced
• 2 Tomatoes grated
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon Rajma masala powder
• A pinch Garam masala powder
• Salt to taste

Instructions

• To begin with wash and soak Rajma for atleast 8 hours. If you wish to prepare this for lunch next day, soak them previous night.
• Next morning, pressure cook it with enough water and salt on high flame for 2 whistles, lower the flame and cook around 10 minutes or till they are done.
• Meanwhile, in a thick bottom pan add oil, bay leaf, onions. Saute till pinkish brown.
• Add minced ginger, garlic and chillies. Keep stirring constantly till the raw aroma of ginger garlic goes away.
• Add chilli powder, dhania powder,  salt, turmeric powder, rajma masala powder and garam masala.
• Now add grated tomatoes and let it cook till oil seperates from masala.
• The bright red oil will start to  separate from the gravy. To this, add cooked Rajma along with water.
• Keep cooking at high for a while  and then on medium/low flame for 5 minutes.
• In addition to that, with the help of ladle mash a table spoon of Rajma.
• This will thicken the gravy. If required add water to adjust the gravy consistency.
• Rajma is Ready, garnish with fresh coriander leaves and serve with jeera Rice/steamed Rice.

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