Rajma Masala | Kidney Bean Recipe | Rajma Chawal

Rajma Masala is a classic North Indian curry in which red kidney beans simmer in a rich onion-tomato gravy seasoned with aromatic spices. In Punjabi cuisine, rajma masala is traditionally served with basmati rice and called rajma chawal.

Kidney bean curry

Kidney bean curry, also known as rajma, rajma masala, or rajma curry, is a beloved side dish from Punjab and Kashmir. Renowned for its bold flavour and hearty texture, it is protein-rich, nutritious, and deeply satisfying. Rajma pairs well with chapati, roti, naan, or steamed basmati rice, making it a wholesome plant-based, vegetarian, vegan, and gluten-free meal.

Don’t miss checking out some of the best vegetarian dinner options and also Indian breads that can be served with rajma masala.

Ingredients

Rajma or Kidney Bean: Dried, soaked, and pressure-cooked beans or canned kidney beans.

Whole spices: Bay leaf, cinnamon, and cumin seeds.

Onions: Add sweetness and depth to the curry.

Tomatoes: Fresh tomato puree for tangy flavor and thick gravy.

Ginger garlic paste: Enhances the overall flavor.

Green Chilies: For the heat.

Spice powders: Turmeric, red chile, garam masala, coriander, and cumin that deepen the flavor and make the gravy aromatic.

Check out the recipe card for the full ingredient list.

How to cook rajma or kidney beans?

• Soak rajma in water for 8 hours or overnight.
• Drain the soaked rajma. In a pressure cooker, add rajma, fresh water, a bay leaf, and a cinnamon stick. Pressure-cook for 5 whistles until creamy.

Making of Rajma Masala

• Heat oil. Add bay leaf and cumin seeds, sauté 1 minute.
• Add onions and green chilies. Sauté on medium until golden, about 8 minutes.
• Add ginger-garlic paste. Sauté for 1 minute.
• Add pureed tomatoes. Cook 5-6 minutes.
• Add turmeric, red chile, garam masala, coriander, cumin, and salt. Mix and sauté for 2 minutes.

• Add cooked rajma with the water it was cooked in. Cover and cook 10-15 minutes. Add ½ cup hot water, if needed, to achieve consistency.
• Add kasuri methi, coriander, and ginger julienne. Stir well.
• Serve and enjoy

Tips

• If using dried beans, make sure you soak them overnight. This way, the beans will cook faster and achieve a creamier texture.
• The cooking time for rajma varies depending on the type and the age of the beans.
• Rajma tastes the best when cooked longer. So simmer the gravy for the best results.
• If you choose not to use all the spices, at least include bay leaf and cinnamon. These elevate the flavor.
• Any leftovers can be stored in the refrigerator for 3 to 4 days.
• Rajma actually tastes the best the next day as the flavors deepen.
• Kidney bean curry can also be frozen for up to 2 months.
• Sprinkle with lemon juice, if desired, while serving.

Can I make rajma without soaking?

Without soaking, cooking takes longer, and the texture is less creamy. For speed, use canned red kidney beans after draining and rinsing them.

What is the best substitute for kidney beans?

Instead of kidney beans or rajma, you can use black beans, cannellini beans, speckled (chitra) beans, or even chickpeas (Chana). All these hold up well for the onion tomato masala.

What to serve with rajma?

Rajma masala tastes the best with

• Steamed basmati rice (rajma chawal)
• Jeera rice, ghee rice, onion rice.
• Indian breads like naan, roti, and chapati.
• South Indian dosas like neer dosa, muhsti dosa, and plain dosa.

More Indian vegetarian recipes

Recipe card

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