Rajma Masala | Kidney Bean Recipe | Rajma Chawal

Rajma Masala | Kidney Beans Curry | Rajma Chawal | Vegan, vegetarian, gluten-free lunch and dinner.

5 from 2 votes

Rajma Masala | Kidney Bean Recipe | Rajma Chawal

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

Prep Time15

Cook Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 93kcal

Author: Kushi

Equipment

Pressure cooker

Ingredients

Pressure cook rajma

1 cup Rajma dried
1 Bay leaf
1 inch Cinnamon

For making rajma masala

2 tablespoon Oil
1 teaspoon Cumin seeds
1 Bay leaf
2 Onions large, finely chopped
3 Green chilies slit
1 tablespoon Ginger garlic paste
4 Tomatoes pureed
¼ teaspoon Turmeric powder
1 teaspoon Red chile powder
1 teaspoon Garam masala powder Kitchen King masala
1 tablespoon Coriander powder
½ teaspoon Cumin powder
¾ teaspoon Salt
½ teaspoon Kasuri methi
1 tablespoon Cilantro coriander leaves chopped
1 teaspoon Ginger julienne

Instructions

How to cook rajma or kidney beans?

Soak rajma in water for 8 hours or overnight.
1 cup Rajma
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.
1 Bay leaf, 1 inch Cinnamon

Making of Rajma Masala

Heat oil. Add bay leaf and cumin seeds, sauté 1 minute.
2 tablespoon Oil, 1 teaspoon Cumin seeds, 1 Bay leaf
Add onions and green chilies. Sauté on medium until golden, about 8 minutes.
3 Green chilies, 2 Onions
Add ginger-garlic paste. Sauté for 1 minute.
1 tablespoon Ginger garlic paste
Add pureed tomatoes. Cook 5-6 minutes.
4 Tomatoes
Add turmeric, red chile, garam masala, coriander, cumin, and salt. Mix and sauté for 2 minutes.
¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Garam masala powder, 1 tablespoon Coriander powder, ½ teaspoon Cumin powder, ¾ teaspoon Salt
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.
½ teaspoon Kasuri methi, 1 tablespoon Cilantro, 1 teaspoon Ginger julienne

Video

Notes

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.

Nutrition