Rajma masala| Quick Rajma Recipe| Delicious Rajma Curry

Rajma recipe or Rajma masala is a special Punjabi dish made with kidney beans, onions & tomatoes along with some Indian spices & herbs.

This recipe is the quicker and easier version of the authentic Punjabi Rajma Curry but has the same flavours and aroma. So, if you are craving Rajma Chawal, just try this simple recipe and enjoy your meal without thinking twice.

What is Rajma?

Rajma also known as kidney beans is a kidney-shaped bean that has a reddish-brown colour with thick skin. It has a strong nutty aroma with a luscious texture.

Apart from being delicious, Rajma is a storehouse of protein and can be an excellent replacement for red meat. It is also a good source of fibre along with minerals such as copper, iron, manganese, calcium, phosphorus, etc.

Health Benefits of Rajma:-

• helps in stabilizing blood glucose levels
• Prevents Cancer
• Aids weight loss
• Lowers blood pressure
• Strengthens bones

Rajma masala is mostly served with plain rice and is very famous by the name Rajma-Chawal, in the North of India, especially Punjab. But, it can also be served with different types of Indian bread – plain roti, tandoori roti, naan, puri, etc.

Rajma is not only a popular dish in North Indian cuisine but is also extensively used in Mexican cooking.

This Rajma recipe will give you the authentic flavours from Punjab, with thick and spicy gravy prepared in much lesser time and the aroma will make you drool for it.

My step-by-step recipe with images will definitely help you in making the best rajma ever and that too in lesser time. So, all you need to do is follow these simple steps.

How to make Rajma Masala| Quick Rajma Recipe| Rajma Curry

Ingredients:-

1. Kidney beans/ Rajma – 1 cup
2. Oil – 4-5 tbsp
3. Onion/ Pyaz – 2 large (chopped)
4. Ginger-garlic/ adrak-lehsun paste – 1 tbsp
5. Tomato puree – 3-4 ground tomatoes
6. Fresh coriander leaves
7. Water for boiling the beans

Whole Spices:-

8. Bay leaf (tej patta) – 1
9. Black cardamom (badi elaichi) – 1-2
10. Green cardamom (choti elaichi) – 2-3
11. Cinnamon (dal chini) – 1 inch
12. Black pepper (kali mirch) – 6-7

Dry Spices:-

13. Cumin (jeera) powder – 1 tsp
14. Coriander (dhaniya) powder – 1-2 tsp
15. Turmeric (haldi) powder – 1/2 tsp
16. Red chilli (lal mirch) powder – 1-2 tsp
17. Garam Masala powder- 1 tsp
18. Salt – to taste

Method:-

Soaking the Rajma/ Kidney beans:-

1. Take 1 cup (approx. 200 grams) of rajma, any variety.

2. Soak it overnight or for 8-9 hours.

3. The next day, remove the water and wash the beans nicely, 2-3 times.

Cooking the beans:-

4. Take a pressure cooker and add the soaked beans.

5. Add about 3-4 cups of water.

6. Also, add salt according to your taste.

7. Pressure cook for about 10-15 whistles. The cooking time may vary depending on the quality of the kidney beans.

8. After 10-15 whistles, when the pressure settles down on its own, open the lid. Check if the rajma is cooked either by eating or pressing the beans with fingers. If not cooked completely, then pressure cook again for a few more whistles. (add some more water if required.)

Preparing the Gravy:-

9. Take a pan or pot or kadhai and heat it a little on low flame.

10. Add about 4-5 tbsp oil.

11. When the oil gets heated, add the whole spices.

12. Let them crackle for a few seconds.

13. Add ginger-garlic paste.

14. Stir and sauté for 8-10 seconds on low flame or until the raw aroma of ginger-garlic goes away.

15. Add the finely chopped onions.

16. Sauté the onions until slightly golden brown.

17. Add all the dry spices one by one.

18. Mix it nicely.

19. And cook for 1-2 minutes.

20. Add the tomato puree.

21. Again mix it well and add about 1/2 tsp of salt. (Don’t forget that we already added salt while boiling the beans.)

22. Cover the lid and cook until the oils start separating.

23. Keep stirring at regular intervals, to avoid sticking at the bottom of the pan/ kadhai.

24. After about 5-10 minutes our masala is ready.

25. Add the boiled rajma along with stock and mix it well. Also, mash it a little to get a good consistency.

26. After mixing everything well, add about 1/2 cup of water.

27. Add the garam masala powder and mix it well.

28. Cover the lid and cook for about 5-10 minutes.

29. After about 10 minutes, open the lid and cook for 1-2 minutes more on low flame.

30. The delicious Rajma Masala is ready. Garnish it with fresh coriander leaves and serve it with hot steaming rice or jeera rice.

31. Quick & Spicy Rajma Masala.

Hope you like the recipe…!!!

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If you liked this recipe, you can also check out some of our other recipes:–

Paneer Butter Masala

Chole Masala Recipe 

Dhaba Style Chicken Curry

Shahi Paneer Masala

Dal Makhani

Rajma Masala YouTube Video Recipe:-

How to make Rajma Masala| Quick Rajma Recipe| Rajma Curry. Step by Step recipe with images:-

Soaking the Rajma/ Kidney beans:-

1. Take 1 cup (approx. 200 grams) of rajma, any variety.

2. Soak it overnight or for 8-9 hours.

3. The next day, remove the water and wash the beans nicely, 2-3 times.

Cooking the beans:-

4. Take a pressure cooker and add the soaked beans.

5. Add about 3-4 cups of water.

6. Also, add salt according to your taste.

7. Pressure cook for about 10-15 whistles. The cooking time may vary depending on the quality of the kidney beans.

8. After 10-15 whistles, when the pressure settles down on its own, open the lid. Check if the rajma is cooked either by eating or pressing the beans with fingers. If not cooked completely, then pressure cook again for a few more whistles. (add some more water if required.)

Preparing the Gravy:-

9. Take a pan or pot or kadhai and heat it a little on low flame.

10. Add about 4-5 tbsp oil.

11. When the oil gets heated, add the whole spices.

12. Let them crackle for few seconds.

13. Add ginger-garlic paste.

14. Stir and sauté for 8-10 seconds on low flame or until the raw aroma of ginger-garlic goes away.

15. Add the finely chopped onions.

16. Sauté the onions until slightly golden brown.

17. Add all the dry spices one by one.

18. Mix it nicely.

19. And cook for 1-2 minutes.

20. Add the tomato puree.

21. Again mix it well and add about 1/2 tsp of salt. (Don’t forget that we already added salt while boiling the beans.)

22. Cover the lid and cook until the oils start separating.

23. Keep stirring at regular intervals, to avoid sticking at the bottom of the pan/ kadhai.

24. After about 5-10 minutes our masala is ready.

25. Add the boiled rajma along with stock and mix it well. Also, mash it a little to get a good consistency.

26. After mixing everything well, add about 1/2 cup of water.

27. Add the garam masala powder and mix it well.

28. Cover the lid and cook for about 5-10 minutes.

29. After about 10 minutes, open the lid and cook for 1-2 minutes more on low flame.

30. The delicious Rajma Masala is ready. Garnish it with fresh coriander leaves and serve it with hot steaming rice.

31. Quick & Spicy Rajma Masala.

 

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