Rajma Masala (Punjabi Kidney Bean Curry)

Rajma Masala is one of North India's most loved comfort foods. Made with protein-rich kidney beans simmered in a flavorful onion, tomato, ginger, garlic, and spice gravy, this hearty vegetarian curry pairs perfectly with steamed basmati rice, jeera rice, roti, or naan.

Health Benefits of Rajma

Kidney beans are packed with plant-based protein, fiber, iron, magnesium, potassium, and antioxidants. Rajma is a filling, nutritious meal that supports digestion, heart health, and steady energy levels.

Serving Suggestions

Rajma Masala tastes even better when served with:

• Steamed Basmati Rice
• Jeera Rice
• Fresh Roti
• Butter Naan
• Onion Salad
• Mango Pickle

1. 1 cup dried Rajma (Red Kidney Beans)
2. Water for soaking and cooking
3. 2 tablespoons oil or ghee
4. 1 large onion, finely chopped
5. 2 tomatoes, finely chopped
6. 2 teaspoons ginger-garlic paste
7. 1-2 green chilies, finely chopped (adjust to taste)
8. 1 teaspoon cumin seeds
9. 1 teaspoon coriander powder
10. 1/2 teaspoon turmeric powder
11. 1 teaspoon red chili powder (adjust to taste)
12. 1 teaspoon garam masala
13. Salt to taste
14. Fresh coriander leaves for garnish (optional)

1. Rinse 1 cup of Rajma thoroughly under cold water. Soak the Rajma in enough water overnight or for at least 8 hours. This helps in reducing the cooking time.
2. Discard the soaking water and rinse the Rajma again. In a stovetop pressure cooker, add the soaked Rajma with fresh water. Pour 1.5 cups of water and pressure cook for 5 whistles. Cook the Rajma with a pinch of salt until they are soft and well-cooked. This usually takes around 15-20 minutes after the first whistle on medium heat. Cooking time may vary based on the type of pressure cooker and the size of Rajma.
3. In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears. Add finely chopped tomatoes and cook until they are soft and oil starts separating from the masala.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté the spices until the oil separates.
6. Transfer the prepared masala to the cooked Rajma in the pressure cooker. Mix well and simmer for 10-15 minutes, allowing the flavors to meld. Adjust salt and spices according to taste.
7. Garnish with fresh coriander leaves and serve the Rajma with steamed rice or Indian bread (roti/naan).

Final Product

Rajma Masala is a classic Punjabi comfort food that's easy to prepare and full of flavor. Whether served with steamed rice, jeera rice, roti, or naan, this protein-rich kidney bean curry makes a satisfying vegetarian meal for lunch or dinner.