· By ODM Masala
Rajma Masala Recipe: Creamy Punjabi Rajma at Home
Quick answer: To make rajma masala, soak red kidney beans overnight, pressure cook them until fully soft, then simmer them in an onion-tomato masala made with jeera, tej patta, haldi, Kashmiri mirch and dhaniya powder. Finish with a small pinch of garam masala in the last few minutes so its aroma stays bright.
Rajma chawal is the Sunday lunch of countless North Indian homes. A good rajma is thick, creamy and deep red, and the beans melt in your mouth. The good news is that it is simple to get right once you know the timing.
Also known as: rajma curry, rajma masala, Punjabi rajma; rajma is red kidney beans in English. Served with rice it is called rajma chawal.
What do you need for rajma masala?
This makes 4 servings.
- 1 cup rajma (red kidney beans), soaked 8 to 10 hours or overnight
- 2 tbsp oil or ghee
- 1 tsp whole jeera (cumin seeds)
- 1 to 2 tej patta (bay leaves)
- 2 medium onions, finely chopped
- 1 tbsp ginger-garlic paste and 1 to 2 green chillies
- 3 medium tomatoes, pureed
- 1/4 tsp haldi powder
- 1 tsp Kashmiri mirch powder for the rich red colour
- 1.5 tsp dhaniya powder
- 1/4 to 1/2 tsp ODM Garam Masala Powder
- Salt to taste, fresh coriander, and 1 tsp kasuri methi (optional)
How do you make rajma masala step by step?
- Soak: rinse the rajma and soak in plenty of water overnight. Drain and rinse again.
- Pressure cook: cook the beans with 3 cups fresh water and a little salt for 6 to 8 whistles, then let the pressure drop on its own. A bean should crush easily between your fingers. Keep the cooking water.
- Temper: heat oil in a kadai, add jeera and tej patta, and let the jeera crackle.
- Build the masala: add onions and fry until golden brown, about 8 to 10 minutes. Add ginger-garlic paste and green chillies and cook for a minute.
- Add spices and tomato: stir in haldi, Kashmiri mirch and dhaniya powder with a splash of water, then add the tomato puree. Cook until the oil separates from the sides.
- Simmer: add the rajma with its cooking water. Mash a few beans with the back of a ladle to thicken the gravy. Simmer on low for 15 to 20 minutes.
- Finish: add the garam masala and crushed kasuri methi in the last 2 to 3 minutes. Turn off the heat, top with coriander and remove the tej patta before serving.
Food safety note: always cook rajma until completely soft. Undercooked kidney beans are not safe to eat, so never skip the full pressure cooking.
Why is rajma hard, watery or dull? (quick fixes)
| Problem | Likely cause | Fix |
|---|---|---|
| Beans still hard | Short soak or old beans | Soak longer and pressure cook a few more whistles |
| Gravy too thin | Too much water, no mashing | Mash a few beans and simmer uncovered |
| Pale colour | Onions not browned, no Kashmiri mirch | Brown the onions well and use Kashmiri mirch |
| Flat aroma | Garam masala added too early | Add it in the last 2 to 3 minutes |
These are rough home-kitchen guides; adjust to your beans and your stove.
When should you add garam masala to rajma?
Add it at the end. Garam masala is a blend of fragrant spices, and long cooking dulls their aroma. ODM Garam Masala is ground from green and black cardamom, cloves, cinnamon, mace, nutmeg, bay leaf, black pepper, cumin and coriander, with no fillers, so a small pinch is enough for a whole pot. If you like to cook with whole spices instead, read our guide on khada masala vs garam masala powder.
How is rajma different from chole?
Both are Punjabi favourites, but rajma uses kidney beans and a smoother, onion-tomato gravy, while chole uses chickpeas and a darker, tangier masala. If you enjoyed this recipe, try our Punjabi chole masala recipe next. For tips on picking a fresh, real blend, see the garam masala buying guide.
At ODM Masala, every spice is handpicked and packed with no artificial colours, no fillers and no preservatives, so your rajma tastes the way it does at home.
FAQ
What is rajma called in English?
Rajma is red kidney beans in English. The dish is often called kidney bean curry, and with rice it is known as rajma chawal.
Can I make rajma without soaking?
Soaking is strongly recommended. Unsoaked beans take much longer to cook and often stay uneven. If you forgot, soak them in hot water for 2 to 3 hours and pressure cook longer, making sure every bean is fully soft.
Can I make rajma without onion and garlic?
Yes. Skip onion and garlic, cook the tomato puree with ginger and the spices a little longer, and add a pinch of hing to the tadka for depth.
For a rich, aromatic finish to your next pot of rajma, try ODM Garam Masala Powder.