Rajma Masala Recipe (Punjabi Style Kidney Bean Curry) 🌶️

Short Description:
Rajma Masala is a classic North Indian dish made with red kidney beans simmered in a rich, spiced onion-tomato gravy. Comforting, hearty, and full of flavor — this protein-packed dish is best enjoyed with steamed basmati rice, famously known as Rajma Chawal.

📊 Recipe Details

• ⭐ Rating: 9.4/10

• 🧠 Difficulty Level: Easy

• 💰 Budget: $3 – $4 USD

• ⏱️ Cooking Time: 60–70 minutes

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Lunch / Dinner / Comfort Meal

• 👥 Serving Size: 4 persons

• ❤️ Likes: 537 likes

🧪 Nutrition Facts (Per Serving)

• 🍛 Calories: ~290 kcal

• 💪 Protein: ~12g

• 🥓 Fats: ~9g

• 🍞 Carbohydrates: ~34g

🛒 Ingredients

For Rajma (Kidney Beans):

• 1 cup rajma (red kidney beans)

• 3 cups water

• ¼ tsp turmeric powder

• Salt to taste

For Masala:

• 2 tbsp oil or ghee

• 1 bay leaf

• 1 large onion (finely chopped)

• 1 tbsp ginger-garlic paste

• 2 medium tomatoes (pureed)

• ½ tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 1 tsp kasuri methi (dried fenugreek)

• 2 tbsp chopped coriander (for garnish)

• ½ cup water (to adjust consistency)

👨‍🍳 Step-by-Step Instructions

🫘 Step 1: Soak & Cook Rajma

1. Soak rajma overnight (or 8 hours).

2. Pressure cook with 3 cups water, salt, and turmeric for 5–6 whistles or until soft.

🍅 Step 2: Prepare the Gravy

1. Heat oil/ghee in a pan. Add bay leaf.

2. Add chopped onions. Sauté till golden brown.

3. Add ginger-garlic paste and cook till aroma fades.

4. Add tomato puree, turmeric, chili, coriander powder. Cook till oil separates.

🍲 Step 3: Combine & Simmer

1. Add boiled rajma along with some water to the masala.

2. Mix and mash a few rajma beans for thickness.

3. Simmer on low heat for 20–25 mins. Add water if needed.

4. Finish with garam masala and kasuri methi. Mix well.

🌿 Step 4: Garnish & Serve

• Sprinkle chopped coriander.

• Serve hot with steamed rice, jeera rice, or roti.

🍽️ Serving

• Serves: 4 people

• Goes Best With: Steamed rice, jeera rice, paratha

• Storage: Up to 2 days in fridge

• Reheat Tip: Add a splash of water before reheating

💡 Tips

• Always soak rajma overnight for better digestion.

• Use kashmiri red chili powder for color without too much heat.

• Mash 1-2 tbsp of rajma in the curry to make it thicker naturally.

• Let the curry simmer to allow flavors to fully develop.

🧾 About the Dish

🌍 Origin & History

Rajma Masala comes from Punjabi cuisine, though kidney beans themselves originated in Mexico and Central America. In India, the dish became popular in North Indian states, especially Punjab and Himachal Pradesh. Rajma Chawal is now a nostalgic comfort food for many.

🥄 Taste Profile

• Texture: Thick, smooth gravy with soft kidney beans

• Flavor: Mildly spicy, tangy, and aromatic

• Aroma: Infused with warm Indian spices and ghee

📍 Where Can You Use This Recipe?

• Family meals

• Vegetarian Indian thali

• Lunchboxes

• Festive or Sunday special meals

• Comfort food menu

👤 Who Should Eat It?

• Vegetarians looking for protein-rich dishes

• Kids (mildly spiced)

• Anyone seeking a hearty, balanced meal

• Fitness-focused folks on plant-based diets

🙅‍♂️ Who Should Avoid It?

• People with bean digestion issues or IBS

• Those on low-carb/keto diets

• If you’re on a low-fiber or low-legume diet, skip rajma

➕ Bonus Variations

• Rajma Tadka – Add a final tempering of garlic and cumin for extra flavor

• Jain Rajma – Skip onion and garlic

• Rajma with Coconut Milk – Fusion twist for a creamy finish

• Instant Pot Version – Saves time and effort