Introduction: About Rajma Masala Recipe

Rajma Masala is one of North India’s most beloved comfort foods. This hearty, flavorful curry made with red kidney beans simmered in a spiced onion-tomato gravy is best enjoyed with hot steamed rice – popularly known as Rajma Chawal.

In this article, we’ll walk you through how to make a restaurant-style Rajma Masala at home that’s rich, creamy, and packed with authentic Punjabi flavors. Whether you’re cooking for a weekend dinner or a festive lunch, this recipe is sure to win hearts.

🥣 What is Rajma Masala?

Rajma refers to red kidney beans, and Masala means spiced curry. The dish is a wholesome vegetarian delight, slow-cooked until the beans soak up the robust flavors of the gravy.

It’s a classic North Indian dish, especially loved in Punjabi households, and often served with rice, roti, or paratha.

🛒 Ingredients You Need For Rajma Masala Recipe

Here’s a simple breakdown of the ingredients for the Rajma Masala recipe:

For Cooking Rajma:

  • 1 cup rajma (red kidney beans)

  • 3 to 4 cups water (for pressure cooking)

  • Salt (as needed)

For Gravy:

  • 2 tablespoons oil or ghee

  • 1 large onion (finely chopped)

  • 2 large tomatoes (pureed or finely chopped)

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies (slit)

  • ½ teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon coriander powder

  • ½ teaspoon garam masala

  • ½ teaspoon cumin seeds

  • 1 bay leaf

  • Salt to taste

  • Fresh coriander leaves (for garnishing)

👩‍🍳 Step-by-Step Instructions to Make Restaurant Style Rajma

🔹 Step 1: Soak and Cook Rajma

  • Rinse 1 cup rajma thoroughly and soak it overnight in water (or at least10-12 hours).

  • Next day, drain the water, transfer rajma to a pressure cooker, add 3-4 cups of water and salt.

  • Pressure cook for 5-6 whistles or until the beans are soft and easily mashed with fingers.

✅ Tip: Don’t undercook the rajma. Perfectly cooked rajma beans are essential for creating a luxuriously creamy curry.

🔹 Step 2: Prepare the Gravy

  • In a pan, heat 2-3 tablespoons oil or ghee.

  • Add cumin seeds and bay leaf. Let them splutter.

  • Add finely small chopped onions and sauté until golden brown.

  • Stir in ginger-garlic paste and green chilies. Sauté until the raw smell disappears.

  • Add pureed tomatoes and cook until oil starts separating from the mixture.

  • Now you can also add turmeric, red chili, coriander powder, and salt. Cook the masala for a few more minutes.

✅ Pro Tip: Slow cooking the masala helps deepen the flavors and brings out a restaurant-like taste.

🔹 Step 3: Combine Rajma with Gravy

  • Now add the cooked rajma (along with the water with it was cooked in) to the masala.

  • Combine well, then partially mash a portion of the beans using your spoon to help thicken the curry naturally..

  • Let it simmer on low flame for 15 or 20 minutes. Stir occasionally.

  • Add garam masala in the last 3-5 minutes and adjust salt if needed.

🔹 Step 4: Garnish and Serve

  • Turn off the heat. Garnish with fresh coriander leaves.

  • Best served hot with jeera rice, steamed basmati, roti, or naan.” (Note: “basmati” implies rice here)

🍽️ Serving Suggestions

  • Classic Combo: Rajma Chawal like – a timeless comfort meal.

  • Side Dish Ideas: Onion salad, papad, pickle, or a cooling raita.

  • Occasions: Ideal for weekend meals, potlucks, or even festive menus.

💡 Expert Tips for Perfect Rajma Masala

  1. Soak properly: Always soak rajma overnight for better digestion and faster cooking.

  2. Use fresh ingredients: Fresh tomatoes and homemade ginger-garlic paste elevate the taste.

  3. Slow simmer: Let the curry simmer long enough so the rajma absorbs all the masala.

  4. Mash a few beans: This adds natural thickness and gives that creamy texture.

  5. Use Kashmiri red chili: For a making beautiful red color without too much heat.

🥄 Variations You Can Try

  • Butter Rajma: Add 2 tablespoon of butter and cream for a richer version.

  • Rajma with Coconut: Add a little coconut milk for like a South Indian twist.

  • Vegan Rajma: Just use oil instead of ghee and skip cream or butter.

❓ Frequently Asked Questions

Q1: Can I use canned kidney beans?

Yes, but rinse them well and reduce cooking time as they are already soft.

Q2: How to store leftover Rajma?

Keep in an airtight container in the refrigerator for 2-3 days. Tastes even better the next day!

Q3: Can I freeze Rajma Masala?

Yes, it freezes well for up to a month. Thaw and reheat before serving.

❤️ Why You’ll Love This Recipe

  • Easy to make with pantry staples

  • Restaurant-style taste at home

  • Healthy, protein-rich & vegan-friendly

  • Great for meal prep and leftovers

📌 Final Thoughts

Making Rajma Masala at home is easy, satisfying, and so full of flavor. With this recipe, you’ll never miss like the restaurant version again. Serve it hot, with love, and enjoy a wholesome Indian meal that brings comfort to your soul.

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