Rajma Masala Recipe (Punjabi Style)- How to Make Perfect Rajma Chawal at Home

Rajma masala is a classic Punjabi curry made with red kidney beans cooked in a thick onion-tomato gravy. This rajma masala recipe shows how to make perfect rajma chawal at home using simple ingredients and an easy step-by-step method. Slow cooking and proper soaking give this dish its authentic taste.

Preparation Time

15 minutes (excluding soaking)

Cooking Time

35 minutes

Soaking Time

8–10 hours

Serves

3–4 people

Rajma Masala at a Glance

• Cuisine: North Indian / Punjabi

• Course: Main Course

• Diet: Vegetarian

• Difficulty Level: Easy

• Best Served With: Steamed rice or jeera rice

Ingredients

For boiling rajma

• 1 cup rajma (red kidney beans)

• 3 cups water

• ½ tsp salt

For masala

• 2 tbsp oil or ghee

• 1 bay leaf

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic paste

• 2 medium tomatoes, finely chopped or pureed

• ¼ tsp turmeric powder

• 1 tsp red chilli powder (adjust to taste)

• 1½ tsp coriander powder

• 1 tsp garam masala

• Salt to taste

• 1 cup water (adjust as needed)

• Fresh coriander leaves, chopped

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Method

Step 1: Soak and cook the rajma

1. Wash the rajma thoroughly and soak it in enough water overnight or for at least 8 hours.

2. Drain the soaked rajma and add it to a pressure cooker with fresh water and salt.

3. Pressure cook for 6–7 whistles or until the rajma is soft and easily mashed between fingers.

4. Keep the cooked rajma along with its water aside.

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Step 2: Prepare the masala

1. Heat oil or ghee in a heavy-bottom pan.

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

3. Add chopped onions and sauté on medium flame until they turn golden brown.

4. Add ginger-garlic paste and sauté until the raw smell disappears.

5. Add chopped tomatoes and cook until the oil starts separating from the masala. This step is important for good flavor.

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Step 3: Add spices and rajma

1. Lower the flame and add turmeric powder, red chilli powder, and coriander powder. Mix well.

2. Add the cooked rajma along with its water. Stir gently.

3. Add additional water if needed to adjust the gravy consistency.

4. Cover and simmer on low flame for 15–20 minutes, stirring occasionally.

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Step 4: Finish the curry

1. Add garam masala and mix well.

2. Switch off the flame and garnish with fresh coriander leaves.

3. Let the rajma rest for 5 minutes before serving. This helps the flavors blend better.

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Tips for Perfect Rajma Masala

• Always soak rajma well; under-soaked beans remain hard even after cooking.

• Slow simmering enhances the taste—avoid rushing this step.

• Rajma tastes even better the next day as the flavors deepen.

• For a richer taste, replace oil with ghee.

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Serving Suggestions

Rajma tastes best when served hot with Soft Butter Naan or steamed basmati rice, making it a complete and comforting Indian meal. The rich, slow-cooked kidney bean curry pairs beautifully with plain rice, jeera rice, or phulka roti. Whether it’s a weekday lunch or a relaxed weekend dinner, rajma with rice is a classic North Indian favorite. You can also enjoy rajma with butter roti or naan for a hearty, satisfying plate. This wholesome combination is loved by families for its taste, nutrition, and simplicity.

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Storage Notes

• Rajma masala stays fresh in the refrigerator for up to 2 days.

• Reheat on low flame, adding a little water if the gravy thickens.