Rajma Chawal | Rajma Masala | Rajma Recipe

This homestyle Rajma Recipe is like a warm hug in a bowl, with its comforting blend of aromatic spices and creamy kidney beans. Each spoonful is a cozy embrace of flavor, perfect for nourishing the soul on a chilly evening.

This homestyle Rajma recipe is a delightful blend of aromatic spices and layers of flavors, creating a hearty and wholesome dish. The use of jeera, black cardamom, and bay leaf adds depth, while the onion-tomato paste, combined with a medley of spices, results in a rich and flavorful curry.

This Rajma recipe shines with a unique touch by incorporating homemade garam masala, elevating the dish to new heights of flavor. The combination of freshly ground spices not only enhances the aroma but also imparts a depth and warmth that distinguishes your Rajma.

Finally, some freshly squeezed lemon juice adds a refreshing flavor and slight tang, providing a balanced and satisfying experience when enjoyed with jeera rice.

Jump to:

• About Rajma Chawal
• Benefits of Rajma
• Rajma Ingredients
• Is It Required To Soak Rajma 
• Recipe For Rajma Masala
• Rajma Instant Pot
• Rajma Masala & Brown Rice Using PIP (Pot-In-Pot) Method
• How to Prepare Rajma in Pressure Cooker
• How to Store Leftover Rajma
• Tips For Melt-In-Mouth Rajma
• Frequently Asked Quetions
• What To Serve With Rajma
• Rajma Chawal | Rajma Masala | Rajma Recipe
• Punjabi Recipes

About Rajma Chawal

Rajma, also known as kidney beans, is a versatile and nutritious legume widely used in Indian cuisine. With a distinctive kidney shape, these beans are a rich source of plant-based protein, fiber, and essential minerals.

Punjabi Rajma Chawal is a classic North Indian dish that highlights the rich and robust flavors of kidney beans cooked in a spiced tomato-based gravy. This hearty and comforting meal is traditionally served with fragrant basmati rice, known as "chawal," creating a wholesome and satisfying combination that is a staple in Punjabi cuisine.

The creamy and spiced rajma curry, made with aromatic spices and a tomato-based sauce, perfectly complements the simplicity of the fluffy, white rice, creating a comforting and wholesome meal enjoyed by many across the Indian subcontinent.

Benefits of Rajma

Rajma, or kidney beans, is a nutritious legume that offers a rich source of plant-based protein, fiber, and essential minerals, promoting muscle health and aiding digestion.

Additionally, the presence of antioxidants and low glycemic index in rajma contributes to better blood sugar control and overall heart health. See more health benefits at webmd.com

Rajma Ingredients

1. Rajma (Kidney Beans):
   • Dried rajma, soaked overnight - Rajma, also known as kidney beans, is a popular legume in Indian cuisine. Soaking it overnight helps soften the beans and reduce cooking time.
2. Cooking Base:
   • Oil - Cooking oil is used as a base for sautéing the spices and creating the flavor base for the curry.
   • Cumin seeds (jeera) - Cumin seeds add a warm, earthy flavor to the dish.
   • Black cardamom (badi elaichi) - Black cardamom imparts a smoky and robust flavor.
   • Bay leaf (tej patta) - Bay leaf adds a subtle fragrance to the dish.
3. Onion-Garlic Base:
   • Onion, finely chopped or blended - Onions provide sweetness and texture to the curry.
   • Garlic, minced or blended - Garlic adds a strong, savory flavor.
4. Tomato-Ginger-Green Chili Paste:
   • Tomatoes, ginger, and green chilies blended - This paste forms the base of the curry, providing acidity, sweetness, and a hint of spiciness.
5. Spices:
   • Coriander powder - Coriander powder adds a warm and citrusy flavor.
   • Red chili powder - Red chili powder provides heat to the dish.
   • Turmeric powder - Turmeric powder adds color and a mild, earthy flavor.
   • Amchur powder (dry mango powder) - Amchur powder adds tanginess to the curry.
6. Salt and Water:
   • Salt to taste - Salt enhances the overall flavor of the dish.
   • Water - Water is used to cook the rajma and create the desired consistency of the curry.
7. Final Touch:
   • Garam masala - Garam masala is a blend of ground spices that adds warmth and depth to the dish.
   • Fresh lemon juice to taste - Lemon juice provides a refreshing citrusy note to balance the flavors.

These ingredients come together to create a delicious and hearty Rajma curry, typically enjoyed with rice or Indian bread like naan or roti.

Is It Required To Soak Rajma 

I prefer to soak kidney beans overnight or a minimum of 8 hours before cooking. Soaking the beans not only reduces the cooking time but also enhances the taste and flavor of Rajma Masala. I remember my mom always use to soak beans for good reasons before cooking.

Soaking the beans before cooking helps break down some of the complex sugars and also reduces the cooking time. It makes it easy to digest for some people. It also cleans them thoroughly (since beans cannot be washed before being sold or they can turn moldy).

Soak beans in enough water overnight or for a few hours, discard the water the beans are soaked in, and rinse the beans thoroughly before cooking.

Cooking beans can be very tricky at times. Depending upon the quality of the beans, if it is aged (old), they might take longer to cook even though it is soaked overnight.

Recipe For Rajma Masala

Rajma, commonly referred to as kidney bean curry, is a popular dish from Punjab, India. The traditional preparation involves soaking rajma overnight, boiling it, and combining it with a flavorful onion-tomato-based sauce known as "Bhuna Masala" in Hindi. The dish is then slow-cooked with aromatic Indian spices until it achieves a thick, stew-like consistency, allowing the flavors to intensify through the gradual cooking process.

Sharing my one-pot Rajma Masala recipe for added convenience, I combine soaked rajma with the onion-tomato sauce and pressure cook the mixture, allowing the aromatic spices to impart their flavors seamlessly. This straightforward approach makes it an ideal one-pot meal, perfect for busy weeknights with its simplicity and ease of preparation.

I'm introducing a Pot-in-Pot (PIP) technique for preparing brown rice alongside the kidney beans. Given that both kidney beans and brown rice share a similar cooking time, this method allows you to effortlessly cook both components simultaneously, making meal preparation incredibly convenient and efficient.

Traditionally, Rajma Masala is enjoyed with steamed white rice (Chawal) and a side of onion salad. However, for a delightful variation, it can be paired with Indian flatbreads like roti or naan. Personally, I prefer serving Rajma Masala with fragrant Basmati Rice, accompanied by homemade yogurt and a refreshing salad.

Rajma Instant Pot

Preparing this Rajma Masala is very easy, the only preparation involved in this recipe is the soaking time. I prefer soaking kidney beans (rajma) overnight or a minimum of 8 hours. I believe soaking kidney beans not only reduces the cooking time but also enhances the flavors.

There are a couple of ways you can make this Rajma Masala, (kidney beans curry) can be boiled first and then slow-cooked in onion, and tomato gravy or you can make it as a one-pot, which is what I am going to do today. I am using light kidney beans for this recipe.

Prep For Rajma Masala

1. Drain and rinse soaked beans. Keep it aside.
2. Make an onion-garlic paste. Blend onion, and garlic into a smooth paste. Keep it aside. Note: Add water as required to blend.
3. Make tomato puree. Blend tomatoes, green chili, and ginger into a smooth puree. Keep it aside.

Pic Shown: Step-by-step method of making Rajma Masala

Instant Pot Rajma Chawal Recipe

1. Turn ON SAUTE (more). When it displays "HOT", add oil, cumin seeds, and onion-garlic paste. Sauté for 2-3 minutes, stirring frequently. Note: Cook the pastedown, until almost all the moisture has evaporated.
2. Add tomato puree, dry spices - coriander powder, red chili powder, turmeric, dry mango powder, and salt to taste. Sauté for 3-5 minutes, or until oil separates from the tomato puree.
3. Add rinsed beans and freshwater, and salt to taste. Mix well.
4. Optional: Place a trivet. In an insert (bowl) add all the ingredients for brown rice and place the insert on the trivet. Close the lid with a vent in the sealing position.
5. Turn ON MANUAL / PRESSURE COOK (high) for 30 minutes. Let pressure release naturally. Note: For no-soak beans, pressure cook for 50 minutes.
6. Open the lid, and check if the beans are soft and cooked. If required, add a few minutes of pressure cooking.
7. Turn ON SAUTE (more), and add garam masala, and lemon juice. Simmer for a few minutes or until desired thickness. Note: Sauce thickens as it cools.
8. Adjust the consistency of the gravy, if desired add more water. Garnish with some fresh coriander. Serve hot with steamed rice.

Pic Shown: Instant Pot Rajma Masala

Rajma Masala & Brown Rice Using PIP (Pot-In-Pot) Method

I love this concept of pot-in-pot cooking. Getting an entire meal done in just one pot. How cool it is?? However, it is important to understand how the pot-in-pot method works.

So basically, pot-in-pot cooking means, that multiple things can be cooked at the same time in the main pot (Instant Pot) using multiple, smaller pots or inserts that easily fit into the main pot.

For pot-in-pot cooking, I use the stackable egg trivet (Amazon.com). It's dual-purpose you can use this for pot-in-pot cooking as well as for cooking eggs in Instant Pot. I also use stainless steel inserts (Amazon.com) or pots that easily fit into 5 quarts or larger Instant Pot.

Food that has a similar cooking time can be cooked using this method. For example, in Rajma Masala, it takes 25-30 minutes for Rajma to cook. Brown rice takes about 22-25 minutes of cooking. So, Rajma Masala and brown rice can be cooked together using the pot-in-pot method.

Similarly, you can also cook Amritsari Dal (Langar wali dal) Dal Makhani (Madras Lentils), Lauki Chana Dal, Green Moong Dal (no-soak), and brown rice using the pot-in-pot method.

How to Prepare Rajma in Pressure Cooker

1. Prepare Rajma:
   • Rinse and soak the rajma in enough water overnight or for at least 8 hours.
   • Prepare an onion-garlic paste by blending onions and garlic into a smooth consistency. Add water as needed during blending to achieve the desired texture. Set the paste aside for later use.
   • Prepare a tomato puree by blending tomatoes, green chili, and ginger until smooth. Reserve the puree for use in the recipe.
2. Cooking Base:
   • Heat oil in a pressure cooker.
   • Add cumin seeds, black cardamom, and bay leaf. Sauté until they splutter.
3. Onion-Garlic Base:
   • Add onion-garlic paste and sauté for 2-3 minutes, stirring regularly. Continue cooking the paste until most of the moisture has evaporated.
4. Tomato-Ginger-Green Chili Paste & Spices:
   • Add tomato puree along with dry spices such as coriander powder, red chili powder, turmeric, dry mango powder, and salt to taste. Sauté the mixture for 3-5 minutes or until the oil separates from the tomato puree.
5. Add Rajma:
   • Drain the soaked rajma and add it to the masala mixture. Mix well.
6. Pressure Cook:
   • Add fresh water and salt to taste.
   • Optional: Place a trivet. In an insert (bowl) add all the ingredients for brown rice and place the insert on the trivet.
   • Pressure cook for about 20-25 minutes or until the rajma is soft and well-cooked.
7. Final Touch:
   • Once the pressure is released, open the cooker, and check the rajma for doneness. If needed, cook a bit more until the desired consistency is reached.
   • Add garam masala and fresh lemon juice. Mix well.
8. Serve:
   • Garnish with fresh coriander leaves.
   • Serve hot with steamed rice or jeera rice.

Enjoy this flavorful homemade Rajma recipe!

How to Store Leftover Rajma

To store leftover rajma, transfer it to an airtight container and refrigerate within two hours; it can be kept in the refrigerator for up to 3-4 days.

For longer storage, portion the cooled rajma into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave, make sure its hot before serving.

Tips For Melt-In-Mouth Rajma

1. Pre-soaking: Ensure you soak the rajma overnight or for at least 8 hours before cooking. This reduces the cooking time and aids in better digestion.
2. Spices: Adjust the spice levels according to your preference. You can always start with a smaller quantity of chili powder and add more later if needed.
3. Onion Paste: Onion paste or chopped onions, both work fine in this recipe. However, if using the onion paste, cook the pastedown.
4. Tomato Paste: Cook the tomato-ginger-green chili paste until it releases oil. This step enhances the flavor of the dish and ensures the tomatoes are well-cooked. Beans absorb flavors from the sauce, so depending upon how flavorful the sauce is, the Rajma Masala will turn out.
5. Fresh or Canned Tomatoes: I use both fresh and canned tomatoes, depending upon the availability. With canned tomatoes, the sauce turns bright in color.
6. Light or Dark Kidney Beans: I use both, light and dark kidney beans depending upon the availability. Light kidney beans take less time to cook as compared to dark ones. Adjust the cooking time accordingly.
7. Color: Depending upon the type of beans used, the Rajma masala will turn out light or dark in color.
8. Pressure Cooking: When pressure cooking, make sure the rajma is soft and cooked thoroughly. If not, add more water and cook for additional time as needed.
9. Cooking Time: Depending upon how old the kidney beans are, the cooking time will vary. Sometimes, even after soaking the beans overnight, I still have to cook them longer. Please use timing as a guideline, and adjust the cooking time as needed. Also, light kidney beans take less time compared to dark ones.
10. Consistency: Adjust the consistency of the curry by adding more water if you prefer a thinner gravy or letting it simmer to thicken if you like a thicker consistency.
11. Garnish: Fresh coriander leaves and a squeeze of lemon juice just before serving add a burst of freshness and elevate the overall taste.
12. Pairing: Serve rajma with steamed rice, jeera rice, or Indian bread like naan or roti. A side of yogurt or onion salad complements the dish well.

Frequently Asked Quetions

What To Serve With Rajma

Rajma pairs exceptionally well with steamed rice or Indian breads such as naan or roti, for a satisfying and wholesome meal. Additionally, serving with a side of yogurt or a fresh onion salad, for a complete meal. Here's are some sides you can pair with rajma when hosting a party:

Punjabi Recipes