Rajma masala | Rajma Chawal | Punjabi Rajma is a popular North Indian vegetarian dish made with red kidney beans (rajma) cooked in a spiced tomato-based gravy. It is a flavorful and hearty dish that is often served with rice or Indian bread such as naan or roti.
Growing up in South India, I first remember eating Rajma chawal during my trip to Delhi after graduating high school. I was simply blown away by the simplicity of this dish and it remains one of my all time favorites to make at home to this day.
Rajma is a very versatile dish that can be enjoyed throughout the year. I am particularly fond of the fact that it is quite nutrient dense and protein heavy. It keeps me full and hence stops me from constant snacking and binge eating.
I learnt how to make this recipe from my North Indian friend during my stay at Trichy. This recipe is very similar to eating Punjabi Channa or Chole masala that we have here. I make it a point to cook all the lentils in rotation at least once during the week.
Why should you make this recipe?
- It is nutrient dense - protein and fiber dense
- It keeps you satiated for long hours.
- A great source of protein alternative to those on vegetarian diet.
What is Rajma?
Rajma is a type of kidney bean that is widely used in Indian cuisine, particularly in North India. It is known for its distinct kidney shape and quintessentially used in the ever famous household staple - rajma masala aka rajma chawal.
Different varieties of Rajma and which should you use?
There are 3 different types of Rajma beans that are grown and cooked all over India. They are the red rajma variety, the chitra rajma variety and the jammu rajma variety.
Red Rajma or lal rajma variety: is known for its distinctive kidney shape and deep red or maroon color.
Chitra Rajma" is a variety of kidney beans known for its distinctive appearance. These beans are speckled or have a mottled pattern on their skin, which sets them apart from the more common red kidney beans.
Jammu Rajma: It is very similar to the lal rajma aka the red rajma but much smaller in size. This Rajma is very popular in the cuisines around the Himalayan regions.
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Ingredients
To make Rajma, we need red kidney beans (rajma), spices like star anise, cinnamon stick, coriander seeds, cumin seeds and masala powders like coriander powder, turmeric, kashmiri red chili powder, and garam masala, along with fresh tomatoes or tomato puree, onions, garlic and ginger paste.
- Cooking oil
- Star Anise
- Cinnamon stick
- Cardamom pods
- Cloves
- Coriander seeds
- Onion
- Ginger garlic paste
- Fresh Tomatoes or tomato paste
- Turmeric powder
- Kashmiri red chilli powder
- Coriander powder
- Garam Masala powder
- Rajma or Red kidney beans
- Cliantro leaves for garnish
See recipe card for quantities.
Instructions
There are 3 main steps that we need to follow to make this recipe. They are
- Soak and pressure cook the rajma
- Prepare the base sauce
- Add in the cooked rajma
- Garnish and serve
Soak the rajma in water overnight or at least for 6 hours. Pressure cook the rajma until it becomes soft.
Pressure cooking in Instant Pot
In an instant pot, I pressure cooked on high for 17 - 18 mins along with 1 teaspoon salt and 3 cups water and allowed for a natural release of pressure for 10 mins.
Pressure cooking in Indian Stove-top Pressure cooker
If you are cooking the Rajma beans in a whistle based stove top pressure cooker, cook them with water and a teaspoon of salt for 4 whistles on a medium flame and then turn the flame to low and continue to pressure cook them for 10 more mins and turn off the pressure cooker. This makes the rajma really creamy and lends itself to that melt in the mouth consistency.
Add cooking oil to a pan and let it become hot. To the hot oil, add cinnamon stick, star anise, cardamom, coriander seeds and cloves and wait for the aroma to release from the spices.
Add finely chopped onions to the pan and saute until it turns translucent pink. Next add the ginger garlic paste and saute until the raw smell of the ginger garlic goes away.
Once the ginger garlic paste is cooked through, add in the freshly chopped tomatoes or tomato paste. Cook until the oil separates from the pan after the tomatoes have cooked through. I have used tomato paste here.
Add the masala powders and aromatics, give it a good stir until combined and add a cup of water and cook for 2-3 mins.
Add in the cooked rajma along with the water that has been used while pressure cooking the red kidney bean. Add salt and cook for 7 - 8 minutes until the aromatics infuse into the rajma masala.
After the ingredients have combined, add chopped cilantro as a garnish and serve hot along with roti, chapathi or rice.
Hint: To get that melt in the mouth creamy consistency, take a potato masher and mash the rajma in the pot while cooking with the bhuna masala. This also allows the recipe to thicken. Keep in mind that the rajma thickens further after cooling.
Substitutions
- Rajma or Red kidney bean- instead of lal rajma variety you can use chitra rajma or even pinto beans.
- Fresh cilantro - use freeze dried cilantro for garnish
- Fresh tomatoes - Use tomato paste or canned tomatoes instead of fresh tomatoes.
- Kashmiri red chili powder/ Degi mirch powder - You can substitute with paprika powder.
- Garam Masala - Substitute with allspice powder but reduce the quantity ¼ tsp
Variations
If you are feeling adventurous, you could try the following options:
- Mexican flavor - add avocado bits to the cooked masala and serve.
- Fenugreek flavor - add dried kasuri methi leaves before turning off the stove.
- Kid friendly - add crushed potato chips or boiled potato bits to the masala.
These are only variations that I come up with whenever I have a leftover avocado or whenever I am feeling brave to try something new.
Storage
Rajma masala keeps well in the refrigerator for a 2 - 3 days. If you are planning to consume the rajma masala in a couple of days, allow the rajma masala to cool before transferring it to an airtight container and on to the refrigerator.
It also keeps well in the freezer for 2 months. Transfer the rajma masala to an airtight container or freezer safe bags, label the date of preparation before storing.
Pro tips
- Remember to add salt while pressure cooking the red kidney beans. Other wise it becomes difficult to infuse the flavor of the salt while cooking with the bhuna masala ( rajma sauce).
- If you are a fan of batch cooking, you can prepare the bhuna masala in bulk and freeze it in small freezer safe bags. You can take out bag, allow it to thaw outside for a couple of hours or overnight in the refrigerator. Believe me. It saves you a ton of time when preparing a weekday dinner.
FAQ
Yes. Totally. You just need to pressure cook the red kidney beans on the instant pot for 50 mins on high pressure and let the pressure release naturally.
No worries at all. You could always use canned red kidney beans. However, I have a neat little tip for you. Drain off the canned rajma liquid and wash it with cold water after which cook the canned rajma in boiling water for 2 -3 mins to get rid of the canned sodium odor from the kidney beans.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Rajma Masala | Rajma Chawal | Punjabi Rajma
- Total Time: 9 hrs
Description
Indulge in the rich and aromatic flavors of homemade Rajma Masala, a classic North Indian comfort dish. Tender red kidney beans simmered in a tomato-based gravy, infused with a blend of warm spices like cumin, coriander, and garam masala. This vegetarian delight is perfect for satisfying your cravings and adding a burst of authentic Indian taste to your dining table. Serve it with fragrant basmati rice or freshly baked naan for a wholesome and delightful meal.
Ingredients
1 tbsp Cooking oil
1 Star Anise
½ inch Cinnamon stick
2 no Cardamom pods
2 no Cloves
½ tsp Coriander seeds
½ Onion (finely chopped)
2 tsp Ginger garlic paste
3 small fresh Tomatoes or 3 tsp tomato paste
½ tsp Turmeric powder
1 tsp Kashmiri red chilli powder
1 tsp Coriander powder
½ tsp jeera or cumin powder
½ tsp Garam Masala powder
2.5 tsp salt
1 cup soaked Rajma or Red kidney beans
Handful Cilantro leaves for garnish
Instructions
- Wash and soak the red rajma beans overnight.
- Pressure cook the soaked beans in an instant pot with 1 teaspoon of salt and 3 cups of water on high for 18 mins. Release the pressure after 10 mins and keep aside.
- To prepare the bhuna masala, add cooking oil to a pan and wait until it heats up on a medium flame. Then add star anise, cinnamon stick, cloves, cardamom pods and coriander seeds and saute for a minute in hot oil until the aroma of the spices release.
- Add the chopped onions and cook till translucent.
- Add the ginger garlic paste and saute till the raw smell of it goes away. (usually 1 minute on medium heat).
- Add the finely chopped tomatoes or tomato paste and saute.
- After the tomato is cooked well and when you see the oil separating out, add the masala powders - (turmeric powder, kashmiri red chili powder, coriander powder, garam masala, cumin powder) and salt (1.5tsp) saute them in the base sauce.
- Add a cup of water and cook the masala until the raw smell of the masala powders go away.
- Add the cooked rajma to the bhuna masala and stir well and mash the rajma with a potato masher to make the recipe creamier and thicker. Cook for a good 10 mins until rajma is infused with the flavors of the masala.
- Add chopped cilantro before turning off the stove and serve hot.
Notes
Optional to mix in kasuri methi to the recipe before turning off the stove.
- Prep Time: 8 hrs + 28 mins
- Cook Time: 30 mins
- Method: Stovetop and pressure cooker
Keywords: rajma chawal, rajma, punjabi reajma, red kidney bean curry
Manju says
★★★★★