Punjabi Rajma Masala is made with Kidney beans, Onions, Tomatoes, and some aromatic spices. This Rajma Masala is the most loved Indian Curry to be made for Lunch at home. I was never fond of Rajma until my sister cooked it in our home and from that day I fell in love, with this beauty. My Mum never cooked Rajma till that Day. So, this one is very much close to my heart because it was always been cooked by my sister until her wedding. This is my sister’s way of making. So, I want to dedicate this to her only, and this one truly tastes divine, same as Restaurant Style. You don’t need any side dish if you are Cooking Rajma Chawal. Some combinations are made in Heaven.
If you ask, which lunch satisfies me the most it will always be Rajma – Chawal. The most relishing dish in my home. Rajma- Chawal is very much popular in Delhi. For 90% of Delhiites, Rajma- Chawal is their most favorite treat. It is that much popular in Delhi that you will find it everywhere on the Road Side Stalls. Well, Rajma Masala goes well with Roti too. But it tastes divine if you eat it with Lachcha Parantha.
Rajma is protein rich, therefore you should make it often.
Like every house has its own recipe, this one is my Sister’s Recipe and it’s really amazing. I am stealing this recipe from her and sharing it with you all. I hope you will bookmark this recipe and try it at home and share your valuable feedback.
So, Rajma is kidney-shaped beans, hence termed kidney beans. There are varieties of Rajma like Red Rajma, White Rajma, Chitra Rajma, Kashmiri Rajma, etc. And, I found out that the best taste comes from Kashmiri Rajma.
Spices used in Rajma Masala
Apart from creamy onion paste, and tomato puree it has some every day, homemade spices such as Turmeric powder, Corriander powder, Red chilly powder, Roasted Cumin Powder, Garam Masala Powder; also some easily available spices such as Kitchen King Masala, Amchur Powder.
My suggestion is to use Kashmiri Red Chilly Powder in place of homemade Red Chilly Powder; it will reduce the spiciness of the gravy and will add beautiful color in the gravy too.
Punjabi Rajma Masala goes best with Jeera Rice or Steamed Rice. Rajma Chawal is the most loved meal in Delhi and Punjab. Rajma Masala is a staple in Kashmir. And the gravy made in Kashmiri Rajma Masala is very much different from Punjabi Rajma Masala. The gravy is based on curd, fennel powder, and lacks tomato rich gravy. In Kasmir, Rajma Masala is served with Kashmiri Pulao or Steamed Rice, Rotis.
Punjabi Rajma Masala can be served with Naan, Missi Roti, Lachcha Parantha etc.
Step by Step Recipe
Wash and Soak 1.5 cups of Rajma overnight. Or Soak it for 6-7 hrs, prior to making it. Next day, Pressure cook Rajma with 1 teaspoon of salt and 4 cups of water until 4-5 whistles, or cook until rajma is soft and cooked.
Heat oil in a karahi pan. Add bay leaf, cumin seeds, black cardamom, green cardamom, 5-6 longs clove.
Now, Add greenchillies, ginger-garlic paste and fry for few seconds. Then, add onion paste to it. Fry the onion paste, until the color changes to brown.
While the color of onion paste started to change, add tomato puree. Cook for some minutes.
Now add all the spices; turmeric powder, coriander powder, cumin powder, amchur powder, kitchen king masala, Kasuri methi, Kashmiri red chilly powder. and fry for 2 minutes. Then add 1 cup of water and fry till the oil separates the masala along the sides.
Add the cooked rajma and fry for 15-20 minutes on low flame. Also, press a few Rajma beans with the back of your ladle. It will thicken the gravy.
Now, add 1 cup of water and let it simmer for a few seconds. Add 1 teaspoon of garam masala and garnish with coriander leaves. Turn the flame off. Serve hot with Jeera Rice.
Punjabi Rajma Masala
- Pressure Cooker
- Karahi/ Pan
- 1.5 cup Rajma/ Kidney beans
- 2 tbsp Mustard Oil
- 2 Bayleaves
- 1 Black Cardamom
- 3-4 Green Cardamom
- 6-7 Longs Cloves
- 1 tsp Ginger-Garlic Paste
- 1 tsp Green Chilly Paste
- 1 cup Onion Paste
- 1.5 cup Tomato Puree
- 2 tsp Coriander Powder
- 1.5 tsp Kitchen King Masala
- 1 tsp Cumin Powder
- 2 tsp Kashmiri Red Chilly Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Amchur Powder
- 1/2 tsp Garam Masala
- 1 tbsp Kasuri Methi
- as per taste Salt
- 2 tbsp Coriander leaves, chopped
- Wash and Soak the Rajma in enough water overnight or for 6-7 hrs.
- Drain the water from the Rajma and Pressure cook the Rajma along with salt and 3 cups of water until 5-6 whistles or rajma is cooked perfectly. Turn off the flame.
- Heat Oil in a Karahi.
- When oil is hot, add bayleaves, green cardamom, long cloves, black cardamoms. And saute them.
- Add ginger-garlic paste and green chilly paste. Fry for few seconds.
- Now add Onion Paste. Fry until raw smell of onion goes away and the color of onion paste changes to brown.
- Add tomato puree. And cook for 1-2 minutes.
- Now add all the spices i.e. Coriander Powder, Cumin Powder, Turmeric Powder, Amchur Powder, Kashmiri Red Chilly Powder, Kitchen King Masala, and Kasuri Methi. Fry for a minute.
- Add a cup of water and cover with the lid. Cook till masala separates the sides of the Karahi.
- Add the cooked Rajma along with 1 cup of water and let it cook on low flame for 15-20 minutes.
- Slightly press a few Rajma with the back of the ladle to make the gravy creamy.
- Add salt, if required and Garnish with coriander leaves.
- Serve hot with Jeera Rice.