Experience the comforting flavors of North India with this Punjabi Rajma Masala — a soul-soothing kidney bean curry simmered in a spiced tomato-onion gravy. Loved throughout Northern households especially when paired with steamed basmati rice (rajma chawal), this dish makes for a protein-rich, hearty meal that’s perfect for both lunch and dinner. The gravy is semi-thick, luxurious, and aromatic enough to make even the simplest meal feel special, pairing equally well with jeera rice or fresh rotis.
What sets this Punjabi rajma masala apart is not just its robust flavors but its versatility. I love serving this for dinner with rotis, and any leftover curry is perfect mixed with rice for a warm, satisfying lunch the next day. The key to that perfectly creamy texture and depth of flavor is in soaking the kidney beans overnight and allowing the masala to cook low and slow, letting the spices blend seamlessly into the curry. Whether you’re craving pure comfort food or looking for a nutritious family meal, this rajma masala will quickly become a reliable favorite at your table.
Authentic Punjabi Rajma Masala
Print RecipeIngredients
- 1 cup rajma (kidney beans)
- 1 bay leaf
- 1 black cardamom
- 1 tsp salt
- 4 cup water
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 5 cloves
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- 1 chilli, slit
- 2 cup tomato pulp
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp amchur / dry mango powder
- ½ tsp garam masala
- ½ tsp salt
- 1 tsp kasuri methi, crushed
- 2 tbsp coriander, finely chopped
Instructions
Begin by rinsing and soaking rajma (kidney beans) overnight in plenty of water.
Drain the beans, add them to a pressure cooker with bay leaf, black cardamom, salt, and 4 cups of water. Cook until soft and creamy.
Heat ghee in a large kadai or deep pan. Add cumin seeds, cinnamon, and cloves; saute until aromatic.
Add finely chopped onion, ginger garlic paste, and slit green chilli. Saute until the onions turn golden brown.
Stir in the tomato pulp and cover. Allow the mixture to simmer on medium heat for about 10 minutes, until oil begins to separate from the masala.
Reduce heat to low and add turmeric, kashmiri red chilli powder, coriander powder, cumin powder, amchur, garam masala, and salt. Cook the spices, stirring, until fragrant.
Add the cooked rajma along with its cooking liquid to the pan, mixing well so the curry base envelops the beans.
Simmer the curry covered for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
Finish by crushing kasuri methi between your palms and adding it along with chopped coriander. Give everything a final mix.
Serve hot with jeera rice or rotis, garnished with extra coriander if desired.
Notes
Tips:
Always soak the rajma overnight as this reduces cooking time and improves texture., Opt for red kidney beans as they cook faster and yield a creamier curry., If the curry seems thin after simmering, gently mash a few beans with your spoon to thicken the gravy naturally., Avoid canned kidney beans for best results as fresh soaked rajma delivers superior flavor and texture., You can meal prep – leftover rajma is delicious when combined with rice for next day's lunch.