This Punjabi-style Rajma Masala is hands down one of the most popular Indian vegetarian comfort food dishes that most Indians swear by. A mildly spicy yet tangy curry made using kidney beans, cooked with Indian spices. It is served with either jeera rice or Indian flatbreads, such as parathas or naans.

Punjabi cuisine often relies on a short list of simple ingredients. While the lentils like rajma and chole are the stars of the dish, the flavours are enhanced with simple spices cooked into the base of the curry. As they say, “less is more”, this rajma recipe is exactly all about that. Very few ingredients yet big in terms of flavour and taste.

Table of Contents

Ingredients for rajma recipe

Rajma (Kidney Beans): 1 cup, soaked overnight
Onion: 1 medium, finely chopped
Tomatoes: 1 medium, finely chopped
Green Chilies: 1-2 (adjust for spice preference)
Ginger: 1-inch piece
Garlic: 4 cloves
Ghee or Oil: 2 tablespoons (use oil for vegan)
Turmeric Powder: ½ teaspoon
Red Chili Powder: ½ teaspoon (adjust to taste)
Coriander Powder: 1 teaspoon
Whole Spices: Green Cardamom and Black Cardamom – pounded coarsely
Salt: To taste
Water: 2-3 cups (adjust for desired consistency)
Fresh Coriander Leaves: 2 tablespoons, chopped (for garnish)
Dried Fenugreek Leaves or Kasoori Methi: 1/2 teaspoon

Recipe instructions to make rajma curry

Soak the rajma or kidney beans: Rinse 1 cup of rajma thoroughly and soak in water overnight. This reduces cooking time and improves texture. Next morning, drain and set aside.
Pressure Cook: Add the soaked rajma to the cooker. Add 2.5 cups of water, coarsely crushed whole spices, and salt to taste. Close the lid and pressure cook for 7-8 whistles on medium-high heat (about 10-12 minutes). Allow the pressure to release naturally.
Sauté: Heat 2 tablespoons of ghee or oil in a pan. Add coarsely crushed ginger, garlic, green chilies, and kasoori methi. Add the finely chopped onion and tomato. Sauté till they are cooked through.
Add Aromatics: Add the powdered spices. Cook until oil begins to separate, about 3-4 minutes. Add a splash of water in case the spice mix sticks to the bottom of the pan.
Add the cooked rajma: Add the pressure-cooked rajma to the pan. Allow it to simmer for 15-18 minutes. Adjust consistency with additional water if needed. Garnish with coriander leaves.

Serving Suggestions

Pair with basmati rice or jeera rice for a comforting lunch.
Serve with roti/chapati or paratha for a wholesome meal.
For a complete meal, include a dry vegetable curry like aloo gobi.
Add a side of kachumber salad, raita, or pickle for extra flavor.

More Punjabi-style dal recipes

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Punjabi Rajma Masala

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Prep Time 15

Cook Time 45

Soaking Time 8

Total Time 1

Course Main Course

Cuisine Punjabi

Servings 2 People

Ingredients

1 cup Jammu Rajma Short & Dark red in appearance.
1 Onions Large, Finely Chopped
1 inche Ginger Crushed or pounded
8-10 Garlic Cloves Crushed or pounded
1 Tomato Large to Medium, finely chopped
Salt To Taste
2 Green Chilies Mildly Spicy, Slit in halves
2 tsp Red Chili Powder Kashmiri variant – For colour
1 Black Cardamom
2 Green Cardamom
1 tsp Coriander Powder
1/2 tsp Dried Fenugreek Leaves or Kasoori Methi

Instructions

Soak the rajma or kidney beans: Rinse 1 cup of rajma thoroughly and soak in water overnight. This reduces cooking time and improves texture. Next morning, drain and set aside.
1 cup Jammu Rajma
Pressure Cook: Add the soaked rajma to the cooker. Add 2.5 cups of water, coarsely crushed whole spices, and salt to taste. Close the lid and pressure cook for 7-8 whistles on medium-high heat (about 10-12 minutes). Allow the pressure to release naturally.
1 Black Cardamom, 2 Green Cardamom, Salt To Taste
Sauté: Heat 2 tablespoons of ghee or oil in a pan. Add coarsely crushed ginger, garlic, green chilies, and kasoori methi. Add the finely chopped onion and tomato. Sauté till they are cooked through.
1 Onions, 1 inche Ginger, 8-10 Garlic Cloves, 2 Green Chilies, 1/2 tsp Dried Fenugreek Leaves or Kasoori Methi, 1 Tomato
Add Aromatics: Add the powdered spices. Cook until oil begins to separate, about 3-4 minutes. Add a splash of water in case the spice mix sticks to the bottom of the pan.
2 tsp Red Chili Powder, 1 tsp Coriander Powder
Add the cooked rajma: Add the pressure-cooked rajma to the pan. Allow it to simmer for 15-18 minutes. Adjust consistency with additional water if needed. Garnish with coriander leaves.