Rajma Masala | Kidney Beans Curry Recipe

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Rajma Masala Curry – My Long Lost Love!

Once upon a time, Rajma Masala would make my eyes twinkle and light up my face with a bright smile! However, lately I lost all interest in this humble yet super-nutritious lentil. So much so, that I stopped buying it completely, although my family is quite a rajma lover!

It took me some time to regain my love for rajma or kidney beans, and this simple yet easy Punjabi Rajma Masala recipe is to be credited for that.

How to make Punjabi style Rajma Masala

How To Make Rajma Masala – Easy & Simple Version Recipe

As in my previous recipe post of Dhaba-style Daal Makhni I have mentioned that Punjabi cuisine often plays out in the hands of a short list of simple ingredients. While the lentils are the star of the dish, tomato plays an important role in the dishes.

In this Rajma curry recipe as well, tomato makes the gravy in which the kidney beans are cooked till soft and slightly mushy.  Rest of the  ingredients, including the spices play the perfect symphony to give you one of the most popular dishes of North India!

Internet is rife with easy and authentic Punjabi Rajma Masala recipe. In addition to this, the stores are also offering Rajma Masala instant spice mix. How about I tell you that you don’t need any such thing to make yourself a hearty bowl of protein rich Rajma curry?

Here’s the recipe so that you can see for yourself how easy it is to make Dhaba-style Kidney Bean Masala curry at home.

Rajma Masala | Kidney Bean Curry Recipe
Prep Time
15 mins
Cook Time
45 mins
Soaking Time
8 hrs
Total Time
1 hr

This North Indian restaurant style Rajma Masala recipe is all you need to make yourself a nice and hearty Kidney Bean curry. Serve it with Rice for some joyous Rajma Chawal, or have it with Paranthas or Chapattis.

Course: Main Course
Cuisine: Punjabi
Keyword: Gluten Free Recipes, Lentil Recipes, Punjabi Recipes
Servings: 2 People
  • 1 cup Jammu Rajma Short & Dark red in appearance.
  • 2 Onions Large, Finely Chopped
  • 2 inches Ginger Finely Chopped
  • 8-10 Garlic Cloves Finely Chopped
  • 4 Tomatoes Large, Pulsed into a paste
  • Salt To Taste
  • 2 Green Chilies Mildly Spicy, Slit in halves
  • 2 tsp Red Chili Powder Kashmiri variant – For colour
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Dried Fenugreek Leaves or Kasoori Methi
  1. Soak the Rajma or Kidney Beans overnight in clean water.

  2. Next morning, discard the water and wash the Rajma beans well.

  3. Pressure cook the soaked Rajma with Salt, Ginger, Garlic and a few drops of Mustard Oil. Allow it to whistle 5-6 times on high heat and then allow it to simmer on low for another 10 minutes.

  4. Once the Pressure Cooker cools down on its own, check if the Rajma beans are cooked properly. 

  5. In a Kadhai, heat 4-5 tbsp Mustard Oil and saute the Onion till translucent. Add the Tomato Puree along with the dry spices and fry the mix till it becomes dark in colour and loses its moisture. 

  6. Add the cooked Rajma in it and allow it to simmer. Adjust the consistency of the gravy as per your wish. Also, crush the Fenugreek leaves between your palms and add it to the rajma. 

  7. Give it a boil before serving it hot.


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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.


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