rajma masala recipe | easy rajma recipe | how to make restaurant style rajma curry

making rajma curry for rice

rajma masala recipe with step by step pictures | easy rajma recipe | punjabi rajma banane ka tarika

Ask any Punjabi cuisine enthusiast what are their favorites, and rajma chawal will always be on the list. The same goes for me. Although I am always torn between rajma chawal and butter chicken, I would pick the former because it’s much simpler to cook at home. So today let’s learn how to make rajma masala recipe (राजमा मसाला रेसिपी) with the help of step-wise pictures.

what is rajma called in english?

For the uninitiated, rajma masala is a kidney beans curry cooked with onion-tomato base. Rajma in English is called kidney beans because of its shape.

choosing the rajma for rajma masala recipe

rajma masala recipe for rice

To make the rajma recipe, choose good-quality rajma. In Indian markets, we get three varieties; Chitra rajma, red rajma, and Kashmiri rajma/Jammu rajma.

Personally, I love the chitra rajma the most. These are light brown rajma beans which have streaks on them. They taste really nice and cook faster. These are the bigger beans. They absorb the flavours of the curry really well.

There are red rajma beans are the same size as chitra rajma. I would not recommend using those because I have repeatedly had bad experience with them. They don’t cook well and don’t taste great either. They don’t absorb the flavours of the curry either.

Then there are the Kashmiri rajma or Jammu rajma. They would be perfect for this recipe too. These are small, purplish-red rajma beans, which are extremely delicious and cook really well. They absorb the flavours of the curry too.

how to prepare rajma masala recipe

making rajma chawal recipe

Start off by soaking the rajma overnight or 8-10 hours. Boil them in fresh water with salt until they are soft and melt in mouth. They will break open a bit. Usually it takes 8-10 whistles but it might vary from one pressure cooker to anther. So keep an eye on your rajma while it’s cooking. If you feel it’s not quite there yet, close the cooker and continue to cook it further.

To make a good rajma masala recipe, one must be patient. That’s because it takes time to prepare the bhuna masala for rajma recipe. The bhunna is a cooking method where you cook the gravy base or masala for long time. You saute the masala well until ghee begins to separate and the raw smell of the ingredients is gone. The spices give out a nice fragrance and the onion tomato base has turned golden-brown from the sauteing.

Finally, the boiled rajma is added to the bhuna masala and simmered for about 30 minutes. Towards the end, some rajma is mashed and added back to gravy to thicken it a bit. Then its time to add the herbs and ghee/clarified butter. And that’s it! Spectacular and mouthwatering rajma masala recipe is ready to be served with rice. Some lemon wedges and onion rings on the side do magic to the rajma chawal combo.

If you are looking for some more classic Punjabi recipes, take a look at these – Punjabi malai kofta recipe, Punjabi lobia recipe, palak paneer recipe, dhaba chicken recipe, punjabi chole recipe, amritsari chole, bhature recipe, and dhaba style anda curry.

making rajma masala recipe restaurant style

Now let’s see how to make this quick and easy rajma masala recipe.

how to make restaurant style rajma masala recipe

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rajma masala recipe | easy rajma recipe | restaurant style rajma curry
 
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Cook time
Total time
 
rajma masala recipe is one of iconic Punjabi curry dishes. The rajma chawal combination is every foodie's favorite. easy to put together and delicious to eat, the rajma curry will be a hot favorite among your family.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
To prepare the rajma
  • Chitra rajma or Kashmiri rajma/Jammu rajma - 2 cups
  • Water - 5 cups
  • Salt - to taste
For the bhuna masala
  • Onions - 3 medium
  • Garlic - 20 medium sized cloves
  • Ginger - 1 & ½ inch piece
  • Tomatoes - 4 medium
  • Hing / Asafoetida - ¼ tsp
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch piece
  • Bay leaves - 2
  • Red chili powder (byadgi) - 1 tbsp
  • Coriander powder - 1 tbsp
  • Chole masala powder - 1 & ½ tbsp
  • Kasoori methi - 1 tbsp, lightly roasted
  • Coriander leaves - a handful, finely chopped
  • Green chilies - 2, slit
  • Ghee - 2 tbsp
  • Ghee - 3 tbsp
  • Water - 1 cup or as needed
  • Fresh cream - for garnish, optional
Instructions
  1. Rinse and soak rajma for 8-10 hours.
  2. Drain the rajma and transfer it to a pressure cooker, preferably a big cooker. Add salt to taste.
  3. Add 5 cups of water.
  4. Pressure cook for 8-10 whistles or until the rajma is soft and some of them have cracked open slightly. Keep aside.
  5. Combine the onions, garlic, and ginger in a mixie jar and grind them to a fine paste. It should give you ¾ cup of paste.
  6. Next, grind the tomatoes to a puree and it should be around 1 cup too.
  7. In a kadhai or a pot, heat oil. Add in the cumin seeds, cinnamon stick, and bay leaves. Saute for a few seconds until fragrant.
  8. Next, add the hing/asafetida and let it sizzle.
  9. Add in the onion-ginger-garlic paste. Saute on medium heat stirring often until it turns golden brown and fragrant. It takes about 10 minutes. The paste tends to stick to the bottom so keep scraping it out.
  10. Now, pour in the tomato puree and saute until the raw smell is gone and ghee begins to separate.
  11. Add the ground spices; red chili (byadgi), coriander, and chole masala.
  12. Mix and saute for a minute.
  13. Add in the rajma along with the water in which it was boiled.
  14. Add another cup of water to adjust the consistency and bring it to a boil. You may add more or less water depending on how thick you like your rajma curry. Also, taste the curry to make sure there is enough salt in it.
  15. Turn the heat to low and cover the kadhai/pot with a lid and let the rajma simmer away for 20-30 minutes.
  16. In the midway of simmering, uncover the rajma and give it a stir to make sure it doesn't settle down and burn. Also, take a few spoons of rajma out and mash them.
  17. Add the mashed rajma back into the curry to thicken it. Cover and continue to simmer.
  18. Finally, add the coriander leaves, kasoori methi, green chilies, garam masala, and ghee. Give it a mix and turn the flame off.
  19. Delicious rajma masala recipe is ready.
  20. Garnish it with some fresh cream. Serve the restaurant style rajma curry hot with naan and jeera rice. Don't forget to have some onion rings and lemon wedges on the side.
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 421 kcal Fat: 12.4 g Carbohydrates: 18 g Sugar: 7.8 Sodium: 65 mg Fiber: 13 g Protein: 21.2 g Cholesterol: 9 mg

 

rajma masala recipe with step by step pictures below


Step 1

Rinse and soak 2 cups of Chitra rajma for 8-10 hours in plenty of water. You may use Jammu rajma/Kashmiri rajma if you like.

making rajma masala recipe


Step 2

Drain the rajma and transfer it to a pressure cooker, preferably a big cooker. Add salt to taste.

making rajma masala recipe


Step 3

Add 5 cups of water.

making rajma masala recipe


Step 4

Pressure cook for 8-10 whistles or until the rajma is soft and some of them have cracked open slightly. Keep aside.

making rajma masala recipe


Step 5

Combine the 3 medium onions, 20 medium-sized cloves of garlic, and 1 & 1/2-inch piece of ginger in a mixie jar.

making rajma masala recipe


Step 6

Grind them to a fine paste. It should give you 3/4 cup of paste.

making rajma masala recipe


Step 7

Next, grind 4 medium tomatoes to a puree and it should be around 1 cup too.

making rajma masala recipe


Step 8

In a kadhai or a pot, heat 3 tbsp ghee. I am cooking in the same pressure cooker I boiled the rajma in. Add in 1 tsp cumin seeds, 1-inch cinnamon stick, and 2 bay leaves. Saute for a few seconds until fragrant.

making rajma masala recipe


Step 9

Next, add 1/4 tsp hing/asafetida and let it sizzle.

making rajma masala recipe


Step 10

Add in the onion-ginger-garlic paste. Saute on medium heat stirring often until it turns golden brown and fragrant. It takes about 10 minutes. The paste tends to stick to the bottom so keep scraping it off.

making rajma masala recipe


Step 11

Now, pour in the tomato puree and saute until the raw smell is gone and ghee begins to separate.

making rajma masala recipe


Step 12

Add the ground spices; 1 tbsp red chili (byadgi), 1 tbsp coriander, and 1 & 1/2 tbsp chole masala.

making rajma masala recipe


Step 13

Mix and saute for a minute. This is the bhuna masala for rajma recipe.

making rajma masala recipe


Step 14

Add in the rajma along with the water in which it was boiled.

making rajma masala recipe


Step 15

Add 1 cup of water to adjust the consistency and bring it to a boil. You may add more or less water depending on how thick you like your rajma curry. Also, taste the curry to make sure there is enough salt in it.

making rajma masala recipe


Step 16

Turn the heat to low and cover the kadhai/pot with a lid and let the rajma simmer away for 20-30 minutes.

making rajma masala recipe


Step 17

In the midway of simmering, uncover the rajma and give it a stir to make sure it doesn’t settle down and burn. Also, take a few spoons of rajma out and mash them.

making rajma masala recipe


Step 18

Add the mashed rajma back into the curry to thicken it. Cover and continue to simmer.

making rajma masala recipe


Step 19

Finally, add a handful of coriander leaves, 1 tbsp kasoori methi, 2 slit green chilies, a pinch of garam masala, and 2 tbsp ghee. Give it a mix and turn the flame off.

making rajma masala recipe


Step 20

Delicious rajma masala recipe is ready.

making rajma masala recipe


Step 21

Garnish it with some fresh cream. I have poured ghee, asafetida byadgi red chili, and cumin tadka for more color and flavor. Serve restaurant style rajma curry hot with naan and jeera rice. Don’t forget to have some onion rings and lemon wedges on the side.

making rajma masala recipe restaurant style

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3 Comments

  • Reply
    shwetambari
    February 27, 2019 at 4:29 pm

    nice presentation. delicious combo.. i am literally drooling here 🙂

  • Reply
    parul chalke
    March 6, 2019 at 1:14 pm

    super-good! lovely photos. can i use the small purple rajma? i have lots of it.

    • Reply
      Monica
      March 7, 2019 at 11:59 am

      Thanks. Yes, you can use the small purple rajma. It will taste good.

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