Punjabi Rajma Masala Recipe: Classic Spiced Kidney Beans

Punjabi Rajma Masala (Indian Red Kidney Bean Curry) is a classic North Indian curry loved for its rich, spiced onion-tomato gravy and tender kidney beans. This easy-to-follow recipe will help you recreate the authentic Punjabi flavors at home.

About Punjabi Rajma Masala

Punjabi Rajma Masala features rajma (red kidney beans) simmered in a fragrant, spiced onion-tomato gravy. Like other hearty North Indian dishes such as Dal Makhani, Chole Masala, Butter Chicken, and Paneer Masala, rajma is commonly found on restaurant menus and at home dinner tables across India.

A simple serving of rajma chawal—rajma with steamed rice—finished with a drizzle of ghee, masala onions and green chutney, is a comforting, satisfying meal.

This version follows a family recipe passed down through generations. The beans are soaked and pressure-cooked until very soft, then simmered in the spiced gravy until the curry becomes creamy. The recipe includes stovetop pressure cooker and Instant Pot options.

This recipe is vegan and gluten-free, and it scales easily—double or triple it as needed. I used a 3-quart Instant Pot (or a 3-liter stovetop pressure cooker) for the quantities here; if you increase the batch size, use a larger cooker. Cooking time remains the same.

Ingredients

Choose good-quality dry rajma—Chitra rajma or red rajma work well. Fresh beans (less than six months old) cook faster and give a creamier texture. Canned rajma can be used to save time; include the canning liquid when making the curry for extra body.

Mustard oil gives a rustic Punjabi flavor, but any cooking oil or ghee can be used. Whole spices like cloves, green cardamom and cinnamon add aroma; you may optionally add cumin seeds, bay leaf or black cardamom. For spice powders, use coriander, turmeric, Kashmiri red chili, roasted cumin, amchoor (dry mango powder) and garam masala. The recipe uses both chopped fresh tomatoes and canned tomato puree—the puree adds concentrated tomato flavor; tomato paste may be used in smaller quantity. Other essentials are red onions, ginger-garlic paste, salt and fresh cilantro.

How To Make Rajma Curry

Soak The Beans

Soaking reduces cooking time and improves digestibility. Rinse 1 cup of dry rajma and soak in 4–5 cups water for 6–8 hours or overnight. Rinse and drain before cooking.

Cook The Rajma

You want beans that are very tender yet intact and easy to mash. If they are undercooked the curry won’t become creamy and may be harder to digest. Skip this step if using canned rajma.

Cook The Rajma In A Stovetop Pressure Cooker

Add the soaked rajma to a pressure cooker with 2 teaspoons salt and 3 cups water. Cover and cook on high until one whistle, then reduce heat to low and cook for 20 minutes. Remove from heat and allow pressure to release naturally. Open and set aside the cooked beans and cooking liquid.

Cook The Rajma In Instant Pot

Place soaked rajma in the Instant Pot with 2 teaspoons salt and 2 cups water. Seal the lid and pressure cook on high for 20 minutes. Allow a natural pressure release for 10 minutes, then manually release remaining pressure and open the lid.

Make Rajma Masala

Heat 4 tablespoons mustard oil (or oil of choice) in a pan over medium-high heat.

Lightly crush 2 cloves, 2 green cardamoms and a 1-inch cinnamon piece in a mortar and pestle. When the oil is hot, add the crushed whole spices and let them sizzle briefly.

Add 1½ cups finely chopped red onions and sauté until light golden brown, about 8–10 minutes, stirring frequently. Add 2 teaspoons ginger-garlic paste and continue to cook until the onions turn a deeper brown, another 8–10 minutes.

Stir in ¾ cup finely chopped tomatoes and 3 tablespoons canned tomato puree. Cook for a minute and mash the tomatoes with the back of a ladle.

Add the dry spices: 3 teaspoons coriander powder, 1 teaspoon turmeric, 2 teaspoons Kashmiri red chili, ½ teaspoon roasted cumin, 2 teaspoons dry mango powder (amchoor) and ½ teaspoon garam masala. Cook the spices briefly, 10–12 seconds, then add ½ cup water and simmer until oil separates from the masala, about 2–3 minutes.

Add the cooked rajma along with its cooking liquid and reduce heat to low. Simmer for 10–15 minutes, pressing a few beans gently with the back of a ladle to release starch and create a creamy texture. Adjust salt and water as needed and bring to a gentle boil.

Finish with 2 tablespoons chopped cilantro and serve hot.

Frequently Asked Questions

Pro Tips

• Ensure the rajma are very tender to create a creamy curry; undercooked beans make the dish grainy and harder to digest.
• For a richer finish, temper the curry at the end with cumin seeds, slit green chilies and ginger juliennes fried in ghee or oil.
• A tablespoon of ghee at the end enhances flavor (not vegan). Crushed kasuri methi sprinkled at the finish adds a pleasant aroma.

Serving Suggestions

Rajma tastes even better the next day, so make it ahead if possible. Serve with steamed white rice (rajma chawal), a drizzle of ghee, sliced onions, green chutney and lemon wedges. It also pairs well with jeera rice, phulka, naan, lachha paratha or plain tawa paratha. Plain yogurt or raita makes a cool side.

Leftovers can be turned into a pulao, or reduce the curry to use as a filling for wraps and rolls.

Storage Suggestions

Store rajma masala in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in a microwave, adding a little water if needed to adjust consistency. The curry freezes well for up to 30 days—thaw overnight in the fridge and reheat before serving.

4.52 from 33 votes

Punjabi Rajma Masala Recipe (Indian Red Kidney Bean Curry)

By: Neha Mathur

Punjabi Rajma Masala is a popular North Indian curry made with red kidney beans in a spiced onion-tomato gravy. Follow this recipe to make it at home.

Prep: 10 mins

Cook: 30 mins

Soaking Time: 8 hrs

Total: 8 hrs 40 mins

Servings: 4 people

Ingredients

• 1 cup dry rajma (red kidney beans)
• 4 tablespoons mustard oil (or any cooking oil)
• 2 cloves
• 2 green cardamoms
• 1-inch cinnamon stick
• 1½ cups finely chopped red onions
• 2 teaspoons ginger-garlic paste
• ¾ cup finely chopped tomatoes
• 3 tablespoons canned tomato puree
• 3 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons Kashmiri red chili powder
• ½ teaspoon roasted cumin powder
• 2 teaspoons dry mango powder (amchoor)
• ½ teaspoon garam masala
• 2 teaspoons salt (adjust to taste)
• 2 tablespoons chopped cilantro

Instructions

Soak The Beans

• Rinse 1 cup dry rajma and soak in 4–5 cups water for 6–8 hours or overnight. Rinse again and drain.

Cook The Rajma In Pressure Cooker

• Add soaked rajma, 2 teaspoons salt and 3 cups water to a pressure cooker. Cook on high until one whistle, reduce to low and cook 20 minutes. Let pressure release naturally.

Cook The Rajma In Instant Pot

• Add soaked rajma, 2 teaspoons salt and 2 cups water to the Instant Pot. Seal and pressure cook on high for 20 minutes. Natural release for 10 minutes, then release remaining pressure.

Make Rajma Masala Curry

• Heat oil in a pan over medium-high heat. Lightly crush cloves, cardamoms and cinnamon.
• When oil is hot, add crushed whole spices and let them sizzle for a few seconds.
• Add onions and cook until light golden brown (8–10 minutes). Add ginger-garlic paste and cook until onions turn deeper brown (8–10 minutes).
• Add tomatoes and tomato puree, mash and cook for a minute.
• Stir in coriander, turmeric, Kashmiri chili, roasted cumin, amchoor and garam masala; cook briefly. Add ½ cup water and cook until oil separates (2–3 minutes).
• Add cooked rajma with its cooking liquid, reduce heat and simmer 10–15 minutes. Press a few beans to release starch for a creamy texture. Adjust salt and water, then add cilantro and serve hot.

Notes

Cooked rajma should be tender but hold shape and mash easily. If undercooked, the curry won’t be creamy.

Using canned rajma is fine—include the liquid to thicken the curry. If you forgot to soak, soak beans in boiling water for about 2 hours before cooking.

For extra richness, temper the finished curry with cumin seeds, green chilies and ginger juliennes fried in ghee or oil, and add a pinch of crushed kasuri methi at the end.

The recipe scales well; use a larger cooker if doubling or tripling. Cooking times remain the same.

Nutrition

Calories: 266 kcal,
Carbohydrates: 13 g,
Protein: 5 g,
Fat: 19 g,
Fiber: 14 g