Punjabi Rajma masala

Rajma Masala or Kidney Beans Curry is a famous North Indian dish that is made very often in Punjabi households. This is the must have dish in every Punjabi family. In this recipe, kidney beans are cooked in thick tomato, onion base gravy with some spices. You will get this sabzi in all the dhabas or restaurants of Punjab. Here is a simple version of rajma masala that I often cook at home.

Image : Punjabi Rajma Masala

punjabi rajma masala 16ed

Important :

  • Preparation Time : 15 minutes
  • Inactive : 10 hrs.
  • Cooking Time : 50 minutes
  • Total Time : 11 hrs 5 minutes
  • Serve For : 4

Ingredients :

  • Rajma or Kidney Beans (1 cup) /any variety
  • Butter (2 tbsp+1 tbsp)
  • Olive Oil or Vegetable Oil (1 tbsp)
  • Cumin Seeds (1/4 tsp) /for tempering
  • Onion (2 medium size) /finely chopped
  • Tomato (2 medium size) /finely chopped
  • Garlic (3-4 medium cloves) /finely grated
  • Whole Green Chilli (1)
  • Coriander Powder (1 tsp)
  • Garam Masala Powder (1 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chilli Powder (1 tsp)
  • Asafoetida or Hing (a pinch)
  • Salt (to taste)
  • Water (3 cups) /for pressure cooking

Images : 

Boil rajma for about 15-20 minutes for 20-22 whistles

punjabi rajma masala 1

Strain and reserve the stock

punjabi rajma masala 2

Add oil and butter in a kadai

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Add cumin seeds

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Add chopped onion

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Add grated garlic and green chilli

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Add chopped tomatoes

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Add all the dry spices

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Add boiled rajma

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Mix well

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Add 2 cups of stock

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Cook for 10 minutes

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Mash a few rajma beans with the spoon

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Add butter

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Your Rajma Masala is ready

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Tips : 

  • You can also use the canned kidney beans. In this case, just make the curry or sauce first and then add the rajma beans and water.
  • Serve with steamed rice, roti or naan.

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