You could pair it with plain steamed rice, or my favorite is jeera rice. In this post, I am including the both instant pot rajma masala as well as instructions on how to make rajma on stove top(using pressure cooker). In indian subcontinent, particularly in northern india, rajma chawal is a staple food. Not only because how simple & hearty it is but also because how uncomplicated the flavors are. To make this easy punjabi rajma masala recipe curry, you start with a simple masala, add the beans (scratch boiled or canned), let simmer and done.
What is Rajma
Rajma = Kidney beans. In most indian homes, the ingredient itself is used to refer to the cooked curry. I grew up calling this dish “rajma” and never rajma masala or rajma curry. Different Kinds of Rajma There are broadly 2-3 varieties of rajma that are common in India. They differ in the color of kidney beans, the thickness of skin and overall texture (butteriness) of the cooked bean.
Dark Red Kidney Beans- It is one of the most commonly used variety of rajma and is used in North Indian and punjabi style rajma dishes. Dark kidney beans have a deep red color skin, very robust flavor and they can be cooked long and slow since they don’t get mushy easily. I use red rajma. Light Kidney Beans- Also known as chitra rajma, the beans are similar in shape and they have a lighter shade of red. Chitra rajma has a mild flavor and is popular in regions like Jammu and Kashmir.
About My Rajma Recipe
Rajma masala holds a special place in my heart. I prepare it in a simple and homely manner, refraining from overwhelming it with excessive spices or dairy, except for butter to give it an authentic punjabi essence. Personally, I prefer the rajma beans to retain their shape rather than becoming overly mushy. The gravy is rich and thick, yet not pasty, with a delightful texture from chopped onions, ginger, and crushed tomatoes. In Punjabi-style rajma, the quantity of onions and tomatoes tends to be higher, but feel free to adjust according to your preference. Rajma Recipe is
Great source of vegetarian protein. Gluten free Easy to make with pantry staples. Easily made vegan (skip the butter at end and in tempering, use oil instead) Perfect for meal prep
Ingredients You Will Need
Rajma/Red Kidney beans - You could use any variety of rajma you like. I use dark red rajma beans in my rajma recipe. Basic Ground Spices - coriander powder,red chili powder,turmeric powder Whole Spices - Cumin seeds, bay leaf. You could add whole spices like black cardamom or cinnamon for intense flavor however for homestyle rajma, I keep spices pretty simple. If you do not have cumin seeds, use cumin powder instead or vice versa. Flavoring Spices - I use just garam masala powder. You could also add some crushed kasuri methi or store bought rajma masala powder ( roopak brand is my favorite). Ginger & garlic - I prefer adding minced garlic and ginger julienne. I am pretty sensitive to flavor of ginger and I prefer to not add it in paste forms (most of the time). Store bough ginger garlic paste is perfectly fine to use. Other Ingredients - Chopped onions, Crushed Tomatoes (simply blitz few tomatoes in blender or processor, keep them coarse)
How To Make Rajma Masala (Stove Top Pressure Cooker) Stepwise Photos
Soak the Beans (Whether you are using pressure cooker or instant pot)
Read instructions on how to make rajma without soaking later in this post.
Pressure Cook the Beans
Note #1 You can do the steps 1-4 as part of meal prep 3-4 days ahead. Store the boiled rajma in an air tight container in the fridge. I recommend it during a busy week. Note #2 - Skip the above steps if you are using canned beans. Proceed to making the masala straight away.
Make the Masala
Note #3 - If you are tempering rajma, don’t add butter in step 12.
Temper The Rajma
How To Make Rajma in Instant Pot (Step Pictures)
Press sauté button and wait to heat until it displays HOT. Add oil. Temper oil with bay leaf and cumin seeds. Next add the chopped onions and saute for about 3-5 minutes until onions look brown. Add the garlic, ginger and all powdered spices (except garam masala).Add 1-2 tablespoons of water and sauce the spices for 30-40 seconds. Add the diced tomatoes and tomato paste next along with salt and pinch of sugar. Saute for 3-4 minutes till you see that the tomatoes are glistening. Add the soaked rajma (discard the soaking water). Add fresh water for cooking the rajma.
Note # 4 - At this point, before closing the lid you can also add rice to cook along with rajma. Add rice to a separate bowl and place on top of trivet.
Close the lid of instant pot with in seal position. You could press bean or chilli mode that automatically sets the times to 30 minutes. I found that the rajma got a bit mushy using that mode. Instead, I press pressure cook and set the timer for 20-22 minutes. Once the timer beeps, let the pressure release naturally for at least 10-12 minutes. Open the lid and check the doneness of rajma (it would be super soft but hold shape). With very gentle hands, mash the rajma a little bit using back of spoon. This will make the gravy thickish. Add garam masala, extra ginger julienne, and a knob of butter (optional, skip for vegan). Temper it - follow the steps noted above to prepare the tempering and add on top of rajma.
Serving - I like to serve it alongside paneer bhurji, green chutney and raita rounding off our punjabi meal.
Recipe Tips
Pre-cooking the Beans: If you don’t have a pressure cooker or Instant pot, you can still make this recipe. Pre-cook the soaked rajma beans in boiling water in a heay bottom pot (dutch oven) until they are tender. Then, use them in the recipe along with the flavorful stock. This method takes longer than instant or electric pressure cooking, but it will still yield good results. Keep texture in mind - Avoid using onion pastes or pre-made smooth tomato sauce in this recipe. Punjabi rajma recipe is supposed to have texture and using chopped vegetables for the masala base is best. Use a can of diced tomatoes or crushed tomatoes if using canned tomatoes. Cream or Yogurt: Add a dollop of yogurt while you are frying the masala or add a splash of heavy cream at the end to add a richness to your rajma recipe. Tempering - I highly recommend it. Tempering adds a nice smokiness to rajma and enhances the taste and color. Totally go for it if you are serving rajma for parties. Plan Leftovers - Rajma tastes even better the next day since the flavors get a chance to deepen while it sits. Moreover, flavors intensify upon reheating. Make a large batch and enjoy for 2-3 days.
