📝 About This Recipe
Hailing from the heart of North India, Rajma Masala is a soul-warming curry featuring tender red kidney beans simmered in a rich, spicy tomato-onion gravy. This recipe captures the authentic 'Dhaba' essence, balancing earthy spices with a velvety texture that feels like a warm hug in a bowl. It is a quintessential Sunday lunch staple that perfectly embodies the vibrant and robust flavors of Punjabi cuisine.
🥗 Ingredients
The Beans
- 1.5 cups Red Kidney Beans (Rajma) (soaked overnight in plenty of water)
- 4 cups Water (for boiling)
- 1 piece Black Cardamom (cracked open)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt (for the boiling water)
The Masala Base
- 3 tablespoons Ghee or Vegetable Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1.5 cups Tomato Puree (freshly blended from 3 large tomatoes)
Spices and Aromatics
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (added toward the end)
- 1/2 teaspoon Dry Mango Powder (Amchur) (for a subtle tang)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into juliennes)
- 1 tablespoon Butter (optional, for finishing)
👨🍳 Instructions
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1
Drain the soaked kidney beans and rinse them thoroughly under cold water. Place them in a pressure cooker or heavy-bottomed pot.
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2
Add 4 cups of water, salt, black cardamom, and the cinnamon stick. Pressure cook for 20-25 minutes (about 6-8 whistles) or simmer in a pot for 60-90 minutes until the beans are completely tender and can be easily mashed between two fingers.
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3
While the beans are cooking, heat ghee or oil in a large kadai or heavy skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
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4
Add the finely chopped onions. Sauté patiently for 10-12 minutes until they turn a deep golden brown. Do not rush this step, as caramelized onions provide the base flavor.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
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6
Add the fresh tomato puree and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sides of the masala.
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7
Lower the heat and add the turmeric, Kashmiri red chili powder, coriander powder, and roasted cumin powder. Mix well and cook for 1 minute.
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8
Once the beans are cooked, discard the whole spices (cardamom and cinnamon). Add the cooked beans along with their cooking liquid (the 'aquafaba') into the masala base.
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9
Use the back of your wooden spoon to mash a small handful of beans against the side of the pot. This releases starches and thickens the gravy naturally.
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10
Cover and simmer on low heat for 15 minutes. This allows the beans to absorb the spices and the flavors to meld together.
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11
Stir in the garam masala, amchur powder, and crushed kasuri methi. Adjust salt if necessary.
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12
Finish by stirring in a tablespoon of butter and half of the fresh cilantro. Let it rest for 5 minutes before serving.
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13
Garnish with the remaining cilantro and ginger juliennes. Serve hot.
💡 Chef's Tips
Soaking the beans for at least 8-10 hours is non-negotiable for the best texture and digestion. Always use the dark red 'Chitra' or 'Jammu' variety of rajma for a creamier result compared to the lighter speckled ones. If the gravy feels too thick, add a splash of hot water; never use cold water as it shocks the beans and stops the flavor development. For an extra smoky flavor, you can perform the 'Dhungar' method by placing a hot piece of charcoal in a small bowl inside the pot and drizzling it with ghee, then covering for 5 minutes. Rajma always tastes better the next day, so consider making a double batch!
🍽️ Serving Suggestions
Serve with steaming hot Jeera Rice (Cumin Rice) for the classic 'Rajma Chawal' experience. Pair with buttery Garlic Naan or Laccha Paratha to scoop up the thick gravy. Add a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lemon juice). A dollop of cold Greek yogurt or a glass of salted Lassi balances the spices beautifully. Top with thinly sliced raw red onions soaked in vinegar for a sharp, crunchy contrast.