📝 About This Recipe
Transport your senses to the heart of North India with this soul-warming Rajma Masala, a quintessential comfort food that balances earthy legumes with a robust, spiced tomato gravy. Slow-cooked to perfection, the red kidney beans absorb a complex aromatic base of ginger, garlic, and toasted spices, resulting in a buttery texture that melts in your mouth. This naturally gluten-free masterpiece is more than just a meal; it is a celebrated tradition often served during Sunday family lunches across the Punjab region.
🥗 Ingredients
The Beans
- 1.5 cups Dried Red Kidney Beans (Rajma) (soaked overnight in 4 cups of water)
- 4 cups Water (for pressure cooking)
- 1 piece Black Cardamom Pod (cracked open)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt (for the boiling process)
The Masala Base
- 3 tablespoons Ghee or Neutral Oil (use oil for a vegan option)
- 1 teaspoon Cumin Seeds
- 2 medium Red Onion (very finely minced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1.5 cups Tomato Purée (freshly blended vine-ripened tomatoes)
Ground Spices & Finishing
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (high-quality blend)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into fine julienne strips for garnish)
👨🍳 Instructions
-
1
Drain the soaked kidney beans and rinse them thoroughly under cold water. Place them in a pressure cooker or Instant Pot.
-
2
Add 4 cups of water, the black cardamom, cinnamon stick, and 1 teaspoon of salt. Pressure cook for 20-25 minutes until the beans are soft enough to be easily mashed between two fingers. Set aside, keeping the cooking liquid.
-
3
In a heavy-bottomed pot or kadai, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
-
4
Add the finely minced onions to the pot. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is critical for the base flavor.
-
5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
-
6
Add the tomato purée and a pinch of salt. Cook over medium-low heat until the moisture evaporates and the oil begins to separate from the sides of the masala.
-
7
Lower the heat and add the turmeric, Kashmiri chili powder, coriander powder, and roasted cumin powder. Splash a little water if the spices look like they might burn.
-
8
Add the cooked kidney beans along with their cooking liquor into the masala base. Stir well to combine.
-
9
Take a ladle and lightly mash about 10% of the beans against the side of the pot. This releases starches and creates a thick, creamy consistency naturally.
-
10
Cover and simmer on low heat for 15-20 minutes. This slow-cooking phase allows the beans to fully absorb the flavors of the spices.
-
11
Stir in the garam masala and the crushed Kasuri Methi. Let it simmer for another 2 minutes.
-
12
Turn off the heat. Garnish generously with fresh cilantro and ginger juliennes. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use dried beans rather than canned for the best texture; the soaking process is essential for digestion. Don't rush the onions; they should be dark brown (not burnt) to provide the characteristic deep color of the gravy. If the gravy is too thin, mash a few more beans; if too thick, add a splash of boiling water to adjust the consistency. Using a black cardamom pod during boiling provides a subtle smoky depth that defines authentic Punjabi Rajma. For an extra touch of luxury, stir in a teaspoon of butter or a dollop of cream right before serving.
🍽️ Serving Suggestions
Serve hot over steamed Basmati rice (the classic 'Rajma Chawal' pairing). Accompany with a side of crunchy onion laccha (sliced onion rings with lemon and chaat masala). A bowl of chilled cucumber raita helps balance the warm spices of the curry. Pair with gluten-free rotis or a simple papadum for added crunch. Finish the meal with a glass of salty lassi or masala chaas.