📝 About This Recipe
A soul-warming North Indian classic, Rajma Masala features tender red kidney beans simmered in a rich, velvety tomato-onion gravy infused with aromatic spices. Originating from the heart of Punjab, this dish is the epitome of comfort food, offering a perfect balance of earthy protein and tangy, spicy undertones. What makes this version special is the slow-cooked 'bhuna' masala base, which coaxes out the deep, caramelized flavors of the ginger and garlic for a truly restaurant-quality experience.
🥗 Ingredients
The Beans
- 1.5 cups Red Kidney Beans (Chitra or Kashmiri Rajma) (soaked overnight in 4 cups of water)
- 4 cups Water (for boiling)
- 1 piece Black Cardamom (cracked open)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt (for the pressure cooker)
The Aromatics & Spices
- 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 (from 3-4 medium fresh tomatoes)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Dry Mango Powder (Amchur) (for a subtle tang)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
- 1 tablespoon Butter (optional, for finishing)
👨🍳 Instructions
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1
Drain the soaking water from the kidney beans and rinse them under cold water. Place the beans in a pressure cooker or Instant Pot with 4 cups of fresh water, salt, black cardamom, and the cinnamon stick.
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2
Pressure cook for 8-10 whistles (about 20-25 minutes) until the beans are completely soft and can be easily mashed between two fingers. If using an Instant Pot, cook on 'High Pressure' for 35 minutes with a natural release.
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3
While the beans cook, heat the ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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4
Add the finely chopped onions. Sauté patiently for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is crucial for the depth of flavor.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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6
Add the tomato puree and a pinch of salt. Cook the mixture until the tomatoes soften and 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. Stir for 1 minute to toast the spices without burning them.
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8
Check your cooked beans. Remove the whole spices (cardamom and cinnamon). Add the cooked beans along with their cooking liquid (the 'aquafaba' of rajma) into the pan with the masala.
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9
Using the back of your wooden spoon, mash about 2 tablespoons worth of beans against the side of the pot. This releases starches and creates a thick, creamy gravy naturally.
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10
Bring the curry to a gentle simmer. Cover and cook on low heat for 15-20 minutes. This 'dum' cooking allows the beans to absorb the flavors of the spices deeply.
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11
Stir in the Amchur (mango powder), Garam Masala, and crushed Kasuri Methi. Adjust salt to taste. If the gravy is too thick, add a splash of hot water.
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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 to allow the flavors to settle.
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13
Garnish with the remaining cilantro and ginger juliennes. Serve hot.
💡 Chef's Tips
Soak the beans for at least 8-12 hours; if you're in a hurry, use hot water for soaking to cut the time to 4 hours. Don't rush the onions—they should be dark brown (but not burnt) to give the gravy its signature color and sweetness. Always use the cooking water from the beans in the gravy, as it contains all the nutrients and helps thicken the sauce. If you find the rajma isn't softening, add a tiny pinch of baking soda to the pressure cooker to help break down the skins. For a smokier flavor, you can perform the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee before covering for 5 minutes.
🍽️ Serving Suggestions
Serve with hot, steaming Basmati rice (Rajma-Chawal) for the most traditional pairing. 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 lime juice). A dollop of cold, plain yogurt or a side of Boondi Raita balances the spices beautifully. A glass of sweet or salted Lassi makes for the perfect refreshing beverage accompaniment.