Rajma Masala or kidney bean curry with rice always makes me nostalgic as I used to have Rajma Masala a lot in my childhood. This also brings me memories of Vaishno Devi trip with my family.
Vaishno Devi is one of the most famous Hindu shrines. If you happen to go there, one thing will not miss your attention- Rajma rice that is served at many places on the way to holy shrine. I can still remember that smell and taste that would relieve the fatigue from hours of walking. Whenever I make Rajma Masala, I often remember those moments when I visited Vaishno Devi with my family in my childhood.
There are many ways of making Rajma masala and some of them could take hours to prepare. I am posting this recipe that I think is the quickest and easiest one. I also like this rajma recipe as this is a one pot recipe that even a beginner can make. I also love this rajma recipe as it won’t need grinding and is quick to do.
Here in the recipe of Rajma masala (red kidney beans curry) I cooked rajma in spicy onion tomato gravy. I also soaked rajma for 6-8 hours or you can soak them overnight so that they are easy to cook. The variety of rajma and the quality of water differs from place to place, so you might have to take more whistles then what I mentioned in this rajma recipe. If you are taking more whistles then add little more water. I always like to garnish rajma masala with chopped coriander leaves,slit green chillies and a hint of lemon juice. I love eating rajma masala with plain rice and a dallop of ghee or butter mmm….. tastes divine
Check out my easy to follow step by step instructional recipe video for Rajma Recipe (Kidney Bean Curry) | Punjabi Rajma Masala Recipe:
Rajma Recipe (Kidney Bean Curry) | Punjabi Rajma Masala Recipecard below:
- Rajma (Kidney Beans): 1 cup (soaked in water for 6-8 hours),
- Onion: 1 medium size,
- Tomatoes: 2 medium size ,
- Garlic: 6-8 cloves,
- Chopped ginger: 1" piece,
- Cumin seeds: 1 tsp,
- Bay Leaf: 2,
- Cloves: 3-4,
- Pepper corns: 8-10,
- Cumin (zeera ) powder: 1 tsp,
- Lemon Juice: 1 tbsp,
- Haldi (Turmeric powder): ⅔ tsp,
- Red chilly powder: ⅔ tsp
- Coriander (Dhania) powder: 2 tsp,
- Oil: 4 tbsp,
- Heat oil on medium heat in pressure cooker. Add bay leaves, cumin seeds, cloves and peppercorns to it.
- Stir everything and add chopped onion and garlic to it. Saute till onion become soft and change their color.
- Now add chopped ginger and chopped tomatoes to it. Mix it well and put some water.
- Cover the pressure cooker and take 3-4 whistles. When the pressure is out, open the lid and sauté till mixture looses the oil.
- Now add turmeric powder, coriander powder, chilly powder and cumin powder and mix everything well.
- Add soaked rajma to this mixture and saute for some time.
- Add some water and salt cover the lid and take 5-6 whistles.
- When the pressure is out open the pressure cooker and let rajma masala cook for couple of minutes.
- Add extra water to adjust the consistency of gravy. Boil for couple of minutes.
- Rajam masala is ready.
- Garnish rajma masala with chopped coriander leaves, green chillies and little lemon juice.
- Serve rajma mnasala hot with naan, chapati or rice.
2. If you do not want to use garlic you can only use ginger.
3.Rather than boiling Rajma separately and then putting it in prepared masala I like to pressure cook Rajma with all the masala this gives Rajma more taste.
4. Serve hot with rice or any chapati or paratha.