rajma masala recipe | punjabi rajma chawal recipe with detialed photo and video recipe. basically a indian curry recipe prepared with kidney beans and tomato onion gravy. it is typically served with plain steamed rice or jeera rice.
rajma masala recipe | punjabi rajma chawal recipe with step by step photo and video recipe. rajma masala is prepared with red kidney beans. there are many ways of cooking rajma masala. today i am showing the easiest way of cooking a perfect rajma masala which matches to punjabi dhaba taste.

typically, rajma masala goes well with steamed rice so it is also called as rajma chawal (chawal means rice in hindi). however, it also taste great with rotis, chapathis and breads.  the perfect texture and fabulous flavour of rajma is attained when you follow this simple easy recipe.

to make a perfect rajma masala; make sure you soak kidney beans (rajma) overnight. also pressure cook well before you add to the onion-tomato gravy. the rich flavours of indian spices makes your rajma masala more spicy and tasty.

if you are a authentic curry lover then do check recipes on my blog like aloo gobi, paneer burjipalak panerstuffed brinjal, molake kaalu palyaaloo bhaji.

rajma masala recipe | punjabi rajma chawal video recipe:

recipe card for rajma masala recipe | punjabi rajma chawal:

rajma masala recipe |punjabi rajma chawal recipe

Total Time

hrsmins

easy rajma masala recipe |punjabi rajma chawal recipe

Course: Main

Cuisine: north indian

Servings: Servings

Author: Hebbar’s Kitchen

Ingredients (1 cup = 250 ML)

rajma masala:

  • tspbutter / ghee / oil
  • tspjeera / cumin seeds
  • onionfinely chopped
  • salt to taste
  • tbspginger garlicfinely chopped
  • matofinely chopped
  • few coriander leavesfinely chopped
  • tspred chilli powderadjust to your spice level
  • tspcoriander powder
  • ½tspgaram masala powder
  • tbspkasuri methi / dry fenugreek leaves
  • waterif required

Instructions

  1. soak the rajma / red kidney beans overnight with enough water.

  2. next day rinse it well in running water and pressure cook for 5 whistles.

  3. in a large pan, heat 2 tsp of butter and add in cumin seeds.

  4. next add chopped onion and fry till they turn translucent.

  5. time to add ginger, garlic and saute till the raw smell goes away.

  6. now add chopped tomato and fry till they start releasing oil from sides.

  7. time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices.

  8. now add cooked rajma.

  9. add salt to taste and give a good mix.

  10. next is to cook rajma with onion-tomato gravy for 15 minutes. keep the flame on low.

  11. finally add crushed kasuri methi and chopped coriander leaves.

  12. mash the beans a bit and stir again to make a thick gravy.

  13. serve rajma masala with steamed rice or chapathi.


rajma masala recipe | punjabi rajma chawal step by step photo recipe:

  1. soak the rajma / red kidney beans overnight with enough water.
  2. next day rinse it well in running water and pressure cook for 5 whistles. check the beans have cooked enough by pressing them. the beans has to be soft yet retain their shape. separate the water and keep aside.
  3. in a large pan, heat 2 tsp of butter and add in cumin seeds. allow to splutter.
  4. next add chopped onion and fry till they turn translucent.
  5. time to add ginger, garlic and saute till the raw smell goes away.
  6. now add chopped tomato and fry till they start releasing oil from sides.
  7. time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices.
  8. now add cooked rajma. also add the drained water which was used for cooking rajma. adjust the water according to the consistency you need.
  9. add salt to taste and give a good mix.
  10. next is to cook rajma with onion-tomato gravy for 15 minutes. keep the flame on low.
  11. finally add crushed kasuri methi and chopped coriander leaves.
  12. mash the beans a bit and stir again to make a thick gravy.
  13. serve rajma masala with steamed rice or chapathi.

notes:

  • firstly, cook the rajma well else it is not good for digestion.

  • furthermore, you can add fresh cream to make more rich restaurant curry.

  • you can also use tomato puree instead of tomatoes.
  • while rajma masala goes very well with rice, it can also be served with roti and chapathi.