This Special Rajma Masala is a soul-satisfying dish that brings the flavors of Punjabi kitchens straight to your table. Perfect for lazy Sundays or festive feasts, it’s a classic recipe you’ll come back to again and again.
🌟 IntroductionRajma Masala is a traditional North Indian dish made with red kidney beans cooked in a thick, flavorful tomato-onion gravy. It’s one of the most loved comfort foods in India – especially when paired with steamed basmati rice, also known as Rajma-Chawal.This Special Rajma Masala recipe gives you that authentic Punjabi-style taste right at home, rich in spices, slow-cooked to perfection, and deeply satisfying.
Servings: 4
Cost: 100
Ingredients
For Pressure Cooking Rajma:
- 1 cup rajma kidney beans, soaked overnight
- 3 cups water
- Salt to taste
- 1 bay leaf
- 1 small cinnamon stick
For the Gravy:
- 2 tbsp oil or ghee
- 1½ cups onions finely chopped
- 1 tbsp ginger-garlic paste
- 2 cups tomato puree fresh or canned
- 1 –2 green chilies slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp cumin seeds
- 1 tsp kasuri methi crushed
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Cook the Rajma
- Drain soaked kidney beans.
- Add to a pressure cooker with 3 cups water, salt, bay leaf, and cinnamon stick.
- Pressure cook for 5–6 whistles or until soft. Set aside with the stock.
Step 2: Prepare the Masala
- Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden.
- Stir in ginger-garlic paste and green chilies; sauté for a minute.
- Add tomato puree and cook until oil separates.
- Add turmeric, chili powder, coriander powder, and salt. Cook for 5 minutes.
Step 3: Combine & Simmer
- Add cooked rajma along with the water it was cooked in.
- Simmer on low flame for 15–20 minutes, mashing a few beans for thickness.
- Add garam masala and kasuri methi. Mix well and simmer another 2–3 mins.
- Turn off heat and garnish with coriander leaves.
🍽️ Serving Suggestions
- Serve hot with jeera rice, steamed basmati rice, or butter naan
- Add a side of onion salad, pickle, and papad
- Also goes well with roti or paratha for lunch or dinner
💡 Pro Tips
- Use Kashmiri red chili powder for color without too much heat
- Simmering longer enhances the flavor – don’t rush it
- Add a knob of butter at the end for a rich finish (optional)