Rajma Curry Recipe | Easy Punjabi Rajma Masala (Step-by-Step Guide)

 Rajma Curry is one of the most loved North Indian dishes made with red kidney (rajma) beans cooked in a rich, spicy tomato-based gravy. This comforting dish is packed with protein and flavor, making it a perfect meal for lunch or dinner.If you are looking for a simple, authentic, and restaurant-style rajma recipe, this guide will help you make it easily at home.

Recipe Details

• Prep Time: 8 hours (soaking)
• Cooking Time: 30 minutes
• Total Time: 8 hours 30 minutes
• Cuisine: Indian (Punjabi)
• Course: Main Course
• Servings: 5 people
• Calories: ~250 kcal per serving

Ingredients

• 1 cup rajma (kidney beans)
• 3 cups water (for cooking)
• 2 tbsp oil or ghee
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander leaves (for garnish)

If you like this rajma curry recipe check out my new prawns masala curry recipe. 

https://sanjanasrecipesblog.blogspot.com/2026/02/prawns-masala-curry.html

Step-by-Step Instructions

Step 1: Soak Rajma

Wash and soak rajma overnight (8 hours). This helps in faster cooking and better digestion.

Step 2: Pressure Cook

Cook soaked rajma with water and salt for 4–5 whistles until soft.

Step 3: Prepare Masala

Heat oil in a pan. Add cumin seeds and let them splutter.Add chopped onions and sauté until golden brown.

Step 4: Add Tomato & Spices

Add ginger-garlic paste and cook for a minute.Now add tomato puree, turmeric, chili powder, and coriander powder.Cook until oil separates.

Step 5: Combine Rajma

Add cooked rajma with its water. Mix well and simmer for 15–20 minutes.

Step 6: Final Touch

Add garam masala and garnish with fresh coriander leaves.

Serving suggestion

Rajma curry tastes best when served hot with freshly steamed rice, popularly known as rajma chawal. You can also enjoy it with soft roti, butter naan, or jeera rice for a complete and satisfying meal. Adding sliced onions, green chilies, and a squeeze of lemon enhances the flavor even more.

Pro Tips

• Always soak rajma overnight for best texture
• Cook on low flame for rich flavor
• Add a small piece of butter for restaurant-style taste
• Slightly mash some rajma for thicker gravy

Nutritional Benefits

• High in protein and fiber
• Good for digestion
• Keeps you full for longer
• Rich in essential minerals

Conclusion

Rajma Curry is a delicious, comforting, and healthy dish that you can easily prepare at home. Follow this step-by-step recipe to enjoy authentic Punjabi flavors in your kitchen.

FAQs

Q. Can I make rajma without soaking?

No, soaking is important for proper cooking and digestion.

Q. How to make rajma gravy thick?

Mash a few cooked rajma beans and simmer longer.

Q. Can I store rajma curry?

Yes, it stays fresh in the fridge for up to 2 days.

Q. How do I make rajma soft quickly?

Soak rajma overnight and pressure cook for 4–5 whistles for best results.

Q. Can I use canned rajma?

Yes, canned rajma can be used to save time—just rinse and cook with the masala.