It’s light, creamy and pairs best with steamed rice or jeera rice. You should definitely try this fool proof rajma masala recipe at home. I can vouch for it’s best taste coz I never make false claims. 🙂
Rajma Chawal - The combo that you simply cannot resist eating. A true comfort meal on plate! It makes a great weeknight dinner meal when you want to eat something easy to cook and tasty to the core. This is one of the most popular North Indian dish and indeed everybody’s favorite. Very rarely you will find few people who may not love to eat it. Me? I am always in for it. Not only me but my whole family is a diehard Indian kidney beans curry fan. This curry also makes a good meal for lunch boxes. My kids love to carry chana masala poori, rajma with rice, paneer butter masala with rotis and much much more. They feel happy sharing home cooked meals with their friends in school. And I am contented. 🙂
About the recipe
Rajma masala is indeed a flavorful curry of red kidney beans cooked in Punjabi Style. First, we soak the red kidney beans over night and then boil it until the beans cooks well. Then, cook the boiled beans in onion tomato gravy and basic spices. You really do not need any kind of store bought rajma masala powder. The basic available ingredients in your kitchen will give the best and creamy rajma recipe at home. Imagine! The steaming hot rice topped with Punjabi style rajma masala, spicy green chutney and onion rings. Sprinkle some chaat masala over it. It tastes DIVINE! The roadside stalls in Delhi sell this dish and people are crazy to eat it. But, you can make it easily at home and enjoy it exactly the way they serve on street side stalls. Believe me, this combination will blow you over. The rajma rice plate is melange of both, nutrition and taste!
What goes in the rajma?
Kidney BeansCinnamon, Bay leaf and Cumin SeedsGinger, Garlic and Green ChilliesOnion and TomatoesCoriander, Turmeric, Red Chilli Powder and Garam Masala powderSalt, Sugar, Lemon, Kasuri MethiOil and Butter (or Ghee) and Water
Step by Step recipe photos
To begin with, first, clean wash and soak rajma beans in enough water for 8-9 hours (or overnight). Photo 1 Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder. Pressure cook the rajma until tender and then set it aside. Photo 2 & 3 Next, either in a mortar pestle or in mixer grinder, add green chillies, ginger and garlic. Crush it to a coarse paste and set it aside. Photo 4 & 5 In a pan, heat oil or ghee (or a mix of both). Once the oil heats up, add cumin seeds and fry for few seconds. Photo 6. Then, add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it. Photo 7. Add ground ginger garlic chilli paste and cook for another 1-2 minutes. Photo 8. Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix. Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil. Photo 19, 10 & 11. Then, add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need. I have not added water at this point, as I like the curry to be creamy. Photo 12. Pressure cook it again with masala for another 2 whistles. Let the pressure release on it’s own and then open the pressure cooker. Photo 13 Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for another 2-3 minutes. Photo 14 to 18 Finally, sprinkle some chopped coriander leaves on rajma curry and serve it with plain rice or jeera rice, chutney, sliced onions on the side.
How to make rajma in Instant Pot?
To begin with, clean, wash and soak kidney beans overnight. Photo 1.
Crush the green chilies , ginger and garlic to a coarse paste using mortar pestle. Alternatively, you can also used minced ginger and garlic along with finely chopped chilies. You can use chopped to chop all three of them together to make a coarse mix. Photo 2.
Place the steel insert and switch on the Instant Pot on sauté mode. Once the IP displays hot, heat oil. Add cinnamon stick, bay leaves and cumin seeds. Sauté for 30 seconds. Photo 3.
Then, add finely chopped onion and sauté for 3-4 minutes or until onions start picking golden color. Photo 4.
Add crushed chili ginger garlic paste and sauté for 30 seconds. Photo 5.
Then, add red chilli powder, ground coriander, turmeric and pureed tomatoes. Mix and sauté for good 3-4 minutes. Keep stirring to avoid spices sticking at the bottom. Add 2 tablespoons of water to deglaze, if needed. Photo 6.
Now, add salt, soaked rajma, ¾ teaspoon Garam Masala Powder and mix. Add 2.5 cups of water and mix. Photo 7.
Accidentally, I added ½ a cup of water extra. 2.5 cups is good enough to give nice and creamy Rajma curry.
Close the lid and seal the pot, press Manual or Pressure cook and set the timer to 30 minutes. Pressure cook on ‘High’. Once the IP beeps and cooking is over, let the pressure release naturally.
Open the pot, add sugar, remaining ¾ teaspoon Garam Masala, Kasuri Methi, and butter. Press sauté and simmer for 2-3 minutes or until thick and creamy. Photo 8.
Note : As I added little extra water, I had to simmer it for 5 minutes to reduce to water to get thick curry.
If you like thing Rajma gravy, then you can just simmer a minute or until butter to combine well.
Dish out, sprinkle some chopped coriander leaves and serve hot with steamed rice and onion rings.
How to serve rajma?
Rajma chawal is indeed a evergreen combination. The unmatched! So, that says it all! Serve the curry with hot steamed rice or with jeera rice. Also, sprinkle some chaat masala over the rajma chawal. Please do not forget to serve some onion rings and lemon wedge on the side. Well, this creamy rajma masala also pairs perfect with tawa paratha, or laccha paratha. For us, Rajma Chawal is the winner!
Pro Tips - A must follow to get the best taste
Fresh Stock : Remember! Always use the kidney beans from the fresh stock packet. Never, use the beans from the old stock, so do check for package date. Or, you may find that very old stock kidney beans do not cook well. So, fresh stock is thumbs up! Cooking the beans : Always cook the rajma beans until it is tender. Ensure that the cooked beans mashes easily and also hold the shape. Further, do not leave even a bit of bite in beans. This helps in giving a perfect creamy texture and taste to the curry. Fresh spices : I love to crush ginger, garlic and green chilies coarsely in mortar pestle or in grinder and then use. This enhance the taste of the curry. But, if you wish to, you can add ginger garlic paste and finely chopped green chilli instead. Tomatoes : For the best taste, I always blanch, peel and then puree the tomatoes and use. You are free to use finely chopped or grated tomatoes as well. Or simply blend tomato to paste and use. Butter or Ghee : The addition of butter or ghee gives the best taste to dish. So, consider adding either or butter at the end. Or, cook the masala in ghee. Flavor enhancer : A dash of Kasuri methi, lemon juice and a bit of sugar makes a huge difference. It will only do good to this curry and you will never regret. So, add a bit of all these and you shall experience the wonders it does. Secret to best taste : The one secret that I really want to share with you all here. This rajma curry taste best the next day. It soaks up all the flavors from the spices from the gravy giving the finest taste to the dish . So, do this trick for any parties or celebrations. And, cook it a day ahead. Refrigerate it. And then Serve it to guest the next day. Spice Powders : Do not use any store bought rajma masala powder, as you do not need one at all. Use the basic spices that I have added here and follow the exact method, taste will always be delicious. 💓 We Love to hear back from you and appreciate your success stories !Have you tried this Rajma Recipe? Please feed us with your ★ star ratings and comments below. You can also FOLLOW me on FACEBOOK, INSTAGRAM and PINTEREST for more fabulous recipes and updates.
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