Rajma (Rajma Masala)
Rajma recipe to make better than restaurant served kidney bean curry. Best served with plain rice, jeera rice or roti.
- Total time
- 8 hr 40 min
- Active time
- 10 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints9 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Bay Leaves
1 small bay leaf ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cumin Seeds
½ teaspoon cumin seeds ((jeera, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Onion
1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))
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Green Chilies
1 green chilli (( chopped or slit, optional))
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Ginger Garlic Paste
1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
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Tomatoes
1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))
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Ginger Juliennes
Few Ginger juliennes ( (optional))
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Coriander Leaves
2 tablespoons coriander leaves ((fine chopped))
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Heavy Cream
2 to 3 tablespoons heavy cream ((Optional))
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Additional ingredient notes
Kinds of Rajma
I prefer and use dark red kidney beans.
If you are outside India this the most common kind available (both dried & canned). There are basically 4 or even more kinds of rajma, in varying sizes and colors. Red rajma, Chitra rajma, Jammu Rajma and yellow rajma are some of the most commonly available in the Indian stores. Out of curiosity I have used several different kinds in the past and figured out the cook time changes with each kind. Chitra rajma cook faster and are lighter in texture & taste. While the dark red rajma like the ones I used in this post take a little longer to cook. But they taste very delicious, have a lot of flavor and also make your gravy thicker.
Method Overview
Structured method notes that are separate from the step timeline.
About the Recipe
There are 2 ways you can make this recipe.
The traditional Punjabi style Rajma Masala. First soaked rajma is pressure cooked until tender, meanwhile a onion tomato masala is made separately. Lastly the soft cooked rajma is simmered in this masala. The second method is a one pot dish made directly in the pressure cooker/ instant pot and for this method you don’t need to pressure cook the beans separately. Instead everything is cooked at one shot.
Prepare rajma – soak & pressure cook
Add 1 cup dried rajma to a large bowl and rinse them well a few times in lot of water.
Pour 4 cups of fresh water and soak for a minimum of 8 hours to a maximum of 12 hours. Soaking properly helps them cook faster and the beans digest easily. While you soak them, do not cover the bowl completely. Beans need fresh air while they soak, so cover them with a mesh basket or a thin breathable cloth. This prevents Rajma from turning sticky. When you are ready to cook, discard the water and rinse them thoroughly. Transfer soaked rajma to a stovetop pressure cooker or instant pot. Pour 1½ cups water and pressure cook until soft, for 4 to 5 whistles.
How to make Rajma Masala in Pressure Cooker (Stepwise Photos)
Here I share pictures of making this in the instant pot but also writing the instructions for Indian stovetop cooker.
I have tested this recipe in a 3 liters steel cooker and pressure pan for the number of whistles. However if you have a different cooker, you may need to cook for more whistles. Heat a pressure cooker with 2 to 3 tablespoons ghee or oil. (For the instant pot, you will press the saute button and carry on). Add 1 small bay leaf, half teaspoon cumin seeds and onions and sprinkle ½ teaspoon salt. Sauté until the onions turn golden and about to caramelize. Stir in ginger garlic paste and saute for 30 to 60 seconds. Do not burn and do not skip this step.
Finish the Dish
Mix well and pour the tomato puree and simmer for 2 to 4 mins.
You won’t smell the raw tomatoes at all. If you want add more hot water to adjust the consistency. If you are not serving right away it thickens more as it rests and cools down. So if you want it runny, add about ½ to ¾ cup boiling hot water & simmer for 1 to 2 mins. (No cold water here!). Taste test and adjust salt. Add more ¼ to ½ teaspoon garam masala if required along with ½ to 1 tablespoon kasuri methi. Stir and take off from heat.
FAQs
How many hours should rajma be soaked?
To get soft melt in the mouth rajma, they ideally need an 8 hours soak. However if you are short of time soak them in hot boiling water for 5 hours. Well soaked rajma are easier for digestion and help to achieve a creamier and smoother texture. How many whistles to cook rajma? Pressure cook rajma for 4 to 5 whistles on a medium heat. However it depends on the kind of cooker. Smaller cookers and pressure pans cook faster in about 4 to 5 whistles. Aged, organic & Non-GMO beans take longer to cook.
Notes
Different kinds of rajma have different cook times.
I have used dark rajma which takes longer to cook. If you use chitra rajma, pressure cook for just 10 mins in Instant pot. Saute the onions well until golden to light brown, about to caramelize. This gives a better flavor and texture to the rajma masala. This helps the onions to dissolve in the gravy & gives a thicker taste. You will need around 2½ to 3 cups water in total. Using lesser water can undercook your onion tomato masala and you won’t get a smoother gravy at the end. You may still adjust the amount of water to your need and taste.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
8 hr 40 min
Total time from the source recipe card.
Step 1
Prepare rajma – soak & pressure cook
Image detailsinstant pot rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Inputs and tools1
Uses
- 1 cup rajma ((dry kidney beans or 2 – 15 Oz canned beans (3 cups)))
Step 2
Add 1 cup dried rajma to a large bowl and rinse them well a few times in lot of water. Pour 4 cups of fresh water and soak for a minimum of 8 hours to a maximum of 12 hours. Soaking properly helps them cook faster and the beans digest easily. While you soak them, do not cover the bowl completely. Beans need fresh air while they soak, so cover them with a mesh basket or a thin breathable cloth. This prevents Rajma from turning sticky. When you are ready to cook, discard the water and rinse them thoroughly.
Step 3
Transfer soaked rajma to a stovetop pressure cooker or instant pot. Pour 1½ cups water and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 12 to 16 mins, depending on the age of rajma. Old beans take more time. Once cooked they should be soft enough yet hold there shape. If you mash a rajma with your fingers it should get mashed easily. If they are al dente pressure cook them again for 2 more whistles or for few more minutes while you make the masala.
Image detailspressure cooked rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Visual cue
until soft, for 4 to 5 whistles.
Checks2
TextureInfoTextureuntil soft, for 4 to 5 whistles.
Expected state: until soft, for 4 to 5 whistles.
TimingInfoTimingfor 12 to 16 mins
Target: 12-16 minute
Expected state: Or in the instant pot for 12 to 16 mins, depending on the age of rajma.
Inputs and tools1
Uses
- ¾ teaspoon garam masala ( (¼ to ½ teaspoon for later))
Why and source
This step has reviewed source-backed guidance.
Step 4
For this recipe you will need 1 cup (120 grams) fine chopped onions (from 2 medium onions or grated or boiled & pureed) 1½ cups (300 grams) tomatoes (2 large tomatoes pureed, or 1 cup canned tomato puree or 3 to 4 tablespoons double concentrate tomato paste, no citric acid added) 1 green chili/ serrano pepper chopped (optional) 1½ teaspoon ginger garlic paste (or 1 teaspoon each minced & crushed)
Image detailstemper cumin and bay leafSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference 
Image detailssaute onions and chili for rajma masalaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Inputs and tools3
Uses
- 1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))
- 1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))
- 1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))
Step 5
Heat 2 to 3 tablespoons ghee or oil in a pan. Add 1 bay leaf and half teaspoon cumin seeds (both are optional).
Image detailssaute ginger garlic pasteSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference 
Image detailsgolden onions for punjabi rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Inputs and tools3
Uses
- 2 to 3 tablespoons ghee ((or oil))
- 1 small bay leaf ((optional))
- ½ teaspoon cumin seeds ((jeera, optional))
Step 6
When the seeds begin to sizzle, add the onions and green chili.
Step 7
Saute on a medium heat until deep golden, for about 4 to 5 minutes. Stir in the ginger garlic paste.
medium heat4 min-5 min
Image detailsspices in rajma masalaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference 
Image detailsbhuna masala for punjabi rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Visual cue
until deep golden, for about 4 to 5 minutes.
Checks2
Visual cueInfoVisualuntil deep golden, for about 4 to 5 minutes.
Expected state: until deep golden, for about 4 to 5 minutes.
TimingInfoTimingabout 4 to 5 minutes
Target: 4-5 minute
Expected state: Saute on a medium heat until deep golden, for about 4 to 5 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 8
Saute for 30 to 60 seconds without burning.
Image detailsadd pressure cooked rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Checks1
TimingInfoTimingfor 30 to 60 seconds
Target: 1 minute
Expected state: Saute for 30 to 60 seconds without burning.
Why and source
This step has reviewed source-backed guidance.
Step 9
Pour the pureed tomatoes and cook until the raw flavor of tomatoes is gone, for about 3 minutes.
3 minStep 10
Stir in the spices: ¼ teaspoon turmeric ½ to ¾ Kashmiri red chili powder (1 tsp for very hot) ¾ teaspoon garam masala 1½ to 2 teaspoon coriander powder ¾ to 1 teaspoon roasted cumin powder ½ teaspoon salt
Image detailskasuri methi and garam masala sprinkled over rajmaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Inputs and tools5
Uses
- ½ to 1 teaspoon red chilli powder ((Kashmiri or byadgi))
- 1½ to 2 teaspoons coriander powder
- ¾ to 1 teaspoon cumin powder
- ¼ teaspoon turmeric
- ½ teaspoon salt ((½ teaspoon more to adjust))
Step 11
Saute for 2 to 3 mins until aromatic.
Step 12
Add the soft cooked rajma along with the stock (rajma cooked water). Pour more hot water, about ½ to 1 cup to bring it to a consistency. If using canned beans, drain them to a colander to discard the liquid and rinse them before adding here.
Step 13
Mix well and cook for 10 to 15 mins. Taste test and add more salt, ¼ teaspoon garam masala (optional), ½ to 1 tablespoon kasuri methi (crushed in the palms first).
Image detailsHow to make Rajma Masala in Pressure Cooker (Stepwise Photos)Swasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Checks1
TimingInfoTimingfor 10 to 15 mins
Target: 10-15 minute
Expected state: Mix well and cook for 10 to 15 mins.
Inputs and tools1
Uses
- ½ to 1 tablespoon kasuri methi ((dried fenugreek leaves))
Why and source
This step has reviewed source-backed guidance.
Step 14
This is the consistency you will have. Optionally you may stir in 2 tablespoons heavy cream.
Step 15
It will thicken a bit more upon cooling. Garnish with 2 tablespoons coriander leaves & half inch ginger juliennes if you want. or Give your Rajma a special touch Restaurant creamy style – Cool down ¼ cup of cooked rajma masala slightly & add to a small blender along with ¼ cup heavy cream/ cooking cream or homemade malai. Blend to a smooth puree and stir back to the prepared hot rajma masala. You may need to adjust the salt at this stage. For a special Dhaba style garnish – heat 1½ tablespoon ghee in a small tadka pan. Add half tsp cumin seeds, 2 dried red chilies, 2 slit green chilies (deseeded), 1 teaspoon (half inch) ginger julienned. Let fry on a low flame until the ginger turns aromatic, for a minute or
Image detailsHow to make Rajma Masala in Pressure Cooker (Stepwise Photos)Swasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Checks1
HoldingMain recipeSource holding instruction
It will thicken a bit more upon cooling. Garnish with 2 tablespoons coriander leaves & half inch ginger juliennes if you want. or Give your Rajma a special touch Restaurant creamy style – Cool down ¼ cup of cooked rajma masala slightly & add to a small blender along with ¼ cup heavy cream/ cooking cream or homemade malai. Blend to a smooth puree and stir back to the prepared hot rajma masala. You may need to adjust the salt at this stage. For a special Dhaba style garnish – heat 1½ tablespoon ghee in a small tadka pan. Add half tsp cumin seeds, 2 dried red chilies, 2 slit green chilies (deseeded), 1 teaspoon (half inch) ginger julienned. Let fry on a low flame until the ginger turns aromatic, for a minute or
Inputs and tools2
Uses
- Few Ginger juliennes ( (optional))
- 2 tablespoons coriander leaves ((fine chopped))
Why and source
This step has reviewed source-backed guidance.
Step 16
Turn off and add a large pinch of hing and ¼ teaspoon red chili powder (optional). Pour this over the finished Rajma Masala. I have not done the above here because this is our regular rajma that I make often. I reserve the special finishings for special occasions and have always received plenty of compliments for both. Sprinkle lemon juice while serving. Serve rajma hot with chawal (rice), onion and lemon wedges.
Image detailsMake Rajma MasalaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Checks1
ServiceMain recipeSource service instruction
Turn off and add a large pinch of hing and ¼ teaspoon red chili powder (optional). Pour this over the finished Rajma Masala. I have not done the above here because this is our regular rajma that I make often. I reserve the special finishings for special occasions and have always received plenty of compliments for both. Sprinkle lemon juice while serving. Serve rajma hot with chawal (rice), onion and lemon wedges.
Why and source
This step has reviewed source-backed guidance.
Step 17
Press Saute button and pour ghee to the steel insert. When the ghee melts, add cumin seeds, bay leaf, chopped onions, green chili and salt.
Step 18
Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.
5 min
Image detailsMake Rajma MasalaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference 
Image detailsMake Rajma MasalaSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Show 1 more media item
Image detailsFinish the DishSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Visual cue
until golden, about to caramelize but not burnt.
Checks2
Visual cueInfoVisualuntil golden, about to caramelize but not burnt.
Expected state: until golden, about to caramelize but not burnt.
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.
Why and source
This step has reviewed source-backed guidance.
Step 19
Add ginger garlic & saute for 30 seconds to 1 minute.
Image detailsFinish the DishSwasthis Recipes · Rajma Recipe | Rajma Masala | Rajma ChawalDev reference Checks1
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Add ginger garlic & saute for 30 seconds to 1 minute.
Why and source
This step has reviewed source-backed guidance.
Step 20
Add all the spice powders – chili powder, garam masala, turmeric, coriander powder and cumin powder.
Step 21
Press cancel. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.
Step 22
Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 18 mins (for softer beans, if you prefer al dente – 16 mins).
Step 23
When the pressure drops, open the IP. Rajma should super soft, yet hold shape. Pour the tomato puree and cook for 2 to 3 mins on saute mode. For a thicker consistency, mash some of the rajma. (If required pour about ½ to ¾ cup water to bring to a runny consistency.)
Step 24
Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.
Step 25
Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Expert Tips
Choosing Rajma: Always buy your rajma from a store where the stocks move out faster so you get fresher stock of beans.
Old beans (aged beans) that have been in the shelves for a long time take longer to cook. Sometimes won’t cook at all. Avoid them at all cost as they also don’t digest well. However if you want to use up the stock you already have you may brine them in salt or baking soda as mentioned below. Soaking Rajma: Soak your kidney beans well for 8 to 12 hours. Soaking beans before cooking helps in easy digestion, without making you feel bloated and experience flatulence. This process not only softens the beans cutting down the cook time, but also cooks them to a smoother and creamier texture. Well-cooked rajma are easier to digest. Avoid sticky rajma: Rajma tends to become sticky and slimy when soaked for too long or left in the stock for too long after cooking because they haven’t been prepared well.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Give your Rajma a special touch
Restaurant creamy style – Cool down ¼ cup of cooked rajma masala slightly & add to a small blender along with ¼ cup heavy cream/ cooking cream or homemade malai.
Blend to a smooth puree and stir back to the prepared hot rajma masala. You may need to adjust the salt at this stage.
Article photos
Photos used with the article notes.
Source: Rajma Recipe | Rajma Masala | Rajma Chawal
Testing notes
Useful tests and side-by-side notes after the method is clear.
Testing photos
Photos that support the article's cooking notes.
Source: Rajma Recipe | Rajma Masala | Rajma Chawal
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Garnish
Source step 15 creates or uses garnish.
Paste
Source step 4 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Different kinds of rajma have different cook times.
Different kinds of rajma have different cook times. I have used dark rajma which takes longer to cook. If you use chitra rajma, pressure cook for just 10 mins in Instant pot.
Saute the onions well until golden to light brown, about to caramelize.
Saute the onions well until golden to light brown, about to caramelize. This gives a better flavor and texture to the rajma masala. This helps the onions to dissolve in the gravy & gives a thicker taste.
You will need around 2½ to 3 cups water in total.
You will need around 2½ to 3 cups water in total. Using lesser water can undercook your onion tomato masala and you won’t get a smoother gravy at the end. You may still adjust the amount of water to your need and taste.
The amount of water to use changes if you alter the recipe.
The amount of water to use changes if you alter the recipe.
Beans and legumes that are sold since early 2023 are from the fresher stocks and they get cooked faster compared to those sold bet 2020 to 2022.
Beans and legumes that are sold since early 2023 are from the fresher stocks and they get cooked faster compared to those sold bet 2020 to 2022. This means you may need to cut down the pressure cooking times to avoid mushy beans.
If using Canned beans, make the rajma masala on the stovetop and not in the instant pot.
If using Canned beans, make the rajma masala on the stovetop and not in the instant pot. Start with 1 cup hot water to cook the rajma masala. As you cook, add more only if required.
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Rajma Recipe | Rajma Masala | Rajma Chawal
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