Oh my love for Rajma curry…I love this curry since childhood.Rajma masala is a very popular curry from Punjab, India. Rajma masala is a protein rich curry, best enjoyed with hot chapatis or steamed rice. Though combo of Rajma-Rice is very famous throughout restaurants and dhaba’s in North but I somehow relish this curry more with hot chapatis with a ghee/clarified butter on top of it ;).
Rajma masala curry is prepared from boiled red kidney beans simmered in a rich, spicy, onion-tomato based gravy. Like every other dishes, each house has its own recipe and process to make rajma curry, with a slight variation here and there, I have learned this curry from my mother. So try out my recipe at home and relish it with your family and friends. If you are looking for more main course dishes, do try my recipes of Mangodi Aloo Sabzi/Moong Dal Nuggets Curry, Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe, Chana Masala/ Garbanzo Beans-Indian Curry Recipe, Lauki Kofta/Opo Squash Dumplings in Curry, Egg Masala/Egg Roast-Indian Style, Paneer(Cottage Cheese) Butter Masala/Paneer Makhani, Palak Paneer/Indian Cottage Cheese in Spinach Gravy
Cuisine: Indian, Punjabi
Recipe Type: Main course
Prep Time: 15 mins + 6-8 hrs soaking
Cook Time: 45-50 mins
- Rajma/Red Kidney Beans: 1 cup, soaked overnight
- Onion: 1 medium-sized, finely chopped
- Tomato: 2, puree
- Green Chili: 2 slit
- Ginger-Garlic paste: 2 tsp
- Coriander/Cilantro: Handful, finely chopped
- Turmeric powder: 1/4 tsp
- Coriander powder: 2 tbsp
- Kashmiri red chili powder: 1-2 tsp
- Cumin powder: 1/2-1 tsp
- Garam masala powder: 1 tsp
- Amchur/Dry mango powder: 2 tsp( Adjust as per tanginess of tomato)
- Bay Leaves: 2
- Cumin seeds: 1 tsp
- Heeng/ Asafoetida: 1/2 tsp
- Veg/Olive Oil: 4 tbsp
- Salt to taste
- Water as required
- Wash and soak rajma in enough water for 6-8 hours or overnight.
- Add soaked rajma along with water, 2 tsp salt in a pressure cooker and give 6-7 whistles on medium flame and lower the flame, let it cook for more 15 mins.
- Turn off the flame and let the pressure gets released and keep boiled rajma aside. Don’t throw the remaining water.
- Heat oil in a wok, once hot add bay leaves, heeng and cumin seeds. Let them sizzle.
- Add onions and fry till translucent.
- Add ginger-garlic paste and saute till raw fragrance goes.
- Add tomato puree and cook for a min.
- Add turmeric powder, coriander powder, kashmiri red chili powder, cumin powder, garam masala powder, amchur and fry for 1-2 mins till oil separates on the sides of the pan.
- Add boiled rajma along with the water, mix well and cook on low heat for 10-15 mins.
- Slightly press a few rajmas with the back of a ladle to give little thick consistency to the gravy.
- Adjust more water and salt if required. Garnish with coriander/cilantro.
- Serve hot with a teaspoon of ghee and enjoy with chapatis or steamed rice along with sliced onions.
- I personally like my curry reddish-black in color, so I use very less turmeric powder. If you like reddish-yellowish color of your gravy, you can increase the quantity of turmeric powder.