Rajma (Kidney Beans) Masala is also one of those foods that Punjabis enjoy frequently and make. It is one of the popular recipes, along with Chole and Dal Makhani. Not only Punjabi but it is also one of the popular North Indian curries. Being born in a Punjabi family, my childhood is filled with memories. Mom made Rajma Masala or Chole Masala, Malai Kofta, paneer dishes, or something like that on the weekends. So I used to wait for the weekend to come, just to eat something special. Our site contains some affiliate links. That means when you purchase anything by clicking those links, I get a commission with no extra cost to you. This helps up the blog running. To know more about this, check out the Disclaimer. Thank You! You can make it easily in Instant Pot or make it on the stovetop. Stovetop Rajma Masala is a 2-step process. First, the kidney beans are pressure cooked. And then Indian Masala is made. Then the boiled kidney beans are added to the masala. This is also the authentic way. The post contains Helpful Tips & Tricks to make Rajma Masala. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
⭐WHAT IS RAJMA?
Rajma is a kidney beans curry made by adding boiled kidney beans in Indian Masala made with onion, tomatoes, ginger, garlic, and spices (red chili powder, coriander powder, and garam masala powder). There are many ways to can make the recipe. But the best way is the Punjabi way. You can make it in an Instant Pot (to save time) or make it using an authentic way by first boiling the kidney beans and later adding it to the bhuna masala). This recipe of Punjabi Rajma Recipes is vegan, vegetarian, Gluten-Free, and high in protein.
Types of Rajma
All the variety of rajma can be used in the recipe. My personal favorite is Big Red Kidney Beans, as they provide nice red color.
🔪HOW TO MAKE RAJMA MASALA
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions. STEP 1 - SOAK KIDNEY BEANS: The first step is to soak kidney beans for at least 6-8 hours overnight. The soaked kidney beans cook quickly as compared to the unsoaked ones. STEP 2 - MAKE TADKA: Next, make tadka by sauteing onions. Add tomatoes and spices to it. Grind it smoothly until fine. Add oil to the pot, and add this puree masala with spices. when oil starts to separate then tadka is ready. STEP 3 - PRESSURE COOK: Once tadka is prepared, add kidney beans with water. Pressure cook for 30 minutes in Instant Pot or on the stovetop for 30 minutes. STEP 4 - ADJUST & SERVE: Adjust the seasonings and garnish with some Cilantro and serve with Rice.
🍽RAJMA MASALA IN INSTANT POT
You can make Rajma in Instant Pot in two ways: using Bean Mode or Pressure Cook Mode. You can use these methods to make a delicious Punjab Rajma Recipe. Though Beans Mode has presets, especially for beans and legumes. But if you use Pressure Cook Mode, you need to adjust the time. In Bean Mode or in Pressure Cook Mode, pressure cook kidney beans for 30-60 minutes. Pressure for 30 minutes, if you want, not too soft & not too hard (al dente). Pressure cook for 40 minutes, if you want softer. And 60 minutes if you want kidney beans to be incredibly soft. I pressure cook for 60 minutes, as everyone in my family likes extremely soft Rajma.
PUNJABI RAJMA RECIPE USING STOVE-TOP PRESSURE COOKER
If you don’t have Instant Pot, you can still make Kidney Beans on the stovetop. First, boil pre-soaked kidney beans on a stovetop pressure cooker for 30 minutes. Next, make tadka (Onion- Tomato Masala) in another pan by frying onions and adding tomatoes to the fried onions. When tomatoes turn mushy, ground them into a paste. Next, add in the Pot, add all the spices. Add boiled Kidney Beans and simmer to this masala until you get desired consistency.
💭TOP TIPS
👪SERVING SUGGESTIONS
Rajma Masala is served with steamed white Rice or Brown Rice in a bowl.
STORAGE
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Rajma Masala in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Rajma Masala, just thaw and heat it in the microwave or pan on the stovetop until boiling.
🧾FREQUENTLY ASKED QUESTIONS
🥗OTHER BEAN & LUGUME RECIPE
KALE CHANE/ BLACK CHICKPEAS CURRYMOONG DAL TADKA FRYDELHI-STYLE CHOLEDAL MAKHANICHANA DAL KHICHDISWEET POTATO & CHIKCPEAS HASHMATAR CHAATLENTIL SOUPLENTIL STEWGREEN LENTIL SPROUT CHAATLENTIL BOLOGNESESWEET POTATO & LENTILS CURRY
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📖 RECIPE CARD
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