Easy Rajma Recipe | Rajma Masala | Rajma Chawal | Rajma Punjabi-Style | Rajma Dhaba Style

Rajma Chawal is more than just food – it’s comfort in a bowl. This Punjabi-style Rajma recipe is a lightly spiced, rich, and creamy kidney bean curry made with a blend of aromatic spices, onions, garlic, ginger, and tangy tomatoes. Served hot with steamed basmati rice, it becomes the classic dish we all know and love: Rajma Chawal.

This is my Mom’s signature Rajma Masala recipe, perfected over the years. It’s restaurant-style, yet has all the warmth and simplicity of homestyle Punjabi cooking. One bite, and it might just become a regular in your home too.

What is Rajma ?

Rajma is the Hindi word for kidney beans, but the name also refers to this comforting North Indian curry made from them. Also known as Rajma Masala, it literally means “kidney beans in a spicy gravy”.

Whether you’re familiar with Indian food or just exploring, this dish is a must-try. With its melt-in-your-mouth rajma beans and rich, thick, tomato-based curry, it’s easy to see why this is a favorite across generations.

Why You’ll Love This Rajma Punjabi Recipe

Made with simple ingredients
High in protein and fiber
Naturally gluten-free and vegetarian
Easy to make in a pressure cooker or instant pot
Perfect for lunch, dinner, or even meal prep
Tastes even better the next day!

Pro Tip: Serve with lemon wedges, onion slices, and a spoonful of green chutney for a restaurant-like experience at home!

Prep Time: 15–20 min (plus soaking time)
Cook Time: 40–45 min
Serves: 4–5 people

Ingredients for Rajma (Kidney Beans)

• 1.5 cups (250 g) kidney beans (rajma)
• Water and a pinch of salt (for boiling)

Brown Onion Paste

• 6–7 tbsp oil
• 3 medium onions (sliced)
• A splash of water

Final Rajma Masala

• 2–3 tbsp oil
• Whole spices:
  • 1 tsp cumin seeds (jeera)
  • 2 bay leaves (tej patta)
  • 1″ cinnamon stick
  • 1 black cardamom
• 3 tbsp ginger-garlic-green chili paste
• ¼ tsp turmeric powder
• Puree of 4 tomatoes (fresh)
• Salt to taste
• Powdered spices:
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp spicy red chili powder
  • 1.5 tbsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
• Brown onion paste (from above)
• Hot water, as needed
• Pinch kasuri methi
• Pinch garam masala
• Fresh chopped coriander, a big handful

How to Cook Rajma Chawal | Step-by-Step Rajma Chawal Cooking Process

Step 1: Soak and Boil Rajma (Kidney Beans)

1. Wash 1.5 cups of rajma (kidney beans) thoroughly under running water.
2. Soak the rajma in enough water for 4–5 hours (or in hot water for 2 hours if in a hurry).
3. Transfer soaked rajma to a pressure cooker.
4. Add water (about 1–1.5 inches above the beans) and a pinch of salt.
5. Close the lid and cook on high flame until the first whistle (~7–8 minutes).
6. Lower the flame to medium-low and cook for 2 more whistles (about 10–15 minutes).
7. Switch off the flame and let the pressure release naturally.

Step 2: Make Brown Onion Paste

1. In a kadai or pan, heat 6–7 tablespoons of oil.
2. Add 3 sliced onions and fry on medium flame until golden brown.
3. Stir occasionally to avoid burning.
4. Remove fried onions, place on a sieve, and squeeze out excess oil.
5. Transfer them to a mixer jar, add a splash of water, and blend into a smooth paste.

Step 3: Cook the Masala

1. In a hot pan or handi, heat 2–3 tablespoons of oil.
2. Add the following whole spices:
   • 1 tsp cumin seeds
   • 2 bay leaves
   • 1-inch stick of cinnamon
   • 1 black cardamom
3. Stir for a few seconds until aromatic.
4. Add 3 tablespoons of ginger-garlic-green chili paste. Cook for 1 minute.
5. Add ¼ tsp turmeric powder and stir.
6. Add puree of 4 fresh tomatoes and salt to taste.
7. Add all powdered spices:
   • 1 tbsp Kashmiri red chili powder
   • 1 tbsp spicy red chili powder
   • 1.5 tbsp coriander powder
   • 1 tsp cumin powder
   • ½ tsp garam masala
8. Add the brown onion paste and mix everything well.
9. Cook this masala for 10–12 minutes until oil separates.
   • (If it gets dry, add hot water as needed).

Step 4: Add Rajma and Simmer

1. Add the boiled rajma (along with the water) to the masala.
2. Mix everything properly and bring it to a boil.
3. Once it boils, lower the heat and cover with a lid.
4. Simmer for 20–25 minutes on medium-low flame.
5. After cooking, mash a few rajma beans with the back of a spoon or ladle to make the curry thicker and creamier.
6. Cook for another 2 minutes while stirring gently.

Step 5: Finish with Spices and Herbs

1. Add a pinch of roasted kasuri methi.
2. Add a pinch of garam masala.
3. Add fresh chopped coriander leaves.
4. Mix well and turn off the flame.

Your Rajma is ready to be served hot with steamed rice and chutney!

Mint-Coriander Onion Chutney

Perfect for serving with Rajma Chawal!

Ingredients:

• 1 cup mint leaves
• 1 cup coriander leaves
• ⅓ cup spring onion greens
• 1 onion
• 3–4 green chillies
• 3–4 garlic cloves
• 1 tbsp jaggery
• 1 tbsp tamarind
• ½ tbsp pomegranate powder (anardana)
• 1 tsp cumin powder
• 1 tsp black salt
• Salt, to taste
• 1 ice cube
• Water as needed

Method:

1. Add all ingredients to a blender.
2. Grind to a smooth chutney.
3. Adjust water if needed.
4. Your tangy, mint-coriander chutney is ready!

Serving Suggestions

Serve hot Rajma over steamed rice with a side of mint-coriander chutney, onion salad, or even yogurt. Enjoy it as a hearty, comforting meal that’s rich in flavor and easy to make! Check the video with YFL.