Punjabi food is famous for its rich flavours, aromatic spices and comforting dishes. Among all Punjabi dishes, Punjabi Style Rajma Masala holds a special place in almost every North Indian household. A bowl of hot, creamy rajma served with steamed basmati rice, sliced onions and a little pickle is enough to make anyone’s day!
Rajma Chawal is not just a meal; it is an emotion for many Indian families. Whether it is a Sunday lunch, a family gathering or a simple weekday dinner, this traditional Punjabi recipe never disappoints.
If you are looking for an authentic Punjabi Rajma recipe that tastes just like a traditional North Indian kitchen, you are in the right place. Let’s learn how to make delicious, thick and flavourful rajma masala at home with simple ingredients.
What Is Punjabi Style Rajma?
Rajma is a popular North Indian curry prepared using red kidney beans cooked in a spicy onion-tomato gravy. The Punjabi version is especially loved for its thick consistency, buttery texture and rich combination of Indian spices.
The secret to delicious Punjabi rajma is slow cooking. When kidney beans are cooked until soft and simmered in a perfectly prepared masala, they absorb all the flavours and create a rich, delicious curry
Ingredients for Punjabi Style Rajma Recipe
Before starting, collect all the ingredients to make your cooking process easier.
For boiling rajma:
- 1 cup red kidney beans (rajma)
- 3–4 cups water
- 1 teaspoon salt
- 1 black cardamom
- 1 small cinnamon stick
- 1 bay leaf
For rajma masala gravy:
- 2 medium-sized onions, finely chopped
- 3 medium-sized tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chillies, finely chopped
- 2 tablespoons oil or ghee
- 1 tablespoon butter (optional)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- 1 teaspoon rajma masala
- Salt according to taste
- 1 teaspoon kasuri methi
- Fresh coriander leaves for garnishing
How to Make Punjabi Style Rajma Masala
Step 1: Soak the Rajma
Wash the kidney beans thoroughly under running water. Transfer them into a large bowl and add enough water to cover them completely.
Soak the rajma for at least 8 hours or overnight. Soaking helps soften the beans and reduces their cooking time.
The next morning, drain the water and rinse the rajma once again with fresh water.
Step 2: Pressure Cook the Rajma
Add the soaked rajma to a pressure cooker. Add 3–4 cups of fresh water, salt, black cardamom, cinnamon and bay leaf.
Pressure cook until the beans become completely soft. Cooking time depends on the age and quality of the rajma, so check that the beans mash easily between your fingers.
Do not throw away the remaining cooking water because it will help create a delicious and thick gravy.
Step 3: Prepare the Onion-Tomato Masala
Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds and allow them to crackle.
Add finely chopped onions and cook until they turn golden brown.
Now add ginger-garlic paste and green chillies. Cook for another minute until the raw smell disappears.
Add tomato puree and mix everything well. Cook until the tomatoes become soft and the oil begins to separate from the masala.
Step 4: Add the Spices
Add turmeric powder, red chilli powder, coriander powder, rajma masala and salt.
Mix everything properly and cook the masala on medium-low heat for 3–5 minutes.
Cooking the spices well helps develop the authentic Punjabi flavour.
Step 5: Combine Rajma with the Masala
Add the boiled rajma to the prepared onion-tomato gravy.
Mix gently so that the kidney beans are coated with the masala. Pour in some of the reserved rajma cooking water to adjust the consistency.
For a thicker gravy, lightly mash a few kidney beans with the back of a spoon and mix them into the curry.
Step 6: Slow Cook for Rich Flavour
Cover the pan and let the rajma simmer on low heat for 15–20 minutes.
Stir occasionally to prevent the gravy from sticking to the bottom.
Add butter, garam masala and crushed kasuri methi. Mix everything well.
The gravy will gradually become thicker, creamier and more flavourful.
Step 7: Garnish and Serve
Turn off the flame and garnish your Punjabi rajma with freshly chopped coriander leaves.
Your delicious homemade Punjabi Style Rajma Masala is ready
