Punjabi Rajma Masala is a North Indian specialty now beloved the world over. Rajma is a Hindi word for red kidney beans – the main ingredient in this vegetarian dish. Bursting with Indian flavors, this easy recipe is healthy yet so deliciously comforting. Serve rajma masala with fresh naan, sliced red onions, and steamed rice for a hefty meal.
Remember to soak your beans for at least 8 hours or preferably overnight for the best result. This recipe calls for cooking the kidney beans in a pressure cooker, then simmering in a pot with other ingredients to continue with the rest of the recipe. However, you can skip soaking the beans overnight, but it will take longer to cook them. So make sure to follow the instructions for your pressure cooker.
To make the Punjabi Rajma Masala, you will need the following ingredients:
Rinse 2 cups soaked kidney beans and drain well. Add the drained beans to a pressure cooker, along with 3 cups of water and 2 teaspoons of salt. Secure the pressure cooker’s lid and bring the pot to pressure. Cook for 20 minutes. Remove the pressure cooker from heat and release the pressure naturally. Unlock and remove the lid and use the beans to make rajma masala.
Heat 4 tablespoons mustard oil in a pot or Dutch oven over medium-high heat and add 1 ½ cups finely chopped onions. Cook, stirring occasionally, until lightly brown, 8-10 minutes.
Add 2 teaspoons ginger-garlic paste and cook, stirring frequently, for another 8-10 minutes.
Add ¾ cup finely chopped tomatoes and 3 tablespoons tomato purée and cook for another minute. Keep mashing the tomatoes while cooking with the back of a wooden spoon.
Add 3 teaspoons coriander powder, 1 teaspoon turmeric powder, 2 teaspoons Kashmiri red chili powder, ½ teaspoon cumin powder, 2 teaspoons amchur mango powder, and ½ teaspoon garam masala powder and cook, stirring, for 10-12 seconds.
Add ½ cup water and cook until the oil starts to separate around the sides of the pan, 2-3 minutes.
Add the cooked kidney beans along with the cooking water and 1 teaspoon kasuri methi leaves if using and reduce the heat to low. Slightly press a few beans with the back of a spoon. This will make the curry very creamy. Simmer for 10-15 minutes, stirring occasionally, until the flavors are blended.
Add more water and salt if needed.
Serve hot garnished with cilantro and fresh onion rings, and enjoy!
This Punjabi Rajma Masala is a delicious and wholesome vegetarian curry that takes less than 1 hour to cook. Bursting with Indian flavors, this easy and scrumptious kidney bean curry is full of satisfying goodness. Try this recipe soon, and please come back to leave a comment below.
