Punjabi Rajma Masala

kidney bean curry
Kidney bean curry
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2 cups Kidney beans soaked overnight
3 cups Water
2 tsp Salt for cooking the beans
4 tbsp Mustard oil
1 ½ cups Red onion finely chopped, plus onion rings for serving
2 tsp Ginger-garlic paste
¾ cup Can chopped tomatoes finely chopped
3 tbsp Tomato puree
3 tsp Ground coriander
1 tsp Turmeric ground
2 tsp Kashmiri red chili powder
½ tsp Cumin roasted, ground
2 tsp Amchur powder
½ tsp Garam masala
1 tsp Kasuri methi leaves dried fenugreek leaves, optional
Salt to taste
2 tbsp Cilantro chopped

Nutritional information


Punjabi Rajma Masala


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:

Ingridiens for Punjabi Rajma Masala

Steps to make Punjabi Rajma Masala


Cook beans in pressure cooker


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.


Sauté onions


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 ginger-garlic paste


Add 2 teaspoons ginger-garlic paste and cook, stirring frequently, for another 8-10 minutes.


Add tomatoes and tomato purée


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 spices


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 water


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.


Adjust water and salt


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.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delicious vegan dish! Thanks for sharing!

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