Rajma Masala Recipe | Authentic Punjabi Style
Rajma Masala is a popular North Indian recipe made using Kidney beans, onion tomato gravy, and spices. It’s tangy, it’s spicy and it’s a perfect recipe to try with jeera rice or paratha.
Servings Prep Time
4People 15minutes
Cook Time
15minutes
Servings Prep Time
4People 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Soak Rajma/Kidney beans overnight. It’s really important to wash and soak it.
  2. The next morning, pressure cook the Rajma in fresh water on low flame for at least 4-5 whistles.
  3. Once the cooker is cooled down, check if the Rajma is cooked or not. Keep it aside. Don’t throw the Rajma water as we will add it to the gravy later, which enhances the taste.
  4. In a kadhai, take 3-4 teaspoons of oil and fry the onions till it becomes golden brown in color. This is the trick of making the authentic Punjabi Rajma Masala.
  5. Remove the fried onions and once cool down, make a puree of it. Add a little water if required.
  6. Take the same pan or kadhai and re-use the same oil in which we have deep-fried the onions. Add ginger, green chilies, tomato puree, and cook it till it starts releasing oil.
  7. Now add in the onion puree and cook it for another 5-7 minutes. Add in all the masala and cook the gravy for another 5 minutes.
  8. Now add in the Rajma along with the Rajma water. Cook it on low flame and let it boil. Adjust the consistency as required.
  9. Garnish with chopped coriander leaves and serve hot. Drizzle some ghee if you like.