{"id":"07ce98a8-7228-478b-b182-940061c1d49c","url":"https://recipestripper.com/recipes/07ce98a8-7228-478b-b182-940061c1d49c","source_url":"https://www.indianhealthyrecipes.com/rajma-recipe-rajma-masala-recipe/","title":"Rajma Recipe (Rajma Masala)","description":"Punjabi Rajma Masala is a delicious curried dish of red kidney beans, spices, onions, tomatoes and herbs. Serve Rajma with Chawal (Rice) or with roti, paratha and naan. Make it in the stovetop pressure cooker, instant pot or in the regular pot. Instructions included for using fresh and canned beans.","servings":4,"servings_text":"4","prep_time":"PT10M","cook_time":"PT40M","total_time":"PT520M","image_url":"https://www.indianhealthyrecipes.com/wp-content/uploads/2022/05/rajma-recipe-rajma-masala.jpg","ingredients":[{"text":"1 cup rajma ((200 grams dry kidney beans or 2 – 15 Oz canned beans (3 cups)))","item":"rajma ((200 grams dry kidney beans or 2 – 15 Oz canned beans (3 cups)))","quantity":1,"unit":"cup"},{"text":"2 to 3 tablespoons ghee ((or oil))","item":"ghee ((or oil))","quantity":2,"quantity_max":3,"unit":"tbsp"},{"text":"1 small bay leaf ((optional))","item":"small bay leaf ((optional))","quantity":1},{"text":"½ teaspoon cumin seeds ((jeera, optional))","item":"cumin seeds ((jeera","quantity":0.5,"unit":"tsp","preparation":"optional))"},{"text":"1 cup (120 grams) fine chopped onions ( (or ¾ cup grated or cube, boil & puree))","item":"fine chopped onions ( (or 3/4 cup grated or cube, boil & puree))","quantity":1,"unit":"cup","metric_alternate":{"quantity":120,"unit":"g"}},{"text":"1 green chilli (( chopped or slit, optional))","item":"green chilli (( chopped or slit","quantity":1,"preparation":"optional))"},{"text":"1½ teaspoon ginger garlic paste ((or 1 teaspoon each minced & crushed))","item":"ginger garlic paste ((or 1 teaspoon each minced & crushed))","quantity":1.5,"unit":"tsp"},{"text":"1½ cups (2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))","item":"(2 large, 300 grams) tomatoes ((chopped & pureed, or 1 cup canned tomato puree))","quantity":1.5,"unit":"cup"},{"text":"½ to 1 teaspoon red chilli powder ((Kashmiri or byadgi))","item":"red chilli powder ((Kashmiri or byadgi))","quantity":0.5,"quantity_max":1,"unit":"tsp"},{"text":"¾ teaspoon garam masala ( (¼ to ½ teaspoon for later))","item":"garam masala ( (1/4 to 1/2 teaspoon for later))","quantity":0.75,"unit":"tsp"},{"text":"1½ to 2 teaspoons coriander powder","item":"coriander powder","quantity":1.5,"quantity_max":2,"unit":"tsp"},{"text":"¾ to 1 teaspoon cumin powder","item":"cumin powder","quantity":0.75,"quantity_max":1,"unit":"tsp"},{"text":"¼ teaspoon turmeric","item":"turmeric","quantity":0.25,"unit":"tsp"},{"text":"½ teaspoon salt ((½ teaspoon more to adjust))","item":"salt ((1/2 teaspoon more to adjust))","quantity":0.5,"unit":"tsp"},{"text":"½ to 1 tablespoon kasuri methi ((dried fenugreek leaves))","item":"kasuri methi ((dried fenugreek leaves))","quantity":0.5,"quantity_max":1,"unit":"tbsp"},{"text":"Few Ginger juliennes ( (optional))","item":"Few Ginger juliennes ( (optional))"},{"text":"2 tablespoons coriander leaves ((fine chopped))","item":"coriander leaves ((fine chopped))","quantity":2,"unit":"tbsp"},{"text":"2 to 3 tablespoons heavy cream ((Optional))","item":"heavy cream ((Optional))","quantity":2,"quantity_max":3,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Add rajma to a large bowl and rinse them thrice. Soak them uncovered in 4 cups water for at least 6 hours to overnight. Discard the water and rinse them well.","section":"Prepare Rajma (or use canned beans)"},{"number":2,"text":"Transfer them to a stovetop pressure cooker or instant pot.  Pour 1½ cups water and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 12 to 16 mins, depending on the age of rajma.","section":"Prepare Rajma (or use canned beans)"},{"number":3,"text":"Once cooked they should be soft enough yet hold there shape. If you mash a rajma with your fingers it should get mashed easily.","section":"Prepare Rajma (or use canned beans)"},{"number":4,"text":"Heat ghee or oil in a pot. Add cumin seeds and bay leaf. When they begin to sizzle add the onions and green chili.","section":"How to make Rajma Masala"},{"number":5,"text":"Saute on a medium heat until golden. Stir in the ginger garlic and saute for a minute, until aromatic.","section":"How to make Rajma Masala"},{"number":6,"text":"Pour the tomato puree & cook until the onion tomato mixture turns thick, for about 3 min.","section":"How to make Rajma Masala"},{"number":7,"text":"Stir in the spices – red chili powder, garam masala, coriander powder, cumin powder and turmeric. Saute for 2 to 3 minutes, until the masala begins to smell aromatic.","section":"How to make Rajma Masala"},{"number":8,"text":"Add the rajma along with the stock (rajma cooked water). Pour more hot water as required (about ½ to 1 cup, only as required) to make a gravy. (If using canned beans, drain the liquid from the can and rinse them before adding).","section":"How to make Rajma Masala"},{"number":9,"text":"Mix well and simmer for 10 to 15 mins, until slightly thick. To make the gravy thick, if you want mash a tbsp of the rajma and add back.","section":"How to make Rajma Masala"},{"number":10,"text":"Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes. You can also make a dhaba style tadka garnish or a restaurant style creamy finish from the post.","section":"How to make Rajma Masala"},{"number":11,"text":"Squeeze some lemon juice before serving. Serve rajma with chawal (rice).","section":"How to make Rajma Masala"},{"number":12,"text":"Press Saute button and pour ghee to the steel insert. When the ghee melts, add cumin seeds, bay leaf, chopped onions, green chili and salt.","section":"Instant Pot Rajma Masala"},{"number":13,"text":"Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.","section":"Instant Pot Rajma Masala"},{"number":14,"text":"Add ginger garlic & saute for 30 seconds to 1 minute.","section":"Instant Pot Rajma Masala"},{"number":15,"text":"Add all the spice powders – chili powder, garam masala, turmeric, coriander powder and cumin powder.","section":"Instant Pot Rajma Masala"},{"number":16,"text":"Press cancel. Add overnight soaked rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.","section":"Instant Pot Rajma Masala"},{"number":17,"text":"Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 18 mins (for softer beans, if you prefer al dente – 16 mins).","section":"Instant Pot Rajma Masala"},{"number":18,"text":"When the pressure drops, open the IP. Rajma should super soft, yet hold shape. Pour the tomato puree and cook for 2 to 3 mins on saute mode. For a thicker consistency, mash some of the rajma. (If required pour about ½ to ¾ cup water to bring to a runny consistency.)","section":"Instant Pot Rajma Masala"},{"number":19,"text":"Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.","section":"Instant Pot Rajma Masala"},{"number":20,"text":"Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.","section":"Instant Pot Rajma Masala"}],"date_published":"2026-10-31T00:10:31.400102+00:00","date_modified":"2026-10-31T00:10:31.400102+00:00"}