Rajma Masala – Kidney Beans Curry
Aug 19, 2020, Updated May 09, 2022
Rajma Masala- kidney beans curry with onion, tomatoes and spices! This is one of the most popular North Indian curries, best enjoyed with rice.
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Rajma Masala aka Kidney Beans Curry is one of the most common and popular curries made in North India.
Kidney beans are cooked with onion, tomatoes and spices in this flavorful vegetarian curry.
Rajma is one of the most popular curries in north India.
In fact I always say that chole, rajma and dal makhani are like the 3 most popular north Indian main course vegetarian recipes. Whenever we would invite someone over for lunch or dinner, mom would definitely make one of these. It was inevitable.
However I was not very fond of rajma growing up, I don’t know why but I preferred it much less compared to the dals and chole and all my veggies. Sarvesh on the other hand is a huge rajma fan. It’s probably one of his favorite dishes (that’s a typical Punjabi right there)!
But my taste buds have changed over the years and now I really enjoy rajma, especially the one I make. I do not like rajma if the curry is on the thinner side.
For me a good rajma should be flavorful with the beans blending in with the spices and the curry should slightly be on the thicker side and have a melt-in-mouth texture.
What is Rajma
Rajma is kidney beans curry which is made by pressure cooking raw kidney beans which are soaked overnight.
The pressure cooked beans are then cooked with onion, tomatoes, ginger-garlic and with spices like coriander, garam masala, chili powder etc.
It’s an extremely popular curry in North India and a true Punjabi meal if often incomplete without it.
Rajma is traditionally vegan (except when you add ghee to it) and also gluten-free. It is also a protein rich curry.
Which Kidney Beans To Use
Now when you go to market, you will see variety of kidney beans.
There are lighter ones and also dark kidney beans. There are also varieties which are smaller in size.
The smaller kidney beans are used in Kashmiri Rajma, which is a different recipe and uses different spices and you can find the recipe in my cookbook.
You can use either one of the light or dark color large kidney beans to make punjabi style rajma. I prefer the darker ones.
Tips To Make a Good Rajma
So, I am going to share some of my tips that I have learned over the years to make a good rajma.
Start with raw beans: yes you can make it with canned beans but a good rajma needs to be made with raw kidney beans.
The beans need to be soaked overnight and then pressure cooked for that soft texture which is a must for rajma.
I am sure most people who grew up around Delhi, would swear by the melt-in-mouth texture of rajma chawal (rajma and rice) being served at several food stalls across the city.
And for that texture, you need to soak the beans, there are no two ways about it.
Grate the onions or finely chop them: for that smooth curry, either grate the onions or really finely chop them.
Also when you use grated onions, it takes a little longer for them to cook for the raw smell to go away, so have patience while cooking them.
Use fresh ginger-garlic paste: again it will make a difference to the final taste of the rajma.
Cook tomatoes for a longer time: do not rush this step. After you add the tomato puree, cook the tomatoes in total for around 15 minutes on medium heat before adding the kidney beans to the pan.
I know that might seem like a long time but it’s important.
Simmer on low heat: so after you add the boiled kidney beans to the pan, lower the heat and let the curry simmer for 20 minutes, at the very minimum. If you have time, add an additional 10 minutes.
This simmering on low heat helps in developing the flavors and the curry tastes so much better.
Mash some of the rajma to thicken the curry: while the rajma is simmering, take a spoon (or potato masher) and mash some of the kidney beans (not all) with the back of your spoon.
This thickens the curry, gives it a texture and makes it creamier.
Touch of ghee at end: I love adding a tablespoon of ghee at the end to my rajma. It really brings the flavors together.
Sometimes, I would add fry some ginger julienne in the ghee and add to the rajma.
Tastes even better the next day: curries like rajma and chole taste even better the next day.
The beans absorb the flavors so well overnight and so the taste increases the next day.
Using Canned Beans
You can use canned beans here too.
Use around 2.5 cans (around 3.5 to 4 cups of cooked beans) for this recipe.
If using canned beans, skip the step of pressure cooking the beans. Start with making the masala, and then add the beans directly to the pan and then cook as mentioned in the recipe.
Serving Suggestions
In Delhi, rajma is always eaten with rice, popularly known as “rajma-chawal”. In fact if you ask people who are from Delhi (like my husband), half of them will say that rajma-chawal is their favorite dish.
So obviously there cannot be a better combination than plain white rice.
But you can also serve it with quinoa or brown rice.
To make a complete meal with rajma, serve it with a side of aloo gobi or aloo palak.
Making it Vegan
This recipe is all vegan except for the ghee that I added at the end.
Simply skip the ghee to keep this rajma recipe vegan.
Older Recipe: I have updated this recipe to make it simpler. If you guys want to make it the same way as the older recipe shared on the blog, then along with the cumin seeds add a bay leaf, 2-3 green cardamom, 3 black cardamom and 1-inch cinnamon stick.
Use 2 teaspoons rajma masala powder and cut down the coriander powder and garam masala to 1/2 teaspoon each. Rest of the recipe will remain same.
Method
1- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.
2- Beans should be completely soft when done. Set aside.
3- To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.
4- Then add the grated onions and mix.
5- Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don’t rush the step else curry will have raw onion taste.
Then add ginger-garlic paste and green chili and cook for 1 minute.
6- Add the pureed tomatoes and mix. Cook for 5 minutes.
7- Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
8- Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don’t rush it).
9- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
10- Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
11- Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, I did not add).
I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.
12- Finally add a tablespoon of ghee and mix. Turn off the heat. If you want you can fry some ginger julienne in ghee and then add that to the rajma too.
Serve rajma masala hot with rice!
If you’ve tried this Rajma Masala Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in October 2014.
Rajma Masala
Ingredients
To pressure cook
- 1.5 cups kidney beans 300 grams, raw beans, soaked in 4 cups water
- 3.5 cups water 28 oz
- 1 teaspoon salt
For the masala
- 2 tablespoons oil 30 ml, use oil of choice
- 1 teaspoon cumin seeds
- 1 cup grated onion from 2 medium red onion, around 320 grams
- 1 tablespoon ginger-garlic paste
- 1 green chili chopped
- 4 medium tomatoes pureed, around 560 grams
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1.5 teaspoon kashmiri red chili powder
- 3/4 teaspoon salt or to taste
- 1.5 cups water 12 oz, divided
- 1 tablespoon kasuri methi crushed, dried fenugreek leaves
- 2 tablespoons chopped cilantro
- 1 tablespoon ghee 15 ml
Instructions
- Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
- Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.Beans should be completely soft when done. Set aside..
- To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.Then add the grated onions and mix.
- Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.
- Then add ginger-garlic paste and green chili and cook for 1 minute.
- Add the pureed tomatoes and mix. Cook for 5 minutes.Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.
- Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).
- Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
- Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
- Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, around 1 tablespoon I did not add).I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.
- Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!
Notes
- Skip the ghee in the end to make the recipe vegan.
- This recipe uses Kashmiri red chili powder which gives the curry a nice color without imparting much heat.
- Older Recipe: I have updated this recipe to make it simpler. If you guys want to make it the same way as the older recipe shared on the blog, then along with the cumin seeds add a bay leaf, 2-3 green cardamom, 3 black cardamom and 1-inch cinnamon stick. Use 2 teaspoons rajma masala powder and cut down the coriander powder and garam masala to 1/2 teaspoon each. Rest of the recipe will remain same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rajma 3× quantity is not opening, please share that amount for the receipe.
Hello the quantity on the right side doesn’t change because of the issue with plugin but it should change on the left side (the cup measurement). Please follow that
This is sensational. The main Indian dishes I make is dahl from yellow split peas and similar pulses in several variations. I love red beans in Mexican dishes. Finally I got around to looking up a recipe for Indian red beans and found this – thank you!
I took the link to the Aloo Gobi dish which complements this red dish perfectly.
What can u add in place of ghee?
oil will be just fine
Oh wow, this is SO delicious. Definitely worth the sauteing of onions and tomatoes. I will be bookmarking this for weekends. Thanks!
Thank you for this simple recipe. I can make this on a weeknight and get two tasty dinners out of it. Also it’s healthy.
great recipe! thank you do much!! so tasty and easy to follow! we and the guests just loved it! really authentic great infian taste!
glad you enjoyed. Thanks for trying!
Loved it and so did my Punjabi husband 😁, thank you for sharing the recipe
A favourite we make for all visitors. Thank you
Excellent and easy using instant pot to cook the beans. Thank you and I look forward to trying more of your recipes.
Is 45 minutes on high with natural release for Instant Pot correct? That seems quite long! Thanks!
It is right, for melt-in-mouth Delhi style rajma the beans have to be very very soft. If you don’t care about that texture then sure you can do less.
Looking forward to trying this recipe. I had precooked and frozen the kidney beans. How much water should I add to the masala? Add anything to make up for the missing starch in the bean water (some aquafaba maybe? I have frozen cubes!). Will advise after I make. Thank you!
I will start with 3 cups and go from there. Mash some beans while rajma simmers, no need to add aquafaba.
I would like to cook this, but would be using the instant pot. Here you reference “one whistle” but I am not sure what this refers to. Can you clarify?
Thanks!
I am talking about traditional stove-top pressure cooker which is used in Indian homes. Pressure builds in it and then there’s a whistle. That’s how every house in Indian uses pressure cooker :). Please follow IP timings to make in the instant pot.
I love your recipes…I have the kidney bean curry on now. Have cooked it countless times. Def a family favourite. Thankyou 🩷
Great recipe…love it!!
glad to know Janet!
Excellent dish! I doubled all the spices listed and it was delicious!
You are The Queen of the Bee’s Knees! Love this recipe!
Hi! Thank you for the recipe 🙂 would you be able to share what kind of tomatoes you use for this?
fresh tomatoes on the vine
I tend to go for the chopped onion route if I want to avoid using my food processor. When I follow this recipe, I never really get the oil oozing out fully, but I do see shimmer on the top of the masala which I think is the oil. What do you think is going on here?
Great recipe btw, it’s the only one I use for rajma. And next time, I will try it with the cardamom and cinnamon bark!
oil on top is fine too!
Delicious. Thanks so much. Made with red kidney beans (Raw) and it was yummy 🙂
This is absolutely one of my favorite recipes. I do add the cream at the end and I purée my onions to make the masala smoother, but otherwise make it just as written. I love it with brown rice or sometimes even red rice, which gives it a lot of texture and a bit of a nutty taste.
I am cooking it now with canned Red Kidney Beans. Lets hope it turns out goog. My first time following your recipe. Will let you know
I’ve made this several times using the old recipe spices. It is delish! I’ve gotten lots of compliments. Today I made it but didnt have the extra spices so I made it according to the updated recipe. It was also really good! Thank you for all the easy to follow step photos. They really help with texture, consistency at each stage of cooking.
Glad you like the recipe Sara! Thanks for the feedback.
May I please ask, are the nutritional values per serving or for the whole recipe ?
It’s an estimate calculated automatically by a plugin. It divides the total calories by the number of servings I enter. So this recipe would serve 5 so it divided that number by 5 and what you see is calories for 1 serving. This is an estimate only, please consult a nutritionist for accurate values.
Many thanks. It’s an amazing recipe. I’m looking forward to trying more
My husband and i love this recipe and I LOVE your website! Thanks so much, Manali!!
Thank you Nan, appreciate it! 🙂
Love your recipes! How much is one serving please – I cup or 1/2 cup please? Thanks!
i think you want to know about nutritional info from the serving size? it’s calculated automatically by a plugin that I use and is just an estimate. This rajma recipe will serve 5 (around 1 to 1/2 cups per serving) and that’s what I entered in the recipe plugin. It just divided the total calorie estimate by the number of servings I enter. For more accurate information, please consult a nutritionist. Thanks.
I cook A LOT, and this is one of my absolute favorite recipes. I sometimes add the ingredients from the older recipe and it really increases the depth of flavor, but it’s good either way. Excellent recipe!
Thanks Peggy!
Can you freeze? Do you recommend? Soooo good by the way, loved it!
yes absolutely can be frozen! works fine!
How much water to add if I’m using canned beans?
use 3 cups and see from there. There’s a shot paragraph about using canned beans in the recipe text, please check it
The recipe came out really well! Thanks for the recipe 🙂
Welcome!
Excited to try this! Would canned tomatoes be an acceptable substitute if there are no good fresh ones this time of year?
I don’t use them since we never had canned tomatoes in India and so no one used them in rajma 🙂 But sure go ahead use them, will be okay.
I use them when I make this on week nights (along with canned beans) to just make it easier. Maybe not as fresh tasting, but they work fine.
This is a great recipe! Made as per the instructions except I chopped the onion, garlic, ginger and chile in the food processor and cooked them together. I also added the cardamoms and cinnamon from the old recipe (see notes) and used rajma masala. This is definitely a keeper. Thanks Manali!
Loving all your recipes Manali! Do you think we could make this with canned kidney beans? If so, by how much should I adjust the recipe for one standard can?
yes you may, you obviously skip pressure cooking the beans in the case. I would probably half the recipe for 1 can of kidney beans. Once 15 oz can usually has 1.5 to 2 cups cups cooked beans.
Wonderful recipe! My husband and I loved it both times that we made it. It was also easy to seperate out a toddler portion with less spices.
I felt mine got a hit too mushy both times so might give 1 or 2 less whistle next time. But the taste was awesome!
We like it little bit extra cooked , my punjabi mil says it’s “rasse hue rajma” lol. you can change to preference.
I just made this and it was so good. I didn’t use oil, I went straight for the ghee. A definite keeper, and I will try the older version next time. Thank you
Welcome Maz! Glad you enjoyed it, yes ghee adds such good flavor!
Very, very good! Even my picky eater son ate it all. Thank you Manali
Glad to know Kasia!
This is so good!!! I even made the ghee and it was so worth it, don’t skip it
glad you like it! 🙂
Just made this for my mum and I for dinner! Tastes great but my only feedback is we had to add another extra two teaspoons of salt and one teaspoon of brown sugar! Tastes divine:)
salt is very personal, that’s why it’s always to taste! glad you liked it!