Main Course

Rajma Masala

A hearty Punjabi curry of red kidney beans in a thick, spiced tomato gravy. This comfort food staple is traditionally slow-cooked and served with steamed rice, making the classic rajma-chawal combination.

Liam Henderson

Cook Time

Servings

reviews

Easy

Difficulty

Instructions

Soak and cook rajma

Soak kidney beans overnight in plenty of water. Drain and pressure cook with fresh water, bay leaves, and salt for 10-12 whistles until very soft and creamy. Reserve the cooking liquid - it's flavorful and helps thicken the gravy.

Kidney beans must be cooked until completely soft - undercooked beans won't break down properly.

Create the onion-tomato base

Heat oil in a pan, add cumin seeds. Once they splutter, add finely chopped onions and cook until golden brown, 8-10 minutes. Add ginger-garlic paste and green chilies, sauté for 2 minutes.

Browning the onions well creates the foundation for a rich, flavorful gravy.

Add tomatoes and spices

Add pureed or finely chopped tomatoes and cook until they break down completely and oil separates, about 12 minutes. Add chili powder, coriander powder, and salt. Cook for 2 minutes.

Cook tomatoes until they're jammy and oil floats on top - this removes rawness.

Combine and simmer

Add cooked kidney beans with 2-3 cups of their cooking liquid. Bring to a boil, then simmer uncovered for 25-30 minutes, stirring occasionally. Mash some beans against the side of the pan to thicken the gravy naturally.

Slow simmering allows flavors to meld beautifully - don't rush this step.

Finish the curry

Add garam masala and simmer for 5 more minutes. The curry should be thick and creamy. Garnish with chopped coriander and serve hot with steamed basmati rice.

Rajma tastes even better the next day as flavors develop - make ahead if possible.