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Rajma Recipe

Restaurant-Style Rajma

This authentic rajma recipe creates a creamy, flavorful kidney bean curry that rivals any restaurant version. Made with tender kidney beans simmered in a rich, spiced tomato-onion gravy, this Punjabi classic is comfort food at its finest. Perfect served with steamed rice for a complete protein-packed meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Soaking Time 9 hours
Total Time 1 hour 5 minutes
Servings: 5 bowls
Course: Main Course
Cuisine: North Indian, Punjabi
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For Soaking and Cooking Beans
  • 1 cup dried kidney beans (rajma) chitra rajma preferred
  • 3.5-4 cups water for pressure cooking
For Spice Paste
  • 3-4 cloves garlic medium-sized
  • 1 inch fresh ginger
  • 1-2 whole green chilies
For Curry Base
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 large onion finely chopped
  • 2 large tomatoes finely chopped
  • 1 teaspoon coriander powder
  • 1/4-1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch asafoetida (hing) optional
  • 1/2 teaspoon garam masala
  • 2 cups water or bean stock
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed
  • 2-3 tablespoons light cream optional
  • to taste salt
  • 2 tablespoons fresh cilantro chopped, for garnish

Equipment

  • Pressure Cooker (3 liter)
  • Heavy-bottomed Pan
  • Mortar and Pestle
  • Slotted spoon
  • Large mixing bowl

Method
 

  1. Soak the beans: Rinse and soak 1 cup rajma in plenty of water overnight or for 8-9 hours. Next day, discard soaking water and rinse beans thoroughly until water runs clear.
  2. Pressure cook beans: Add soaked and drained rajma to pressure cooker with 3.5-4 cups water. Cook for 18-20 whistles or 15-20 minutes at high pressure. Allow natural pressure release.
  3. Check doneness: Test beans by pressing between fingers - they should be completely soft and melt-in-mouth tender, not al dente. If needed, cook longer with additional water.
  4. Make spice paste: While beans cook, crush ginger, garlic, and green chilies in mortar-pestle to make a fine paste. Finely chop onions and tomatoes.
  5. Start curry base: Heat butter and oil in heavy-bottomed pan on medium-low heat. Add cumin seeds and let them crackle and brown.
  6. Sauté onions: Add chopped onions and sauté on medium heat, stirring frequently, until golden brown and caramelized. Don't let them burn as this creates bitterness.
  7. Add aromatics: Lower heat and add ginger-garlic-chili paste. Sauté for 10 seconds until raw aroma disappears.
  8. Cook tomatoes: Add chopped tomatoes and sauté for 2-3 minutes on medium-low heat until soft and breaking down.
  9. Add spices: Add turmeric, red chili powder, coriander powder, asafoetida, and garam masala. Mix well and cook until oil starts separating from the masala, about 3-4 minutes.
  10. Combine beans: Using slotted spoon, add cooked rajma beans to the masala base. Stir and sauté for 1 minute to coat beans with spices.
  11. Add liquid and simmer: Pour in 2 cups water or reserved bean cooking liquid. Add salt to taste and bring to gentle boil.
  12. Thicken curry: Simmer uncovered for 10-12 minutes on low-medium heat. Mash a few beans with spoon against side of pan to naturally thicken the gravy.
  13. Final touches: When curry reaches desired consistency (neither too thick nor thin), stir in crushed kasuri methi and cream. Simmer for 1 minute more.
  14. Serve: Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti. Let curry rest 5 minutes before serving for best flavor.

Notes

Bean Quality: Use fresh kidney beans under 6 months old for best results. Older beans take much longer to cook and may never achieve proper tenderness.
Cooking Tip: Beans must be completely soft and creamy when pressed. Undercooked beans cause digestive issues and poor texture.
Make-Ahead: Curry tastes even better the next day. Store in refrigerator up to 2 days. Add water when reheating as it thickens.
Vegan Option: Replace butter with oil and skip cream for vegan version. Use coconut cream for richness.
Canned Beans: Use two 15 oz cans drained kidney beans. Add them at step 10 and reduce simmering time.