Rajma masala is an Indian kidney bean curry where cooked rajma is simmered in a thick, aromatic onion-tomato gravy until deeply flavored. The dish stands out for its tender beans and rich, layered spice profile built through slow-cooking the base.
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Soak rajma overnight or use my quick soaking method to soak it in an hour.
Drain the soaking water, and add rajma to the pressure cooker with 2 cups of water. Cook on a medium flame for 5-6 whistles or about 30-35 minutes. Let the pressure release naturally while you make the gravy.
Heat oil in a kadhai and add cumin, bay leaf, cardamom and cloves. Once the cumin seeds start spluttering add grated onions. Cook these for 2-3 minutes and add ginger garlic paste. Cook this mixture on a low flame for 10-12 minutes till the onions turn a golden brown colour and soften.
Add tomato puree, chilli powder, coriander powder, turmeric and salt. Saute this on a high flame for a minute or two and then reduce the flame and let this cook partially covered for 8-10 minutes till the oil starts coming on the top and sides.
Add cooked rajma (along with cooking liquid), and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes or longer till the gravy thickens.
To make the tempering, heat ghee and add cumin, ginger and garlic. Saute for a minute or two and add kasuri methi and garam masala. Turn off the flame and pour this all over hot rajma.
Sprinkle it with fresh coriander and serve hot with steamed rice!
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of water or microwave until steaming.
Pressure cooker · Kadhai or large heavy-bottomed pan
Yes, use the quick soaking method mentioned in step 1 to soak rajma in an hour instead of overnight before pressure cooking.
The gravy is ready when oil starts appearing on the top and sides of the pan after 8-10 minutes of cooking with partial cover, and again after simmering the cooked rajma for 10+ minutes.
Kasuri methi (dried fenugreek leaves) adds a subtle, earthy aroma and slight bitterness to the tempering that balances the rich gravy.
Yes, use pre-cooked canned kidney beans and skip steps 1-2. Add them directly in step 5 along with 1 cup of water and reduce the simmering time.
Yes, replace ghee in step 6 with neutral oil. The gravy will be slightly less rich but still flavorful.
