Rajma masala is a Punjabi comfort food of spiced kidney beans in a rich tomato and onion gravy, traditionally served with basmati rice as rajma chawal. This recipe uses pressure-cooked beans and aromatic whole spices to deliver deep, layered flavor with minimal effort.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Take red kidney beans in a large bowl, and rinse with cold tap water 2-3 times by massaging it lightly using your fingers until the water is clear (not cloudy anymore).
Soak in enough water (2-3 inches above the beans) for at least 8 hours orovernight. Beans will get double in size.
Discard the soaking water, and take the soaked beans in a steel insert for instant pot (or in a pressure cooker). Add fresh water and salt.
For rice, rinse the rice similarly until the water is clear. Take it into another insert, and add water, salt, and ghee. If using a stovetop small pressure cooker then cook the rice separately in a saucepan like in this basmati rice recipe.
Add a glassful of water to your electric pressure cooker, place a rack in the center, and place a beans insert. On top of that place the rice insert. Cover the rice insert with a lid.
Cover the pressure cooker with a lid.Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
Let the pressure go down by itself then open the lid. Remove the rice container, fluff up the rice, and keep it aside covered.
Check whether beans is cooked or not by pressing one bean between your thumb and finger. It should be soft and easy to mash. If you notice, some of them will open up.
Heat the oil in a pan on medium heat. Once hot add bay leaf and black cardamom and saute for 30 seconds.
Add cumin seeds and let them sizzle a bit.
Add chopped onions and sprinkle some salt to speed up the cooking process. Mix and cook until onions are brown in color (not light pink). Do stir in between to make sure that it is not sticking to the bottom of the pan.
Add ginger, and garlic paste. Mix and saute for a minute or until the raw smell of ginger garlic goes away.
Add crushed tomatoes and mix. Cook until all the moisture is evaporated and it looks like a thick paste.
Add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute or until the oil starts to ooze out from the sides of the masala.
Add boiled rajma along with its water. Also, add the remaining salt.
Mix and bring the mixture to a boil. Let it simmer on medium-low heat for 15 minutes or until the gravy is thickened (not watery anymore). Do stir occasionally to avoid sticking or burning.
Add garam masala and crushed kasoori methi. Mix well.
Add ghee, let it melt, and mix.
Lastly, garnish with chopped cilantro.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat with a splash of water to restore gravy consistency. Freeze for up to 3 months (rice is best served fresh).
pressure cooker or instant pot with steel insert · food processor (for onions and tomatoes)
No. Soaking for at least 8 hours is essential for even cooking and digestibility. Soaked beans also reduce pressure-cooking time and help them cook uniformly.
Press a bean between your thumb and finger—it should be soft and easy to mash. Some beans will split open when fully cooked.
Yes. Use 2 cans (drained and rinsed) and skip the soaking and pressure-cooking steps. Add them at step 15 and reduce simmering time to 5–8 minutes.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to restore gravy consistency.
Yes. Cook beans with 1 whistle on high heat, then low for 10 minutes. Cook rice separately in a saucepan using the basmati rice recipe method.
