Homestyle Punjabi Rajma Recipe

Rajma is a popular vegetarian curry that originates from India and consists of a delicious blend of kidney beans, vegetables, and spices. 

If you’re looking to recreate it at home, this no-mess, no-fuss Punjabi rajma recipe is just what you need. It doesn’t require any special ingredients, it’s simple to create, and it comes out delicious and comforting every time.

If you’re unwell, need something warm for the winter, or you’re just in need of a little “pick me up” for the winter months, you need this Punjabi rajma!

Today, we’re going to teach you exactly how to make this gorgeous Punjabi rajma. It’s so easy you’ll be wondering why you haven’t made it sooner!

About Punjabi Rajma 

Rajma is a pretty special dish, and people always put their own twist on it, so you’ll rarely find two variants the same – but that’s the beauty of cooking, right? 

Rajama is a staple in many Punjabi households, and most will have their own special memories attached to it. For some families, a family rajma recipe is one that will be passed on for generations to come and has many special memories attached to it. It’s more than just a meal – it’s a celebration, a bowl of love, and a meal of memories. 

Rajma is almost always served with rice, and there’s something special about it that just can’t be replicated in any other dish – not even another curry! 

Different Types Of Rajma 

There are also many different types of Rajma, including: 

Chitra Rajma 

Chitra Rajma or speckled kidney beans can be either white or light brown. They have a softer texture and a more delicate flavor than ‘regular’ beans. 

Black Rajma 

Black Rajma is often called black beans or navy beans. They’re the most common variety of kidney beans, and you’ll find them in abundance at your local store. Black rajma have a slightly mild, nutty, and earthy flavor, and their texture is soft and creamy. 

Red Rajma 

Red Rajma (red kidney beans) are dark red and loaded with flavor. You can get these beans in small and large sizes. These beans often hold their shape extremely well when cooked, and they’re ideal for boiling and simmering. 

Kashmiri Rajma 

These small kidney beans are red and have a slightly subtle aroma. These beans also don’t need to be soaked overnight and will benefit from just 4-5 hours of soaking time before cooking, which is great if you’re working against the clock. 

How To Make This Punjabi Rajma

Okay, let’s dive into making this recipe at home – here’s what you’ll need:

Ingredients

• 300g dry kidney beans (light or dark, as preferred)
• 5 cups water (for soaking beans)
• 4 cups water (for cooking beans)
• ½ tsp salt (for cooking beans)
• 2 tbsp oil
• 1 medium onion, finely chopped
• 1½ tsp ginger-garlic paste
• 210-220g pureed tomatoes
• ¼ tsp salt (for masala)
• ¼ tsp fennel powder
• ¼ tsp Kashmiri chili powder (optional)
• 1½ tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp garam masala (added at the end)
• ½ – 1 cup water (optional for adjusting consistency)

Method

1. Prepare the Kidney Beans: Rinse and soak 300g of kidney beans in 5 cups of water overnight. In the morning, drain and rinse the beans.
2. Cook the Beans: Add the soaked beans to a pressure cooker with 4 cups of fresh water and ½ tsp salt. Close the cooker and cook on high until it whistles, then lower the heat to medium-low and cook for another 30 minutes.
3. Make the Masala: While the beans cook, heat 2 tbsp oil in a pan over medium heat. Add the finely chopped onion and cook, stirring often, for 8-10 minutes until the onions turn a light golden brown.
4. Add Ginger-Garlic Paste and Tomatoes: Stir in 1½ tsp ginger-garlic paste and cook for 1-2 minutes. Add the pureed tomatoes, cook for another 5-6 minutes, stirring frequently.
5. Add Spices to Masala: Add the following spices to the tomato mixture: ¼ tsp salt, ¼ tsp fennel powder, ¼ tsp Kashmiri chili powder, 1½ tsp coriander powder, and ½ tsp cumin powder. Stir and cook for another 1-2 minutes, then set aside.
6. Combine Beans and Masala: Once the beans are fully cooked and the pressure has naturally released, add the prepared masala to the pressure cooker with the beans. Stir to combine, adding ½ – 1 cup water if you prefer a slightly thinner consistency.
7. Final Cooking: Close the pressure cooker and cook on medium heat for 10 more minutes. Let the pressure release naturally, then open the cooker, simmer on low heat for an additional 15 minutes, and stir in ¼ tsp garam masala during the last 5 minutes.
8. Serve: Taste and adjust seasoning if needed. Serve your Punjabi Rajma with rice.

Other Ways To Cook Punjabi Rajma 

If you don’t have a pressure cooker, you can also cook your Punjabi rajma in other ways. 

Instant Pot 

Do you have an instant pot? If so, you can also use it to cook your Punjabi rajma! 

1. Soak your rajma beans in water overnight.
   
2. Sautee your oil, onions, and other spices for 3-4 minutes.
   
3. Add your soaked beans and cook for 30 minutes on high pressure.
   
4. After 30 minutes, you’re done! 

Tips To Make The Perfect Punjabi Rajma 

• If you want to make your rajma spicy (because this recipe isn’t), you can add a generous amount of green chili with your onion. You could even throw in some chili powder for an extra kick.
  
• If you want a thinner consistency, add more water during cooking.
  
• Cook your rajma until it’s really tender. The beans should melt in your mouth and not offer any resistance. You could also try making your curry first, soaking the rajma, and then cooking everything together.
  
• Store your rajma in an airtight container to secure the aroma and taste.
  
• Once cooked, your rajma beans can be stored in the refrigerator for 4-5 days. 

Making Rajma Masala 

If you have some leftover Rajma, why not use it to create another classic recipe – Rajma Masala? 

Rajma Masala literally translates to “red kidney beans in spiced gravy,” and that’s exactly what this dish is! 

This particular Rajma recipe has a light spice, a creamy consistency, and plenty of protein. Here’s how to make it: 

Ingredients

• 1 cup of kidney beans
• 2.5 cups of water 
• ½ – 1 tsp of green chilies 
• 1 tbsp chopped garlic 
• 3 medium tomatoes
• 1 tbsp chopped ginger
• 1 large onion
• ½ tsp red chili powder
• ½ teaspoon turmeric powder
• ¾ – 1 tsp garam masala powder
• 1 tsp dried mango powder 
• 2 tbsp butter or oil
• 1 tsp cumin seeds
• Salt (to taste) 

Method

1. Rinse your beans a few times, and then soak them for at least 8-9 hours. It’s best to soak them overnight before cooking them.
   
2. Once your beans have been soaked, you can get rid of the soaking water. Then, drain and rinse your beans to remove any leftover residue.
   
3. Add your beans to a pressure cooker, and throw in 3.5 to 5 cups of water. Now, leave your beans to cook for around 20 minutes until you hear some sufficient whistling!
   
4. While your beans are cooking, you can now start prepping the other ingredients. Chop up one large onion, cut two large tomatoes, and crush together one inch of ginger, five/six garlic cloves, and one or two green chilis for your paste.
   
5. When the pressure starts to ease in your cooker, you can open the lid. If your beans have softened, they should be completely cooked. If they’re not done, pressure cook them again for an extra few minutes or until soft.
   
6. You can now start making your masala base. Heat three tablespoons of butter in a pot over medium heat. Add in ½ teaspoon of cumin seeds and let them cook until brown.
   
7. Now, add in your finely chopped onions. Start to sautee your onions on medium to low heat, and stir them continuously. This will ensure your onions cook thoroughly and don’t get burnt.
   
8. When your onions are caramelized, they’re ready. Lower the heat of the onions and add in your pre-made paste. Sautee for a few seconds until the aroma dissipates, and add in your tomatoes. Mix well.
   
9. Sautee your tomatoes for a few minutes until they become soft.
   
10. Now, start adding in all of your spices one by one. Mix well.
    
11. Keep sauteeing your whole base until the fat leaves the sides of the dish. Your masala will start to thicken and become glossy.
    
12. With a strainer, remove your rajma beans from their liquid and add them to your masala. Stir everything together and saute for at least one minute.
    
13. You can now add one cup of fresh water to a pan. You may also like to add your cooked Rajma stock instead of water. Salt is optional, but you can add it here if necessary. Stir your mixture together.
    
14. Simmer your ingredients together for 10-12 minutes or until your curry starts to become thicker. If your curry is watery, it’s not cooked properly. If it doesn’t thicken up, you can add some flour to the mix to help.
    
15. Keep your ingredients simmering until they’ve reached the desired consistency. You should also keep stirring your curry until the Rajma starts simmering.
    
16. Once you’ve reached the right consistency, you can add in one teaspoon of dry fenugreek leaves and a few tablespoons of light cream. You can also use heavy whipping cream. In this case, just add one tablespoon and mix well for around one minute.
    
17. You can now turn off the heat and start serving your completed Rajma Masala! We’d recommend serving it with some basmati or saffron rice. Garnish your masala with a few coriander leaves for some extra flavor and visual appeal. 

Final Thoughts

It’s never been easier to make a delicious Punjabi Rajma at home with this simple, homestyle Punjabi Rajma recipe. 

With just a few staple cupboard ingredients, you can create a crowd-pleasing dish you’ll come back to time and time again! 

If you have some leftover beans, why not try out our gorgeous Rajma Masala recipe? Don’t forget to serve either dish over a fresh bed of rice, and throw in some lemon juice for good measure! 

Frequently Asked Questions