|September 26, 2022


Have you ever eaten Rajma-chawal in any restaurant and automatically ordered a second serving even before you finished the first?!

Well, you can’t be blamed. Rajma is that magical!

The word “Rajma” is Hindi for kidney beans. This mouthwatering vegetarian curry became so popular that the recipe has now become synonymous with the bean. Today “Rajma” is known for both the beans as well as the curry dish that has them. There’s another name for this yummy and sumptuous dish which is “Rajma Masala”, which means “Red kidney beans in spiced gravy”. 

Whatever you call it, you’ll love these melt-in-your-mouth rajma beans and the creamy spiced gravy that they’re soaked in.

Kidney Beans are fat-free and have many health benefits as they are high in fiber, folate, and magnesium. A high-fiber diet promotes digestive tract health, and the folate & magnesium in Rajma makes it a cardiac-healthy food. Because of these benefits, both red and white kidney beans are widely eaten across India.


How to make restaurant-style Punjabi Rajma Masala?

For making the best restaurant-style Punjabi Rajma Masala you just need to put a lot of love and very less effort while making this dish. Punjabi Rajma Masala is cooked with whole spices first and then simmered with bhuna masala till soft and mushy. This restaurant-style Punjabi Rajma Masala can surely make anyone drool, even picky eaters like kids, who are usually not fond of beans and vegetables.


Whatever you call it, you’ll love this melt-in-your-mouth rajma curry and the creamy spiced gravy that they’re soaked in.india
Print Recipe
  • Prep Time- 10 minutes 
  • Cook Time- 20 minutes


  • 2 cups - Kidney beans
  • 1 - Bay leaf
  • 1 - Cinnamon stick
  • Salt to taste
  • 2 - Onions, blended into a paste
  • 1 cup - Tomato puree
  •  4 tbsp - Oil
  • 2 - Medium-sized onions
  • 2 - Green chilies
  • 1 inch - Ginger piece
  • 4 large - Garlic cloves
  • 2 - Dried red chilies
  • 3 - Cloves
  • 4 - Peppercorns 
  • 1 tbsp - Cumin seeds
  • 1 - Black cardamom
  • 1 tsp - coriander powder
  • 1 tsp - Alcoeats Cumin Powder
  • 1 tsp - Alcoeats Red Hot Chilli Powder
  • ½ tsp - Alcoeats Turmeric Powder 
  • 1 tsp - Alcoeats Garam Masala Powder
  • 2 tsp - Dried fenugreek leaves
  • 1 tsp - fresh coriander leaves chopped
  • Water

Method of preparation

  1. Heat 3 tablespoons of oil/ghee on medium heat in a pan.
  2. Once the oil gets hot enough, add some dried red chilies, cloves, peppercorns, black cardamom, and cumin seeds. Sauté this mix for a minute.
  3. Add onion paste and sauté for 3-4 minutes or till they turn light brown.
  4. Add a few green chilis and ginger-garlic paste and sauté the mix for another 2 minutes.
  5. Now add coriander powder, Alcoeats cumin powder, Alcoeats turmeric powder, and Alcoeats red hot chili powder and mix them well. 
  6. Add ¼ cup water to the above mixture. Cook for 3-4 minutes.
  7. Add some tomato puree and keep mixing again.
  8. Let it cook for 10 minutes on medium-low heat. Stir occasionally.
  9. Your tomato masala should be ready when there's no raw smell and oil starts oozing from its sides. Add this tomato masala to the boiled rajma and mix thoroughly. Cook for 2 minutes.
  10. Add the balance water, Alcoeats garam masala powder, and Kasuri methi, and mix well. Add more salt if required.
  11. Cook for 3-4 minutes on medium heat.
  12. Add some chopped coriander leaves and stir well again. Cook for 5 minutes more.
  13. Mash the rajma beans slightly using a spatula. Mix thoroughly again. 
  14. Turn off the heat. The curry should thicken at this stage. (You can adjust the consistency as per your preference)
  15. Garnish with a few coriander leaves, onion, and tomato slices.
  16. Serve hot with jeera rice, mutter-pulao, or chapati.

How to serve Rajma masala?

For serving this finger-licking rajma masala, you don’t need anything special or fancy. You can have this rajma curry with steamed rice or any Indian flatbread and instantly fall in love with its deliciousness.

To Summarize…

Rajma masala is usually a weekend feast perfect for a Sunday lunch at home. When you have rajma and rice, you don’t need anything else, apart from some naan to soak up all the extra gravy!

FAQs on Rajma Masala Recipe

How long should rajma be soaked?
How many whistles are required to boil rajma?
Is soaking rajma for 4 hours enough?
Does boiling rajma reduce protein?
Which rajma is best, red or white?

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