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Rajma Masala

Punjabi Rajma Masala are kidney beans slowly cooked with sauteed masala. This dish is perfect with white basmati rice.
5 from 4 votes
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course Main Course
Cuisine Indian
Diet Vegan. Gluten-Free. Healthy.
Servings: 5 servings
Calories: 277kcal
Author: Nisha


for the cooked rajma - Instant Pot

  • 1 1/2 cups light red dried kidney beans
  • 1 tsp salt
  • 4 cups water

for the rajma masala

  • 2 tbsp avocado oil
  • 1 bay leaf
  • 1 black cardamom
  • 1 tsp cumin seeds
  • 1 large red onion finely chopped
  • 2 inch ginger chopped
  • 4 cloves garlic chopped
  • 2 green chilies chopped
  • 1/4 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder
  • 1 tbsp coriander powder
  • 1/2 cup water to deglaze
  • 4 plum tomatoes pureed, roughly 2 cups
  • salt to taste
  • add cooked rajma
  • 1/4 cup chopped cilantro
  • 1/2 tsp garam masala
  • 1 tsp Kasoor methi
  • 1/2 tsp amchur mango powder



  • Soak 1.5 cups kidney beans in 5-6 cups of water overnight or for at least 8 hours.
  • The next day - drain and rinse well. Add 4 cups of water to the soaked kidney beans. Cook in the Instant Pot on High Pressure for 12 minutes. Let the beans release naturally.
  • Here's the result. Go ahead and complete the next steps while the kidney beans cook.
  • Finely chop red onions, green chilies, ginger, and garlic.
  • Puree tomatoes using a Nutri-Bullet. This should be roughly 2 cups.

Make Rajma Masala

  • Heat up a dutch oven on medium heat, once hot, add oil, followed by cumin seeds, bay leaf, and black cardamom. Saute for a minute.
  • Add onions, green chilies, ginger, and garlic. Season lightly with salt. Cook down for 5-7 minutes until the onions are slightly brown.
  • Don't worry if the onions stick to the pan, it'll all come off. Add the following spices - red chili powder, Kashmiri red chili powder, turmeric powder, and coriander powder. Cook for 30 seconds.
  • Immediately add water to avoid the spices from burning. Also, deglaze the bottom of the pan.
  • Cook for a couple of minutes until all the water has evaporated
  • Add the tomato puree. Mix well.
  • Allow the tomatoes to cook for a couple of minutes. Season with a little salt.
  • Cover and cook for 20 minutes on low-medium heat.
  • Your masala is ready.
  • Add all the cooked rajma along with the liquid to the masala mixture.
  • Cover and cook for 15 minutes on low-medium heat.
  • Mash the beans slightly - this will give the rajma a thicker consistency. Turn off the stove.
  • Add amchur (mango powder), dry Kasoori methi, garam masala, and fresh cilantro.
  • Stir. Let the Rajma Masala sit for at least 15 minutes before serving. This allows the flavors to combine.


Calories: 277kcal | Carbohydrates: 43g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 568mg | Potassium: 962mg | Fiber: 11g | Sugar: 4g | Vitamin A: 827IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 5mg
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