Rajma Recipe (Red Kidney Beans Curry)

What is Rajma?

Rajma, also known as razmah, laal lobia, or red kidney beans, belong to the family of "common beans," just like white navy beans and black beans. They’re called kidney beans because of their shape.

There are several varieties of rajma—the long red and small red varieties, collectively known as laal rajma, as well as the white ones and the speckled ones (chithri). Laal rajma are known for their meaty texture, while chithri rajma are loved for their creamy, soft texture.

For this Punjabi rajma masala recipe, I’ve used red rajma because it holds up well against the spices and aromatics. However, if I were making a salad, like this vegan chickpea salad, I would opt for chithri rajma.

The dish rajma masala is also colloquially referred to simply as rajma. If you've been to Northern India, you've likely come across rajma chawal, where rajma refers to the dish and chawal means cooked rice. While dishes like dal makhani and mung bean curry are popular, rajma is the ultimate comfort food for many.

Read more about the different types of rajma.

Allergens free labels

This rajma masala recipe is naturally vegetarian and gluten-free. It’s also:

• grain-free, making it perfect for days when you want a grain-free meal (more on that later)
• nut-free
• soy-free

To make this recipe vegan, simply swap the ghee for any plant-based oil or butter of your choice.

If you're not a fan of onion, garlic, or tomatoes, I highly recommend trying this yellow lentil soup.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Recipe Overview

Growing up in India, I used to make this recipe the traditional way by soaking the rajma overnight and then cooking them in a pressure cooker until soft but not mushy. This shortcut method of using canned kidney beans came about after I moved to the UK.

If you want to make it the traditional way, just follow the method I use for black chickpeas and cook the rajma for 20-25 minutes. Or, check out the section below where I explain it in detail.

Ease: This rajma recipe is super easy to make. There’s hardly any prep work other than chopping the onion, chili peppers, and cilantro! The canned beans and store-bought tomato puree make it so convenient, and the dish comes together in about 20 minutes in one pot!

Flavors: This rajma masala is packed with flavor. The onions play two key roles—they provide a natural sweetness and give body to the gravy, while the ginger and garlic add an irresistible aroma. I love the flavor of the rajma beans themselves, so I go easy on the spices to let the rajma shine in this dish.

Texture: This curry is best when the rajma are cooked until melt-in-your-mouth soft and still hold their shape. The ghee, pureed tomatoes, and finely chopped aromatics add both flavor and depth to the gravy.

Nutrition: Rajma, like other beans, is a healthy, plant-based source of protein. The spices and aromatics also bring their share of nutrients to the table. See the nutrition chart at the end of the recipe card for more details.

Ingredients and substitutions

Here are the ingredients required for this Punjabi rajma recipe. See the recipe card for exact quantities.

• Rajma: I have used canned beans with no added salt. If yours contains salt, adjust the amount of salt in the recipe accordingly. I use the bean water as well.
• Pureed tomato: I used plain, unflavored passata. You can make your own with fresh tomatoes if you prefer.
• I use homemade ginger garlic paste, but you can use store-bought or finely minced fresh ginger and garlic. If you want to omit the garlic, use ginger paste instead—half the amount listed in the recipe will work.
• Chili pepper: I used green finger chilies for a bit of spice. You can substitute with red chili peppers or skip them entirely if you'd like.
• Ghee: Traditionally, this recipe is made with either ghee or mustard oil, both of which add distinct flavors. If you're not a fan of ghee, try using mustard or canola oil, or any neutral oil will do.
• Cilantro: The fresh flavor of cilantro complements the spices well. If you're not a fan, feel free to skip it, or if you have it on hand, add a generous pinch of kasuri methi (dried fenugreek leaves) for a more robust flavor.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Soaking and Cooking Rajma

Rajma, like other beans, should be soaked and then cooked well. Although you can cook beans on the stovetop, I recommend using a pressure cooker or an Instant Pot.

Should rajma be soaked overnight?

Soak the rajma for 8-10 hours or overnight. First, rinse them in a couple of changes of water, then soak them in plenty of water (at least 2 inches above the level of the beans). The beans will rehydrate and plump up to almost triple in size.

How do I cook rajma in a pressure cooker?

To cook rajma in a stovetop pressure cooker, discard the soaking water and rinse the beans one more time. Add the measured water (3½ parts water to 1 part dried beans) and any whole spices the recipe calls for. Add a little salt and pressure cook for 20-25 minutes (about 5-6 whistles) on high heat. Allow the pressure to release naturally.

Now that the rajma has been prepared, you can follow the instructions below to make the dish.

Instructions

Come, let's see how to make rajma. Full instructions and video can be found in the recipe card.

Prepare the ingredients.

Chop the onion and chili pepper as finely as you can, or mince them in a food processor. Chop the cilantro and cut the ginger into thin sticks.

Measure the rest of the ingredients.

Prepare the masala.

Heat ghee in a hot pan and add the cumin seeds. Once they sizzle, add the onions and chili peppers. Fry them until they start to change color.

Next, add the ginger garlic paste and fry for another couple of minutes.

Add the tomato, salt, and spices. Mix well, then add another splash of water. Cover and cook until the tomatoes are well-cooked and the masala thickens into a paste.

Now, add the rajma along with the water it’s in. If you prefer, you can drain the beans and add 1 cup of fresh water instead.

Bring it all to a boil, then cover and cook for 5 minutes to allow the flavors to mingle. Check for taste and add more salt if needed.

Finally, finish off with the garnishes, and that’s it—your delicious home style rajma masala is ready in a jiffy!

Serving Suggestions and Storage

If you were to ask me, "What should I serve with rajma?" I’d say the possibilities are endless!

To enjoy this dish the classic way, pair it with steamed rice—or even better, with buttered rice. And since a Punjabi meal isn’t complete without some kind of salad, serve these laccha pyaaz on the side.

If you're in the mood for bread, it tastes just as good with roti or naan. I love having it with spicy bullet naan and beetroot raita to cool down the spice!

For a grain-free meal, try pouring it over baked potatoes (seriously, it’s delicious!), on potato waffles, or pair it with these buckwheat naan.

Storage: Allow the dish to cool completely, then store it in the fridge in an airtight, fridge-safe container for 2-3 days.

Reheating: To reheat, place the rajma in a saucepan and bring it to a simmer over medium heat. Let it simmer for a few minutes to ensure the beans and gravy heat evenly.

Frequently Asked Questions