Rajma

Name: Rajma
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 350 g dried red kidney beans (rajma) soaked 8–12 h in cold water (OR 2 × 400 g cans drained as a shortcut); 1.2 L cooking water for the beans + 1 tsp salt + 2 bay leaves + 4 black cardamom pods (for pressure-cooking the beans); 3 tbsp ghee or neutral oil for the masala; 1 tsp whole cumin seeds (jeera); 2 medium yellow onions (~300 g) very finely diced; 6 garlic cloves + 4 cm fresh ginger — grated into a paste with 1 tbsp water; 1 green chili (or to taste), finely chopped; 4 medium ripe tomatoes (~400 g), pureed in a blender to a smooth pulp; 1 tbsp tomato paste (for body); 1 tsp ground coriander (dhania) + 1 tsp ground cumin (jeera) + 0.5 tsp turmeric (haldi) + 1 tsp Kashmiri red chili powder + 1 tsp salt for the masala; 1 tsp garam masala (added at end, not boiled); 1 tsp kasuri methi (dried fenugreek leaves), crushed in palm (added at end); 30 g butter cubed (the restaurant-style finish); 1 tbsp single cream or 2 tbsp full-fat yogurt (optional, for creaminess); Fresh coriander (cilantro) leaves to garnish + 1 lime in wedges; to serve: 360 g (2 cups) basmati rice cooked in 540 ml water with 0.5 tsp salt, and naan or jeera rice if preferred

Rajma is the soul food of Punjab — a thick, aromatic stew of red kidney beans cooked in a tomato-based sauce with onion, garlic, ginger, and a blend of Indian spices. It is an essential vegetarian dish from northern India, nourishing and satisfying, part of the iconic rajma-chawal duo (beans with rice). Rajma is the Sunday meal in millions of Punjabi households, both in India and the diaspora, symbolizing the comfort of home. It simmers slowly so the beans absorb the flavors of the sauce, and fluffy white basmati rice is its inseparable companion.

Total time2h 30m

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🌿

Rich in vitamins

Fresh and healthy

🕐

Slow simmered

Low and slow cooking

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

350 g dried red kidney beans (rajma) soaked 8–12 h in cold water (OR 2 × 400 g cans drained as a shortcut)
1.2 L cooking water for the beans + 1 tsp salt + 2 bay leaves + 4 black cardamom pods (for pressure-cooking the beans)
3 tbsp ghee or neutral oil for the masala
1 tsp whole cumin seeds (jeera)
2 medium yellow onions (~300 g) very finely diced
6 garlic cloves + 4 cm fresh ginger — grated into a paste with 1 tbsp water
1 green chili (or to taste), finely chopped
4 medium ripe tomatoes (~400 g), pureed in a blender to a smooth pulp
1 tbsp tomato paste (for body)
1 tsp ground coriander (dhania) + 1 tsp ground cumin (jeera) + 0.5 tsp turmeric (haldi) + 1 tsp Kashmiri red chili powder + 1 tsp salt for the masala
1 tsp garam masala (added at end, not boiled)
1 tsp kasuri methi (dried fenugreek leaves), crushed in palm (added at end)
30 g butter cubed (the restaurant-style finish)
1 tbsp single cream or 2 tbsp full-fat yogurt (optional, for creaminess)
Fresh coriander (cilantro) leaves to garnish + 1 lime in wedges; to serve: 360 g (2 cups) basmati rice cooked in 540 ml water with 0.5 tsp salt, and naan or jeera rice if preferred

How to make it

1SOAK THE BEANS: rinse 350 g rajma in cold water 2–3 times; cover with cold water by 5 cm and soak 8–12 hours (or overnight); drain and rinse; skipping the soak gives undercooked centers and gassy texture.
2PRESSURE-COOK THE BEANS: place soaked rajma in a pressure cooker with 1.2 L water + 1 tsp salt + 2 bay leaves + 4 black cardamom pods; pressure-cook on high heat 4–5 whistles, then reduce to low and cook 25 minutes; let the pressure release naturally; beans should be completely tender — press one between thumb and forefinger; it should mash with light pressure; (Alternative: open pot 1.5–2 h simmer.) Drain reserving 500 ml bean cooking liquid.
3BHUNAO — TEMPER: in a heavy kadhai or deep pan over medium heat, melt 3 tbsp ghee; when shimmering, add 1 tsp cumin seeds — they will sizzle and pop within 5 seconds; do not let them blacken.
4ONIONS: add 300 g very finely diced onion; cook stirring often 12–15 minutes until deeply golden brown — almost caramelized; this long, slow onion bhunao is what separates restaurant rajma from amateur attempts; do not rush.
5GINGER-GARLIC-CHILI: add the ginger-garlic paste and green chili; stir 1–2 minutes until the raw smell disappears.
6TOMATO BASE: add the pureed tomato pulp + 1 tbsp tomato paste + 1 tsp ground coriander + 1 tsp ground cumin + 0.5 tsp turmeric + 1 tsp Kashmiri chili powder + 1 tsp salt; cook stirring frequently 8–10 minutes until the oil separates from the masala on the edges of the pan — this is the visual sign the bhunao is complete and the raw tomato has cooked off.
7SIMMER WITH BEANS: tip in the drained rajma and 500 ml of reserved bean liquid; stir gently; bring to a simmer and cook uncovered 20–25 minutes, partially mashing some beans against the side of the pan with a spoon to thicken the gravy; the gravy should reduce and coat the beans — neither soupy nor dry, like a thick stew that holds on a spoon.
8FINISH AND SERVE: stir in 1 tsp garam masala + 1 tsp crushed kasuri methi + 30 g butter cubed + 1 tbsp cream (optional); stir until butter melts; cover and let rest off heat 5 minutes for flavors to settle; serve hot over steamed basmati rice (or jeera rice or naan), topped with chopped fresh coriander and a squeeze of lime; better the next day.