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This Rajma Masala recipe is very healthy and tasty because I have used several other healthy beans along with rajma, which enhance its taste beautifully. Today’s recipe has been prepared in a pressure cooker, so there is no need to boil the rajma separately beforehand; you can cook it quickly along with the spices, and it gets ready in no time.

After eating this, you will feel as if you have eaten rajma or chole curry at a dhaba or restaurant, but I have not used too many heavy spices in it, and still, its taste remains exactly like that.

Along with this, today I will also share some simple tips and tricks that will help you prepare this recipe easily at home.

What is Rajma Masala?

Rajma Masala is one of the most loved dishes made in Indian homes. It is 100% vegan and gluten-free. It is not only tasty but also very healthy. Though it is a staple dish among Punjabis, it is enjoyed with rice and is popularly known as Rajma Chawal.

Rajma is rich in protein and fiber, which provides energy to the body and keeps you feeling full for a long time after eating it.

To make Rajma Masala, onions, tomatoes, and easily available spices from your kitchen are used, making it simple to prepare while giving you that comforting, homely taste in every bite.

Ingredientsneeded to make Rajma Masala:

Rajma (Kidney Beans): For this recipe, I have used ¼ cup of red kidney beans. You can find spotted rajma or many other types of rajma in the market; you can use any type you like. If we talk about Punjabi recipes, they usually use red rajma, and that’s what I have used here as well.

Beans: To enhance the taste of Rajma Masala, I have also used chickpeas, white lobia, and green moong along with rajma, but this is totally optional. You can make this recipe using only rajma if you prefer.

Onion: For this recipe, you can either grate the onion or chop it very finely using a chopper. Grating or finely chopping helps release the water from the onion, and the onion softens well after frying. If you slice the onions, their water does not release properly, and they often float in the curry.

Ginger-Garlic: In this recipe, I have not used ginger and garlic at all, but if you wish, you can add them.

How to Make Rajma Masala (Step by Step With Photo)

To make this recipe, I have used chickpeas, white lobia, and green moong along with rajma, but if you want, you can prepare it with only rajma.

First, wash the rajma and the other beans thoroughly with water and soak them overnight. This will soften all the beans and help them cook faster.

Now, in a pressure cooker, add 2 tablespoons of oil and 2 tablespoons of ghee and heat it well. Once the oil is hot, add a bay leaf, 2 small pieces of cinnamon, 4–5 black peppercorns, and 2–3 cloves. Fry them for a few seconds so that their aroma releases into the oil.

Now add 2 medium-sized finely chopped onions and fry them until golden brown.

After that, add 1 pureed tomato along with salt to taste and cook it until all the water from the tomatoes dries up.

Once the tomato water dries up and the oil starts separating on the surface, add powdered spices:

1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and ½ teaspoon chole masala.

Chole masala is optional, but if you add it, the taste becomes much better. Here, I have used Everest chole masala, but you can use any brand you like.

Now mix all these spices well. You can sprinkle a little water if you want so the spices roast nicely.

Once the spices are roasted well, add the soaked rajma and other beans and mix them well with the spices so that any water left dries up.

Now add enough water to cover them and mix well. At this stage, check if the salt is right; if it feels less, add a bit more.

Close the lid of the pressure cooker and let it cook for 2 whistles, then reduce the heat and cook for another 15–20 minutes, or you can cook it for the same number of whistles you usually use for boiling rajma or chickpeas.

Now turn off the gas and let the cooker cool down to room temperature. Once the pressure releases naturally, open the lid and check if the rajma is cooked properly. If it is not yet cooked, you can give it one or two more whistles as needed.

Once the rajma and beans are cooked well, garnish with fresh coriander, curry leaves and green chilies.

Serve this hot Rajma Masala with rice, roti, puri, or paratha.

It tastes so good that if you want, you can even have it with bhature, and trust me, it tastes amazing that way too.

Tips To Make Perfect Rajma Masala

Soak the rajma in water overnight or at least for 8 hours.

This will help them become soft and also make them easier to digest.

Grate the onions or chop them very finely; this helps release the water from the onions and allows them to cook down properly.

Roast the spices well on low flame. This will bring out their aroma and also enhance the taste of the gravy. If you notice the spices are burning, you can sprinkle a little water to prevent them from sticking.

There is no need to boil the rajma beforehand; you can cook them quickly in a pressure cooker along with the spices, and it will be ready in no time.

If your gravy becomes too thin, remove the lid and let it cook for some time so that it thickens.

If the gravy becomes too thick, simply add a little warm water to adjust its consistency.

If you use readymade chole masala in this, it enhances the taste. However, if you don’t have it, you can skip it too.

If you want to make the rajma gravy thicker, after cooking, mash 4–5 rajma beans well and mix them into the gravy. This will give the rajma a creamy texture.

After serving, add a spoonful of butter or desi ghee on top; this will further enhance the taste.

Don’t forget to garnish with fresh coriander and green chilies before serving.