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Rajma Masala Recipe | Easy One-Pot Rajma Without Pre-Boiling

Quick, easy and healthy Rajma masala recipe with easy step by step photo.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking 8 hours
Total Time 8 hours 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ¼ cup red kidney beans soaked overnight or at least 8 hours
  • Optional: small quantities of chickpeas white lobia (black-eyed peas), and green moong beans (soaked overnight)
  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 bay leaf
  • 2 small cinnamon sticks
  • 4-5 black peppercorns
  • 2-3 cloves
  • 2 medium onions finely chopped or grated
  • 1 medium tomato pureed
  • Salt to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • ½ tsp chole masala optional, enhances flavor
  • Fresh coriander leaves chopped
  • Green chilies slit or chopped
  • Few Curry leaves
  • 1 tsp butter or ghee optional, for finishing

Method
 

  1. 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.
  2. 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.
  3. Now add 2 medium-sized finely chopped onions and fry them until golden brown.
  4. After that, add 1 pureed tomato along with salt to taste and cook it until all the water from the tomatoes dries up.
  5. 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.
  6. 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.
  7. Now mix all these spices well. You can sprinkle a little water if you want so the spices roast nicely.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Once the rajma and beans are cooked well, garnish with fresh coriander and green chilies.
  13. Serve this hot Rajma Masala with rice, roti, puri, or paratha.
  14. It tastes so good that if you want, you can even have it with bhature, and trust me, it tastes amazing that way too.