Rajma Recipe | Rajma Masala (Restaurant Style)

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Rajma, or red kidney beans, is one of the most loved comfort foods in Indian cuisine. Served hot with steamed rice, this hearty and wholesome dish is a staple in North Indian households, especially in Punjabi cuisine. The restaurant-style Rajma Masala is rich, creamy, spicy, and packed with flavors that make it a favorite for both lunch and dinner.

In this detailed recipe guide, we will show you how to make restaurant-style Rajma Masala at home that’s just as good—if not better—than your favorite dhaba or restaurant!

🌱 What is Rajma?

Rajma refers to red kidney beans in Hindi. When we say “Rajma,” we usually mean both the beans and the dish made from them. These protein-rich legumes are simmered in a thick tomato-onion gravy flavored with aromatic spices.

Rajma is more than just a dish—it's nostalgia, family meals, and soulful comfort food served with warm rice (rajma chawal), onion slices, and a dollop of ghee.

🛒 Ingredients

Here’s everything you’ll need to make Rajma Masala:

For Boiling Rajma:

  • 1 cup Rajma (red kidney beans), soaked overnight

  • 3 cups water

  • Salt to taste

  • 1 bay leaf

  • 1 black cardamom

For Masala Base:

  • 2 tbsp oil or ghee

  • 1 tbsp butter (optional, for richness)

  • 1 tsp cumin seeds

  • 1 large onion, finely chopped

  • 1 tbsp ginger-garlic paste

  • 2 large tomatoes, finely chopped or puréed

  • 1-2 green chilies, slit (optional)

Spices:

  • 1/2 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1/2 tsp red chili powder (adjust to taste)

  • 1 tsp garam masala

  • Salt to taste

Finishing:

  • 1/2 tsp kasuri methi (dried fenugreek leaves), crushed

  • 2 tbsp fresh cream (optional)

  • Fresh coriander leaves for garnish

🔪 Preparation Steps

Step 1: Soak and Boil Rajma

  1. Wash 1 cup of Rajma thoroughly and soak it overnight or for at least 8 hours.

  2. Drain the water. Add rajma to a pressure cooker with 3 cups fresh water, bay leaf, black cardamom, and salt.

  3. Pressure cook for 5-6 whistles on medium heat, or until the beans are soft and mash easily when pressed.

  4. Set aside with the cooking water. This water adds flavor to the gravy.

Step 2: Prepare the Masala Base

  1. In a heavy-bottomed pan, heat oil/ghee and butter. Add cumin seeds and let them crackle.

  2. Add finely chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and sauté until the raw smell disappears.

Step 3: Add Tomatoes and Spices

  1. Add chopped or puréed tomatoes and cook until oil starts separating from the sides.

  2. Add turmeric, coriander powder, cumin powder, red chili powder, and salt.

  3. Cook the masala until it becomes thick, rich, and well roasted.

Step 4: Add Cooked Rajma

  1. Add the boiled rajma along with the water into the masala.

  2. Simmer on low heat for 15–20 minutes. Mash a few rajma beans with the back of the spoon to thicken the gravy.

  3. Adjust the consistency by adding water as needed.

Step 5: Final Touch

  1. Crush kasuri methi between your palms and add it.

  2. Sprinkle garam masala and add fresh cream for a rich texture.

  3. Stir well and simmer for another 5 minutes.

🍽️ How to Serve Rajma

Rajma is best served with:

  • Steamed Basmati Rice (Rajma Chawal)

  • Jeera Rice (Cumin-flavored Rice)

  • Roti or Naan

  • A side of sliced onions and lemon wedge

Add a drizzle of ghee on top before serving for that restaurant-like indulgence.

✅ Tips for Perfect Rajma

  1. Soak well: Soaking rajma overnight ensures quicker cooking and better digestion.

  2. Cook till soft: Ensure rajma is fully cooked—soft but not mushy.

  3. Use fresh spices: Freshly ground spices enhance the flavor.

  4. Low and slow: Let the rajma simmer on low heat to develop depth of flavor.

  5. Creamy finish: A spoon of cream or butter can elevate the dish to restaurant quality.

🧊 Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.

  • Freezer: You can freeze Rajma for up to 1 month.

  • Reheating: Gently reheat on a stovetop. Add a little water if the gravy is too thick.

🥗 Variations and Substitutes

  • Vegan Rajma: Skip the cream and butter. Use oil or vegan butter instead.

  • Rajma Curry without onion and garlic: Skip the onion and garlic. Use ginger and tomato for the base.

  • Rajma with Coconut Milk: For a South Indian twist, use coconut milk instead of cream.

🧠 Health Benefits

Rajma is not only delicious but also nutritious:

  • High in protein and fiber

  • Good for digestion

  • Helps control blood sugar

  • Supports heart health

Pair it with brown rice or millets for a healthier option.

❤️ Why You’ll Love This Rajma Recipe

  • Tastes like it came from your favorite restaurant

  • Easy to prepare

  • Made with pantry staples

  • Vegetarian and easily made vegan

  • Soul-satisfying and comforting

📌 FAQs

Q: Can I use canned rajma?

Yes, but rinse thoroughly and reduce the cooking time since they’re already cooked.

Q: Why is my rajma hard after cooking?

It could be old beans or insufficient soaking. Always use fresh rajma and soak overnight.

Q: Can I make this in an Instant Pot?

Absolutely! Pressure cook soaked rajma on high for 30 minutes, then follow the rest of the steps.

🌟 Final Thoughts

There’s a reason why Rajma Masala holds such a cherished place in Indian homes. It’s more than just a recipe—it’s a warm hug in a bowl. This restaurant-style Rajma is rich, creamy, and layered with flavors. Whether you're new to Indian cooking or a seasoned home cook, this dish will win your heart.

Make it on a lazy Sunday, a festive celebration, or a regular weekday—and enjoy the taste of pure comfort with every bite.

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