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Punjabi Style Rajma Masala Recipe | How to make Rajma Masala in Restaurent style

Punjabi Style Rajma Masala
Punjabi Style Rajma Masala

Rajma Masala is one of the all time favourites North Indian Dishes from state of Punjab and is very popular amongst all age groups. Rajma Masala Curry is highly rich in proteins. This is best Served with Steamed Rice, Chapatis, Naans.

Rajma Masala Curry and Rice… no meal can be more tempting than this.

Follow my simple step by step simple recipe to prepare this delicious dish.


  • Kidney beans (Rajma) - 1 ½ Cup
  • Baking Soda - ¼ Tsp
  • Tomato puree - ½ Cup (2 medium to large tomatoes, pureed in a blender)
  • Onion - 2-3 (Finely chopped)
  • Green chili - 2 to 3
  • Ginger - 1 inch long piece finely chopped (or 1 Tsp paste)
  • Garlic Paste - 1 Tsp (optional)
  • Oil - 1-2 Tbsp
  • Asafetida (Hing) - 1 pinch
  • Cumin seed - ½ small spoon
  • Coriander seed powder – 2 Tsp
  • Red chili powder - 1 Tsp
  • Garam Masala - 1 Tsp
  • Coriander – 1 tablespoon (Finely chopped)
  • Salt - To taste
  • Black Salt - 1 Tsp


  • Soak the Rajma in water for 8 to 10 hours. Soaking helps to soft cook them well.
  • After that wash them and put them in a cooker. Add a 4-5 cups of water, baking soda, black salt and salt as per taste.
  • Pressure cook them on a medium flame for 15-20 minutes or until cooked properly.
  • While the rajma is cooking, you can chop the onion, tomato, ginger, green chilli.
  • Check if the rajma is cooked or not. If they are not cooked completely, then pressure cook again adding some water if required for some time.
  • Once Rajma cooled down, strain the rajma first and keep aside and keep the stock also aside.
  • Heat up a pan, and add in 2 tbsps of Oil, once it’s hot add a pinch of hing and cumin seeds. Let them splutter for one minute.
  • Next goes in the ginger garlic paste, green chilli and saute for a minute.
  • Now add finely chopped onions and cook till the onions are translucent, then add in the tomato puree.
  • Stir and add salt to taste. Saute them until oil starts separating from it or the raw smell of the onion and tomato is gone.
  • Now it’s time to add spices: red chilli powder, coriander powder and garam masala. Stir and cook for 2 minutes.
  • Now add cooked rajma into the masala.
  • Now add 1 ½ - 2 cups of stock.
  • Add salt if required and stir the whole curry very well.
  • Cook them for 10-12 minutes or more till the curry thickness slightly. Rajma Masala Curry should not be watery.
  • Mash a few Rajma beans with spoon. This helps to thicken the curry.
  • When the Rajma Masala is thickened then add 1 tsp garam masala at this time. Mix well and cook for 4-5 minutes more.
  • After that switch off the flame and add finely chopped coriander leaves.
  • Serve this hot Restaurant style Rajma Masala with Rice, Naan or chapati.
Punjabi Style Rajma Masala