Authentic Rajma Masala Recipe (Punjabi Kidney Bean Curry)

Rajma Chawal — kidney bean curry with steamed rice — is the ultimate Punjabi comfort food. Sunday lunches across North India are incomplete without this hearty, slow-cooked dish. The secret lies in a deeply flavoured tomato-onion base and the right spice blend. This recipe uses VAAHE's Rajma Masala to deliver that authentic dhaba-style taste at home.

Ingredients

• 1.5 cups dried kidney beans (soaked overnight) or 2 cans (400g each) cooked kidney beans
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp VAAHE Rajma Masala
• 1 tsp VAAHE Garam Masala
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander for garnish
• 1 tbsp butter (optional, for richness)

Instructions

1. Pressure cook the beans: Drain soaked kidney beans and pressure cook with 3 cups water and a pinch of salt for 4–5 whistles until completely soft. (Skip if using canned beans.)
2. Make the base: Heat oil in a heavy pan. Add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for 10–12 minutes until deep golden brown.
3. Add aromatics: Add ginger-garlic paste and cook for 2 minutes. Add tomato puree and cook on medium heat for 8–10 minutes until the oil separates from the masala.
4. Spice it up: Add VAAHE Rajma Masala, red chilli powder, and turmeric. Stir well and cook for 2 minutes.
5. Combine: Add the cooked kidney beans along with 1 cup of the cooking liquid (or water). Mash a few beans against the side of the pan to thicken the gravy naturally.
6. Simmer: Cook on low heat for 15–20 minutes, stirring occasionally, until the gravy thickens and coats the beans beautifully.
7. Finish: Add VAAHE Garam Masala and butter. Stir and cook for 2 more minutes. Adjust salt.
8. Serve: Garnish with fresh coriander and serve hot with steamed basmati rice, a dollop of butter, and sliced onions.

Tips for the Best Rajma

• Always soak dried kidney beans overnight — it reduces cooking time and improves digestibility.
• The longer you simmer, the richer the gravy. Don't rush this step.
• Mashing some beans is the trick to a thick, restaurant-style gravy without adding cream.
• Leftover rajma tastes even better the next day as the flavours deepen.