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Punjabi Rajma

4.75 from 8 votes
Total: 46 minutes
Serves 4 PEOPLE

Punjabi RajmaPujanbi Rajma or Rajmah is a popular North Indian dish which is prepared with Red Kidney beans and sauteed in onion- tomato masala. In most Indian houses Sunday noon hour is filled with aroma of Rajma – chawal (Kidney beans served with rice). Apart from being yummylicious, this one pot wonder is packed with nutrition. Rajma aka Red Kidney beans are not only rich in protein (1 cup = 30.7%), they are also a good source of fiber (45.3%), Iron (21.8%), Folate (57.5%) and much more. Source –

If you have onion-tomato masala in your fridge/freezer and some boiled Rajma in hand, then you have an easy brunch sitting on your table in less then 40 minutes. You can even substitute boiled Rajma for canned Rajma, just strain the liquid it is stored in and rinse it well. To prepare fresh onion tomato masala follow the ingredients list below and step by step recipe shown-

1 medium onion,

2-3 Garlic cloves,

1 inch of minced ginger

1 tomato + 1 tablespoon homemade tomato puree.

Then follow the same procedure as shown in Onion-tomato-masala. Instead of saving the wonder ingredient – garam masala powder for the last, my mom used to add it to the gravy right away, in this way it blends with the richness of the gravy and enhances the flavor. Just wait till its blended then breathe in the aromatic smell of the warm spices. Let’s get back to cooking some delicious meal for the family.

Punjabi rajmah chawal

Punjabi Rajma

4.75 from 8 votes
Red Kidney beans also known as Rajma is a perfect Sunday brunch!!
Prep: 6 minutes
Cook: 40 minutes
Total: 46 minutes
Servings: 4 PEOPLE




  • Clean and wash Rajma. If using the canned Kidney beans skip this as well as the next two steps.
    Soak Rajma
  • Soak it overnight in water. They will swell up by next morning.
  • Drain the overnight water, wash Rajma again and pressure cook it. Soaked rajma will soften up in 4-5 whistles. Keep it aside.
    Boiled Rajma


  • Let's get going with the masala. Grind onion, garlic and tomato to a fine paste and in the same pan heat oil, add cumin seeds and when they start to sputter add this paste to it along with ginger paste.
  • Start cooking the masala till all the liquid has evaporated. Add tomato puree and mix, adding tomato puree will give the gravy that rich red color. Stir in the spices.
  • Give it a good mix.
    Preparing the rajma
  • Stir in boiled Rajma or canned Rajma and mix well. Bring it to a boil. Adjust your seasonings.
    Preparing the rajma
  • Cover the pan and allow it to boil for 20 - 25 minutes on a medium flame.
  • Once Rajma has blended well with the gravy, transfer it to a bowl and serve. Enjoy it with rotis or on a bed of rice.


  • In a pan heat oil and add jeera (cumin seeds).
  • As Jeera starts to splutter add onion-tomato masala.
    Preparing the rajma
  • Saute the masala for 3-4 minutes on a medium flame.
    Preparing the rajma
  • Add dry spices - coriander powder, red chili powder and garam masala powder. After this follow step 4-6.
    Preparing the rajma
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Neha Khatri says:

    I read this recipe and made Rajmah following step to step for the first time and my whole family including my MIL liked it. Thnx a lot Ruchi.

    • RK says:

      That’s awesome to hear, Neha! So happy that you and your family liked Rajmah recipe. Thanks for updating me and will see you around. 🙂

  2. Nalini says:

    Exact recipe, exact amount of seasoning this is what I like about your recipes Ruchi. Written from the heart. Thanks you for making me a pro in the kitchen. Keep them coming. Regards Nalini from Denmark

    • RK says:

      Thank you Nalini. That was so sweet of you. I am glad you are enjoying my recipes. And thank you for stopping by my blog. 🙂

  3. Manali Purohit says:

    I made rajma.. But I guess tomatoes were more in quantity so it was tasting sour… What to do in such case?

    • RK says:

      Hello Manali,

      There are couple of fixes you can do – 1. Add a pinch of baking soda this will neutralize the acidic taste of tomato puree in a gravy. 2. Add a spoonful of sugar, this will make the gravy a bit sweet but adjust other spices and that will take care of everything. 3. Adding a boiled and mashed potato to the gravy will neutralize acidic taste. Likewise boiled and mashed carrots will fix the bitter and acidic taste in a gravy.

      Hope this helps!

  4. Punita says:

    Prepared this recipe with your onion tomato paste and it came out very well. Skipped garam masala, but I guess I will add that next time to add more spice. Very well explained and thanks for all the lovely recipes.