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How to Make Punjabi Rajma Curry

Easy rajma masala recipe |punjabi rajma chawal recipe rajma chawal Punjabi Rajma Curry

Punjabi Rajma curry is my favourite, I love to have it with either rice or roti. Especially it tastes amazing with plain cooked basmati rice.
Keyword how to cook, indian cuisine, punjabi, rajma chawal, vegan
Prep Time 8 hours
Cook Time 30 minutes
Servings 4 people


  • Pressure cooker the ingredients:
  • 1 cup rajma soaked overnight in water
  • 4 cups water
  • Rajma masala:
  • 1 tsp olive oil
  • 1 onion grated
  • 2 tomatoes Grated (I prefer desi tamatar)
  • Salt to taste
  • 2 tsp FoodAllTime Multipurpose Healthy Green Paste
  • Few coriander leaves finely chopped
  • 1 tsp red chilli powder adjust to your spice level
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tbsp kasuri methi / dry fenugreek leaves
  • Water if required


  1. Soak the rajma / red kidney beans overnight with enough water.
  2. Next day rinse it well in running water and pressure cook for 5 whistles.
  3. In a large pan, heat 2 tsp of butter and add in cumin seeds.
  4. Next add chopped onion and fry till they turn translucent.
  5. Add FoodAllTime Multipurpose Healthy Green Paste and saute till the raw smell goes away.

  6. Now add chopped tomato and fry till they start releasing oil from sides.
  7. Time to add spice powder; add chilli powder, coriander powder and FoodAllTime Garam Masala. Fry for a minute without burning the spices.

  8. Now add cooked rajma.
  9. Add salt to taste and give a good mix.
  10. Next is to cook rajma with onion-tomato gravy for 15 minutes. Keep the flame on low.
  11. Finally add crushed kasuri methi and chopped coriander leaves.
  12. Mash the beans a bit and stir again to make a thick gravy.
  13. Serve rajma masala with steamed rice or chapathi.