Rajma

Name: Rajma
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 400 g kidney beans — soaked; 2 onions; 3 tomatoes; 1 tbsp ginger-garlic paste; 1 tsp rajma masala; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Rajma hails from the kitchens of Punjab and the northern hills, where it is a staple of home-cooked comfort. Unlike its restaurant counterpart, this version is crafted with a personal touch, the salt measured by instinct and the oil poured with a generous hand. It’s a dish that finds its place on the family table, a warm embrace during the cooler months, served with a side of steaming rice or freshly made rotis.

The dish marries the earthiness of kidney beans with the robust flavors of ginger-garlic and the tang of tomatoes. The rajma masala imparts a subtle heat, balanced perfectly by the sweetness of slowly cooked onions. Each bite is a symphony of textures—creamy beans enveloped in a rich, spiced gravy. This is rajma as it is meant to be tasted: hearty, comforting, and deeply satisfying.

Ingredients

400 gkidney beans — soaked
2onions
3tomatoes
1 tbspginger-garlic paste
1 tsprajma masala
3 tbspoil
to tastefine sea salt

Method

Rinse 400 g of kidney beans under cold water until the water runs clear. Soak them in enough water to cover by at least 2 inches for 8 hours or overnight. This will help soften the beans and reduce cooking time.
Finely chop 2 onions and 3 tomatoes, keeping them separate. This will ensure even cooking and help the flavors meld properly. Measure out 1 tbsp of ginger-garlic paste and 1 tsp of rajma masala, and have them ready for use.
Drain the soaked kidney beans and transfer them to a pressure cooker. Add fresh water to cover the beans by about 1 inch. Secure the lid and cook on medium-high heat until you hear 3 to 4 whistles. The beans should be tender but not mushy.
In a large, heavy-bottomed pot, heat 3 tbsp of oil over medium heat. Add the chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning. This caramelization will add depth to the dish.
Stir in the ginger-garlic paste and cook for about 2 minutes until the raw smell disappears. Add the chopped tomatoes and cook until they break down and the oil begins to separate from the mixture, indicating the tomatoes are well-cooked.
Add the cooked kidney beans to the pot along with the cooking liquid. Stir in 1 tsp of rajma masala and bring the mixture to a gentle simmer. Cook until the beans have absorbed the flavors and the sauce has thickened to your desired consistency, stirring occasionally.
Taste the rajma and add fine sea salt to your preference. Allow the dish to simmer for another few minutes to let the salt fully integrate. Serve hot, ideally with rice or bread, to enjoy the full flavors of this comforting dish.