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One Pot Rajma Curry
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One Pot Rajma Curry | Rajma Masala

a comforting North Indian dishmade with protein-rich kidney beans cooked in a flavorful onion-tomato masala.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Keyword One Pot Rajma Curry, Rajma Curry, Rajma Masala
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Servings 4

Ingredients

  • 3 cups of soaked Rajma (Rajma soaked for 8 hours)
  • 2 large onion, chopped
  • 1 cup of tomato puree
  • 1 tsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 tbsp ginger garlic and green chilly paste
  • 1 tbsp cumin coriander powder
  • 2 tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp aamchoor
  • 1 tbsp roasted kasoori methi
  • 1 tbsp chopped coriander leaves
  • salt to taste
  • a small piece of jaggery

Instructions

  • Heat ghee in a pressure cooker.
  • Add cumin seeds and bayleaf. Let them splutter.  
  • Add chopped onions and sauté until golden brown.  
  • Stir in the ginger-garlic-green chilli paste.Cook for a minute.
  • Add turmeric powder, red chilli powder, cumin-coriander powder, garam masala, and amchur. Mix well.  
  • Add the tomato purée and cook the masala until the oil begins to separate and the raw smell disappears.
  • Add the soaked rajma and mix well to coat the beans with the masala.
  •  Pour in 3 cups of water and a small piece of jaggery. Close the lid and pressure cook for 6 to 7 whistles, or until the rajma is soft and well-cooked.
  • Once the pressure releases naturally, open the lid.
  • Add  roasted kasuri methi, and chopped coriander leaves. Mix gently and simmer for 2–3 minutes if needed.
  •  Serve hot with steamed rice or jeera rice.