Few dishes capture the heart of North Indian cuisine quite like rajma masala. Creamy, rich, and deeply spiced, this beloved curry made with red kidney beans is more than just a meal, it’s a memory for many. Paired with steamed rice or hot phulkas, classic rajma masala is the ultimate comfort food, enjoyed across generations and regions.
The secret to an irresistible rajma lies in the balance of a thick onion-tomato gravy, slow cooking, and perfectly tender kidney beans. While it may sound elaborate, preparing it at home doesn’t have to be intimidating. With the right steps and a bit of patience, you can recreate that same dhaba-style magic in your kitchen without any fancy ingredients.
Whether it’s a lazy Sunday lunch or a wholesome dinner, rajma masala fits effortlessly into any menu. It’s also a fantastic plant-based source of protein and fibre, making it as healthy as it is delicious.
Step 1: Soak and boil the rajma until tender
Begin by soaking one cup of rajma (red kidney beans) in plenty of water overnight or for at least eight hours. This softens them and reduces cooking time. After soaking, drain the water and pressure cook the beans with fresh water and a pinch of salt for about fifteen to twenty minutes or until they are soft and mash easily between your fingers. You can also boil them in a pot, though that will take longer. Once cooked, keep them along with the water for later use in the gravy.
Step 2: Prepare a rich onion-tomato masala base
In a heavy-bottomed pan, heat two tablespoons of oil or ghee. Add a bay leaf, a cinnamon stick, and one or two cloves for aroma. Now add two finely chopped onions and sauté them until golden brown. This may take a bit of time, but it builds depth into the dish. Add one teaspoon each of grated ginger and garlic, and sauté until the raw smell disappears. Now stir in two chopped tomatoes and cook until they soften and blend into the mixture. Add a pinch of salt to help them break down faster.
Step 3: Spice it right for the perfect flavour
Once your onion-tomato base is ready, it’s time to add the spices. Mix in turmeric, red chilli powder, coriander powder, and a bit of cumin powder. Stir well and let the spices cook for two to three minutes so they release their flavour. You can add a tablespoon of tomato puree at this point for colour and tanginess. If you prefer a thicker curry, blend the masala with a little water into a smooth paste and return it to the pan before adding the rajma.
Step 4: Simmer the rajma with patience
Now add the cooked rajma along with the water it was boiled in. Mix well and let it simmer on low heat for fifteen to twenty minutes, stirring occasionally. The rajma should absorb the masala, and the gravy should thicken. Use the back of a spoon to mash some of the rajma into the curry to give it a creamy texture. Finish with garam masala and a handful of chopped coriander. If you like, add a small knob of butter or cream for extra richness.
Step 5: Serve hot with rice or roti
Once the curry has reached the desired consistency and aroma, turn off the heat and let it sit for a few minutes. Rajma masala always tastes better after resting, as the flavours deepen. Serve hot with freshly steamed basmati rice, jeera rice, or whole wheat rotis. Don’t forget some sliced onions and a wedge of lemon on the side for that complete home-style touch.
Classic rajma masala is more than just a curry, it’s a soulful dish that brings people together over shared meals and second helpings. With simple ingredients, some slow simmering, and love, you can recreate this North Indian favourite in your kitchen any day of the week. It’s wholesome, delicious, and always leaves you feeling satisfied.