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5 from 1 vote

Rajma Masala Restaurant Style

Creamy Buttery Melt-in-Mouth Punjabi Rajma Masala
Course Main Course, Side Dish
Cuisine North Indian
Keyword Punjabi
Prep Time 10 minutes
Cook Time 50 minutes
Soaking Time 9 hours
Total Time 10 hours
Servings 5 Serves
Calories 226kcal
Author Muktha H S


To Pressure Cook

  • 1 cup Dry Rajma /Kidney Beans , soaked overnight
  • 2 cups Water for soaking rajma
  • 2 inch Cinnamon Sticks
  • 4 Clovees
  • 1 Bay Leaf
  • 2 Green Cardamom pods
  • 1 Black Cardamom
  • 1 teaspoon Butter
  • ½ teaspoon salt

To make Rajma Masala

  • 1.5 teaspoon Butter
  • 2 tablespoon Mustard Oil
  • 2 no's Onions finely Chopped to get 1 Cup
  • 1 cup Tomato puree or 3-4 large tomatoes
  • 2 no's Green Chillies
  • 1 inch Ginger
  • 8 Garlic cloves , medium sized
  • 1 teaspoon Jeera Seeds
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilly Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Garam Masala
  • 1 tablespoon Kasuri Methi /Dry Fenugreek
  • 1 tablespoon Fresh Cream or Butter
  • 2 Cups Water for pressure cooking rajma
  • 2 teaspoon Salt or as required
  • 2 Tbsp Fresh Coriander leaves


  • Wash Rajma 3-4 times ,and soak in enough water for 8-10 hrs or overnight.
  • Next Day,drain water completely ,thoroughly rinse rajma ,drain and keep it aside. 
  • Take pressure cooker,add bay leaf,cinnamon,cloves ,washed rajma,1 tablespoon butter,salt and water. Pressure cook for 9-10 whilstels.
  • Whilst prepare ginger , garlic and green chilly paste, chop onions and puree tomatoes.
  • Once pressure releases on its own, Discard whole spices and set aside rajma bean and stock
  • Heat oil and butter in Kadai , add cumin seeds . Let it crackle 
  • Add ginger ,garlic and green chilly paste, chopped onions and fry well till onions turns brown in color.
  • Add turmeric powder, red chilli powder , coriander powder and garam masala. Mix well everything.
  • Add tomato puree and cook until water content of tomato dries up completely and oil starts to release from edges.
  • Now, add well cooked rajma and stock together , mix well.
  • Add water as required , salt to taste and bring it to boil .
  • Once it comes to boil ,regulate flame to simmer and cook until it reaches desired consistency.
  • When it reaches desired consistency , add kasuri methi , fresh cream / butter and coriander leaves ,
  • Mix well and serve with steamed rice



1.Any variety of Rajma can be used.
2.Soak rajma overnight or minimum 8 hrs with enough water.
3.Make sure Rajma is cooked well , it should mash easily when pressed between the fingers.Uncooked rajma causes abdominal discomfort as its hard to digest.


Calories: 226kcal