Rajma Masala Recipe

Soak the beans

Rinse 2 cups dried rajma under cold water until water runs clear. Transfer to a large bowl, add about 6 cups fresh water, cover, and soak 8–10 hours or overnight at room temperature (or at least 6 hours).

Drain and rinse

After soaking, drain the beans and rinse under running water. Set aside.

Pressure-cook the beans

Transfer soaked, drained beans to a pressure cooker or Instant Pot. Add about 6 cups fresh water and 1.25 tsp salt. If using a stovetop pressure cooker, cook on high until 3–4 whistles, then simmer 15–20 minutes until tender (timing depends on age of beans). If using Instant Pot, cook on high pressure for 30–35 minutes with a natural pressure release of 10–15 minutes. Check a few beans — they should be soft and break easily. Reserve cooking liquid. Drain beans if gravy will be very thick, or keep some of the cooking liquid to adjust consistency later.

Prepare aromatics

Heat 3 tbs oil or ghee in a heavy-bottomed pan over medium heat. When hot, add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add 1 bay leaf, 2 crushed green cardamom pods, and a 1-inch cinnamon stick; sauté 10–15 seconds until fragrant.

Cook onions

Add 1 cup finely chopped onion and cook over medium heat, stirring occasionally, until soft and golden brown, about 8–10 minutes. Reduce heat if onions brown too quickly.

Add ginger & garlic

Stir in 1 tbs ginger paste and 1 tbs garlic paste; sauté 1–2 minutes until raw smell dissipates.

Add tomatoes

Add 1.5 cups chopped tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste if using. Cook on medium heat until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. Mash lightly with the back of a spoon or a potato masher for a smoother gravy.

Spice the gravy

Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp ground coriander, and 0.5 tsp cumin powder. Cook 2–3 minutes to roast the spices, stirring to avoid burning.

Combine beans and simmer

Add the cooked rajma along with about 1 cup of reserved bean cooking liquid (or plain water) to the masala. Stir gently to combine. If you drained beans completely, add 1–1.5 cups water to reach desired consistency. Bring to a gentle simmer over medium-low heat and cook uncovered for 15–20 minutes, stirring occasionally, so flavors meld and gravy thickens. Mash a few beans against the pan to slightly thicken the sauce if desired.

Final seasoning

Stir in 0.75 tsp garam masala, 1 tsp crushed kasuri methi, 1 tsp salt (adjust to taste), and 1 tsp lemon juice. If using butter, stir in 1 tbs butter now for extra richness. Cook 2 more minutes. Taste and adjust salt, spice, or acidity.

Garnish

Turn off heat. Sprinkle 0.25 cup chopped fresh cilantro and add slit green chili if using. Cover for 5 minutes before serving to let flavors marry.

Serve rajma masala hot with steamed basmati rice (rajma-chawal), roti, or naan. Leftovers taste better the next day; refrigerate up to 3–4 days or freeze for up to 2 months.