Punjabi Rajma Masala (Kidney Bean Curry) – Easy Authentic North Indian Recipe under 30 minutes

Kidney Beans Curry - Punjabi Rajma Curry - with Rice

Punjabi Rajma Masala is comfort in a bowl. Soft kidney beans simmered in a rich onion and tomato gravy, gently spiced and deeply satisfying. In Punjabi homes, rajma is not merely a curry, it is a ritual. Sunday lunches, steel bowls, fluffy rice, and second helpings whether you planned them or not.

Traditionally, rajma is soaked overnight and pressure cooked until tender. That is how our mothers and grandmothers did it, and there is real beauty in that slow rhythm. However, for everyday cooking, good quality tinned or a jar of kidney beans do the job perfectly. They save time and still deliver that familiar, homely flavour. This is how my recipe is under 30 minutes!

This easy Punjabi rajma masala recipe uses pantry spices, simple techniques, and comes together in under 30 minutes. Serve it with steamed basmati rice or warm roti for a proper North Indian meal.

Preparation time: 5 mins

Cooking time: 30 mins

Serves: 2 ( mains) 3-4 ( side dish)

Ingredients

400 g tin kidney beans (drained and rinsed)

1 large white onion, finely chopped

3–4 fresh tomatoes or 400 g tin tomatoes, pureed

2–3 tbsp neutral oil

1 tbsp ginger–garlic paste

1 bay leaf

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp Kashmiri red chilli powder (optional)

1 tsp dried fenugreek leaves (kasuri methi), crushed

½ tsp black pepper powder

1 tsp Greek yogurt

Salt to taste

100 ml - 150 ml warm water

1 green chilli, slit or chopped (optional)

Few fresh coriander leaves, chopped

1 tsp garam masala

Method

Heat the oil in a non-stick saucepan over medium heat. Add the bay leaf and cumin seeds. Allow the cumin seeds to sizzle and release their aroma.

Add the chopped onion and cook on medium to high heat for 10–12 mins until well browned. Do not rush this stage, as the colour builds the depth of flavour.

Add the ginger–garlic paste and cook for 1 min until the raw aroma disappears.

Reduce the heat to low. Add coriander powder, turmeric powder, Kashmiri red chilli powder, black pepper and dried fenugreek leaves. Mix well and cook for 3–4 mins, adding 1–2 tbsp water to prevent the spices from catching.

Add the pureed tomatoes and mix thoroughly. Stir in the salt and green chilli at this stage.

Cook on medium heat for 7–8 mins until the tomatoes break down, the mixture thickens, and you see oil rising to the surface. Stir occasionally.

Add the drained kidney beans and mix well so they are fully coated in the masala.

Pour in the warm water and simmer on medium heat for a few mins until the curry thickens slightly and oil begins to appear on the surface again. The sauce should be rich, not watery.

Lower the heat and stir in the yogurt. Cook gently for 2 minutes.

Switch off the heat. Finish with garam masala and a sprinkle of fresh coriander.

Serve hot with steamed basmati rice or soft chapati.

Cook’s Notes

Always drain and rinse tinned kidney beans before adding them to the masala.

The bay leaf may seem modest, but when added to hot oil it releases a subtle earthy aroma with delicate floral notes. It earns its place every single time.

If you have time, allow the curry to rest for 10–15 mins before serving. Rajma, like most good things in life, improves when it is not rushed.

Kidney beans curry with rice