Super easy Rajma
Super easy Rajma is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Bristi Home Kitchen on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $29.77 total, $7.44 per serving
Ingredients
- 2 tablespoons Mustard Oil (high smoke point, used for frying)
- 2 medium Onion (thinly sliced (lache); one batch for initial browning, one batch later)
- 1 piece Cinnamon Stick (medium size)
- 1 large pod Cardamom (cracked)
- 2 pieces Cloves (whole)
- 1 piece Dried Red Chili (whole, broken)
- 1 teaspoon Cumin Seeds (whole)
- 0.25 teaspoon Asafoetida (Hing) (powdered)
- 2 pieces Bay Leaf (whole)
- 1 small piece Mace (Javitri) (optional, adds aroma)
- 1.5 tablespoons Ginger‑Garlic Paste (fresh or store‑bought)
- 0.5 teaspoon Turmeric Powder (ground)
- 1 teaspoon Coriander Powder (ground)
- 0.5 teaspoon Cumin Powder (ground)
- 1 teaspoon Kashmiri Red Chili Powder (mild, gives bright red color)
- 1 teaspoon Salt (adjust to taste)
- 2 medium Tomato (roughly chopped, red)
- 0.75 cup Rajma (Kidney Beans) (dry, soaked overnight (10‑15 hrs) and drained)
- 3 cups Water (divided: 1‑1.5 cups for pressure cooking, additional for blending and final simmer)
- 2 tablespoons Fresh Cilantro Stems (chopped, added to blend for flavor)
- 1 teaspoon Garam Masala (or Chole Masala) (optional, added at end)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 1 teaspoon Ghee (optional topping)
Instructions
Prepare Ingredients
Slice the onions thinly, chop the tomatoes, measure all spices, and set the soaked rajma aside, drained.
Time: PT5M
Brown First Batch of Onions
Heat 2 tbsp mustard oil in the pressure cooker over medium heat. Add one sliced onion and sauté until deep golden brown, stirring frequently to avoid burning.
Time: PT5M
Temperature: Medium
Add Whole Spices
Add cinnamon stick, cracked cardamom, cloves, broken dried red chili, cumin seeds, asafoetida, bay leaves, and a small piece of mace. Sauté on low flame for about 2 minutes until fragrant.
Time: PT2M
Temperature: Low
Sauté Second Batch of Onions
Add the remaining sliced onion to the cooker and sauté on medium‑low heat until it turns light golden (not fully brown).
Time: PT4M
Temperature: Medium‑Low
Cook Tomatoes
Add the chopped tomatoes. Cook, stirring occasionally, until they break down, become soft and the oil starts to separate, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Aromatics and Ground Spices
Stir in ginger‑garlic paste, turmeric, coriander powder, cumin powder, Kashmiri red chili powder, and salt. Cook for 3 minutes, ensuring the raw smell disappears.
Time: PT3M
Temperature: Medium
Introduce Soaked Rajma
Add the drained rajma to the cooker, toss for 1‑2 minutes so the beans coat with the masala.
Time: PT2M
Temperature: Medium
Pressure Cook the Beans
Pour in 1 to 1.5 cups water, close the pressure cooker lid, bring to pressure and cook for 5‑6 whistles (approximately 12 minutes).
Time: PT12M
Release Pressure and Check
Allow the pressure to release naturally, then open the lid. Test a bean; it should be soft but not mushy.
Time: PT2M
Blend a Portion of Beans with Fried Onions
Transfer about 2 tbsp of cooked rajma, the fried onions set aside earlier, and cilantro stems to a blender. Add 1‑2 tbsp water and blend to a smooth paste.
Time: PT3M
Simmer the Gravy
Stir the blended mixture back into the cooker. Add another 1 to 1.5 cups hot water, bring to a gentle boil on medium flame, and simmer uncovered for 4‑5 minutes until the gravy thickens.
Time: PT5M
Temperature: Medium
Finish with Final Spices
Add garam masala (or chole masala), crushed kasuri methi, chopped fresh cilantro, and optional ghee. Cook for 1 minute, then turn off the heat.
Time: PT1M
Temperature: Medium
Serve
Serve hot Rajma with steamed rice, cumin rice, or roti. Garnish with a drizzle of ghee and extra cilantro if desired.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 6g
Dietary info: Vegetarian, Vegan (if ghee omitted), Gluten-Free, Dairy-Free (if ghee omitted)
Allergens: Mustard
Ingredient Substitutions
- Instead of Mustard Oil: Vegetable oil, Canola oil
- Instead of Onion: Shallots
- Instead of Cinnamon Stick: Cinnamon powder (1/4 tsp)
- Instead of Cardamom: Cardamom powder (1/4 tsp)
- Instead of Cloves: Clove powder (1/8 tsp)
- Instead of Dried Red Chili: Red chili flakes (1/4 tsp)
- Instead of Cumin Seeds: Ground cumin (1/2 tsp)
- Instead of Asafoetida (Hing): Garlic powder (1/4 tsp)
- Instead of Bay Leaf: None
- Instead of Mace (Javitri): Nutmeg (pinch)
- Instead of Ginger‑Garlic Paste: Minced garlic + grated ginger (1 tbsp each)
- Instead of Turmeric Powder: None
- Instead of Coriander Powder: None
- Instead of Cumin Powder: None
- Instead of Kashmiri Red Chili Powder: Paprika (1 tsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Tomato: Canned crushed tomatoes (1 cup)
- Instead of Rajma (Kidney Beans): Black beans (same amount)
- Instead of Water: Vegetable broth for richer flavor
- Instead of Fresh Cilantro Stems: Coriander leaves only
- Instead of Garam Masala (or Chole Masala): Additional ground cumin + coriander
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds (pinch)
- Instead of Ghee: Butter, Oil
Equipment Needed
- Pressure Cooker
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Blender or Hand Mixer (optional)
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Brown first batch of onions until deep golden
- Pressure cook the beans for 5‑6 whistles
- Blend a portion of cooked rajma with fried onions and cilantro
- Simmer the blended mixture uncovered to achieve thick gravy
Chef Tips from the Video
- Soaking rajma overnight ensures they cook quickly and stay whole.
- Blending a small amount of fried onions with beans creates a naturally thick gravy without cornstarch.
- Use Kashmiri red chili powder for vibrant color without excessive heat.
- Finish with a drizzle of ghee for extra richness.
Troubleshooting
Beans are still hard after pressure cooking.
Add ½ cup more water, close the cooker and cook for another whistle or two.
Gravy is too watery.
Simmer uncovered longer or blend additional fried onions with a few beans to thicken.
Spices taste burnt.
Reduce the flame when adding whole spices and keep stirring; burnt spices become bitter.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in portioned containers for up to 1 month.
Room temperature: Not recommended; beans spoil quickly at room temperature.
Make-Ahead Tips
- Cook the rajma a day ahead; reheat with a splash of water to restore gravy consistency.
- The blended onion‑bean paste can be stored separately and added just before final simmering.
Frequently Asked Questions
What is the cultural significance and history of Rajma in North Indian cuisine?
Rajma, a staple in North Indian households, especially Punjab and Himachal, has been enjoyed for generations as a hearty winter comfort food. It is traditionally paired with rice (rajma chawal) and is celebrated for its protein‑rich profile in predominantly vegetarian diets.
What are the traditional regional variations of Rajma in Indian cuisine?
In Punjab, Rajma is cooked with a thick tomato‑onion gravy and served with plain rice. In Himachal, it may include mustard oil and a touch of ginger‑garlic paste, while in Delhi the gravy is often spicier with extra garam masala. Some coastal versions add coconut milk for richness.
How is Rajma traditionally served in Punjabi households?
Punjabi families typically serve Rajma hot with steamed basmati rice, a side of sliced onions, pickles, and a dollop of fresh butter or ghee. It is often accompanied by a simple cucumber raita to balance the richness.
On what occasions or celebrations is Rajma commonly prepared in Indian culture?
Rajma is a everyday comfort dish but is also prepared for family gatherings, monsoon evenings, and during festivals like Lohri and Makar Sankranti when warm, protein‑rich meals are favored. Its hearty nature makes it popular for communal meals.
What authentic traditional ingredients are essential for Rajma versus acceptable substitutes?
Traditional Rajma relies on soaked kidney beans, mustard oil, whole spices (cinnamon, cardamom, cloves, bay leaf), ginger‑garlic paste, and Kashmiri red chili powder. Substitutes include vegetable oil for mustard oil, cumin powder for whole cumin seeds, and regular red chili powder if Kashmiri is unavailable, though color and flavor will differ slightly.
What other Indian dishes pair well with Rajma?
Rajma pairs beautifully with plain basmati rice, cumin‑flavored rice (jeera rice), butter naan, or paratha. Side dishes like cucumber raita, sliced raw onions, and pickled carrots complement its rich gravy.
What are the most common mistakes to avoid when making Rajma in a pressure cooker?
Common errors include over‑filling the cooker, which blocks the vent; not browning the onions enough, resulting in a thin gravy; and releasing pressure too quickly, which can cause splatter. Also, skipping the blending step will leave the gravy watery.
Why does this Rajma recipe blend cooked beans with fried onions instead of using a separate tomato base?
Blending a portion of the cooked beans with the fried onions creates a natural thickening agent, eliminating the need for flour or cornstarch. The caramelized onion flavor deepens the gravy, while the bean puree adds body and a silky texture.
How can I store leftover Rajma and reheat it without losing the thick gravy?
Cool the Rajma to room temperature, then refrigerate in an airtight container. When reheating, add a splash of water or broth and simmer on low heat, stirring gently. The blended onion‑bean paste helps the gravy stay thick after reheating.
What does the YouTube channel Bristi Home Kitchen specialize in?
The YouTube channel Bristi Home Kitchen specializes in simple, everyday Indian home cooking with a focus on quick, one‑pot meals that require minimal prep and equipment. Bristi often shares shortcuts like using a pressure cooker for beans and avoiding pre‑boiling steps.
How does the YouTube channel Bristi Home Kitchen’s approach to Indian home cooking differ from other Indian cooking channels?
Bristi Home Kitchen emphasizes ultra‑quick methods, using a single pressure cooker for both cooking and tempering, and avoids grinding spices or pre‑boiling beans. This contrasts with many Indian channels that use multiple pots, extensive spice pastes, and longer cooking times.
Last updated: August 24, 2026
