The magic is in Homemade Punjabi Rajma Masala! Rustic and delicious Rajma Masala is an exciting treat for your tastebuds. This ultimate comfort dish takes less than an hour to throw together and it's vegan. This authentic Punjabi rajma recipe becomes much easier and quicker if prepared in a pressure cooker.

The magic is in Homemade Punjabi Rajma Masala! Rustic and delicious Rajma Masala is an exciting treat for your tastebuds. This ultimate comfort dish takes less than an hour to throw together and it's vegan. This authentic Punjabi rajma recipe becomes much easier and quicker if prepared in a pressure cooker.

Since pressure cooker invented and entered in our lives cooking has become so easier, there are numerous advantages for owning a one. One such example is the Pressure King Pro!

The Pressure King Pro is available to buy from High Street TV.com. It aims to become your kitchen companion in making delicious pressure-cooked recipes up to 90% faster than conventional cookware. Its talents don't end there as you can also fry, slow-cook, bake, steam, warm or even bake fresh bread, jam or yogurt. The Pressure King Pro targets busy cooks with its Keep Warm function, 20 preset functions including 24-hour delay.

Recently, I tested out the Pressure King Pro myself, making many nutritious recipes for the family. Read on to see how I got on with it. An example of how I used the Pressure King Pro to make a traditional Indian curry recipe is shown in the video below.

In the box is:
  • Pressure King Pro 20-in-1 6L
  • Steam tray
  • Measuring cup
  • Cooking spoon
  • User manual
  • Bonus recipe book

The Pressure King Pro works as any other pressure cooker. It has the main body, a removable inner cooking pot and a lid that forms the seal for the pressure cook function.

First impressions were that The product is finished in a smart chrome. The blue LED display is very pretty with its picture display and the sleek dial in the centre completes the attractive display. The one thing that I LOVED is the sound that the machine makes when selecting the various functions. Obviously, it makes no difference to the quality of the food but it puts a smile on my face hearing it. The lid was a little fiddly to begin with, but I got the hang of it after a few attempts. Mind you, it takes a few goes before I work things out ;)

I found the recipe book really helpful to gauge the sort of timings and settings I would need for the various recipes that I made. For example, the recipe I made below - Rajma, it was useful to compare with the stew functions and adjust the timings accordingly. The LED panel is easy enough to navigate without having to squint at the display.

I like that with the fry function, you could vary the temperature to either speed up the frying/saute process or reduce to prevent burning.  With regards to the pressure cook function, it did seem to take a little while for the pressure to build but not enough that made it a problem.

Washing up is easy too - the removable inner pot is dishwasher safe. The lid is handwash only but barely takes up anytime! Especially when you remember you save having to wash up piles of pots and pans.

The 6L capacity is perfect for our family of 4. The appliance is quite big and takes up space on my worktop but I have found myself not needing to use sperate pots and pans - understandably as the Pressure King Pro aims to replace extra pots and pans. Also, if 6L does seem like a bit much then you have the option of downsizing to a 5L and 3L model.

I have yet to try out the Keep warm mode as I have always served up the food once it is cooked. I will definitely be using it if I prepare the food in the morning when I know I am going to be spending the day out!

The magic is in Homemade Punjabi Rajma Masala! Rustic and delicious Rajma Masala is an exciting treat for your tastebuds. This ultimate comfort dish takes less than an hour to throw together and it's vegan. This authentic Punjabi rajma recipe becomes much easier and quicker if prepared in a pressure cooker.

Typical Punjabi dishes like Chole -Chana- Masala, Daal Makhni, Saag Paneer, Daal Fry, Aloo Gobi, Bhature and Mooli ke Parathe are much loved and enjoyed by family members. Rajma Masala is one of them.


Basically, Kidney beans or Red kidney beans are known as Rajma in Punjab and are an integral part of North Indian cuisine.  These beans are commonly used in making vegetarian curries, chilli con carne, burgers, taco and paratha filling, soups and salads.


Rajma Masala is a homely spicy yet creamy melt in your mouth red kidney beans curry which is a popular dish from Northern state Punjab of India, however, you can find this dish in every region of India.

This vegan curry made of with boiled red kidney beans, cooked in a spicy onion-tomato based curry sauce, which is prepared with some exotic spices and masala.

It is also known as Rajma.

What is the Consistency of Rajma Masala?

The gravy or sauce of Rajma Masala is thick, almost like a pancake batter, and get thicker more once it starts to cool down.


Uncooked Red kidney beans/soaked kidney beans - Prepare the onion-tomato sauce, kidney beans, enough water to cook, set the pressure cooker according to manufacturer instructions.

Tinned red kidney beans/already boiled red kidney beans - Forgot to soak the beans but want to have rajma for dinner? No problem, follow this method. For already boiled or tinned kidney beans, just cook everything on ' FRY FUNCTION' or 'SAUTE', you don't need to pressure cook as already beans are cooked for you.


This Rajma Masala is a great blend of flavours and textures, the good news is, it is vegan and gluten-free, protein-packed and quite inexpensive to whip up. A perfect recipe for students on a low budget. Not to forget that it is yummy, easy to cook, earthy, best, warm and so GOOD!

Pressure cooker boiled red kidney beans helps to cook curry much faster.

Using onion and tomato based sauce/gravy helps to thicken the dish and add bulkiness to the dish.

Using warm and whole spices and kasoori methi not only adds great flavours but aids in digestion of beans.

Simmering the rajma for the 30-35 minutes enables to soft cook, develops flavours in the sauce.

This recipe is perfect to make in a big batch and freeze so well too.


Red Kidney Beans, easily available everywhere. In Indian shops, there is two variety available, Regular RED KIDNEY BEANS and KASHMIRI RED BEANS. For this recipe get regular ones.

Whole Spices - Cloves, Cinnamon, Bay leaves, Green Cardamom and Black Cardamom (optional)

Vegetables - These ingredients are the base for curries. Onion, garlic, ginger, green chillies and tomato (fresh, tinned or puree, if using puree water it down if it's concentrated)

Basic Spices or Masala - Turmeric powder, Red Chilli Powder, Ground cumin and coriander and Rajma Masala (optional or use normal garam masala)

Kasoori Methi (dried fenugreek leaves) - Want that restaurant style or take away flavours and aroma in your curries, DO NOT avoid using this, It is vital to the overall taste of the curry. BTW it is not counted as curry masala. It is available in any south Indian grocery stores and major supermarkets in the UK.

Garnish- Freshly chopped coriander.


This powder is optional in making Rajma masala, but if you do use surely you'll love the enhanced flavour. It can be easily available in any Indian grocery shops, but homemade is much fresher, clean and inexpensive.

You will need various whole spices and some masala about 1 TSP to 1 TBSP each.

  • Whole coriander seeds (Dhana)
  • Cumin seeds (Jeera)
  • Dry Mango Powder (Amchur)  
  • Nutmeg (Jaiphal) 
  • Red Chillies ( Sukhi lal Mirch)
  • Bay Leaves (Tej Patta)
  • Carom Seeds (Ajwain)
  • Black Cardamoms (Badi Elaichi)
  • Cloves (Laving) 
  • Mace (Javentri)
Dry roast all the spices except dry mango powder on low heat.
Once cooled down make it fine powder by grinding it in the grinder.
Mix with the dry mango powder and store in the airtight container. 


For the best rajma masala recipe, you are on the right page :) Simply follow my recipe whatever method you choose. Here I am giving you stovetop and FRY MODE OR SAUTE method watch the video for the pressure cooker method.

Clean and soak raw kidney beans for overnight in plenty of water. (If using canned beans skip this step).
Discard the water, add fresh water and boil the rajma in the pressure cooker.
Now make curry sauce, very important step as this sauce is the backbone of this curry. Prepare it with time, love and care.
For a smooth and thick sauce, also if you don't like bits of onion in your curry, I'd make a puree of onion, ginger, garlic and green chilli in a food processor with a little water.
Heat oil in a pan or kadai, OR Pressure cooker inner pot, add whole spices at once, let it crackle and tip onion mixture into the oil and fry it until lightly golden.
Now in the same food processor bowl add tomatoes, make puree and add into the fried onion mixture.
Keep frying the mixture, stir continuously till you see oil is visible to the surface or sides of the pan.
Now turn the heat low, add all the ground masala except rajma masala and salt.
Give it a good mix, if masala gets dry add a few drops of water.
Take a teaspoon of dry red kasoori in your palm, rub a little and add in the masla.
Now add cooked red kidney beans, mix well and just add 3/4 to 1 cup of water. Add salt.
Cook the rajma uncovered.
Let the beans simmer very gently for 20-22 minutes, gently mash a few red kidney beans with the back of the ladle, it will help the gravy to go thicker.
Once the desired consistency achieved add homemade rajma masala.
Sprinkle freshly chopped coriander and serve hot.


To soak or not?

A hot topic currently amongst in the non-Indian communities, in our culture no matter bean is small or large in size, we do not cook without soaking them - it's engraved!

Why should I soak beans before cooking or boiling?

According to health experts and our ancestors, any type of beans needs soaking as they enhance digestibility and absorb nutrition. Also more filling and that you eat less. Although beans or lentils are soaked or not, when you cook it in any pressure cooker, definitely you'll achieve great results, but it will take double time and energy, but overnight or at least 8 hours soaked beans will cook great and will save you time, money and energy.

Which onion to use - white or red?

It does not matter, I use whatever is available in my pantry that day and still, all the curries turn out so well. The only tip you keep in mind when sauteeing onions for curries keep the heat medium and almost constantly stirring (This procedure called BHUNA), will help the onion developed sweet flavours.

Do I have to use whole spices for Rajama Masala?

I definitely recommend using whole spices as again,  I know it sounds scary, but don't as you don't have to actually eat it when you serve the rajma, discard them.  Whole spices lend a deeper flavour without adding direct heat to the dish, not only it's the aroma of frying whole spices that makes you salivate but also helps in digestion too.

Can Rajma Masala be made in advance?

The Rajma Masala can be prepared in advance and stored in the fridge (covered) overnight or up to 2 days. To reheat, place the rajma pot on the stove top or microwave, if the sauce is too thick add little water, mix well until heated through.

Sometimes, I make and add extra tadka (tempering) into the rajma when I reheat it, by heating a little oil and cumin seeds, once seeds crackle pour over the rajma. This step brings lots of freshness to the dish and extra flavours.

Can Rajma Masala be frozen?

All the legume and beans based dishes freeze very well and don't lose their texture, get mushy or fall apart once heated through. So yes, Rajma Masala can be freeze for several weeks, just use freeze proof container and seal tightly to avoid any spillage. When ready to eat, defrost in the microwave for 10-12 minutes or leave in the refrigerator for 12-14 hours or keep it on a worktop at room temperature for 4-6 hours before reheating thoroughly.

My Rajma Masala ends up spicy what can I do?

Due to many reasons, dishes can end up too spicy. To me, this happens whenever I get a fresh batch of green chillies. You can't take out spiciness once the dish is done, but there are ways to tone down the spiciness.
First thing I would add an extra same ingredient (here I would add boiled or tinned red kidney beans) do too dilute the spiciness, so the taste and dish remain same.
If it's not too spicy, add extra lemon or lime juice and a big handful of freshly chopped coriander.
Add tiny chopped potatoes and cook the curry another 5 minutes,  they blend so well in any bean curry.
Serve the rajma with plain flatbread, plain rice and lots of fresh salad and sweetened yogurt.

Serving suggestions for Rajma Masala

Rajama masala can be served as a mains or side dish. In northern parts of India, usually, Rajma served with rice. At mine, I served as mains with round and soft Gujarati rotlis, garlic and coriander naan or rice along with fresh salad or lightly stir-fried vegetables and raita.

Now let's fall in love with the deliciousness of this Rajma Masala!


The magic is in Homemade Punjabi Rajma Masala! Rustic and delicious Rajma Masala is an exciting treat for your tastebuds. This ultimate comfort dish takes less than an hour to throw together and it's vegan. This authentic Punjabi rajma recipe becomes much easier and quicker if prepared in a pressure cooker.

More Red Kidney Bean Recipes

2. Red Kidney Bean and Sweetcorn Rice - Corn Rajma Pulao Rice

3. Red Kidney Bean and Coconut Curry


Excellent! Glad you liked our recipe, I hope you have taken a quick pics of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this easy and delicious Punjabi Rajma Masala.

Rajma Masala - Indian style Red Kidney Beans

Yield: 6-8 servings
prep time: 12 Mcook time: 45 Mtotal time: 57 M
This homestyle Indian style red kidney beans curry is packed with flavours. It is vegan, gluten-free and not to forget that it is easy to prepare and filling too!


  • 400g  raw red kidney beans (Rajma)
  • 4 TBSP oil
  • 1 TBSP whole spices
  • 1 large onion peeled and roughly chopped
  • 5-6 cloves garlic
  • 1" ginger piece
  • 2-3 green chillies
  • 2-3 big tomatoes roughly chopped 
  • 1 TBSP kashmiri red chilli powder
  • 1/2 TSP turmeric powder
  • 1 TBSP ground cumin and coriander
  • 1 TSP rajma masala or garam masala
  • Salt to taste
  • 1 TSP dry fenugreek leaves ( kasoori methi)


How to cook Rajma Masala - Indian style Red Kidney Beans

  1. Clean, wash and soak red kidney beans overnight or at least 8 hours in plenty of cold water. 
  2. When ready to cook discard the water and wash the beans with new water. 
  3. Place onion, ginger-garlic and green chillies in a grinder along with little water and make a coarse/fine paste.
  4. Arrange Pressure King Pro according to manual.
  5. Select ' FRY' mode ( adjust the temperature lower by turning the knob if you want)  and add oil.
  6. Once the oil is heated add whole spices and let it crackle. 
  7. Immediately add onion paste and fry until turns light brown and oil starts appearing. 
  8. Add tomato paste and continue frying the mixture. ( It will take about 8-10 minutes)
  9. Add all the ground spices/masala and give it a good mix.
  10. Add kasoori methi and mix.
  11. Now add drained and soaked red kidney beans. 
  12. Give it a quick stir and add 700ml water and salt.
  13. Close with the lid, turn the pressure valve 
  14. Set the cooker on pressure cooker mode, then on stew/soup. 
  15. Once done, turn off the device and let the pressure come out naturally. 
  16. Open the lid, check the water level if rajma is watery once again set the cooker on FRY mode and let the sauce get thicken.
  17. Add rajma masala, mix well.
  18. Turn off the device completely off.
  19. Sprinkle fresh coriander and serve hot.
  20. Enjoy!


Whole spices - cloves, cinnamon, green and black cardamom, dry red chilli, bay leaf) 

You can speed up the onion browning by adding a pinch of salt or sugar. 

Kashmiri red chilli powder lends red colour to the curry and it is not very spicy if not available use any red chilli powder but cut down the quantity of it.
rajma masala, rajma, punjabi, north India
Lunch, Dinner, Main, side dish
North India, Punjab
Created using The Recipes Generator

Disclaimer- I was sent the Pressure King Pro 6L 20-in-1 for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you HighstreetTV.com team.

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  1. An instant pot is such a boon these days. Unfortunately cannot invest in one for my Kenyan kitchen due to power fluctuations. Rajma and chawal the basic and yet hearty meal for so many Indians.

  2. Rajma masala is the favourite at home. It tastes good with both rice and flatbreads. Lovely share.

  3. Love your presentation and rajma masala looks so yummy and delicious. I like this spicy version of rajma masala.

  4. Rajma is a comfort meal for my family and your's looks so tempting!! perfectly cooked beans. Instant Pot and gadgets like these are so convenient to use and a blessing in today's over busy daily life..

  5. Looks delicious! I’ve never used a pressure cooker but might try now!

  6. Rajma is one of my favorite legumes though I have no takers at home for it! Such a shame... :( Your rajma masala looks so tempting and awesome... Lovely appliance that seems to be... but space is always a major concern... :)

  7. This sounds like it would be full of delicious flavours. I love the spice profile. I do not have an Instant Pot, but I do have a regular pressure cooker. I know I can make this work.

  8. Your recipe sounds and looks absolutely delicious! Your photos are gorgeous and the spices you used are favorites here. Only problem is I don't have an instant pot. Looks like I'll be pricing them out soon. Thanks for sharing!

  9. I've never had anything like this rajma masala but we are always looking for new instant pot recipes. Thanks for sharing this beautiful dish; we look forward to making it soon!

  10. this pressure cooker is definitely a star in your kitchen...It is so attractive and has various functions to adore it,... Is it similar to Instant pot? Rajma curry looks super gorgeous

  11. That is one serious pressure cooker. I grew up with my mom teaching me to use a pressure cooker and I was terrified I'd blow up the house. I got one as a wedding present and never used it and ended up selling it on Ebay! However they really did make food nice and tender and did so quickly. I'll have to check out this one. Your recipe looks utterly delicious. I love Indian food but don't make it enough. Great post!

  12. We are having another cold and dreary day so I could really go for a big bowl of this right now! Thanks for a great recipe :)

  13. Rajma Masala looks so delicious. Love the pressure cooker recipe, they make so easy to cook beans and rice. Lovely post!

  14. Looks like a very tasty and cosy dish! And pressure cooker makes it so much easier and more convenient to prepare. Thank you for sharing this delicious post!

  15. I never tried Rajma Masala before but it sounds really tasty. Looks like it will be a great comforting meal for the whole family!

  16. Rajma looks so delicious, love the texture! The pressure cooker is such a handy appliance to cook beans and legumes! Lovely photos :)

  17. This sounds like it would delicious and super flavorful with all of the different spices. It's great that it's vegan as well!

  18. Thank you for introducing me to this pressure cooker! I've never heard of it but it sounds amazing! And this recipe....AMAZING! Printing it out as we speak. Looks so good and I'm loving all those flavors! !00% comfort food!!

  19. I love rajma masala any day. What could be more comforting that a bowl of rajma masala and hot rice on the side!

  20. This looks like such a flavorful dish! I love a great pressure cooker recipe for these busy nights of spring sports!

  21. This looks like such a flavorful dish! I love pressure cooker meals for the busy sports season with the kids. Dinner in a flash without a drive thru? Count me in!

  22. One of my close friends is vegan, and I'm forever looking for recipes I can share with her. :) This looks like something I would really enjoy, too -- I'll have to try it soon!

  23. kidney beans are one of my fave beans and this stew looks hearty and delicious!

  24. I can't believe I've never used a pressure cooker but you make it look really simple to use. We love kidney beans so this is something I will be trying - the pictures are beautiful!

  25. Yum! This dish looks awesome and that pressure cooker is super! Thanks for sharing!

  26. Wow, what a great looking dish! I love the food styling. Plus there was a lot of handy tips in the post which will be great when I go to make the dish. Red Kidney Beans are the best, yum!

  27. That looks and sounds like my idea of heaven, such great flavours... Curries do cook so well in a pressure cooker!


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