Prep Time: 10–12 Hours (Soaking)
Cook Time: 1 Hour
Total Time: 11–13 Hours
Servings: 4–5
Ingredients
For Boiling the Rajma
- 2 cups Rajma (Red Kidney Beans)
- 6 cups Water
- 2 Bay Leaves
- 1 Black Cardamom
- 1-inch Cinnamon Stick
- 1 tsp Salt
For the Masala
- 3 tbsp Oil or Ghee
- 2 Medium Onions (finely chopped)
- 2 tsp Ginger-Garlic Paste
- 3 Medium Tomatoes (pureed)
- 2 Green Chillies (slit)
Spices
- 1 tsp Turmeric Powder
- 1½ tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Kashmiri Red Chilli Powder (for color)
- 1 tsp Gudora Rajma Masala
- Salt to taste
For Finishing
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 1 tbsp Butter (optional)
Garnish
- Fresh Coriander Leaves
- Ginger Juliennes
- Lemon Wedges
- Sliced Onions
Instructions
Step 1 – Soak the Rajma
Wash the rajma thoroughly and soak in plenty of water for 10–12 hours or overnight.
Step 2 – Pressure Cook
Drain the soaked rajma and add it to a pressure cooker with fresh water, bay leaves, black cardamom, cinnamon stick, and salt.
Cook for:
- 8–10 whistles on medium heat
- OR 35–40 minutes in an Instant Pot
The rajma should be soft and creamy when pressed between your fingers.
Step 3 – Prepare the Masala
Heat oil or ghee in a heavy-bottomed pan.
Add onions and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1 minute.
Add tomato puree and cook until the oil separates.
Step 4 – Add the Spices
Mix in:
- Turmeric Powder
- Red Chilli Powder
- Kashmiri Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Gudora Rajma Masala
Cook for 2–3 minutes until the spices become fragrant.
Step 5 – Simmer
Add the cooked rajma along with 1½–2 cups of the cooking liquid.
Mash a few beans with the back of a spoon to naturally thicken the gravy.
Simmer on low heat for 20–25 minutes, stirring occasionally.
Step 6 – Finish
Add:
- Gudora Garam Masala
- Crushed Kasuri Methi
- Butter (optional)
Mix well and cook for another 3–5 minutes.
Chef’s Tips
- Use Jammu or Chitra Rajma for the best creamy texture.
- Slow simmering develops a rich, authentic Punjabi flavor.
- Mash a few rajma beans for a naturally thick gravy.
- Finish with Gudora Garam Masala just before serving to preserve its fresh aroma.
- For an extra restaurant-style finish, add 1 tablespoon of fresh cream before serving.
Serving Suggestions
Serve hot with:
- Steamed Basmati Rice (Rajma Chawal)
- Jeera Rice
- Tandoori Roti
- Butter Naan
- Laccha Onion Salad
- Mango Pickle
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 17 g |
| Carbohydrates | 45 g |
| Fat | 15 g |
| Fiber | 12 g |
Why Use Gudora Rajma Masala?
A great Rajma Masala is defined by its rich, slow-cooked gravy and perfectly balanced spices. Gudora Rajma Masala is crafted from premium Indian spices to deliver authentic Punjabi flavor, while a finishing touch of Gudora Garam Masala adds a warm, aromatic depth that makes every bowl of Rajma Masala comforting, flavorful, and restaurant-worthy.
