Punjabi Rajma Masala

Punjabi Rajma Masala by Shweta Gulati

by Shweta Gulati


  • 1 Cup Rajma (I’ve taken the small red Jammu Rajma also called sharmilli Rajma)
  • 2 Big/3 medium Tomatoes (Pureed)
  • 1 tsp ginger minced
  • 4 cloves of Garlic crushed/finely chopped .
  • 1 Onion medium size ,chopped finely
  • 2 tablespoon oil
  • 1/4 tsp of turmeric powder
  • 1 tsp of Kashmiri Red chilli powder
  • a pinch of asafoetida/hing
  • 1/4 tsp garam masala (optional)
  • Salt to taste
  • Coriander to Garnish.


  • Wash and Soak Rajma for 8 hours.
  • In the Pressure Cooker add oil,hing chopped onions. Saute till pinkish brown.Add ginger and garlic.Keep stirring.
  • Add Tomato Puree and let it cook till oil seperates from masala.
  • Add chilli powder,Salt turmeric powder and garam masala.
  • The bright red oil will separate.Add Rajma to it.Add 3 cup water.
  • Keep at high for a whistle and them on medium/low flame for 20 minutes.
  • Open the lid of Pressure Cooker.
  • With the help of laddle mash a table spoon of Rajma.This will thicken the gravy.
  • With Open lid ,let it simmer for 5 minutes at low flame.
  • Rajma is Ready ,Garnish with fresh coriander leaves and serve with Jeera Rice/Steam Rice.