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rajma chawal
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4.54 from 13 votes

Quick rajma masala | Rajma chawal recipe

Rajma chawal can be made with both white and brown rice.
Prep Time20 mins
Cook Time40 mins
Soaking time6 hrs
Total Time7 hrs
Course: Main Course
Cuisine: Indian
Keyword: chawal, indian rajma curry, kidneybeans curry, rajma, rajma chawal, rajma curry, rajma recipe instant pot
Servings: 4


  • 1.5 cup dried red kidney beans 1 cup dried bean yield 3 cups boiled beans
  • 3 tablespoon Oil Or ghee
  • 2-3 medium onions chopped
  • 3-4 medium tomatoes pureed or 1 can(400g) of tomatoes
  • 1-2 green chilli, chopped or as per taste
  • 1 piece ginger or 1 tablespoon ginger paste

Spices mix option 1 (can be replaced with Curry powder,paprika and salt,refer option 2)

Spice mix option 2 (only in case of not using option 1 above)

  • 1 tablespoon mild curry powder adjust as per the spiciness of the curry powder
  • 2 teaspoon paprika or you can use red chilli powder if you want it spicy
  • 1 teaspoon garam masala
  • Salt as per taste

Basmati Rice/chawal

  • 1 cup Basmati rice soaked for 30 mins to 1 hour
  • 2 cups water
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds Jeera
  • Salt as per taste


For rajma on stovetop

  • Soak the beans overnight or 4-5 hours in hot water. Discard the water before you use.
  • Boil them in a pressure cooker with 3-4 cups of water for 2-3 whistles. Keep it aside.You may boil them in covered pot until soft.
  • Heat oil in a pressure cooker/pot and cumin seeds to it. Let it splutter.
  • Add bay leaves with chopped onions along with salt. Cover and cook.Mix well and let it cook until onions turn brown.
  • Puree the tomatoes along with ginger and chilly. Now, add the tomato puree to onions and mix well.Cook for further 8-10 minutes.
  • Add turmeric,red chilies,coriander powder,garam masala and salt.(spice option 1 or spice option 2)
  • Let it simmer for 8-10 minutes till it gains a bright red color and the oil oozes out.
  • Add the boiled kidney beans (with the water) to this curry and let it boil for 10-15 minutes. Alternatively you can pressure cook this for 1-2 whistles. Add water(only if required) to adjust the consistency of the gravy.Do not cook further in the pressure cooker if the Rajma is already very soft.
  • Once cooked,adjust water if required,Sprinkle kasuri methi and let it simmer for few minutes.
  • Garnish with Coriander and serve hot with Basmati rice.

For rajma in instant pot

  • Follow the above steps(stovetop) to cook onion, tomatoes and spices in the instant pot using the 'saute' option.You don't need to boil the rajma seperately.
  • Add the soaked rajma with 4 cups of water in the instant pot,cook on high pressure for 15 minutes. Allow it to release the pressure naturally for 15-20 minutes.
  • Add crushed kasuri methi,garnish with Coriander,serve with Rice.

For rice

  • Soak Rice in 2-3 cups of water for a minimum of 30 minutes and wash it 2-3 times
  • In a pot,add 1 teaspoon oil ,add 1 teaspoon Cumin seeds let it splutter
  • Add the rice with double the amount of water.
  • Cover and cook until the water is absorbed.
  • Optionally you may boil a pot of water(3 cups for 1 cup rice) ,add rice to it and once cooked, drain the excess water. You can stir fry with hot oil and cumin seeds seperately.


Rajma tends to thicken when it gets cooler.
It is also a great meal for the next day as it acquires greater flavor by then.
The spices used can be adjusted to suit your taste especially the ginger and chillies.
The cook time of Rajma also depends on the age of Rajma.Beans that are not too old take less time to cook.
You may use canned Rajma/kidney beans,just drain the excess water and use them
You may replace the spices with just curry powder,paprika and salt.