White Rajma Curry

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Recipe by Radha Patel's Kitchen on YouTube
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Measurements

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All Ingredients

Main Ingredients

All Ingredients

Spices and Oil

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Rajma and Aromatics

    Ensure the white rajma has been soaked overnight or for at least . Finely chop the onions and prepare the ginger-garlic-chilli paste and tomato paste.

  2. Temper Spices

    Heat 3-4 tablespoons of cooking oil in a pressure cooker. Once hot, add 1-2 bay leaves, 5-6 black peppercorns, 1 teaspoon of cumin seeds, and a pinch of asafoetida. for about until fragrant.

  3. Sauté Onions

    Add the finely chopped onions to the cooker. on medium heat for until they turn golden brown.

  4. Cook Ginger-Garlic-Chilli Paste

    Add 2 tablespoons of ginger-garlic-chilli paste to the browned onions. Cook for , stirring continuously, until the raw smell disappears.

  5. Add Dry Spices

    Add 2 teaspoons of coriander powder, 1 teaspoon of red chilli powder, 2 teaspoons of garam masala, 2 teaspoons of kitchen king masala, and 2 teaspoons of turmeric powder to the cooker. Mix well.

  6. Cook Spices with Water

    Add a small amount of water (about 1/4 cup) to the spices to prevent burning. Cook for , stirring occasionally, until the oil starts to separate from the masala.

  7. Incorporate Tomato Paste

    Add 1 cup of tomato paste to the cooked masala. Mix thoroughly and continue to cook for another , or until the oil clearly separates from the tomato mixture, indicating it's well-cooked.

  8. Add Rajma and Water

    Drain the soaked white rajma and add it to the cooker. Mix well with the prepared masala. Add water as needed to achieve your desired gravy consistency (approximately 2-3 cups for a medium consistency).

  9. Season and Pressure Cook

    Add salt to taste and mix everything thoroughly. Close the lid of the pressure cooker and cook for 3-4 whistles on medium-high heat. Allow the pressure to release naturally.

  10. Garnish and Serve

    Once the pressure has released, open the cooker. Stir the rajma curry and garnish generously with fresh chopped coriander. Serve hot with roti or rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 6 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • No Asafoetida (hing)?

    • 1/4 tsp garlic powder + 1/4 tsp onion powder

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

Plan Ahead

Complete this step earlier to save time later.

  • Prepare Rajma and Aromatics2 hours or overnight

    Ensure the white rajma has been soaked overnight or for at least 2-3 hours. Finely chop the onions and prepare the ginger-garlic-chilli paste and tomato paste.

    View Step 1

Variations

Simple ways to adapt this recipe.

  • You can add more wholeCustomise

    You can add more whole spices like cardamom or cinnamon sticks for a richer aroma.

  • Use storeIngredient swap

    Bought rajma masala instead of kitchen king masala for a different flavor profile.

Helpful Tips

Small details that can improve the final result.

  • PreparationSoak Rajma Overnight or for 2

    3 hours if you're short on time, as white rajma cooks faster.

  • Flavour tipBrowning Onions Until Golden and

    Browning onions until golden and cooking spices thoroughly enhances the flavor of the curry.

  • Cooking tipAdjust the Amount of Water

    Adjust the amount of water to achieve your desired gravy consistency.

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