When comfort food meets time pressure, rajma masala comes to the rescue. Rich, hearty, and deeply satisfying, this North Indian staple doesn’t have to be an all-day affair. Rajma is a good source of plant protein and fibre, offering 15g of protein per cooked cup. With the right technique and smart use of modern kitchen appliances, a wholesome rajma recipe can easily fit into a busy weekday schedule, without compromising on flavour or nutrition.
Why Rajma Still Works for Fast Home Cooking
Rajma is traditionally slow-cooked, but modern appliances have changed that narrative. Soaking, pressure cooking, and controlled sautéing dramatically reduce active cooking time while preserving texture and taste. Today, how to make rajma quickly is more about precision than patience.
Using appliances available on the Wipro Appliances website like pressure cookers, induction cooktops, and mixer grinders helps streamline each stage of cooking while ensuring consistency.
Ingredients
Every great rajma masala begins with simple, everyday ingredients used in the right proportion. These staples come together to create a rich, comforting flavour that feels familiar yet deeply satisfying.
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1 cup rajma (kidney beans), soaked overnight
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2 medium onions
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3 ripe tomatoes
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1 tbsp ginger-garlic paste
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2 tbsp oil or ghee
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Spices: cumin seeds, bay leaf, turmeric, red chilli powder, coriander powder, garam masala
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Salt to taste
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Fresh coriander for garnish
Rajma Masala Recipe
This rajma masala recipe breaks the process into simple, time-saving steps so you can enjoy a comforting, home-style meal even on your busiest days, without compromising on taste or texture.
Soak and Pressure Cook the Rajma
Begin by thoroughly washing and soaking the rajma for at least 8 hours or overnight to ensure even cooking and better digestion. Soaking helps the beans soften from the inside, allowing them to cook faster and more uniformly. Transfer the soaked rajma to a Wipro Electric pressure cooker, add fresh water and salt, and cook for 20–25 minutes after the first whistle. Proper pressure cooking ensures the beans turn tender and creamy without splitting, forming the perfect base for rajma masala.
Prepare the Masala Base Efficiently
While the rajma cooks, use a Wipro mixer and grinder to blend onions and tomatoes separately into smooth pastes. A fine texture allows the masala to cook evenly and reduces the time needed to eliminate raw flavours. Smooth pastes also help spices coat the gravy uniformly, creating a richer taste. This step significantly cuts down manual chopping and prolonged sautéing.
Build Flavour on an Induction Cooktop
Heat oil or ghee on a Wipro induction cooktop. Add cumin seeds and bay leaf, allowing them to release aroma without burning. Controlled heat is crucial here. Induction cooktops maintain steady temperatures, which helps spices bloom properly. Add onion paste and cook until it thickens and loses its raw smell. Stir in ginger-garlic paste, followed by tomato puree. Cook until oil begins to separate as it builds depth and colour in your rajma masala.
Spice It Right and Combine
Add turmeric, red chilli powder, coriander powder, and salt, stirring well so the spices cook evenly without sticking. Cooking the spices briefly in hot oil helps activate their flavours and removes rawness. Add the pressure-cooked rajma along with some of its cooking water to adjust consistency. Let the curry simmer on low heat for 10–15 minutes so the beans absorb the masala fully and the flavours meld together.
Finish and Serve
Sprinkle garam masala to add warmth and aroma, then garnish with freshly chopped coriander for freshness. Give the curry a gentle stir and allow it to rest for a couple of minutes before serving. This resting time enhances flavour balance and thickness. Serve hot with steamed rice for a comforting rajma chawal recipe, or enjoy it with rotis or jeera rice for a wholesome meal.
Making Rajma a Busy-Day Essential
Rajma isn’t just a weekend indulgence anymore. With smart prep and appliance-assisted cooking, it becomes a practical, protein-rich meal for everyday life. Modern kitchen appliances simplify traditional cooking while respecting authentic flavours, making dishes like rajma masala both accessible and reliable. Pressure cooking legumes improves mineral absorption and reduces antinutrients.
FAQs
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How long do you cook rajma in a pressure cooker?
Soaked rajma typically takes 20-25 minutes in a pressure cooker after the first whistle. The beans should mash easily when pressed between fingers.
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What is the water test for Instant Pots?
The water test ensures the Instant Pot reaches pressure correctly. Add water, seal, and pressure cook briefly to check if steam builds and releases properly, important before cooking rajma.
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Can rajma be cooked faster on an induction cooktop?
Yes. While induction cooktops don’t cook rajma directly, they provide precise heat control for sautéing and simmering, reducing overall cooking time and preventing burning.
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Why use a mixer grinder for rajma masala?
A mixer grinder creates smooth onion and tomato pastes, which cook faster and form a cohesive gravy, saving time and improving texture.
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Can leftover rajma be reheated without drying out?
Yes. Reheat rajma on low heat on an induction cooktop, adding a little water to restore consistency. Slow reheating preserves flavour and prevents sticking.
