Pinto Bean Recipe – Authentic Indian Rajma Masala Style

Last Updated on 2 months by Neha Deshmukh

Pinto Bean Recipe – Authentic Indian Rajma Masala Style

Hey everyone! If you’re anything like me, you absolutely love a comforting bowl of Rajma Chawal. But sometimes, finding good quality Rajma (kidney beans) can be a bit of a struggle, right? Well, I’ve got a fantastic solution – this Pinto Bean Rajma Masala! It’s a little secret I picked up from my aunt, and honestly, you won’t believe how close it gets to the real deal. I first made this when I was craving Rajma but couldn’t find any at the store, and it quickly became a regular in my kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Pinto Bean Rajma is seriously a game-changer. It’s incredibly flavorful, hearty, and satisfying – everything you want in a classic Indian comfort food. Plus, it’s surprisingly easy to make, even on a busy weeknight. It’s a fantastic way to enjoy the flavors of Rajma even when you can’t get your hands on kidney beans. And honestly? Some people even prefer it!

Ingredients

Here’s what you’ll need to whip up this delicious Pinto Bean Rajma:

• ¾ cup Pinto Beans
• ½ cup Finely chopped onions
• ½ tsp Garlic paste
• 1 cup Fresh Tomato puree (about 2 medium tomatoes)
• 2 tbsp Tomato Ketchup
• ½ – ¾ tsp Chilli Powder (adjust to your spice preference!)
• 1 tsp Cumin Powder
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Pinto Beans as a Rajma Substitute: Pinto beans have a similar texture to kidney beans when cooked, making them a brilliant substitute. They absorb flavors beautifully, so they really shine in this dish.
• Regional Spice Variations: Rajma recipes vary so much across India! Some regions use more ginger, others add a pinch of garam masala. Feel free to experiment and make it your own.
• The Role of Ketchup: Now, ketchup might seem a little unusual in Rajma, but trust me on this one! It adds a subtle sweetness and tang that really balances the spices. It’s a little trick my aunt taught me, and it makes all the difference. Don’t worry, it doesn’t taste overly “ketchupy”!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Beans: Start by soaking the pinto beans overnight in plenty of water. This helps them cook evenly and reduces cooking time.
2. Pressure Cook the Beans: Drain the soaked beans and add them to a pressure cooker with about 3 cups of fresh water and a pinch of salt. Pressure cook for about 4-5 whistles, or until the beans are soft and easily mashable.
3. Sauté the Onions: While the beans are cooking, heat the oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent and slightly golden.
4. Add Garlic & Tomato Puree: Add the garlic paste and sauté for just a minute until fragrant. Then, pour in the tomato puree and cook for another 5-7 minutes, stirring occasionally, until the puree thickens slightly.
5. Spice it Up: Now, add the chilli powder, cumin powder, and tomato ketchup to the pan. Mix well and cook for another 2-3 minutes, allowing the spices to bloom.
6. Combine & Simmer: Once the beans are cooked, it’s time to bring everything together! Roughly grind about half of the cooked beans. Mash the remaining half with a potato masher – this creates a lovely, thick texture. Add both the ground and mashed beans to the pan with the tomato-onion mixture.
7. Simmer to Perfection: Stir well to combine and simmer for about 10-15 minutes, or until the Rajma reaches your desired consistency. Add a little water if it gets too thick.

Expert Tips

• Don’t Overcook the Beans: Overcooked beans will turn mushy. You want them to hold their shape a little.
• Adjust the Spice: Chilli powder levels are very personal. Start with ½ tsp and add more to taste.
• Taste as You Go: Seriously, taste the Rajma throughout the cooking process and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ketchup ingredients to be sure.
• Spice Level Adjustment: My friend, Priya, loves her Rajma super spicy, so she adds a pinch of cayenne pepper. For a milder version, reduce the chilli powder to ¼ tsp.
• Quick Soak Method: No time to soak overnight? Try the quick soak method: boil the beans for 2 minutes, then let them sit in hot water for an hour.
• Pressure Cooker vs. Instant Pot: You can absolutely use an Instant Pot! Use the same cooking time as a pressure cooker (about 4-5 minutes on high pressure, followed by a natural pressure release).

Serving Suggestions

Rajma Masala is begging to be served with a side of fluffy basmati rice. A dollop of yogurt and some sliced onions complete the meal perfectly. My family also loves it with a side of roti or naan.

Storage Instructions

Leftover Rajma will keep in the refrigerator for up to 3-4 days. Store it in an airtight container. It also freezes beautifully! Just portion it out into freezer-safe containers and it will last for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this recipe authentically Rajma if it uses Pinto Beans? It’s a fantastic substitute! While traditionally made with kidney beans, pinto beans offer a similar texture and flavor profile.
• Can I use dried tomatoes instead of tomato puree? You can, but you’ll need to rehydrate them first. Soak about 1 cup of dried tomatoes in hot water for 30 minutes, then blend them into a puree.
• What is the best way to control the spice level? Start with a smaller amount of chilli powder and add more gradually, tasting as you go.
• How can I make this recipe ahead of time? Absolutely! You can make the Rajma a day or two in advance. The flavors actually develop even more overnight.
• Can I freeze leftover Rajma? Yes! It freezes beautifully. Just make sure to store it in an airtight container.

Enjoy your delicious Pinto Bean Rajma Masala! I hope this recipe brings as much comfort and joy to your kitchen as it does to mine. Let me know in the comments how it turns out!