Rajma Recipe

Here’s a classic Punjabi Rajma (kidney bean curry) recipe, known for its rich and flavorful gravy. It’s best enjoyed with steamed rice or roti.

Ingredients

For Cooking the Rajma:

• 1 cup rajma (red kidney beans), soaked overnight
• 4 cups water
• 1/2 tsp salt

For the Gravy:

• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit (adjust to taste)
• 2 large tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste

Optional Ingredients:

• 1/2 cup heavy cream or fresh cream (for richness)
• Fresh coriander leaves, chopped for garnish

Instructions

1. Cook the Rajma:
• Drain the soaked rajma and add it to a pressure cooker with 4 cups of water and 1/2 tsp salt.
• Pressure cook for 15-20 minutes or until the rajma is soft. The beans should be tender enough to easily mash with a spoon. If using a regular pot, cook for about 1-2 hours, adding more water as needed.

2. Prepare the Gravy:
• In a large pan or kadhai, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and green chilies, and cook until the raw smell disappears.
• Add the tomato puree and cook until the oil starts to separate, which may take 10-15 minutes.

3. Add Spices:
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.

4. Combine Rajma with Gravy:
• Add the cooked rajma (along with its cooking water) to the gravy and stir well. If the gravy is too thick, you can add more water as needed to reach your desired consistency.
• Let the rajma simmer on low heat for 20-30 minutes, stirring occasionally. The longer you let it simmer, the richer the flavors will become. You can even mash a few beans to thicken the gravy naturally.

5. Add Final Touches:
• Add garam masala and cream if using, and let it cook for another 5 minutes.
• Taste and adjust salt or spice levels as needed.

6. Serve:
• Garnish with chopped fresh coriander leaves.
• Serve hot with steamed basmati rice (rajma chawal) or roti.

Enjoy this hearty, comforting Punjabi-style Rajma, perfect for a satisfying meal!

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