Punjabi Style Rajma Recipe | rice and rajma recipe |

Punjabi Style Rajma (Kidney Beans Curry)

This classic Punjabi dish is very popular across North India. The taste of thick gravy and soft Rajma (kidney beans) is superb!

 Ingredients:

• Rajma (Kidney Beans): 1 cup (soaked overnight) 

• Onion: 2 medium-sized (finely chopped) 

• Tomato: 3 medium-sized (pureed) 

• Ginger-Garlic Paste: 1 tablespoon 

• Green Chilies: 2 (finely chopped or slit) 

• Yogurt (Dahi): 2 tablespoons (whisked, optional) 

• Bay Leaf (Tej Patta): 1 

• Cinnamon (Dalchini): 1-inch stick 

• Green Cardamom (Hari Elaichi): 2 

• Black Cardamom (Kali Elaichi): 1 

• Cumin Seeds (Jeera): 1 teaspoon 

• Turmeric Powder (Haldi): 1/2 teaspoon 

• Red Chili Powder (Lal Mirch): 1 teaspoon (or to taste) 

• Coriander Powder (Dhania): 1.5 teaspoons 

• Garam Masala: 1/2 teaspoon 

• Dry Mango Powder (Amchur): 1/2 teaspoon (optional) 

• Dried Fenugreek Leaves (Kasuri Methi): 1 teaspoon (lightly roasted and crushed) 

• Fresh Coriander (Hara Dhaniya): A handful (finely chopped) 

• Oil/Ghee: 3-4 tablespoons 

• Salt: To taste 

• Water: As required 

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 Method:

1. Boil the Rajma: Wash the soaked Rajma and put them in a pressure cooker. Add 3-4 cups of water, a little salt, and the bay leaf, cinnamon, green cardamom, and black cardamom. Pressure cook until the Rajma is completely soft, which will take about 6-7 whistles. Lower the heat and let it cook for another 15-20 minutes.

2. Prepare the Tempering (Tadka): Heat the oil/ghee in a kadhai (wok). Add cumin seeds and let them splutter.

3. Add the finely chopped onion and sauté until golden brown.

4. Add the ginger-garlic paste and green chilies, and sauté for one more minute until the raw smell is gone.

5. Add turmeric powder, red chili powder, and coriander powder, and sauté for a few seconds. Be careful not to burn the spices.

6. Add the tomato puree and sauté well until the oil separates (approx. 8-10 minutes).

7. Combine the Rajma: Add the boiled Rajma along with its water into the spice mixture. Do not discard the Rajma water; it adds both flavor and nutrition.

8. Add salt and more water as needed, and mix well. Bring it to a boil.

9. Lower the heat and let the Rajma simmer for 15-20 minutes so all the flavors blend together and the gravy thickens a bit. Stir occasionally in between.

10. Add Garam Masala, Dry Mango Powder (if using), and Kasuri Methi, and mix well.

11. Garnish with finely chopped fresh coriander and serve hot with rice or Roti (Indian bread).

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💡 Tips:

• Soaking the Rajma overnight is very important for them to cook properly.

• Lightly mashing some of the Rajma after boiling makes the gravy thicker and tastier.

You will love this recipe!