Punjabi Rajma is a classic North Indian dish made with red kidney beans cooked in a flavorful tomato-onion gravy infused with aromatic spices like cumin, coriander, and garam masala. The beans are simmered until tender, creating a rich and comforting curry that’s often served with rice or naan. Its hearty, spicy-sweet flavor profile makes it a beloved staple in Punjabi cuisine, perfect for satisfying cravings and warming up chilly days.
Here’s a basic recipe for Punjabi Rajma:
Ingredients:
- 1 cup dried red kidney beans (rajma), soaked overnight
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Chopped cilantro for garnish
- Water
Instructions:
- Rinse the soaked kidney beans and pressure cook them with enough water and a pinch of salt until they are soft and cooked through. It usually takes around 15-20 minutes on medium heat after the first whistle on high heat. You can also use canned kidney beans if preferred.
- Heat oil or ghee in a pan. Add cumin seeds and let them crackle.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil separates from the masala.
- Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook the spices for a minute or two.
- Mash a few cooked kidney beans with the back of a spoon and add them to the masala. This helps in thickening the gravy.
- Pour in the cooked kidney beans along with the water they were cooked in. Adjust the consistency of the curry by adding more water if needed.
- Simmer the rajma on low heat for about 10-15 minutes, allowing the flavors to blend together.
- Sprinkle garam masala and chopped cilantro. Mix well and let it simmer for a couple of minutes.
- Serve Punjabi Rajma hot with steamed rice, jeera rice, or naan.
Feel free to adjust the spice levels according to your preference. Enjoy your delicious Punjabi Rajma!
