Punjabi Rajma (Kidney Beans Indian Curry)

Punjabi Rajma (Kidney Beans Indian Curry)

September 14, 2017

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Punjabi Rajma (Kidney Beans Indian Curry) recipe shared by Riddhima Nair from India Food Network.

Punjabi Rajma (Kidney Beans Indian Curry) – Punjabi rajma is not only tasty and delicious but also healthy .

Rajma is a spicy onion and tomato gravy which is served with rice.  It only takes 30 min to cook.  Beans are soft and favorable in taste.

Punjabi Rajma (Kidney Beans Indian Curry)
Author: Riddhima Nair
Prep Time Cook Time Total Time
20 mins 30 mins 50 mins
Servings: 4
  • Rajma - 1 cup
  • Mustard oil - 6 tbsp
  • Onion - 1 and ½ cup ( finely chopped )
  • Ginger garlic paste - 2 tsp
  • Kashmiri red chili powder - 2 tsp
  • Roasted Cumin Powder - ½ tsp
  • Amchoor powder - 2 tsp
  • Garam Masala - ½ tsp
  • Salt to taste
  • Fresh Coriander - 2 tbsp ( Chopped )
  • Tomato - 2 ( Finely chopped )
  • Tomato purees - 3 tbsp
  • Coriander Powder - 3 tsp
  • Turmeric Powder - 1 tsp
  1. Wash the rajma and soak in enough water for 5-6 hours.
  2. Drain the water. Add the soaked rajma is a pressure cooker with 2 tsp of salt and 3 cups of water. Cook till rajma is soft and cooked.
  3. Remove the pressure cooker from heat and keep aside.
  4. Heat oil in a pan. When the oil is hot, add onion and fry till translucent. Add Ginger Garlic paste and fry till onion is golden brown.
  5. Add chopped tomato and tomato puree and cook for a minute. Add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, amchur powder and garam masala powder and fry for a few seconds.
  6. Add ½ cup water and cook the masala till oil separates on the side of the pan. Add the cooked rajma along with the water and cook on low heat for 10-15 minutes.
  7. Slightly press a few rajmas with the back of a ladle. Add more water and salt if required.
  8. Garnish with Fresh Coriander. Serve hot with steamed rice.

Recipe Rating: 4 / 5

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