Punjabi Rajmah

2 years ago

Rajma is one of the most renowned and delicious north Indian vegetarian recipes that blends well with basmati rice. This velvety recipe for Rajma is a delicately flavored and delectable Punjabi curry prepared with kidney beans, onions, tomatoes, and spices. Kidney beans are known as Rajma in Hindi. You will undoubtedly like these melt-in-your-mouth rajma beans and the luscious gravy. You definitely don't need anything else when you have rajma and rice. Furthermore, it contributes to overall health.

Region: Punjab and Delhi

Nature: main course/curry

Cuisine: Indian

Prep Time: 8 Hrs

Cook Time: 30 Min

Total Time: 8 Hrs 30 Min

Serves: 04

Main Ingredients:



Rajma kidney beans

200 gms


3-4 no

Cinnamon stick


Bay leaf

1-2 no


1 tbsp


1 tsp

Cumin Seeds

1 tsp

Turmeric Powder

1 tsp

Cumin Powder

1 tsp

Garam Masala

1 tsp

Finely Chopped Onions

1/2 cup

Ginger-Garlic Paste

1 tbsp

Chopped Tomatoes

1 cup


to taste

Method: -:

  1. Wash and soak Rajma overnight or for at least for 8 hours.

  2. Pressures cook the soaked Rajma in about 3 cups of water in pressure cooker until Rajma is soft and tender.

  3. Reserve the stock it can be used later to the gravy.

  4. Heat oil in a pan, fry cinnamon stick, cloves, and bay leaf for a minute. Then add chopped onions.

  5. Sauté it tills the onions turns to golden brown.

  6. Add ginger garlic paste. Fry till golden and cooked.

  7. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and sauté it tills tomatoes become soft.

  8. Add boiled Rajma to it with salt, butter, and the Rajma stock.

  9. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes.

  10. When the Rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish.

  11. Garnish it with few coriander leaves and serve with hot rice.

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