Punjabi Rajma

Punjabi Rajma recipe is the very famous Punjabi style rajma aka kidney beans cooked in onion tomato sauce is a perfect lunch or dinner curry and can be served to guests as well with steaming hot rice.  

Punjabi Rajma

Rajma or Punjabi rajma is an all-time favorite kidney beans curry that is cooked in each household. This is the next popular dish after so many non-vegs from this cuisine.

Rajma is best paired with steaming hot boiled rice or jeera rice. However, in general, they are eaten with chapati or roti as well.

Here, I am sharing my mother in law’s recipe of Punjabi rajma. It takes a little bit more time to cook but all the efforts are worth enjoying the delicious curry.

If you are looking for Punjabi curries here are some ideas. Mah Rajma, Chole Bhature, Mah Chole, Dal Makhani.

Ingredients Needed for Rajma

  • Firstly, Kidney beans-There is many types of kidney beans small and large, red and pink, etc. try to use the light pink (looks like pinto beans) one for this recipe.
  • Ginger and Garlic-The recipe needs a generous amount of onion and garlic, don’t skip it.
  • Tomato and Green chilli-Use 4-5 medium-sized tomatoes and green chili as per your taste.
  • Spices-The basic four spice turmeric, coriander, garam masala, and Kashmiri red chilli powder are used.
  • Salt-I prefers to use Himalayan pink salt.
  • Oil-Any of your favorite cooking oil would do fine.
  • Coriander leaves-Fresh chopped coriander leaves to add extra flavors.

How to make Punjabi Rajma?

The first thing is to wash and soak kidney beans and cook them until soft. Next, we need to make tadka, fry the onions, garlic ginger,5 and until golden, and keep aside to cool. Now make a paste with tomatoes and green chilies.

After that ground paste of onions and tomatoes and green chili and cook the gravy base until oil comes out from it. Once the tempering is ready to add it to the cooked red kidney beans.

Now add more or less water as per your desired consistency and cook for few minutes more. Serve warm garnished with chopped coriander leaves.

Serving Suggestions

Serve the warm Punjabi rajma with boiled rice, lemon pickle, and or chapati. The dish tastes amazing the next day so make sure to save some to enjoy the day after.

Other Punjabi Recipes

Mini Punjabi Thali

Chana Masala

Kadhi Pakoda

Aloo Gobhi

Aloo Poori

Looking for more such rajma recipes to get some ideas for your lunch or dinner? Do not miss my Rajma Masala and Dal Makhani and the best one’s Rajma Pulav.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Punjabi Rajma

Sapana Behl
A very popular Punjabi style kidney beans or rajma curry. This tastes absolutely delicious with steaming hot boiled rice.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine North Indian
Servings 4 People
Calories 234 kcal

Equipment

  • Pressure Cooker
  • Saucepan

Ingredients
  

  • 250 g rajma/ red kidney beans
  • 1" ginger piece
  • 2 onion chopped
  • 5-6 garlic cloves
  • 3 tomatoes chopped

Spices:

  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • salt to taste
  • 4 tablespoon oil
  • few coriander leaves, chopped
  • 1 teaspoon dried fenugreek leaves
  • water as required

Instructions
 

  • In a pressure cooker boil rajma with one cup of water for 2 minutes without the lid.
  • Now add a pinch of salt and 1 liter of water.cover the lid and cook for 5 -6 whistles.
  • Now in a saucepan add oil to heat and then add garlic, onion, and ginger. Sauté till brown color appears.
  • Add roughly chopped tomatoes and chillies in a blender and the fried onion ginger garlic. Make a fine paste.
  • To the same pan add dried fenugreek leaves,sauté for 2 minutes and add all of the spices in the above sequence except garam masala powder.
  • To this add, the fine paste of tomatoes made earlier and add one cup of water. Boil this paste and add it to the cooked rajma with 1 cup of water. Cook it for another 10-15 minutes on low flame or till desired consistency.
  • Garnish with chopped coriander leaves and garam masala powder.

Nutrition

Calories: 234kcalCarbohydrates: 20gProtein: 4.6gTrans Fat: 15.9gCholesterol: 3.5mgSodium: 353mgPotassium: 337mgFiber: 3.8gSugar: 4.8gCalcium: 62mgIron: 2mg
Keyword easy rajma recipe, how to make punjabi rajma curry, punjabi rajma, rajma
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

My theme for this week’s blogging marathon is One Ingredient Three Dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Punjabi Rajma and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl

8 thoughts on “Punjabi Rajma”

  1. I like the idea of using methi – i am sure it must be lending the rajma a wonderful aroma and flavour .
    Rajma is one of my favourite foods and l cook almost in the similar manner – but next time will follow the exact recipe you have mentioned .

    Reply

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