Punjabi Style Rajma
Summary
- This recipe demonstrates how to prepare a delicious Punjabi Style Rajma, a classic Indian kidney bean curry. It involves making a flavorful onion-ginger-garlic paste and a tomato-capsicum puree, cooking them with aromatic spices, and then pressure cooking the soaked kidney beans to perfection.
All Ingredients - Main Ingredients
- Kidney beans 1 cup
- Onions 2
- Ginger 1/2 inch
- Garlic 15 to 16 cloves
- Cloves 6
- Green chilies 2
- Tomatoes 3
- Chopped capsicum 1/2
All Ingredients - Spices and Seasoning
- Mustard oil 2 to 3 tablespoons
- Cumin 1 tablespoon
- Salt 1 tablespoon
- Kashmiri chilly powder 1 tablespoon
- Coriander powder 1 tablespoon
- Turmeric powder 1/4 teaspoon
- Garam masala 1 teaspoon
- Desi ghee 1 tablespoon
- Coriander leaves 1 tablespoon
Tools You'll Need
- Pressure cooker
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
Soak Kidney Beans Take 1 cup of kidney beans and soak them in water overnight. The beans should swell significantly after soaking.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Soak Kidney Beans
Take 1 cup of kidney beans and soak them in water overnight. The beans should swell significantly after soaking.
Step 2: Prepare Onion Paste
In a grinder, add 2 chopped onions, 1/2 inch ginger, 15 to 16 garlic cloves, 6 cloves, and 2 green chilies. Grind all ingredients to make a smooth paste.
Step 3: Prepare Tomato Puree
In the same grinder, add 3 chopped tomatoes and 1/2 chopped capsicum. Grind to make a smooth puree.
Step 4: Sauté Onion Paste
Heat 2 to 3 tablespoons of mustard oil in a pressure cooker until it's hot. Add 1 tablespoon of cumin seeds and let them splutter. Then, add the prepared onion paste. well on medium flame until the paste turns light brown, stirring continuously for about .
Step 5: Cook Tomato Puree and Spices
Add the tomato puree to the onion paste. Mix well and cook on medium flame for about until the mixture thickens and oil starts to separate. Add 1 tablespoon of salt, 1 tablespoon of Kashmiri chili powder, 1 tablespoon of coriander powder, 1/4 teaspoon of turmeric powder, and 1 teaspoon of garam masala. Mix all the spices well with the gravy. Cover the cooker and cook on low flame for .
Step 6: Add Kidney Beans and Pressure Cook
After , remove the lid and mix the gravy. Add the soaked kidney beans along with their soaking water to the cooker. Add an additional 1/2 cup of water and mix everything well. Close the pressure cooker lid and cook for 6-7 whistles on medium flame.
Step 7: Final Touches and Garnish
Once the pressure is released naturally, open the cooker. The rajma should be well cooked and tender. Add 1 tablespoon of desi ghee and 1 tablespoon of fresh coriander leaves. Mix well. Your Punjabi style Rajma is ready to be served.
Pro Tips
• Soaking kidney beans overnight is crucial for proper cooking and digestion.
• Sauté the onion paste until light brown to develop a rich flavor.
• Adjust green chilies according to your spice preference.
Variations
• Add a pinch of asafoetida (hing) to the oil with cumin for an extra aromatic touch.
• For a creamier texture, mash a small portion of the cooked rajma before serving.
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