Punjabi Rajma Recipe

Punjabi Rajma

  • Difficulty Level
    Advanced

Punjabi Rajma is one of my favorites since the 90’s. We once stayed in a rented house which belonged to one of the nicest punjabi families I have ever met. That is when, on many occasions, I had the chance to eat Punjabi Rajma. I instantly became a fan of it as it was and is so yummyyy!! So hereby I am sharing the recipe with you all!!

Current Recipe Rating

(4.3 / 5)

11 ratings

  • Recipe
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Ingredients

  • Rajma: 1 cup
  • Onion: 4 small pieces
  • Tomato : 4 small pieces
  • Green spring onion: 1 piece
  • Garlic: 8-10 pieces or as per your taste
  • Ginger: 1 small piece
  • Green Chili: 2 pieces
  • Coriander Leaves
  • Vegetable Oil: 2-3 tablespoon
  • Spices ( as per taste) : Red chili powder, Coriander Powder, Turmeric powder, Asafoetida, Jeera, Khada Garam Masala (Crushed Cumin Seeds Powder ( 1 tablespoon), Whole Black Pepper ( 8-10 pieces), Coriander Powder (2 tablespoon), Dal cheeni( Cinnamon) powder ( 1 teaspoon), Bay leaves (2) )
  • Black Salt

Instructions

  1. Soak the Rajma ( Red kidney bean ) overnight or if you have forgotten to do that, add rajma to boiling water along with salt in a pressure cooker and take 8-10 whistles on medium flame till they are cooked.
  2. Drain the water from the pressure cooker to a vessel so that it can be used later.
  3. Grind the green chillies, ginger and garlic in a mixer.
  4. Heat oil in a deep pan, add jeera and asafoetida to it. Also add khada garam masala.
  5. Now add the onion, green chili, ginger, garlic paste and saute them on high flame till they become dark brown . Now add the crushed tomatoes to the mixture. Also add salt, red chili powder, cumin powder and coriander powder to it. Saute them for 10-15 minutes on medium flame.
  6. Once the mixture starts to leave the sides of the pan add the rajma and 1 cup of the drained water which was kept aside.
  7. Now cook the rajma till the water starts to boil. You can add more drained water depending on your taste.
  8. Garnish with coriander leaves.
  9. Serve punjabi rajma with garma garam parathe. Enjoy!!!!

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

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