Punjabi Rajma Kidney Beans
Discover the rich, homestyle flavors of Punjabi Rajma, a classic Indian kidney bean curry that’s both hearty and irresistibly comforting. This protein-packed dish features tender red kidney beans simmered in a luscious, spiced tomato and onion gravy, infused with fragrant cumin, garam masala, and the warmth of ginger-garlic paste. Perfectly balancing bold spices with creamy textures, this one-pot vegetarian wonder is a staple in North Indian cuisine. Pair it with fluffy basmati rice or soft naan for a wholesome, soul-satisfying meal. Simple to make yet bursting with authentic flavors, this Punjabi Rajma recipe is ideal for weeknight dinners or cozy family gatherings.
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Recipe Information
Ingredients
- 1 cup Dry red kidney beans (Rajma)
- 4 cups Water
- 1 large (finely chopped) Onion
- 2 large (pureed) Tomatoes
- 2 small (slit) Green chilies
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Oil or ghee
- 2 tablespoons (chopped for garnish) Fresh cilantro (coriander leaves)
Instructions
Rinse the red kidney beans thoroughly under running water and soak them in 3 cups of water for at least 6–8 hours or overnight.
Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of fresh water and a pinch of salt. Pressure cook for 15–20 minutes on medium heat until the beans are cooked and tender. Set aside.
Heat oil or ghee in a deep pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion and sauté until it turns golden brown, about 5–7 minutes.
Stir in the ginger-garlic paste and green chilies, cooking for 1–2 minutes until the raw aroma disappears.
Pour in the pureed tomatoes and cook, stirring occasionally, until the oil separates from the mixture, about 7–8 minutes.
Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well and cook for another 1–2 minutes, allowing the spices to bloom.
Add the cooked kidney beans along with their cooking water to the pan. Stir well to combine and simmer on low heat for 15–20 minutes, stirring occasionally.
Stir in garam masala and adjust salt as needed. If the curry is too thick, add a little water to reach the desired consistency. Simmer for an additional 2–3 minutes.
Turn off the heat and garnish with freshly chopped cilantro. Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 5.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
