Rajma

Rajma

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rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with amazing 20 images.

Rajma is one of the most popular dishes in North India. In this authentic Punjabi rajma delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too.

Filling and nutritious, Rajma turns out beautifully when the Rajma is cooked in a thick tomato pulp with only basic spices. This Rajma is a favourite in Punjab and very popular amongst all age groups. My kids love Punjabi Rajma with some ladi pav and loads of raw onions on the side. Every Indian household has its own version of Rajma and this is our version of it.

The method of making authentic Punjabi rajma is simple and if you have rajma soaked in advance you can prepare rajma super quickly. To make rajma, pressure cook soaked rajma for 3 whistles and do not drain the water and keep aside. Further, combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste, this freshly pounded ginger, garlic and green chillies will make the rajma more flavourful. Heat the oil and butter in a deep non-stick pan and add the cumin seeds. Add the onions and sauté on a medium flame for 2 minutes. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook for 3 minutes. Add the chilli powder, coriander powder, turmeric powder, garam masala. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally. Add the dried fenugreek leaves and crush them between your palm to extract flavor and add fresh cream which will give rajma a creamy texture and mix well. Our authentic Punjabi rajma is ready to be relished!!

However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this Punjabi kidney bean curry the rich delight that it is, are fresh cream and dried fenugreek leaves. I usually make rajma once a week for any meal of the day.

Let’s see why we call this a healthy rajma recipe. Yes, the recipe does have some fresh cream and butter and they are healthy fats. The main ingredient rajma is a complex carb and rich in Fibre which helps in Lowering Cholesterol levels. Rajma is rich in Potassium which is critical for those with High Blood Pressure as it lessens the impact of sodium.

You can have Punjabi kidney bean curry with any Indian bread or rice.

Enjoy rajma recipe |Punjabi kidney bean curry |authentic Punjabi rajma | healthy rajma recipe | with detailed step by step photos and video below.

Rajma recipe - How to make Rajma

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
For rajma

    For rajma
  1. To make rajma, soak the rajma in enough water in a deep bowl for 8 hours. Drain well.
  2. Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
  4. Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.
  5. Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
  6. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
  7. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  8. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  9. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
  10. Add the dried fenugreek leaves and fresh cream and mix well.
  11. Serve the rajma hot.
Nutrient values (Abbrv) per serving
Energy232 cal
Protein9.5 g
Carbohydrates28 g
Fiber2.7 g
Fat9.1 g
Cholesterol7.5 mg
Sodium34.5 mg
Click here to view calories for Rajma
Rajma Video by Tarla Dalal
Rajma recipe with step by step photos

Like rajma recipe

  1. If you like the rajma recipe | Punjabi kidney bean curry | authentic Punjabi rajma | healthy rajma recipe | given below are the links to similar recipe :

To cook rajma

  1. To make rajma, soak rajma in enough water in a deep bowl for 8 hours.
  2. This is how the rajma looks after being soaked. 
  3. Drain well
  4. In a pressure cooker, add rajma. 
  5. Add salt to taste. 
  6. Add 2 cups of water in the pressure cooker.
  7. Mix well and pressure cook for 3 whistles.
  8. Allow the steam to escape before opening the lid. Do not drain the water and keep aside. 

To proceed for rajma, red kidney bean

  1. To proceed making the rajma recipe | Punjabi kidney bean curry | authentic Punjabi rajma | healthy rajma recipe | in a mortal pestle add green chillies. 
  2. Add ginger.
  3. Add garlic. 
  4. Pound to a course paste and keep aside. Freshly pounded ginger, garlic and green chilli would give our paratha a beautiful flavor. 
  5. Further, heat oil and butter in a deep non-stick pan
  6. Add cumin seeds and let them crackle. 
  7. Add onions.
  8. sauté
  9. Add the freshly pounded green chilli garlic and ginger paste
  10. Add tomatoes
  11. Mix well and cook in a medium flame for 3 minutes, while stirring occasionally. 
  12. Add red chilli powder.
  13. Add coriander powder.
  14. Add turmeric powder
  15. Add garam masala 
  16. Add salt
  17. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  18. Add rajma along with the water
  19. Mix well and cook on a medium flame for 5-7 minutes, while mashing lightly with potato masher
  20. Add dried fenugreek leaves
  21. Add fresh cream
  22. Mix well.
  23. And serve rajma | Punjabi kidney bean curry | authentic Punjabi rajma | healthy rajma recipe | hot. 

Reviews

Rajma
 on 22 Aug 18 06:34 PM
5

Before I try the recepy l would like to ask one question. Do you mean 1 cup of dry rajma or 1 cup of rajma soaked in water? Because 1 cup of dry rajma will absorb lots of water and expand accordingly.
Tarla Dalal
23 Aug 18 08:59 AM
   Hi Srimanta, When we say 1 cup rajma it is dried rajma. That has to be soaked (refer step 1). Do try the recipe and let us know how you enjoyed them. Happy Cooking !!
Rajma
 on 21 Oct 17 05:22 PM
5

Rajma
 on 25 Sep 17 04:48 PM
5

Loved this recipe and my family loved it too! Now such a situation has come that my family and I don''t like outside food even occasionally because I make healthy, tasty and varied food items at home itself. The credit goes to Tarlaji and her team. I am Tarlaji''s great fan. Thanks a lot!
Tarla Dalal
23 Aug 18 09:01 AM
   Hi Sonal, Happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Rajma
 on 28 Mar 17 09:04 AM
5

This Rajma recipe is just so perfect to eat along with rice or even paratha and subzi. I carry this often for lunch to office and it is filling as well as great in taste.
Rajma
 on 28 Feb 17 02:50 PM
5

Rajma
 on 07 Nov 12 09:54 AM
5

Rajma
 on 16 Aug 12 02:38 PM
5

tastes wonderful... nd very easy nd simple steps :)
Tarla Dalal
23 Aug 18 09:02 AM
   Hi Supriya, We are delighted you loved the recipe. Do try more recipes from our website and share with us your feedback. Happy Cooking!
Rajma
 on 12 Jul 11 01:23 PM
5

Rajma
 on 22 Apr 11 03:48 PM
5

Rajma
 on 25 Feb 11 03:40 PM
5

Rajma is a great source of protein and we have this with the family once a week. Rajma along with home made whole wheat bread or buns is the ideal combo for a healthy meal.