You are here: Home > Videos > Cuisine Recipes > Indian Veg Recipes > Punjabi Recipes > Punjabi Subzis Recipes > Rajma Video by Tarla Dalal Rajma Video by Tarla Dalal Viewed 12042 times Rajma Video. Rajma is one of the most popular dishes in North India. In this Punjabi 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. Tweet Recipe Description for Rajma Soaking time: 8 hoursPreparation Time: 15 minsCooking Time: 30 mins Makes 4 servings Show me for servings Ingredients For Rajma1 cup rajma (kidney beans) salt to taste1 tbsp roughly chopped green chillies2 tsp roughly chopped garlic (lehsun)1 tsp roughly chopped ginger (adrak)1 tbsp oil1 tbsp butter1 tsp cumin seeds (jeera)1 cup finely chopped onions1 cup finely chopped tomatoes1/2 tsp chilli powder1/2 tsp coriander (dhania) powder1/4 tsp turmeric powder (haldi)1/2 tsp garam masala1 tsp dried fenugreek leaves (kasuri methi) , crushed2 tbsp fresh cream Method For rajmaTo make {span class="bold1"}rajma{/span}, soak the rajma in enough water in a deep bowl for 8 hours. Drain well.Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.Heat the oil and butter in a deep non-stick pan and add the cumin seeds.When the seeds crackle, 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 on a medium flame for 3 minutes, while stirring occasionally.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.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 fresh cream and mix well.Serve the {span class="bold1"}rajma{/span} hot. See step by step images of Rajma recipe RECIPE SOURCE : Punjabi Subzis