Introduction:
Punjabi Rajma, a beloved North Indian dish, is a comforting and hearty curry made from red kidney beans simmered in a flavorful tomato-onion gravy. Known for its rich and spicy taste, this dish is a staple in Punjabi households and is often paired with steamed rice, making it a perfect meal for any occasion. In this blog post, we’ll walk you through a simple yet authentic Punjabi Rajma recipe that brings the taste of North India right to your kitchen.
Ingredients List:
- 1 cup rajma (red kidney beans), soaked overnight
- 2 large onions, finely chopped
- 3 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Instructions:
- Soak and Cook Rajma:
- Soak the rajma (red kidney beans) overnight or for at least 8 hours. Drain and rinse well.
- Pressure cook the soaked rajma with 4 cups of water and a little salt for about 20-25 minutes or until soft. Set aside.
- Prepare the Masala:
- In a deep pan or kadai, heat oil on medium heat. Add cumin seeds and bay leaves. Sauté until they crackle.
- Add finely chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Add Tomato Puree:
- Pour in the tomato puree and cook the mixture until the oil starts to separate from the masala.
- Spice It Up:
- Add red chili powder, turmeric powder, garam masala, coriander powder, and cumin powder. Stir well and cook the masala until it turns aromatic and thickens.
- Combine Rajma with Masala:
- Add the cooked rajma along with the water used in cooking. Stir to combine everything well.
- Let it simmer on low heat for 20-25 minutes, allowing the rajma to absorb the flavors of the masala. Adjust the consistency with water if needed.
- Final Touches:
- Adjust salt to taste and simmer for another 5 minutes.
- Garnish with fresh coriander leaves.
- Serve:
- Serve hot Punjabi Rajma with steamed basmati rice or roti.
Learn how to perfectly cook rice to complement your Punjabi Rajma.
Tips and Variations:
- For a creamier texture, mash a small portion of the cooked rajma and mix it back into the curry.
- You can add a dollop of fresh cream for extra richness.
- Adjust the spice levels according to your taste by varying the amount of red chili powder and green chilies.
Storage and Reheating Instructions:
- Store leftover rajma in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave, adding a splash of water if needed to adjust the consistency.
Serving Suggestions:
- Punjabi Rajma pairs perfectly with steamed basmati rice, also known as “Rajma Chawal.”
- You can also serve it with rotis or naan for a complete meal.
Frequently Asked Questions:
- Can I use canned kidney beans?
- Yes, you can use canned kidney beans as a substitute for dried rajma. Simply rinse them well and proceed with the recipe, adjusting the cooking time as they are already cooked.
- How can I make rajma less spicy?
- To make the dish less spicy, reduce the amount of red chili powder and green chilies. You can also add a bit of cream or yogurt to mellow the heat.
Related Recipes: Check out our Dal Makhani Recipe for more delicious North Indian dishes.