Rajma is a north-Indian cuisine. This high-in-protein cuisine is also known as rajma beans, red kidney beans and cannellini beans.
Rajma is much popular among the Punjabis. There are three types of Rajma or kidney beans. One is dark red which is also known as cannellini beans and the other one is light red or pink and the third one is white in colour. The cooking time vary for all these beans. So, if you are taking white kidney beans be sure to adjust the time as it takes less time to cook.
To cook Punjabi Rajma Masala Curry, rajma beans are first soaked overnight and later pressure cooked with different masalas and makes into a thick curry. You can have it with Rice, Roti or Chapati. My all-time favourite is Rajma, Roti, Rice and Raita 😀
You will find most of the Punjabi dishes either cooked with a dairy product or accompanied with. Interesting! But to maintain a healthy nature of the Rajma curry, this recipe of mine does not contain any dairy product. You can always cook the Punjabi Rajma Masala in pure ghee or butter to give the authentic taste. I made it light by adding refined corn oil which is easy to digest.
I always use Red kidney beans or red rajma to make the Punjabi Rajma. This Indian cuisine is an all-time favourite of my husband; and my daughter gets attracted to the colour of Rajma beans! Not the white ones.
My husband likes soft rajma so I give two extra pressure cooker whistles.
How to Make Punjabi Rajma Masala Curry
Punjabi Rajma or red kidney beans should be soaked for at least 8-9 hours before you make it. Let’s make the Punjabi Rajma Masala with this Recipe.
Timing Taken: 45-50 minutes; Servings 4-5
- 1 cup red kidney beans/rajma (soaked overnight)
- 2 medium-sized finely sliced onions
- 4 medium-sized red tomatoes, finely chopped
- 1 tbspn ginger-garlic paste
- 1/2 tbspn turmeric powder (haldi)
- 1/2 tbspn coriander powder (dhania)
- 1/2 tbspn all-spice powder (garam masala)
- 1/2 tbspn cumin powder (zeera)
- 2 green chillies
- 1/2 tsp red chilli powder
- salt to taste
- Oil to cook (butter, pure ghee optional); I cooked in refined corn oil.
Green fresh coriander, finely chopped
Soak Rajma First
Wash Rajma. Now, in a deep-bottomed pan add adequate amount of good water and washed rajma. Retain the water in which you will soak the red kidney beans. Leave it for 8-9 hours or overnight.
Cooking Punjabi Rajma Masala
Drain the soaked Rajma or red kidney beans. Retain the water and keep it aside in a bowl.
Now take in a pressure cooker add oil. Heat it. Add sliced onions. Fry until it becomes golden brown.
Add ginger-garlic paste and fry for 20 seconds. Add chopped tomatoes, turmeric powder (haldi), cumin powder (zeera), coriander powder (dhania), salt, green chillies and red chilly powder. Mix all ingredients well.
Stir fry for five minutes. You can add some water to avoid sticking of masala. Stir fry till the oil separates.
Now, add Rajma and the retained water. Close the lid, put the gas stove on high flame. Pressure cook the Rajma curry for 8-9 whistles.
Open the lid of pressure cooker and check whether it is cooked or not. If it is still hard, cook for 5-6 more whistles or as required. If water amount is less, add it before you close the lid.
The water-level depends on how much curry you want. But remember it the Rajma curry is slightly thick in nature.
Once the rajma is cooked, open the lid. Stir it and transfer in a serving bowl. Garnish with chopped fresh coriander.
Serve the Punjabi Rajma Masala Curry hot with boiled rice or hot phulkas.
- Adjust the amount of both, red and green, chillies accordingly if you do not want the Rajma Masala to be hot.
- If you do not have pressure cooker don’t worry you can cook it into deep cooking pot but it will take more time than pressure cooker.
— Recipe and Images Shared by Shumayala Khan