Tender kidney beans simmered in a rich, aromatic tomato and onion gravy spiced with classic Indian masalas. This hearty Punjabi comfort food is perfect with steamed rice, making it a beloved North Indian staple.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
This north_indian and punjabi dish is perfect for lunch. With 687.44 calories and 20.82g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.5 tsp Salt (divided, adjust to taste)
4 cup Water (for pressure cooking and gravy)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Rajma
Wash the rajma thoroughly and drain the soaking water. Add the soaked rajma to a pressure cooker.
Pour in 3 cups of fresh water, 0.5 tsp of salt, the bay leaf, cinnamon stick, and cloves.
Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 15-20 minutes, until the beans are completely soft and tender.
Allow the pressure to release naturally. Open the cooker and check if a bean is easily mashable between your fingers. If not, cook for another 1-2 whistles. Do not discard the cooking water.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Tomato Gravy
Add the tomato puree to the pan. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat and add the spice powders: turmeric powder, red chili powder, coriander powder, and cumin powder, along with the remaining 1 tsp of salt.
Stir well and cook for 1 minute, ensuring the spices don't burn.
4
Combine and Simmer
Carefully pour the cooked rajma along with all its cooking water into the pan with the masala. Mix everything gently.
Using the back of a ladle, lightly mash a few rajma beans against the side of the pan. This is a key step to naturally thicken the gravy.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for at least 10-15 minutes, allowing the beans to absorb the flavors of the masala.
Check the consistency and add a little hot water if the gravy becomes too thick for your liking.
5
Finish and Garnish
Stir in the garam masala and the crushed kasuri methi. Mix well and cook for one more minute.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Rajma Masala rest for 5-10 minutes before serving. This helps the flavors to settle and deepen. Serve hot with steamed basmati rice (Rajma Chawal) or roti.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
