A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A cooling yogurt dip with grated cucumber, fresh herbs, and a hint of spice. It's the perfect side to balance spicy Indian meals and is ready in just 10 minutes.
About Rajma, Steamed Basmati Rice and Cucumber Raita
This punjabi dish is perfect for lunch. With 631.5799999999999 calories and 23.529999999999998g of protein per serving, it's a low-fat option for your meal plan.
8gfat
2 pcs Onion (medium, finely chopped (about 220g))
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
3 pcs Tomato (medium, pureed (about 350g))
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Soak and Pressure Cook the Kidney Beans
Rinse 200g of kidney beans thoroughly. Soak them in ample water for at least 8 hours or overnight.
Drain the soaking water and rinse the beans again. Transfer them to a pressure cooker.
Add 1 liter of fresh water, 1 tsp of salt, the bay leaf, cinnamon stick, cloves, and black cardamom.
Secure the lid and cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for 25-30 minutes (or 6-7 whistles).
Turn off the heat and let the pressure release naturally. Check if the beans are soft and mash easily. If not, cook for a few more whistles. Do not discard the cooking liquid.
2
Prepare the Masala Base
Heat 2 tbsp of ghee in a heavy-bottomed pan (kadai) over medium heat.
Add 1 tsp of cumin seeds and let them splutter. Add 1/4 tsp of asafoetida and sauté for a few seconds.
Add the 2 finely chopped onions and sauté until they turn deep golden brown, stirring frequently. This should take about 8-10 minutes and is key to the flavor.
3
Cook the Aromatics and Spices
Add 1 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for about 1 minute until the raw aroma disappears.
Pour in the puree of 3 tomatoes. Cook, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala. This will take about 10-12 minutes.
Add the powdered spices: 1/2 tsp turmeric, 1 tsp Kashmiri red chili powder, 1.5 tsp coriander powder, and 1 tsp cumin powder. Mix well and cook for 2 minutes, stirring continuously.
4
Combine and Simmer the Curry
Pour the cooked kidney beans along with all their cooking liquid and whole spices into the pan with the prepared masala.
Add the remaining 1/2 tsp of salt (or to taste). Stir everything together gently.
Using the back of a ladle, mash a few beans against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes for the flavors to meld beautifully.
5
Finish and Garnish
Stir in 1 tsp of garam masala and 1 tbsp of crushed kasuri methi.
Simmer for another 2 minutes to incorporate the finishing aromas.
Turn off the heat. Garnish with 3 tbsp of fresh chopped coriander leaves.
Let the Rajma rest for at least 10 minutes before serving. It pairs perfectly with steamed basmati rice (Rajma Chawal).
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (long grain variety is preferred)
3 cup Water (for cooking)
0.75 tsp Salt (adjust to taste)
1 tsp Ghee (optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cool water and gently swirl the rice with your fingers to release the excess starch. The water will become cloudy.
Carefully drain the cloudy water. Repeat this rinsing process 3-4 times, or until the water runs mostly clear.
After the final rinse, add enough fresh water to cover the rice by about an inch. Let it soak for 30 minutes. This step is crucial for achieving long, separate grains.
2
Bring Water to a Boil (5 minutes)
Thoroughly drain all the water from the soaked rice using a fine-mesh sieve.
In a medium, heavy-bottomed pot with a tight-fitting lid, add 3 cups of fresh water, salt, and ghee (if using).
Bring the water to a rolling boil over medium-high heat.
3
Simmer the Rice (15 minutes)
Carefully add the drained rice to the boiling water. Give it one gentle stir to ensure the grains are submerged and not clumped together.
Allow the water to return to a gentle simmer.
Immediately reduce the heat to the lowest possible setting, cover the pot with the lid, and let it cook undisturbed for 15 minutes. Do not lift the lid, as the trapped steam is essential for cooking the rice perfectly.
4
Rest and Fluff (10 minutes)
After 15 minutes, turn off the heat but leave the pot on the stove, still covered. Let the rice rest for 10 minutes. This allows the moisture to distribute evenly and the grains to firm up.
Remove the lid and gently fluff the rice with a fork or a chopstick to separate the grains.
Serve hot as a perfect accompaniment to your favorite curries and dals.
1.5 cup Curd (Use thick, full-fat yogurt for best results)
1 medium Cucumber (Grated and squeezed to remove all excess water)
2 tbsp Coriander Leaves (Finely chopped)
1 tbsp Mint Leaves (Finely chopped, optional)
1 pcs Green Chilli (Finely chopped, optional for mild heat)
1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera Powder)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Kala Namak (Optional, for a tangy flavor)
0.25 tsp Sugar (Optional, to balance the tanginess)
Instructions
1
Prepare the cucumber: Wash, peel (or leave partially peeled), and grate the cucumber. Place the grated cucumber in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to prevent a watery raita. Discard the water.
2
Prepare the yogurt base: In a medium-sized bowl, add the thick curd and whisk it vigorously for about 1 minute until it is completely smooth, creamy, and free of lumps.
3
Combine ingredients: Add the squeezed cucumber, finely chopped coriander leaves, mint leaves, and green chilli (if using) to the whisked yogurt.
4
Season and mix: Sprinkle in the roasted cumin powder, salt, kala namak, and sugar (if using). Stir everything together gently until all the ingredients are evenly distributed.
5
Chill and serve: Cover the bowl and refrigerate the raita for at least 20-30 minutes. This allows the flavors to meld together. Serve chilled as a refreshing side dish with biryani, pulao, kebabs, or any spicy Indian meal.
