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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.
For 4 servings
Soak and Pressure Cook the Kidney Beans
Prepare the Masala Base
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.
This punjabi recipe takes 80 minutes to prepare and yields 4 servings. At 291.58 calories per serving with 14.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Aromatics and Spices
Combine and Simmer the Curry
Finish and Garnish
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking, just before adding the garam masala.
Skip the onions and garlic. Increase the amount of tomato puree and use ginger paste. Rely on asafoetida (hing) for a savory base flavor.
For a faster version, use two 15-ounce cans of kidney beans. Drain and rinse them well, then add them to the prepared masala with 2 cups of water or vegetable broth and simmer for 20 minutes.
Kidney beans are rich in protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
The high fiber content in rajma promotes digestive health, helps prevent constipation, and aids in maintaining stable blood sugar levels by slowing down sugar absorption.
The soluble fiber, potassium, and magnesium in kidney beans contribute to cardiovascular health by helping to lower cholesterol levels and maintain healthy blood pressure.
Rajma is a good source of essential minerals like iron for preventing anemia, magnesium for nerve function, and manganese, which acts as an antioxidant.
One serving of this Rajma recipe (approximately 1.5 cups) contains around 280-320 calories, excluding rice or bread. The final count can vary based on the amount of ghee or oil used.
Yes, Rajma is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, potassium, and magnesium. It supports muscle health, aids digestion, and can help in managing blood sugar levels.
Absolutely. You can cook the soaked beans in a large, heavy-bottomed pot. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the beans are completely tender. You may need to add more hot water during cooking.
This can happen for a few reasons: the beans might be old, they weren't soaked long enough, or you added acidic ingredients like tomatoes or salt too early in the boiling process. Always cook the beans until fully soft before adding them to the tomato-based masala.
Yes, you can use canned beans for a quicker meal. Use two 15-ounce (425g) cans. Make sure to drain and rinse them thoroughly to remove excess sodium before adding them to the cooked masala. Simmer for about 20 minutes.
Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes very well for up to 3 months.
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