punjabiEasyvegetariangluten freenut freehigh protein

Quick Rajma

Name: Quick Rajma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 1.5 cup rajma (dried red kidney beans); 4 cup water (for pressure cooking beans); 1 tbsp oil; 1 tsp ghee (for finishing); 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (slightly crushed); 2 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, pureed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala (for finishing); 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A comforting and hearty North Indian curry made with red kidney beans simmered in a spiced onion-tomato gravy. This quicker version skips the overnight soak but delivers the same rich, creamy texture and smoky flavors. Perfect with steamed rice on a weeknight.

PREP

10m

COOK

30m

SERVES

1 KATORI

319 cal

SERVINGS

METHOD · 5 STEPS

pressure cook · ~20 min
Pressure cook the kidney beans.
1.Wash the dried rajma under running water and drain.
2.Add the rajma, 4 cups of water, and salt to the pressure cooker.
3.Close the lid and pressure cook on high heat for 15-20 minutes or until the beans are soft.
4.Turn off the heat and let the pressure release naturally.
TIPDo not salt earlier — salting during pressure cooking helps the beans hold their shape without turning mushy.
temper · ~9 min
Prepare the tempering base.
1.Heat oil in a deep pan over medium heat.
2.Add cumin seeds, bay leaf, and green cardamom. Sauté until fragrant (30 sec).
3.Add the chopped onions and sauté until golden brown (7-8 min).
TIPDon't rush the onions — deep browning is key to the rich color and flavor of the gravy.
saute · ~7 min
Build the masala.
1.Add ginger paste, garlic paste, and slit green chilies. Sauté for 1 minute until the raw smell disappears.
2.Pour in the fresh tomato puree and cook, stirring frequently.
3.Add turmeric powder, red chili powder, and cumin powder. Mix well.
4.Cook until the oil separates from the masala paste (5-6 min).
TIPIf the tomato puree sticks, add a tablespoon of water to help it cook down smoothly.
simmer · ~10 min
Combine and simmer the curry.
1.Transfer the cooked beans along with their cooking liquid into the pan with the masala.
2.Stir well to combine. Adjust the consistency with a splash of water if it's too thick.
3.Bring to a boil, then reduce heat and simmer uncovered for 8-10 minutes to meld the flavors.
TIPSimmering without the lid thickens the gravy naturally and intensifies the taste.
garnish · ~1 min
Finish and serve.
1.Turn off the heat. Sprinkle garam masala and drizzle ghee over the top.
2.Garnish generously with chopped coriander leaves.
3.Serve hot with steamed rice.
TIPLet the curry rest for 5 minutes off the heat — it allows the ghee and garam masala to perfume the entire dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If you're using dried kidney beans instead of canned, soak them for at least 8 hours and pressure cook with salt to help maintain their shape.
2
Gently mash about one-quarter of the cooked beans against the side of the pan to naturally thicken the gravy without adding cream.
3
For a deeper, smoky flavor, finish the dish with a pinch of smoked paprika or hold a hot coal in a small bowl with ghee to create a 'dhungar' effect.
4
Let the gravy rest for 5 minutes off the heat before serving — this allows the garam masala and ghee to fully bloom over the curry.
5
To make the gravy extra velvety, blend one-third of the cooked beans with a little cooking liquid and stir it back into the pan.
6
If you want a thinner curry for rice, reserve some of the bean cooking liquid and add it gradually until you reach your preferred consistency.
7
Always use fresh coriander — it's not just a garnish, it adds a bright, citrusy finish that balances the warm spices.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Butter Rajma

Add 2 tablespoons of cream or butter towards the end of simmering for a richer, milder version reminiscent of butter chicken.

Punjabi Dhaba Style

Double the ghee and add a pinch of fenugreek leaves (kasuri methi) along with the garam masala for the robust flavor of roadside dhaba rajma.

Smoky Charred Tomato

Roast the tomatoes on a gas flame until charred before pureeing — this adds a smoky, slightly bitter depth to the gravy.

Vegan Rajma

Replace ghee with a neutral oil and finish with a splash of lime juice — the dish remains authentic and oil-free if preferred.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Protein

Red kidney beans provide a hearty dose of protein and fiber, making this curry a satisfying main dish that supports muscle health and digestion.

✓

Heart-Healthy Fats

The small amount of ghee used for finishing contains butyrate, a short-chain fatty acid that may support gut health and reduce inflammation when used in moderation.

✓