punjabiEasyveganvegetariandairy freenut free

Rajma

Name: Rajma
Yield: 4 servings
Cuisine: punjabi
Ingredients: 0.75 cup kidney beans (dry, red kidney beans); 1 tbsp mustard oil; 2 pcs tomato (medium, pureed); 1 inch ginger (peeled and finely grated); 1 tsp cumin seeds; 1 pinch asafoetida; 0.5 tsp turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder (or to taste for mild heat); 0.5 tsp garam masala; 0.25 tsp salt (adjust to taste); 2 tbsp coriander leaves (freshly chopped, for garnish); 4 cup water (for soaking and cooking)

RATING

4.6/5(185)

TASTE SCORE

8/10

A comforting North Indian kidney bean curry made without any onion or garlic. This version gets its deep, savory flavor from slow-cooked tomatoes, fresh ginger, and a fragrant blend of spices, making it a light yet satisfying meal.

PREP

COOK

SERVES

1 SERVING

168 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak and prepare the beans.
Rinse the kidney beans thoroughly. Soak them in 3 cups of water overnight or for at least 8 hours. After soaking, drain the water and rinse the beans again.
TIPSoaking not only softens the beans for quicker cooking but also makes them easier to digest.
pressure cook
Pressure cook the rajma.
1.Place the soaked and drained beans in a pressure cooker.
2.Add 3 cups of fresh water, 1/4 tsp of salt, and the turmeric powder.
3.Secure the lid and cook on high heat until the first whistle.
4.Reduce the heat to medium-low and cook for 20-25 minutes, or about 8-10 whistles.
5.Turn off the heat and let the pressure release naturally.
TIPCheck if the beans are cooked by pressing one between your fingers. It should mash easily. If not, cook for a few more whistles.
temper
Prepare the tomato masala.
1.Heat mustard oil in a pan or kadai over medium heat.
2.Once hot, add the cumin seeds and asafoetida. Let the seeds splutter.
3.Add the grated ginger and sauté for 30 seconds until fragrant.
saute
Cook the masala base.
1.Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally.
2.Add the coriander powder, red chili powder, and the remaining 1/4 tsp of salt.
3.Continue to cook until the masala thickens and you see oil separating from the sides.
TIPCooking the tomato puree well is crucial for developing a rich flavor base in the absence of onion and garlic.
simmer
Combine and simmer the curry.
1.Pour the cooked rajma along with its cooking liquid into the pan with the masala.
2.Mix everything well. Gently mash a few beans with the back of your spoon to thicken the gravy.
3.Bring the curry to a boil, then reduce the heat, cover, and let it simmer for 10-15 minutes.
TIPSimmering allows the beans to absorb the flavors of the masala, resulting in a more cohesive and flavorful curry.
garnish
Finish and garnish.
Stir in the garam masala and chopped coriander leaves. Mix well and turn off the heat.
serve
Serve hot.
Let the rajma rest for 5 minutes before serving. It pairs wonderfully with steamed rice or roti.

PRO TIPS

What to keep in mind.

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

1
Using red kidney beans (jammu rajma) gives a classic creamy texture and flavor.
2
Don't discard the water used to boil the rajma; it's full of flavor and nutrients.
3
For a slightly smoky flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) along with the garam masala.
4
If you're short on time, you can use canned kidney beans. Rinse them well before adding to the masala.
5
The gravy will thicken as it cools. Adjust consistency with a little hot water if needed before serving.

QUESTIONS?

Frequently asked questions

Yes, Rajma is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. This version without onion and garlic is also lighter on the stomach.

PAIRS WELL WITH