Rajma Masala – Punjabi Red Kidney Beans Curry | Curried Kidney Beans

Punjabi Rajma

Rajma Masala is a popular Punjabi dish of kidney beans in a flavourful onion tomato base. Rajma-Chawal is a mouth-watering combination that is popular in North India. Punjabi Rajma Curry is nutritious and filling and looks absolutely appealing when cooked in a thick tomato gravy with an aromatic mix of spices.

Rajma Masala

Red Kidney Beans are true superfood that are packed with protein, fibre, folate and magnesium. The health benefits of red kidney beans include protecting against heart disease, stabilizing blood sugar levels, anti-aging and weight loss properties. They are a good source of cholesterol-lowering fiber and have a low Glycemic Index.

Rajma Masala Punjabi Style:

Rajma curry is a nutritious and filling dish where red kidney beans are simmered in an appetising and delicious onion-tomato gravy. Curried red kidney beans go well with hot rice and green salad.

Rajma Masala

This quick and easy red kidney beans recipe cooked Punjabi style is mildly spiced but carries all the authentic flavours of Punjab!

How to make Punjabi Rajma Masala:

Red Kidney Beans

To make Punjabi Rajma Curry, firstly soak red kidney beans in water overnight.
Then drain the water the next day and wash rajma under fresh water.
Pressure cook with sufficient water for about 20-30 minutes. Retain cooking liqueur.

Rajma Ingredients

Meanwhile peel and finely chop the onions, tomatoes and fresh coriander.
Then heat oil in a frying pan and crackle cumin seeds.
Add the onions and ginger-garlic paste (You can use finely grated ginger and minced garlic). Saute till the onions become slightly brown.

Saute onions

Next tip in the tomatoes and cook with a lid on till the tomatoes soften.

Add chopped tomatoes

Sprinkle turmeric, cumin powder, salt, sugar, red chilli powder, coriander powder and garam masala powder. Combine well.

Add dry spices

Now add the cooked red kidney beans and mix well.

Add kidney beans

Also add 1 cup of cooking liqueur, cover with a lid and simmer on medium flame for about 10 minutes till the gravy thickens.

Add cooking liqueur

Finally sprinkle Kasuri Methi and mix in butter. Garnish the red beans curry with coriander leaves.

Simmer kidney beans

8. Serve Punjabi Rajma Masala Curry with Cumin Flavoured Rice or Wheat Parathas.

Punjabi Rajma

If you are looking for more beans recipes Indian, do try out Sheem Shorshe and Baked Vegetables.

Red Kidney Beans Recipe details:

Rajma Recipe

Flavourful and delicious Kidney Beans Curry is a popular Punjabi vegetarian dish. Try out this easy Rajma Masala Recipe for Roti or Chapathi!

Course Vegetarian Main Course

Cuisine Punjabi

Prep Time 30

Cook Time 20

Total Time 50

Servings 5

Calories 99kcal

Author Shil

Ingredients

Rajma/kidney beans – 2 cups
Cumin seeds – ¾ tsp
Onion – 2 medium sliced
Ginger garlic paste – ¾ tsp
Veg Masala Paste – ¾ tsp
Tomato – 2 medium chopped
Turmeric powder – ½ tsp
Salt to taste
Jeera Powder – ½ tsp
Coriander Powder – ½ tsp
Red Chilli Powder – ½ tsp
Coriander Leaves to granish
Kasuri Methi – 1 tbsp
Oil – 1 ½ tbsp
Cream – 1 tsp
Water as required

Instructions

Wash and soak rajma overnight.
Next morning, discard water, wash rajma in fresh water and pressure cook for about 25-30 minutes till soft. Strain and keep aside. Retain the cooking liqueur.
Chop onions, tomatoes and coriander leaves.
Heat oil in a pan. Add cumin seeds and allow to crackle.
Add chopped onions, stir, add ginger-garlic paste.
Fry for 4-5 minutes on medium heat till onions turn brown.
Put in the chopped tomatoes. Cook covered on low flame for 3-4 minutes till the tomatoes become mushy.
Add turmeric, red chilli powder, cumin powder, salt, coriander powder and garam masala paste. Sauté till the masalas are well mixed.
Add the boiled rajma, mix well and cook for 1-2 minutes. Add liqueur (1 ½ cups) and cook covered for 10 minutes on medium flame till the dish reaches the desired consistency. Add water if necessary.
Dry roast kasuri methi on a tava and add to the simmering rajma masala. Cook for a minute more, add a blob of cream and remove. Garnish with fresh coriander leaves.
Serve Rajma Masala with Chawal, Jeera Rice or Phulkas.