Sunday, March 17, 2013


Rajma is a very popular curry from the Punjabi Cuisine. Red kidney beans are soaked overnight and simmered in the gravy od fried onion and spices. These days we use pressure cookers due to lack of time but the traditional way of simmering it gives out rustic flavours specially when done on charcoal sigri. This makes a perfect meal with steamed Basmati rice.

Rajma ..... 1/2 cup
Onion ...... 1 small (Chopped finely)
Tomato .... 1 (cut into pieces)
Garlic paste....... 1 tsp.
Ginger ........... 1 tbsp (julienned)
Black cardamom.... 1
Cinnamon ............. 1 small piece
Turmeric powder .... 1/4 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder .... 1/2 tsp
Salt ............ to taste
Oil .............. 2 tbsp
Coriander leaves .. to garnish


1. Soak the rajma for 5-6 hours at least.

2. Heat oil in a pressure cooker and pour oil. Add the black cardamom and cinnamon stick.Tip in the onion and saute until light brown.

3. Add the tomato pieces, garlic paste and half of the julienned ginger. Save the rest for garnishing.

4. Add the soaked rajma, salt and the spice powders mentioned above. Add 2 cups water and close the cooker.

5. Cook it for 6-7 whistles and check it after it cools. If the rajma is not done, add more water and cook again for 3-4 whistles.

Garnish with coriander leaves and the ginger juliennes.
Serve with Basmati rice.

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