Punjabi Rajma

Punjabi Rajma is a popular North Indian dish which is prepared with Red Kidney beans and Onion- Tomato paste. It is usually served with boiled white rice and it is a traditional festival dish. Some people prefer eating food cooked without onion and garlic. This recipe can help them, as adding onion and garlic is optional but it’s a promise it will taste delicious. Give it a try.

INGREDIENTS

  • 1 Cup Kidney beans (Rajma); Soaked overnight
  • 2 tbsp Oil
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 1 Pinch Asafoetida
  • 2 tsp Fresh Ginger Paste
  • 1 tbsp Green Chili paste
  • 1 small Onion; Chopped (Optional)
  • 1 tbsp Fresh Garlic Paste (Optional)
  • 3 large Tomatoes; finely chopped
  • 1 tbsp Coriander Powder
  • ½ tsp Red Chili Powder (Optional)
  • ½ tsp Turmeric Powder
  • 1 tbsp Fresh Lemon Juice
  • 1 ½ tsp Garam Masala
  • Salt to taste
  • ¼ Cup Heavy Cream
  • Fresh Coriander; Chopped (To Garnish)

PROCEDURE

  • In a pressure cooker, add the soaked Rajma along with 4 cups water and salt.
  • Switch off the flame after 3 whistles.
  • Heat Oil in a pan, add Cumin seeds and Mustard seeds. Let it splutter.
  • Add Asafoetida , Garlic paste, Ginger paste (Optional), Onion (Optional), and a pinch of salt. Fry till raw aroma disappears and mixture turns golden brown.

*If you are not adding Onion and Garlic, sauté mixture for a minute only.

  • Add Tomatoes, mix and cover cook for 10-15 minutes on medium heat. Stir occasionally.

*when tomato is cooked, you will see oil on edges of the pan surrounding the mixture.

  • Add Coriander powder, Salt, Red chili powder and Turmeric powder. Stir well for 2-3 minutes.
  • Add cooked Rajma. Mix well and cover cook it for 10-15 minutes on medium heat.
  • Add Garam masala and lemon juice. Mix well.
  • Switch off the heat. keep it covered for 5 minutes.
  • Top the curry with heavy cream. Garnish with coriander leaves.
  • Serve hot with Rice and Enjoy!