By Suprita Mitter
December 2, 2024
Punjabi-style rajma is a comforting dish of tender red kidney beans simmered in a rich, spiced tomato-onion gravy. Flavoured with aromatic spices like garam masala and finished with a touch of amchur, it's best enjoyed with steamed basmati rice or hot roti.
1 cup red kidney beans (rajma), soaked overnight 2 medium onions 2 medium tomatoes 1 tbsp ginger-garlic paste 2-3 green chillies 1 tsp cumin seeds
2 tbsp oil or ghee 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp amchur (dry mango powder) Fresh coriander leaves Salt
Drain the soaked rajma and pressure cook with 3 cups of water and a little salt for 4-5 whistles or until soft. Set aside.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until fragrant.
Add the tomato puree and cook until the oil separates. Mix in turmeric, red chili powder, and coriander powder. Cook for another 2 minutes.
Add the cooked rajma along with its water. Mash a few beans for a thicker consistency. Let it simmer for 15-20 minutes.
Stir in garam masala and amchur powder. Adjust salt and cook for another 2 minutes. Garnish with fresh coriander leaves and serve hot.