Introduction

A tasty curry meal of red kidney beans, spices, onions, tomatoes, and herbs is called Punjabi Rajma Recipe. Serve Rajma with roti, paratha, and naan, or with Chawal (rice). Prepare it in the conventional pot, instant pot, or stovetop pressure cooker. There are instructions for both canned and fresh beans.

Total Time for Rajma Recipe

Preparation Time	10 mins
Cock Time	40 mins
Soaking	8 hrs
Total Time	8 hrs 50 mins
Servings	4

Ingredients for Rajma Recipe

• 1 cup of rajma (dry kidney beans or 2 – 15 Oz canned beans (3 cups))
• Two to three tablespoons of oil, or ghee
• One little bay leaf, if desired
• ½ teaspoon of cumin seeds (jeera, optional)
• 1 cup of finely chopped onions (or ¾ cup grated or cubed, boil & puree)
• One green chili (optionally diced or sliced)
• 1½ teaspoon of ginger garlic paste (or 1 teaspoon each minced & crushed)
• 1½ cups (2 large) chopped and pureed tomatoes (or 1 cup tomato puree from a can)
• ½ to 1 teaspoon of red chilli powder (Kashmiri or byadgi)
• ¾ teaspoon of garam masala (¼ to ½ teaspoon for later)
• 1½ to 2 teaspoons of coriander powder
• ¾ to 1 teaspoon of cumin powder
• ¼ teaspoon of turmeric
• ½ teaspoon of salt (½ teaspoon more to adjust)
• ½ to 1 tablespoon of kasuri methi (dried fenugreek leaves)
• A few julienned gingers (optional)
• 2 tablespoons of coriander leaves (fine chopped)
• 2 to 3 tablespoons of heavy cream (Optional)

How To Make Rajma Recipe

Preparation

1. Place rajma in a big dish and give them three good rinses. Leave them in 4 cups of water, uncovered, for at least 6 hours or overnight. Thoroughly rinse them and dispose of the water.
2. Move them to an instant pot or stovetop pressure cooker. After adding 1/4 cup of water, pressure cook for 4 to 5 whistles, or until soft. or, depending on the age of Rajma, in the instant pot for 12 to 16 minutes.
3. When cooked, they should retain their shape while being sufficiently mushy. A rajma should mash readily in your fingers if you mash it.

Making Rajma Recipe

1. In a pot, heat oil or ghee. Add the bay leaf and cumin seeds. Add the green chiles and onions when they start to sizzle.
2. Saute till golden over medium heat. Add the ginger and garlic, and cook for one minute, or until fragrant.
3. Pour in the tomato puree and heat for about 3 minutes, or until the onion tomato mixture thickens.
4. Add the turmeric, coriander, cumin, red chili, and garam masala powders and stir. Saute the masala for two to three minutes, or until it starts to smell fragrant.
5. Add the stock (rajma cooked in water) and the rajma. To make a gravy, add extra hot water as needed (about ½ to 1 cup, just as needed). (If using canned beans, rinse them and drain the liquid before adding.)
6. Stir thoroughly and simmer until slightly thickened, 10 to 15 minutes. If desired, mash a tablespoon of the rajma and add it back to the gravy to make it thicker.
7. Taste and adjust with additional salt, crushed kasuri methi, and ¼ teaspoon garam masala if needed. The cream can be added at your discretion, and ginger juliennes and coriander leaves can be used as garnish.
8. Just before serving, squeeze in some lemon juice. Serve rice (chawal) beside rajma.

Instant Pot Rajma Recipe

1. Pour ghee into the steel insert after pressing the Saute button. Add the cumin seeds, bay leaf, chopped onions, green chile, and salt once the ghee has melted.
2. Saute, stirring regularly, until evenly cooked and browned, but not burned, about 5 minutes.
3. Add the garlic and ginger and sauté for 30 to 1 minute.
4. Add all of the spice powders, including cumin, coriander, turmeric, garam masala, and chili powder.
5. Click the cancel button. Pour two cups of water and add the rajma. To get rid of any food particles stuck at the bottom, deglaze.
6. The tomato puree bowl should be kept on a trivet. Put the lid on the Instant Pot and cook on high pressure for eighteen minutes (or sixteen minutes if you like your beans more mushy).
7. Open the IP when the pressure decreases. Rajma should be extremely soft but firm. Add the tomato puree and sauté for two to three minutes. Mash some of the rajma for a thicker consistency. (If necessary, add ½ to ¾ cup of water to achieve a runny consistency.)
8. Taste and adjust with additional salt, cream (optional), crushed kasuri methi, and ¼ teaspoon garam masala. Click the cancel button.
9. Add some coriander leaves and julienned ginger as garnish. Pair chawal with rajma. Pour in a little lemon juice.

Nutrition Facts of Rajma Recipe

269	9g	38g	12g
Calories	Fat	Carbs	Protein

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