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Punjabi Rajma Masala -No Oil Recipe

(Punjabi Kidney Bean Curry)  A lightly spiced Punjabi tomato and onion based curry prepared with kidney beans sprinkled with garam masala powder and garnished with fresh coriander leaves.

Preparation Time: 15 minutes

Soaking Time: 08 Hours

Cooking Time: 35 minutes

Serves: 4

Ingredients and Quantity:

Kidney Beans, soaked overnight-0 1 cup

Water-04 cups

Tomato Puree- 1/4th cup

Onions, Puree -01 tbsp.

Ginger paste- 01 tsp.

Garlic paste -01 tsp

Coriander powder -02 tsp.

Cumin powder- 01 tsp.

Red chilli powder- 01 tsp.

Garam masala powder, Punjabi- 1/2  tsp.

Salt- To taste

For Sprinkling:

Punjabi Garam Masala powder- 1/2 tsp.

For the Garnish:

Fresh coriander leaves -08 sprigs

Whole Red Chillies, broiled-04 nos. (Optional)


Drain the soaked kidney beans and wash them  in fresh water. Reserve the cooking liquor.

Add water and salt and cook in pressure cooker  till 05 whistles.

In a Pressure cooker add the kidney beans, cooking liquor all the ingredients mentioned from Tomato puree to Salt. Close the lid and pressure cook till 03 Whistles on a high flame. Lower the flame and cook for another 25 minutes.

Open the lid and taste for salt and ensure that the rajma is cooked.

Transfer to the serving dish.

Serve hot sprinkled with garam masala powder and garnished with chopped fresh coriander leaves.

Goes best with steamed rice.

Chef Tip:

Kidney beans cause flatulence ,so you may add a pinch of asafoetida .



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