Punjabi Rajma Masala

Punjabi Rajma Masala is a popular North Indian dish made with red kidney beans in a rich, flavorful gravy. It is a comforting and hearty dish that is best enjoyed with steamed rice or naan.

Punjabi Rajma Masala

Ingredients

  • 2 cups dried red kidney beans
  • 1 large onion, finely chopped
  • 3 tomatoes, pureed
  • 1-inch piece of ginger, grated
  • 4 cloves of garlic, minced
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 3 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. Soak the kidney beans in water overnight. Drain and rinse the beans before using.
  2. Heat oil in a pressure cooker or large pot. Add cumin seeds and let them splutter.
  3. Add the chopped onions, ginger, and garlic. Sauté until the onions are golden brown.
  4. Stir in the tomato puree, green chilies, and spices. Cook until the oil separates from the masala.
  5. Add the soaked kidney beans and salt. Pour in enough water to cover the beans by an inch.
  6. Cover and pressure cook for 4-5 whistles or simmer on the stovetop for 45-50 minutes until the beans are tender.
  7. Sprinkle garam masala and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
15g
Fat
8g

Supplies

Pressure Cooker or Large Pot Cutting Board Knife Grater Measuring Spoons

Tools

Serving Spoons Plates/Bowls Stovetop

Serving suggestions

Serve the Punjabi Rajma Masala with steamed rice, naan, or roti for a complete meal.

Tips & tricks

For a creamier texture, mash some of the cooked beans before adding the garam masala.

Cost

$10