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Photo of Punjabi Rajma Curry by Nupur Mehra at BetterButter
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Punjabi Rajma Curry

Apr-15-2016
Nupur Mehra
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Rajma Curry RECIPE

In Indian cuisine, red kidney beans are mostly prepared in the form of curries. The spices and preparation method varies from region to region, but its served mostly with rice aside. This recipe I have posted today is a Punjabi speciality and is a must to be served in all North Indian restaurants. Beans are cooked in a rich tomato sauce, and cream to bring up that creamy texture. I love this curry so much that I can have bowlfuls of it, on its own without any rice aside. But just so you know, all proteins sources are advised to be consumed with some complex carbs like rice, bread, roti etc. to avail the full benefits and easy breakdown. If you are watching calories, or just for a healthy wellbeing in total, take a small portion of carbs with a large protein dish.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 2 cups red kidney beans, soaked in warm water overnight
  2. 2 tbsp ginger-garlic paste ( I made fresh at home)
  3. 2 large onions, chopped
  4. 3-4 large tomatoes, chopped
  5. 2-3 green chilies, chopped
  6. ½ cup cilantro (coriander leaves), rinsed and chopped
  7. 1 cup full fat milk
  8. 2 tsp Garam masala
  9. 2 tsp salt
  10. 1 tsp cumin powder
  11. 1 tsp Red chili powder
  12. 1 tsp turmeric
  13. 1 tsp coriander powder
  14. A small cinnamon stick
  15. 1-2 cardamom pods, minced
  16. A pinch of nutmeg
  17. A pinch of amchoor powder
  18. 2 tbsp oil
  19. For tempering - 1 tsp ghee
  20. 2-3 red chilies
  21. Kasuri methi a few leaves

Instructions

  1. Pressure cook Rajma with 4 cups of water till 4 whistles with salt and turmeric. Allow the pressure to ease off before opening the cooker. Keep almost ¼ cup Rajma aside and make a paste of it when it cools down.
  2. Meanwhile, heat 1 tbsp oil in a heavy bottomed pan and throw in the whole spices like cardamom pods, bay leaves and cinnamon. Fry them for just 10-15 seconds and then add in the chopped onion. Once they turn light brown, turn off the flame.
  3. Now, heat the remaining 1 tbsp Oil in the pan, and sauté ginger-garlic paste with green chilies for a minute. Pour in the blended onion paste into it along with the chopped tomatoes. Mix everything well and cook covered for 2-3 minutes on m
  4. Add in all the spices (except Garam masala) including salt, and stir. Cook further for around 5-6 minutes till tomatoes get all mushy and cooked up properly.
  5. Add the boiled Rajma to this paste along with enough water (about 1 cup at this stage) and let it simmer for 10 -12 min. Combine with the Rajma paste we prepared at the starting of the cooking and mix well.
  6. Now, turn the flame to the lowest and simmer for 15 minutes. Once you have made sure the curry is not at rolling boil, add the milk, gently stirring it. Simmer it further for about 10-12 minutes, stirring in between. Turn off
  7. Before serving prepare a tempering of Ghee , dried red chilies, kasuri methi and any seasoning if required and pour onto the serving bowl. Garnish with some fresh cilantro and here you go

Reviews (1)  

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Shipra Saxena
Apr-18-2016
Shipra Saxena   Apr-18-2016

always wanted to try rajma curry the punjabi way and now thanks to you I can :D

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