Punjabi Rajma Recipe | Authentic & Flavorful Rajma Chawal at Home

Punjabi Rajma Recipe | Authentic & Flavorful Rajma Chawal at Home
Ingredients:
Rajma (kidney beans): 1 cup
Onion: 1 large, finely chopped
Tomatoes: 2 large, pureed
Green chili: 1, finely chopped (optional)
Ginger-garlic paste: 1 tablespoon
Cumin seeds: 1 teaspoon
Mustard seeds: 1/2 teaspoon (optional)
Turmeric powder: 1/2 teaspoon
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala: 1/2 teaspoon
Amchur powder (dried mango powder): 1/2 teaspoon (optional)
Salt: to taste
Oil or ghee: 2 tablespoons
Fresh coriander leaves: for garnish
Water: 2-3 cups
Soak the Rajma:
Rinse the rajma thoroughly and soak them in water for at least 6-8 hours or overnight.
Cook the Rajma:
Drain the soaked rajma and add them to a pressure cooker with enough water to cover them.
Cook for about 15-20 minutes or until the rajma are soft. If using a regular pot, it may take 45 minutes to an hour.
Prepare the Masala:
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and mustard seeds (if using). Let them splutter.
Add the finely chopped onions and cook until they turn golden brown.
Add the ginger-garlic paste and green chili (if using). Sauté for a minute.Add the pureed tomatoes and cook until the oil separates from the masala.
Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes until the spices are well incorporated.
Combine Rajma and Masala:
Add the cooked rajma along with the cooking liquid to the masala. Mix well.
Add garam masala and amchur powder (if using). Stir and let it simmer for 10-15 minutes, allowing the flavors to blend and the gravy to thicken.
Garnish and Serve:
Garnish with fresh coriander leaves.Serve hot with steamed rice (chawal) or naan.
Enjoy your delicious Punjabi rajma!
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