This Rajma recipe is a lightly spiced, creamy and delicious Punjabi style curry made with protein-rich kidney beans, aromatics like onions, ginger, garlic, fragrant spices, and tangy tomatoes. A perfect comfort food that pairs beautifully with steamed rice, bringing the authentic taste of Punjab to your plate.
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Heat oil in a kadai and add bay leaf and onions. Sauté until the onions turn golden brown.
Add red chilly powder, turmeric, coriander powder, hing, and salt. Cook the spices thoroughly.
Blend tomatoes, green chillies, ginger, and garlic into a smooth paste.
Add the paste to the gravy and simmer for 15-20 minutes until it releases oil and turns red in color.
Add water to adjust the consistency and mix in the boiled kidney beans.
Enhance the taste by adding garam masala and desi ghee. Leave it on a slow flame for 5 more minutes.
Garnish with coriander leaves and serve hot with cooked rice.
Soak kidney beans overnight and cook them until tender for the best texture.
Adjust the spice levels according to your preference.
Adding desi ghee at the end enhances the flavor significantly.
Can I use canned kidney beans instead of fresh ones?
Yes, canned kidney beans can be used. Make sure to rinse them thoroughly before adding them to the curry.
How do I make the curry less spicy?
Reduce the quantity of red chilly powder and green chillies to make the curry milder.
Can I freeze leftover rajma curry?
Yes, you can freeze the curry in an airtight container for up to a week. Thaw and reheat before serving.
What can I substitute for desi ghee?
You can use butter or any neutral oil as a substitute for desi ghee.
Is rajma chawal gluten-free?
Yes, rajma chawal is naturally gluten-free as it primarily consists of kidney beans and rice.
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