Rajma Recipe | Authentic Punjabi Rajma Curry at Home

Ingredients

• 1 cup rajma (kidney beans)
• salt (namak) to taste
• 1 tbsp roughly chopped green chillies
• 2 tsp roughly chopped garlic (lehsun)
• 1 tsp roughly chopped ginger (adrak)
• 1 tbsp oil
• 1 tbsp butter
• 1 tsp cumin seeds (jeera)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1/2 tsp red chilli powder
• 1/2 tsp dhaniya powder (coriander powder)
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp fresh cream

Steps

1. To make rajma, soak the rajma in enough water in a deep bowl for 8 hours. Drain well.
2. Combine the rajma, a little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
4. Combine the green chillies, ginger and garlic in a mortal pestle (khalbhatta) and pound to a coarse paste. Keep aside.
5. Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
6. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
7. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
8. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
9. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly with a potato masher, while stirring occasionally.
10. Add the dried fenugreek leaves and fresh cream and mix well.
11. Serve the rajma hot.