Friday, February 22, 2013

Delish Punjabi Rajma

Rajma curry - Punjabi style is one of the most famous North Indian cuisine. Red kidney beans are known as Rajma in India. It goes well with any kind of bread (Chapatis, Naan, Paratha) or rice, Punjabi style rajma is made in tomato, onion gravy with yoghurt to make it nice creamy curry with a blend of spices to get perfect heavenly aroma, so you just cant resist your self from eating more and more. This recipe is bit different than regular rajma recipe (its from Nita Mehta's collection) and bit time consuming but its worth it all, if you preparing this for some special reason and it will give immense pleasure to your authentic Punjabi taste buds. I will upload the picture soon, till than hope you enjoy the recipe.


  • 1 and 1/2 cup red rajma (Red Kidney Beans) soaked overnight 
  • 1 tablespoon channe ki daal (Split Gram) soaked overnight 
  • 2 medium Onions
  • 1 teaspoon Ginger paste
  • 2 tablespoon Garlic paste
  • 5 tablespoon oil
  • 1 bay leaf (tej patta)
  • 1 green Cardamom (illaichi)
  • 2 cloves (laung)
  • 1/2 teaspoon turmeric powder
  • 3 teaspoon coriander powder 
  • 1/4 teaspoon Dry Mango powder (Amchoor)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon red chilli powder
  • 3 Tomatoes 
  • 1 green Chilli
  • 1/2 cup Curd - beaten well 
  • 2 tablespoon chopped fresh coriander 
  • Salt to taste 


Pressure cook Rajma, Channe ki daal together and add salt, with 10 cups of water to give one whistle, than keep it on low flame for 15 minutes. Keep aside.
Make a purée of tomatoes keep side and paste of onion and green chilli together (you can add ginger and garlic cloves with onion if don't have paste)
Now in non stick heavy bottomed pan heat oil and add bay leaf, cardamom, and cloves, wait for 1 minute than add onion chilli and ginger garlic paste and stir fry till it become light golden blown in colour.
Add turmeric powder, coriander powder, dry mango powder, and red chilli powder and stir for few seconds, add tomato purée and fry until tomato purée turn dry and oil separates.
Reduce heat and add beaten curd and stir continuesly on low flame till paste turns red again and oil separates. Now add rajma to the paste keeping water aside. Stir fry for 3-4 minutes on low flame, mashing rajma occasionally. Add Rajma water into rajma curry as per your required consistency of curry and pressure cook for another 8-10 minutes on low flame after the first whistle.
Remove from fire add freshly chopped coriander leaves and lime juice (optional). Serve hot with cooked rice or Chappatis-paratha.

Keep Rocking and Keep Cooking with gangnam style..!!

1 comment:

Thanks for reading. Leave your suggestions if any.