This is a very popular Punjabi recipe which goes well with roti, parathas, naan and rice. I have long time back post rajma recipe without onion and garlic. Today we will learn how to make Punjabi style Rajma or Kidney beans gravy following our step wise pictures.
Wash and soak rajma overnight. Rinse and pressure cook rajma for 5 whistles with a little salt and just enough water to soak the rajma. Rajma should be cooked well.
Heat 2 tbsp of oil, add chopped onions and fry until onion turns golden brown. Keep stirring continuously for even browning. Add ginger garlic paste and fry for a few more seconds.
Then add chopped tomatoes, chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, salt needed and cook until tomatoes become mushy and oozes out oil.
See how the tomatoes are cooked (in the picture below). Now leave it to cool. After it cools grind it to a smooth paste.
Heat another tbsp of oil, add the ground paste, saute for a few seconds (as we have already cooked the onion and tomatoes well, you need not saute for more than few seconds) and add the cooked rajma along with the water.
Add more water if required, simmer for few minutes until everything gets blended well.
Alternatively you can pressure cook for another 1 whistle if you are preparing it in a pressure pan. Once the pressure subsides, open the cooker and boil for few minutes until everything gets blended well.
Sprinkle a pinch of garam masala and garnish with coriander leaves and dry kasuri methi. Delicious Punjabi Rajma is ready. Serve hot with rice or roti or parathas or naan.
Check more side dishes for chapati.
More Rajma Recipes
Rajma chawal or curry
Rajma in Tomato gravy (no onion no garlic recipe)
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