Punjabi Rajma Masala Recipe

A high protein one-pot rajma curry preparation. Punjabi Rajma Masala (Red Kidney Beans Curry) is a much loved spicy curry in most Indian Households and it goes very well with rice, chapati, or any Indian bread. Here is how to make this curry in a traditional Punjabi style at home. Rajma or Kidney Beans are high in Protein. They are also high in fiber, folate, and magnesium. High Fibre in Rajma promotes healthy digestion, and Folate and Magnesium promote good heart health. You can read more about it along with its benefits. 

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Ingredients for Punjabi Rajma Masala Recipe

  • 1 tablespoon Oil Or Butter
  • 1 teaspoon Cumins seeds
  • 1 No.s Onion Finely Chopped
  • 1 inch Ginger chopped
  • 1 No.s Tomato chopped
  • 1 No.s Bay leaf
  • 1 stick Cinnamon inch
  • 1 teaspoon Garam Masala
  • 1 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • As required Salt
  • As required Coriander leaves to garnish A few

Directions: Punjabi Rajma Masala Recipe

step 1

  • STEP 1.Soak the rajma for 8 hours or overnight.

step 2

  • STEP 1.Put a pressure cooker on the heat, add 1tbsp oil, 1 tsp cumin seeds,1 finely chopped onion (optional),1 inch chopped ginger. Saute for about a minute till the onions turn soft and change their colour. Do not caramelize.

step 3

  • STEP 1.Add 1 chopped tomato, 1 torn bay leaf, 1 inch cinnamon stick broken, 1 tsp garam masala, 1 tsp cumin powder, ¼ tsp turmeric powder and salt to taste. Mix well and cook till the tomatoes soften for about a minute.

step 4

  • STEP 1.When the tomatoes are soft and mushy, add the soaked rajma and add water up to 3 inches above the rajma level. Stir and check the taste of the water and add a little salt.

step 5

  • STEP 1.Cover the pressure cooker and cook on medium heat for 40 to 45 minutes. Turn off the heat and allow the cooker to release the pressure naturally.

step 6

  • STEP 1.Open the cooker and check the rajma, it should smash easily when pressed with the ladle.

step 7

  • STEP 1.If a thicker gravy is required, simmer the rajma to reduce the gravy. Taste for salt and adjust accordingly. Chop some coriander and serve.
Nutrition
value
378
calories per serving
4 g Fat11 g Protein104 g Carbs74 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    11g
  • Carbs
    104g
  • Fiber
    74g

MacroNutrients

  • Carbs
    104g
  • Protein
    11g
  • Fiber
    74g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    1259mg
  • Iron
    17mg
  • Vitamin A
    2415mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    130mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    88mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    223mg
  • Manganese
    21mg
  • Phosphorus
    179mg
  • Selenium
    13mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp