By Shreya Sarpal
September 26, 2025
Rajma is a classic North Indian dish featuring kidney beans simmered in a spiced onion-tomato gravy. Creamy, flavourful, and aromatic, it’s traditionally paired with steamed rice, making it a hearty, protein-packed meal loved in Punjabi kitchens.
1 cup rajma soaked overnight 2 finely chopped onions 2 pureed tomatoes 1-2 slit green chillies 1 tbsp ginger-garlic paste 2 tbsp oil or ghee 1 tsp cumin seeds 1 bay leaf 1 tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 tsp cumin powder Salt to taste Fresh coriander leaves for garnish
Pressure cook soaked rajma with 3 cups of water and salt for 5 - 6 whistles until soft.
Heat oil or ghee, add cumin and bay leaf, sauté onions till golden, then add ginger-garlic paste and cook till fragrant.
Stir in the tomato puree along with turmeric, chilli powder, coriander powder, and cumin powder, and cook until the masala releases its oil.
Add the boiled rajma with its stock, simmer on low heat for 20-25 minutes until thick and creamy, and lightly mash some beans for added richness.
Add garam masala, simmer for 5 minutes, and garnish with fresh coriander.