By Krati Purwar
July 8, 2025
North Indians love their rajma rice - a Punjabi dish that screams only comfort. Nothing comes close to this deadly pairing, except for kadhi chawal and chhole chawal. Check out the recipe for Punjabi-style rajma.
1 bay leaf, green chilli 1 cup rajma, onion ½ tsp cumin seeds 1.5 tsp ginger-garlic paste 1.5 cups tomatoes ¾ tsp garam masala 1 tsp red chilli powder ¼ tsp turmeric Salt to taste 2 tbsp coriander leaves, cream 1 tbsp kasuri methi
Add overnight-soaked rajma, water, salt, and bay leaf to a pressure cooker. Cook for 4-5 whistles.
Heat oil in a pan and saute cumin seeds, turmeric powder, ginger-garlic paste, and green chillies.
Add the onion and sauté until it is slightly brown. Add tomatoes, salt, and a splash of water.
One tomato is mushy, add all the powdered spices and cook until the oil comes to the surface.
Add rajma to the pan and cook the ingredients until the dish comes to a boil.
Garnish with coriander leaves and fresh cream. Enjoy rajma with rice or paratha.