By Aditi Saraswat
November 3, 2026
Punjabi rajma gets its depth from mainly two things: well-cooked kidney beans and an onion-tomato masala that is sautéed well until the oil separates from it. A slow simmer lets the beans release their starch, giving the gravy a naturally thick consistency that sticks perfectly to steamed rice.
1 cup dried rajma (kidney beans) 2 medium onions, finely chopped 3 medium tomatoes, pureed 1 tbsp ginger-garlic paste 1 green chilli, slit 2 tbsp oil or ghee 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp red chilli powder 1½ tsp coriander powder ½ tsp garam masala 1 tsp rajma masala Salt to taste 2 tbsp chopped coriander leaves Water as required
Rinse the kidney beans thoroughly and soak them overnight. Drain, add fresh water. Pinch of salt, then pressure-cook for about 4 to 5 whistles.
In a pan, heat oil and add cumin seeds to it. Let it splutter, then add onions and sauté until they turn golden, then mix in ginger-garlic paste and green chilli.
To this, now add tomato puree, turmeric, red chilli and coriander powder. Cook everything nicely until it turns thick, aromatic, and the oil begins to separate.
Add the cooked beans to the base with some cooking liquid. Mash a few beans to thicken the gravy, then simmer on a low flame and then add garam masala after.
Garnish with some chopped coriander and let the rajma rest for a short while so that the flavours settle down. Serve it hot with steamed rice or jeera rice.