📝 About This Recipe
Originating from the heart of North India, Rajma is more than just a dish; it is a soulful embrace in a bowl. This recipe features tender red kidney beans simmered in a rich, velvety tomato-onion gravy infused with aromatic spices like ginger, garlic, and garam masala. It strikes the perfect balance between earthy legumes and a tangy, spicy sauce that defines the essence of Punjabi home cooking.
🥗 Ingredients
The Beans
- 1.5 cups Dried Red Kidney Beans (Rajma) (soaked overnight in plenty of water)
- 4 cups Water (for boiling)
- 1 teaspoon Salt
- 1 piece Black Cardamom (cracked open)
- 1 piece Bay Leaf (dried)
The Masala Base
- 3 tablespoons Ghee or Vegetable Oil (ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 2 medium Red Onions (very finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1.5 cups Tomato Puree (freshly blended from 3-4 ripe tomatoes)
Spices and Finishing
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (gives a deep red color without excessive heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (high quality)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
-
1
Drain the soaking water from the kidney beans and rinse them thoroughly under cold running water.
-
2
In a pressure cooker or large heavy-bottomed pot, combine the rinsed beans, 4 cups of water, 1 teaspoon of salt, the bay leaf, and the black cardamom. If using a pressure cooker, cook for 15-20 minutes after the first whistle until the beans are completely soft and can be easily mashed between two fingers. If using a regular pot, simmer covered for 45-60 minutes.
-
3
Heat the ghee or oil in a heavy kadai or skillet over medium heat. Add the cumin seeds and wait for them to sizzle and become aromatic.
-
4
Add the finely chopped onions. Sauté them patiently for 8-10 minutes until they turn a deep golden brown. This 'bhuna' process is essential for the depth of flavor.
-
5
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
-
6
Add the tomato puree and a pinch of salt. Cook this mixture until the moisture evaporates and the fat begins to separate from the sides of the masala.
-
7
Lower the heat and add the turmeric, Kashmiri red chili powder, coriander powder, and roasted cumin powder. Stir rapidly for 1 minute to toast the spices without burning them.
-
8
Add the cooked kidney beans along with their cooking liquid (the 'aquafaba' of the beans) into the masala base. Stir well to combine.
-
9
Using the back of your ladle, lightly mash about 10% of the beans against the side of the pot. This releases starch and creates a thick, creamy consistency in the gravy.
-
10
Cover and simmer on low heat for 12-15 minutes. This allows the beans to absorb the complex flavors of the masala.
-
11
Sprinkle the garam masala and the crushed kasuri methi over the curry. Stir gently and cook for another 2 minutes.
-
12
Turn off the heat. The gravy will continue to thicken as it rests. Garnish generously with fresh cilantro and a knob of butter if desired.
💡 Chef's Tips
Always soak your beans for at least 8 hours; this ensures even cooking and better digestion. Don't rush the onions—they must be dark golden brown to provide the characteristic sweetness and color of the dish. If the gravy is too thin, mash a few more beans; if too thick, add a splash of boiling water to adjust the consistency. Using the bean cooking water (the broth) is vital for flavor; never discard it unless it smells bitter. For a smoky flavor, you can perform the 'Dhungar' method by placing a hot piece of charcoal in a small bowl inside the pot and drizzling it with ghee, then covering for 5 minutes.
🍽️ Serving Suggestions
Serve hot with 'Jeera Rice' (Cumin Rice) for the classic 'Rajma Chawal' experience. Pair with buttery garlic naan or laccha paratha to scoop up the thick gravy. Accompany with a side of 'Kachumber Salad' (diced cucumber, tomato, and onion with lemon). A dollop of thick Greek yogurt or a side of Raita helps balance the warmth of the spices. Serve with a piece of spicy mango pickle and a few slices of raw red onion for a truly rustic meal.