Punjabi Style Rajma
Soaked and cooked red kidney beans infused with aromatic spices tossed in authentic Indian gravy made with tomatoes and onions.
Rajma is one of the most popular dishes originating in India and the predominant way of cooking red kidney beans in North-Indian cuisine. The beans are soaked overnight before cooking them in a pressure cooker. The beans are then simmered in onion, tomato and ginger-garlic to make a curry. The flavoursome blend of spices and the semi-thick gravy makes it perfect to be paired with rice and roti alike
What we send
- Pressure Cooker
- Cooking Pot / Kadhai
Cook this recipe in 6 easy steps
In the Pressure Cooker, add the pre-soaked rajma and pour water until all the beans are submerged and the water level is 1 inch above the rajma. Add the boiling mix and pressure cook the rajma on medium heat for 5-6 whistles.
After the whistles, turn off the gas and let it depressurise naturally. Open the pressure cooker and discard the pieces of whole spices, leaving behind the rajma and the leftover water.
Take a large pot and put it on medium heat. Pour refined oil and wait for it to heat up. Add the cumin seeds and let it splutter. Now, add the onion and the ginger-garlic paste.
Wait for the onions to turn brown and add the tomato puree followed by the YP Punjabi Rajma Spice Mix to the pot. Cook this on medium heat for 2-3 minutes.
Once the gravy is prepared, mix in the cooked rajma along with the leftover water to the pot. Cook this for 3-4 minutes and add the garam masala. Mix it in and let it cook until you reach the desired consistency.
Turn off the gas and use the Garnishing Packet to add the final touch and serve this delicious dish with steaming hot Basmati Rice or a regular Tawa Roti.