01
PreparationRinse 1 cup rajma thoroughly with water 5-6 times. Soak in fresh water for 5-6 hours or overnight. After soaking, drain the excess water completely.
Ingredients:Rajma (kidney beans) (350 gms)water
Tools:sievebowl
0:00 / 4:13
Authentic Punjabi Rajma
groups7 servingsspeedMediumcountertopsPrep: 300 minsskilletCook: 60 minsscheduleTotal: 360 minsoutdoor_grillPressure-cookedlocal_fire_departmentMedium
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
11 Steps Total
schedulePrepare in advance
- circleRajma needs to be soaked in water in advance for 5-6 hours or overnight.5h
00:00:09
02
Active CookingwarningStay safe
Handle the pressure cooker with extreme care and let pressure release naturally; opening prematurely can cause dangerous boiling liquid explosions.
Transfer the soaked rajma to a pressure cooker, add water until 2 inches above the rajma surface, and add salt to taste. Cover and pressure cook on medium flame for 3 whistles until fully boiled. Let the cooker depressurize naturally before opening.
local_fire_departmentmedium flamelightbulb
Watch out
Make sure the cooker has completely depressurized before opening, otherwise escaping hot steam can cause severe burns.
Ingredients:Rajma (kidney beans)waterSalt
Tools:pressure cooker
03
Active CookingwarningStay safe
Hot oil can splatter when adding sliced onions; slide them in carefully from the side to avoid oil burns.
Set a deep pan or wok on medium heat, add 50 ml oil and 3-4 medium sized sliced onions. Cook on medium heat while keeping stirring in regular intervals until the onions turn golden brown.
local_fire_departmentmedium heatlightbulb
Watch out
Keep stirring regularly during frying, otherwise the onions will burn unevenly and cause a bitter taste.
Ingredients:oil (50 ml)Onion (4 piece)
Tools:wokspatula
04
Active CookingRemove the fried onions using a strainer to drain excess oil. Spread the onions on a plate to cool them down to room temperature.
Ingredients:Onion
Tools:strainerplate
05
Active CookingwarningStay safe
When blending warm or wet ingredients, hold the blender lid down securely to prevent splashing hot contents.
Transfer the cooled fried onions to a grinding jar, add 100 ml water, and grind into a fine onion paste.
Ingredients:Onionwater (100 ml)
Tools:grinding jar
06
Active CookingReuse the remaining onion-flavoured oil in the same pan, add 2 tbsp ginger garlic paste, and sauté for a few minutes.
local_fire_departmentmedium heatlightbulb
Watch out
Stir the ginger garlic paste continuously so it does not stick to the bottom and burn.
Ingredients:oilGinger Garlic Paste (2 tbsp)
Tools:wok
07
Active CookingAdd 1 cup tomato puree and a pinch of salt to the pan, stir well, cover with a lid, and cook for 5-6 minutes while stirring at regular intervals.
local_fire_departmentmedium heatlightbulb
Watch out
Stir in intervals during covering, otherwise the tomato puree will splatter and stick to the pan.
Ingredients:tomato puree (1 cups)Salt
Tools:woklid
08
Active CookingAdd 1/4 tsp turmeric powder, 1 tbsp coriander powder, and 1 tbsp red chilli powder, mix well. Then add the prepared onion paste and cook well for about 15-20 minutes while stirring at regular intervals until well roasted.
local_fire_departmentmedium heatlightbulb
Watch out
Stir frequently during the 15-20 minute cooking time, otherwise the thick paste will stick to the bottom and burn.
Ingredients:turmeric powder (0.25 tsp)ground coriander seed (1 tbsp)Red Chilli Powder (1 tbsp)
Tools:wok
09
Active CookingAdd the boiled rajma along with its cooking water into the pan, mix well, and cook for another 15-20 minutes.
local_fire_departmentmedium heatlightbulb
Watch out
Stir occasionally while simmering the beans so the rich gravy does not catch at the bottom.
Ingredients:Rajma (kidney beans)
Tools:wok
10
Active CookingAdd salt to taste, 1 tsp garam masala, 1 tsp kasuri methi, and 2 tbsp freshly chopped coriander leaves. Stir and mix well. Adjust consistency with hot water if required.
local_fire_departmentlow heatIngredients:Saltgaram masala (1 tsp)kasuri methi (1 tsp)Fresh Coriander (2 tbsp)
Tools:wok
11
Active CookingwarningStay safe
Handle hot serving dishes and boiling curry carefully with mitts to avoid burns.
Your authentic Punjabi rajma is ready. Serve hot in bowls alongside steaming hot rice, roti, papad, and sliced onions.
Tools:ladlebowl
groceryAll Ingredients
Rajma (kidney beans)350 gms
water
Salt
Onion4 piece
oil50 ml
Ginger Garlic Paste2 tbsp
tomato puree1 cups
turmeric powder0.25 tsp
ground coriander seed1 tbsp
Red Chilli Powder1 tbsp
garam masala1 tsp
kasuri methi1 tsp
Fresh Coriander2 tbsp
blenderAll Tools Needed
sievebowlpressure cookerspatulawokplatestrainergrinding jarlidladle
