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Rajma is one of the most popular dishes in North India. In this Punjabi delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this recipe the rich delight that it is, are fresh cream and dried fenugreek leaves. The cream gives a luscious texture to the gravy, while the kasuri methi really boosts the flavour and aroma. The best part is that this dish is very versatile. You can have it with any Indian bread or rice.

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Rajma recipe - How to make Rajma

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 cup rajma (kidney beans) , soaked overnight and drained
1 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped garlic (lehsun)
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
1 cup finely chopped tomatoes
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
  1. Combine the rajma, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.
  3. Combine the green chillies, ginger and garlic in a mortal pestle (khalbatta) and pound to a coarse paste. Keep aside.
  4. Heat the oil and butter in a deep non-stick pan and add the cumin seeds.
  5. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.
  6. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  7. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  8. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly.
  9. Add the dried fenugreek leaves and fresh cream and mix well.
  10. Serve hot.

Nutrient values per serving
Energy232 cal
Protein9.5 g
Carbohydrates28 g
Fiber2.7 g
Fat9.1 g
Cholesterol0 mg
Vitamin A312.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C14.2 mg
Folic Acid14 mcg
Calcium136.9 mg
Iron2.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium33.7 mg
Potassium106.9 mg
Zinc1.8 mg

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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 on 28 Feb 17 02:50 PM

 on 07 Nov 12 09:54 AM

 on 16 Aug 12 02:38 PM

tastes wonderful... nd very easy nd simple steps :)
 on 12 Jul 11 01:23 PM

 on 22 Apr 11 03:48 PM

 on 25 Feb 11 03:40 PM

Rajma is a great source of protein and we have this with the family once a week. Rajma along with home made whole wheat bread or buns is the ideal combo for a healthy meal.