Origin & Significance
Rajma is a beloved North Indian dish, particularly popular in Punjabi cuisine. Made with red kidney beans simmered in a thick, spiced tomato-based gravy, it is a staple comfort food often paired with steamed basmati rice. Rajma is rich in protein, fiber, and essential nutrients, making it both delicious and highly nutritious. Traditionally cooked in a slow-simmering process, this dish allows the flavors to develop beautifully, making it a favorite in Indian households.
Ingredients (Serves 4)
For the Rajma (Kidney Bean Curry)
- 1 cup dried rajma (red kidney beans)
- 3 cups water (for soaking)
- 3 cups water (for pressure cooking)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion, finely chopped
- 2 large tomatoes, pureed
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Salt, to taste
- Fresh coriander leaves, for garnish
For Serving
- 2 cups cooked basmati rice
- 1 teaspoon butter (optional, for extra richness)
Step-by-Step Preparation
📌 Step 1: Soaking & Cooking Rajma
- Wash the rajma thoroughly and soak it in water overnight (8-10 hours).
- Drain and rinse the soaked rajma before cooking.
- Pressure cook with 3 cups of water and a pinch of salt for about 4-5 whistles or until soft.
- Once done, lightly mash a few beans to help thicken the gravy.
📌 Step 2: Preparing the Masala Base
- Heat oil or ghee in a pan. Add cumin seeds and bay leaf; let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger and garlic paste, cook for a minute.
- Add tomato puree and cook until the oil separates.
- Mix in turmeric, red chili, coriander, and cumin powders. Sauté for a few minutes.
📌 Step 3: Simmering the Rajma
- Add the cooked rajma along with its cooking liquid to the pan.
- Stir well, add salt, and let it simmer on low heat for 15-20 minutes.
- Crush dried fenugreek leaves (kasuri methi) and sprinkle into the curry.
- Stir in garam masala and let it cook for another 5 minutes.
📌 Step 4: Final Touch & Serving
- Garnish with fresh coriander leaves.
- Serve hot with steamed basmati rice and a side of onion slices or pickle.
Enjoy your home-cooked delights and keep exploring the magic of authentic Indian flavors! 🍛✨
Health Benefits of Key Ingredients
🌱 Rajma (Kidney Beans)
- Packed with plant-based protein, supporting muscle health.
- High in fiber, aiding digestion and preventing constipation.
- Helps regulate blood sugar levels due to low glycemic index.
- Contains iron and folate, beneficial for red blood cell production.
🧅 Onions
- Rich in quercetin, an antioxidant with anti-inflammatory properties.
- Supports heart health by reducing cholesterol and blood pressure.
- Boosts immune function with antimicrobial properties.
🧄 Garlic & Ginger
- Helps lower blood pressure and improve circulation.
- Acts as a natural detoxifier, flushing out toxins.
- Enhances digestion and prevents bloating.
🍅 Tomatoes
- A great source of vitamin C for immunity and skin health.
- Supports eye health due to the presence of beta-carotene.
- Helps reduce inflammation and oxidative stress.
🧂 Spices (Turmeric, Cumin, Coriander, Garam Masala)
- Turmeric contains curcumin, which has anti-inflammatory and antioxidant benefits.
- Cumin aids digestion, prevents bloating, and supports weight loss.
- Coriander improves gut health and detoxifies the body.
- Garam Masala is a blend of spices that boost metabolism and immunity.
🌿 Kasuri Methi (Dried Fenugreek Leaves)
- Helps in controlling diabetes by improving insulin sensitivity.
- Supports gut health and improves digestion.
- Enhances liver function and detoxification.
🍚 Basmati Rice (When Served with Rajma)
- Low in fat and easy to digest.
- Provides complex carbohydrates for sustained energy.
- Contains B vitamins that support metabolism.
Nothing beats a comforting bowl of Rajma Chawal, a classic North Indian dish packed with flavor, nutrition, and warmth. Slow-cooked to perfection, this hearty kidney bean curry is best enjoyed with steamed basmati rice and a side of fresh salad.
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