Are you ready to embark on a mouthwatering journey through the heart of Punjab's most beloved comfort dish? Punjabi Rajma is not just a curry; it's a culinary experience that promises to transport you to the vibrant kitchens of North India with every single bite. This rich, creamy red kidney bean curry is packed with incredible flavors that will make your taste buds dance and leave your family begging for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe is your ticket to creating an authentic Indian feast that will impress everyone at your dining table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red kidney beans, soaked
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by soaking 1 cup of red kidney beans in water for at least 8 hours or overnight. This will help them cook faster and become tender.
- After soaking, drain the kidney beans and rinse them under cold water. In a large pot, add the beans and cover them with fresh water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes, or until they are tender. You can also use a pressure cooker for faster cooking; cook for about 10-12 minutes under pressure.
- While the beans are cooking, prepare the curry base. Heat 2 tablespoons of oil in a large pan over medium heat. Once hot, add the chopped onion and sauté until they turn golden brown, which should take about 5-7 minutes.
- Add 2 teaspoons of ginger-garlic paste to the onions and sauté for another 1-2 minutes until the raw smell disappears.
- Next, add the chopped tomatoes to the pan. Cook until the tomatoes break down and become soft, about 5-7 minutes. Stir occasionally to prevent sticking.
- Once the tomatoes are cooked, add 1 teaspoon of garam masala and salt to taste. Mix well to combine all the ingredients.
- After the kidney beans are cooked, drain any excess water and add them to the tomato-onion mixture. Stir gently to coat the beans with the curry base.
- Pour in about 1 cup of water to achieve your desired consistency for the curry. Bring the mixture to a gentle simmer and let it cook for an additional 5-10 minutes, allowing the flavors to meld.
- Once the curry is ready, taste and adjust the seasoning if necessary. If you prefer a thicker curry, you can mash a few beans with the back of a spoon.
- Remove from heat and garnish with freshly chopped coriander leaves before serving.
- Serve the Punjabi Rajma hot with steamed rice or naan, and enjoy your delicious meal!
Tips
- Soaking is Key: Always soak your red kidney beans overnight or for at least 8 hours. This not only reduces cooking time but ensures a creamy, tender texture.
- Pressure Cooker Magic: If you're short on time, use a pressure cooker to dramatically reduce bean cooking time from 25 minutes to just 10-12 minutes.
- Flavor Building: Take your time caramelizing the onions - golden brown is what you're aiming for to create a deep, rich base flavor.
- Spice Control: Adjust garam masala to your heat preference. Start with less and add more if needed.
- Consistency Matters: If your curry is too thick, add a little water. If too thin, let it simmer uncovered to reduce and thicken.
- Fresh is Best: Always use fresh coriander leaves for garnishing to add a burst of freshness and color.
- Serving Suggestion: Pair with steamed basmati rice or hot naan for the most authentic experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
