Make Punjabi style rajma for lunch and dinner, the taste will not be forgotten, it will be ready easily

Rajma has become very popular as a Punjabi food.

Rajma is served with roti, paratha or rice.

Rajma Recipe: On hearing the name of Rajma, the memory of spicy Punjabi flavors comes to mind. Rajma made in Punjabi style is very tasty and it is eaten with a lot of spice. Rajma is considered a very important part of food in Punjab and Delhi and surrounding areas. Rajma can also be made on any special occasion. Rajma is full of nutrition and can be eaten with roti, paratha or rice. Rajma is often made during any party or function.

If you also like the taste of kidney beans and want to make and eat it at home, then our method mentioned above can be very useful for you. Rajma can be prepared and eaten at any time for lunch or dinner. If you have not tried this recipe till now, then you can prepare it easily with the help of our mentioned recipe.

Ingredients to make Rajma

Rajma – 1 cup

Onion finely chopped – 1

Tomato puree – 2 cup

Ginger-garlic paste – 1 tsp

Cinnamon – 1 inch piece

Cumin – 1 tsp

Clove – 4-5

Bay leaves – 1

Black cardamom – 1

Turmeric – 1/4 tsp

Kashmiri Red Chilli – 1 tsp

Desi Ghee – 1 tbsp

Green Chilli – 1

Cumin Powder – 1/2 tsp

Coriander Powder – 1 tsp Dry

Mango – 1/2 tsp

Kasoori Methi – 1 tsp

Green Coriander chopped - 2 tbsp

Garam masala - 1/2 tsp

Salt - as per taste

Method of making Rajma

To make Punjabi style Rajma, first put Rajma in water and keep it to soak overnight. In the morning, take out the kidney beans from the water and put them in a pressure cooker, add bay leaves, 1 black cardamom, 1 teaspoon salt and 4-5 cups of water and pressure cook till 5-6 whistles. After this let the cooker cool down. When the Rajma becomes soft, take it out in a bowl and keep it aside.

Now put 1 tbsp desi ghee in a pan and heat it. After melting the ghee, add cumin, cinnamon and cloves and fry on a low flame. After this add finely chopped onions and fry while stirring. When the onions become soft and light golden, add ginger-garlic paste, green chillies and 2 cups of tomato puree to it. Now cover the pan and let the gravy cook for 10 minutes. It has to be cooked till the tomato puree becomes thick.

When the puree starts leaving oil, mix turmeric, red chili powder, coriander powder, dried mango powder, garam masala and salt as per taste. Cook till the aroma comes from the spices, after that add boiled kidney beans and mix. Now cover the pan again and let the Rajma cook with the gravy. If desired, mash the kidney beans lightly with the help of a big spoon. Finally add kasuri methi and coriander leaves. Tasty Rajma is ready. Serve it with rice or roti, paratha.