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Punjabi Rajma

    2 cups Kidney Beans(Rajma) I used small red kidney beans also known as “Jammu Rajma”(Soaked Over night)
    1 big onion or 2 medium size crushed
    2 medium size Tomatoes crushed
    4 to 5 garlic cloves(lashun)
    1 tsp chopped Ginger(Adrakh)
    2 green chillies chopped
    Salt as per taste
    1 tsp Kitchen king Masala
    2 tsp Rajma masala
    1 tsp Deggi mirch
    Red chilli powder(if required depending on your taste and depends on green chillies but i didn't use red chilli powder in my recipe)
    1 tspGaram Masala
    Coriander powder 1 tsp
    2 tsp cooking oil
    Chopped Coriander leaves


  • Pressure cook rajma with water, half tsp each of kitchen king and deggi mirch and 1 tsp of rajma masala .After 1 whistle slower the flame for 10 to 15 min and later turn it off.

  • In another pan heat oil ,add chopped ginger, garlic and green chillies. Than add onion paste. Keep stirring till the onions turn light brown .Now add tomatoes to the same. Mix it well.

  • When the tomatoes are cooked, add half tsp of each kitchen king n deggi mirch, 1tsp of rajma powder, garam masala and coriander masala. (You can add few spoons of water at this stage if you find the masala too dry)Cook till the masala starts leaving oil .

  • Now add boiled rajma to this masala along with salt. Add 2 to 3 cups of water depending upon how thick gravy you want.

  • Allow it to boil on low flame for few minutes.

  • Add freshly chopped coriander to this and serve hot with chapati or rice.

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