North Indian · Indian
Rajma Recipe
Classic Punjabi rajma — soft kidney beans in onion-tomato gravy. Best made with overnight-soaked rajma, pressure-cooked till creamy.
Ingredients
- 1 cup rajma, soaked 8 hours
- 2 onions, pureed
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 3 tbsp oil or ghee
- Coriander, salt to taste
How to Make Rajma
- Pressure cook soaked rajma with salt and water — 5–6 whistles till soft.
- In a pan, heat oil, add cumin. Add onion puree, cook till golden brown (8 mins).
- Add ginger-garlic paste, cook 1 min. Add tomato puree, cook 8 mins till oil separates.
- Add all spices except garam masala. Cook 2 mins. Add cooked rajma with its water.
- Simmer 15 mins, mashing a few beans for thickness. Finish with garam masala.
💡
Rani's Tip: Rajma-chawal is the ultimate Sunday meal. Soak rajma Saturday night, Rani reminds you in the morning.
Cook Smarter. Save ₹2,000+ Monthly.
Rasoi Rani suggests recipes like Rajma from your fridge inventory — never wastes an ingredient, never stresses about dinner. Launching June 2026.
🎉 You're on the list! We'll email you when Rasoi Rani launches.
Free early access · No spam · Launches June 2026