Rajma (Kidney Beans)

Rajma (Kidney Beans) This is a typical Punjabi recipe that is enjoyed with rice by all!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 8 hrs

    SERVING : 6

    YIELD : 6 servings

  • Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.

  • Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer’s instructions until tender, about 20 minutes. Release pressure from pressure cooker.

  • Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.

  • Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.

Per Serving: 306 calories; protein 18.2g; carbohydrates 52.5g; fat 3.7g; cholesterol 0.1mg; sodium 46.6mg.