Serves 4
535 min
Red Kidney Beans Curry (Punjabi Rajma)
Recipe GLPRa721d5ea35468f
A classic Punjabi-style curry featuring tender red kidney beans simmered in a fragrant, spiced tomato-based gravy infused with warm spices. This comforting dish is naturally plant-based and pairs perfectly with flatbreads or rice for a satisfying meal.
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Ingredients
1½ cups Red kidney beans, dried
3 tablespoons Oil
2 Bay leaves
2 medium Onions, finely chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
½ teaspoon Turmeric powder
2½ teaspoons Red chili powder
1 tablespoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Garam masala powder
3 medium Tomatoes, pureed
1½ cups Water
Salt, to taste
Directions
Rinse the dried red kidney beans thoroughly under cold running water until the water runs clear. Place them in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and discard the soaking liquid.
Transfer the soaked beans to a pressure cooker and add 4 cups of fresh water. Close the lid and cook on high heat. After the first whistle, reduce the heat to the lowest setting and cook for another 10 minutes. Turn off the heat and allow the pressure to release naturally. Once cool, open the pressure cooker.
Strain the cooked beans, reserving the cooking liquid separately. Set aside the beans and keep the liquid for later use in the recipe.
Heat the oil in a large pan or heavy-bottomed pot over medium heat. Once the oil is hot, add the bay leaves and chopped onions.
Cook the onions, stirring occasionally, until they turn a light golden brown color. This should take approximately 4 to 5 minutes. The onions should be soft and translucent.
Add the ginger paste and garlic paste to the pan. Stir well to combine with the onions.
Cook the mixture for about 1 minute, stirring constantly to prevent the garlic and ginger from burning.
Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to coat the onions and spices evenly.
Cook the spice mixture for 30 seconds, stirring continuously to release the aromas and prevent the spices from scorching.
Pour in the pureed tomatoes and add salt to taste. Mix well and cook over medium heat, stirring occasionally, until the oil begins to separate from the mixture and most of the moisture from the tomatoes has evaporated. This should take 5 to 8 minutes.
Add the cooked kidney beans to the pan and mix well to coat them with the spice and tomato base.
Pour in 1½ cups of the reserved bean cooking liquid. Adjust the consistency based on your preference: use this amount for a thicker curry to serve with flatbreads, or add more liquid if serving with rice.
Mix everything together, reduce the heat to low, and simmer for 10 minutes. Stir occasionally to ensure the curry does not stick to the bottom of the pan.
Taste and adjust salt if needed. Serve hot with your choice of flatbreads or rice.
