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Punjabi Rajma Masala

Name: Punjabi Rajma Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 800 g Canned dark red kidney beans, 2 cans, rinsed and drained; 2 tbsp Vegetable oil; 1 tsp Cumin seeds; 1 cup Red onion, finely minced; 1 tbsp Ginger-garlic paste; 1 cup Pureed fresh tomatoes; 2 tbsp Rajma masala spice mix (coriander, cumin, turmeric, chili, amchur); 1.5 cups Water; 0.5 tsp Garam masala, for finishing

Hearty red kidney beans simmered in a velvety onion-tomato sauce spiked with ginger, garlic, and freshly ground spices.

Prep: 10 min
Cook: 25 min
Total: 35 min

AI-generated illustration of Punjabi Rajma Masala

AI illustration

Technique to learn

Partial Legume Mashing

Crushing a fraction of cooked beans into the simmering gravy base to thicken sauce naturally.

Instructions

Step 1: Heat vegetable oil in a pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 2: Add minced red onions and sauté for 6 to 7 minutes until dark golden brown.
Step 3: Add ginger-garlic paste and stir for 1 minute until fragrant.

Step 4: Pour in pureed tomatoes and rajma masala spice mix. Simmer for 5 to 6 minutes until oil separates from the masala.

Step 5: Add drained kidney beans and warm water. Mash half a cup of beans against the side of the pot using a wooden spoon to thicken gravy.

Step 6: Bring stew to a simmer, cover, and cook over medium-low heat for 12 to 15 minutes until gravy is rich and flavorful.

Step 7: Sprinkle with garam masala, adjust salt, and serve hot with cumin rice.

Cooking tips

Mashing a small portion of the beans creates a naturally thick and creamy sauce without adding cream.
Rajma tastes even better the next day as the beans absorb all spice flavors overnight.
Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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