Name: Punjabi Rajma Curry recipe by Nupur Mehra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 cups red kidney beans, soaked in warm water overnight; 2 tbsp ginger-garlic paste ( I made fresh at home); 2 large onions, chopped; 3-4 large tomatoes, chopped; 2-3 green chilies, chopped; ½ cup Cilantro (coriander leaves), rinsed and chopped; 1 cup full fat milk; 2 tsp Garam Masala; 2 tsp Salt; 1 tsp Cumin powder; 1 tsp Red chili powder; 1 tsp Turmeric; 1 tsp Coriander powder; A small cinnamon stick; 1-2 cardamom pods, minced; A pinch of nutmeg; A pinch of amchoor powder; 2 tbsp Oil; For tempering - 1 tsp Ghee; 2-3 red chilies; Kasuri methi a few leaves

ABOUT Punjabi Rajma Curry RECIPE

In Indian cuisine, red kidney beans are mostly prepared in the form of curries. The spices and preparation method varies from region to region, but its served mostly with rice aside. This recipe I have posted today is a Punjabi speciality and is a must to be served in all North Indian restaurants. Beans are cooked in a rich tomato sauce, and cream to bring up that creamy texture. I love this curry so much that I can have bowlfuls of it, on its own without any rice aside. But just so you know, all proteins sources are advised to be consumed with some complex carbs like rice, bread, roti etc. to avail the full benefits and easy breakdown. If you are watching calories, or just for a healthy wellbeing in total, take a small portion of carbs with a large protein dish.

Ingredients Serving: 4

2 cups red kidney beans, soaked in warm water overnight
2 tbsp ginger-garlic paste ( I made fresh at home)
2 large onions, chopped
3-4 large tomatoes, chopped
2-3 green chilies, chopped
½ cup Cilantro (coriander leaves), rinsed and chopped
1 cup full fat milk
2 tsp Garam Masala
2 tsp Salt
1 tsp Cumin powder
1 tsp Red chili powder
1 tsp Turmeric
1 tsp Coriander powder
A small cinnamon stick
1-2 cardamom pods, minced
A pinch of nutmeg
A pinch of amchoor powder
2 tbsp Oil
For tempering - 1 tsp Ghee
2-3 red chilies
Kasuri methi a few leaves

Instructions

Pressure cook Rajma with 4 cups of water till 4 whistles with salt and turmeric. Allow the pressure to ease off before opening the cooker. Keep almost ¼ cup Rajma aside and make a paste of it when it cools down.
Meanwhile, heat 1 tbsp oil in a heavy bottomed pan and throw in the whole spices like cardamom pods, bay leaves and cinnamon. Fry them for just 10-15 seconds and then add in the chopped onion. Once they turn light brown, turn off the flame.
Now, heat the remaining 1 tbsp Oil in the pan, and sauté ginger-garlic paste with green chilies for a minute. Pour in the blended onion paste into it along with the chopped tomatoes. Mix everything well and cook covered for 2-3 minutes on m
Add in all the spices (except Garam masala) including salt, and stir. Cook further for around 5-6 minutes till tomatoes get all mushy and cooked up properly.
Add the boiled Rajma to this paste along with enough water (about 1 cup at this stage) and let it simmer for 10 -12 min. Combine with the Rajma paste we prepared at the starting of the cooking and mix well.
Now, turn the flame to the lowest and simmer for 15 minutes. Once you have made sure the curry is not at rolling boil, add the milk, gently stirring it. Simmer it further for about 10-12 minutes, stirring in between. Turn off
Before serving prepare a tempering of Ghee , dried red chilies, kasuri methi and any seasoning if required and pour onto the serving bowl. Garnish with some fresh cilantro and here you go

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