Ingredients
1 cup soaked overnight red kidney beans, 1 1/2 tablespoon yoghurt (curd), 1/2 teaspoon washed & dried fenugreek, leaves ( methi), 2 pinch red chilli powder, 1 pinch salt, 1/2 teaspoon grated ginger, 1/2 teaspoon cumin powder, 1/2 teaspoon cumin seeds, 1/4 cup tomato puree, 1/4 teaspoon powdered turmeric, 1 teaspoon refined oil, 2 tablespoon grated onion, 1/2 teaspoon grated garlic, 1/2 teaspoon coriander powder.
Method
– To prepare this easy Punjabi Rajma recipe, soak the kidney beans in water for around 8 hours. Then take a pressure cooker and add the kidney beans, water and salt in it. Pressure cook the soaked kidney beans with salt for about 20 minutes or till they become soft. Once done, strain the excess water.
– Now take a pan and add refined oil in it. Heat it over moderate flame. Then put grated onions in it and fry till they turn slightly pinkish in hue. Add garlic along with ginger in the same pan and cook the ingredients for about 2-3 minutes on medium flame. Stir well and add yoghurt in the pan and cook on low heat for 2 more minutes.
– Now add tomato puree and turmeric powder in the pan, and cook for 5-7 minutes on medium flame. Keep stirring the ingredients so that they don’t stick to the bottom of the pan. Then add coriander powder, cumin powder along with dry fenugreek and chilli powder in the pan. Cook till oil floats to the surface.
– Once done, add in cooked kidney beans and bring it to a boil. After 2 minutes, add salt and simmer the dish for around 15 minutes. Garnish with chopped coriander and garam masala powder. You may also add a dollop of cream for a creamy flavour. You can serve this delicious Punjabi Rajma recipe with boiled rice, jeera rice or even plain rotis.