Indian Punjabi · beginner
Punjabi Rajma Masala
Hearty red kidney beans simmered in a velvety onion-tomato sauce spiked with ginger, garlic, and freshly ground spices.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 02
Add minced red onions and sauté for 6 to 7 minutes until dark golden brown.
- 03
Add ginger-garlic paste and stir for 1 minute until fragrant.
- 04
Pour in pureed tomatoes and rajma masala spice mix. Simmer for 5 to 6 minutes until oil separates from the masala.
- 05
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.
- 06
Bring stew to a simmer, cover, and cook over medium-low heat for 12 to 15 minutes until gravy is rich and flavorful.
- 07
Sprinkle with garam masala, adjust salt, and serve hot with cumin rice.
A LITTLE KITCHEN KNOW-HOW
Partial Legume Mashing
Crushing a fraction of cooked beans into the simmering gravy base to thicken sauce naturally.
Notes from the kitchen
- 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.
