Rajma or Red Kidney Beans
This is the most authentic Punjabi main dish, loved by everyone. Every Indian house makes kidney beans or Rajma at least once a week. Red kidney beans are a great source of protein for people on a vegetarian diet.
Servings: 6 yield(s)
Ingredients
  • 2 cup Rajma / Kidney beans (Red) (Washed and soaked overnight)
  • 1 1/2 Medium onion finely chopped
  • 2 Medium tomatoes chopped
  • 1 inch piece Ginger grated
  • 6 Cloves Garlic grated
  • 1 tbsp Tomato paste (Optional it gives the dish a nice color)
  • 1/2 tsp Cumin seeds
  • 1 tbsp Coriander Powder
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric
  • Salt to taste
  • 2 tbsp Oil or ghee
  • Chopped coriander leaves (Optional)
Instructions
  1. Pressure cook the Rajma / Kidney beans for about 4 whistles. You can use a can of beans also which can be simmered longer in the last step, so the beans become softer.
  2. In a pan add oil then add the cumin seeds. When the seeds are a little brown add the onions. Keep sautéing the onions on medium heat and when it turns a little brown add the grated ginger garlic .
  3. After few minutes add the chopped tomatoes. This is the time to add turmeric, chilli powder, salt and coriander powder. Keep sautéing it till the oil is separated.
  4. Once it is sautéed well add the kidney beans to the mix. Simmer for about five ten minutes so the beans absorb the flavors. Sprinkle coriander leaves (optional) Enjoy it with rice.
Recipe Notes

The recipe is easier when you make it in the Instapot. You can use the steps of sautéing on the saute mode of the Instapot and then close the lid and select the pressure cook button for about 30 minutes. The water ratio for Instapot would be 1:4.