Punjabi Rajma

Prep: 20 minutes + soaking time | Cook: 30 minutes | Servings: 4


For Rajma

2 cups Rajma, soaked overnight

Salt to taste

Water to boil

For Masala

1 tbsp ghee

1 tsp cumin seeds

1 tbsp ginger garlic, coarsely ground

3 large onions, chopped/ grated

Salt to taste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp garam masala

3 large tomatoes, paste

For Garnish

Coriander sprig

Ginger julienne


  • Add a pinch of salt to the over night soaked rajma, add water and required and boil them in a pressure cooker for 3-4 whistles.
  • Meanwhile prepare the masala, heat ghee in a pan.
  • Add cumin seeds and saute for a minute. Add coarsely ground ginger garlic and saute till fragrant.
  • Add onions and saute till they turn brown. Add salt, turmeric powder, red chilli powder, coriander powder and garam masala. Mix well.
  • Saute for 3-4 minutes. Add tomatoes, mix well and saute till they start leaving their oil.
  • Meanwhile, drain the rajma and reserve the water.
  • Add the boiled rajma to the prepared masala and saute for 3-4 minutes.
  • Add the reserved water as required, mix well and simmer on medium flame for 4-5 minutes.
  • Garnish with ginger julienne and coriander sprig.
  • Serve hot with rice.