Punjabi Rajma (Red Kidney Beans) is yet another famous dish from north India, especially from Punjab. This dish served on almost every occasion in Punjab. Punjabi Rajma (Red Kidney Beans) is relished best with plain or jeera rice. I am eating this dish from childhood, my grandmother used to make this dish and believe me, the taste of that Punjabi Rajma (Red Kidney Beans) is still what I am missing today. Though my mother learned from her and I learned from my mother. The secret of the recipe is ” Just let it be simple, don’t try to add too many spices, you won’t get the original taste”.
Punjabi Rajma (Red Kidney Beans) taste best if kidney beans are less than a year old…the best would be six months, else it would not taste best. The red kidney beans in a thick gravy with Indian species taste best with rice. So let’s try out the original Punjabi Rajma (Red Kidney Beans)
Drain the overnight soaked kidney beans and wash in clean water. Put all the kidney beans in pressure cooker with 4/5 cup of water, add salt. close the cooker and pressure cook for 4/5 whistles.
Now, drain the kidney beans and keep the cooking liquor in a separate bowl. Take a non-stick pan and add oil, heat it. Add finely chopped onions and saute till light golden brown.
Now add ginger garlic paste and saute for 5 mins, add some spices (coriander powder, cumin powder and red chili powder) and mix well.
Now add tomato puree and saute for 5 minutes. After this add kidney beans and mix well. Now add 1/1/2 cup of cooking liquor and keep stirring to mix well. Add garam masala and let it cook for 4/5 minutes.
Your Punjabi Rajma (Red Kidney Beans) is ready, serve this with white rice or jeera rice and enjoy the taste of Punjabi Rajma.