Punjabi Rajma

Rajma cooked in a delicious, spicy, Punjabi style gravy!

Punjabi Rajma

Prep Time 10 min Cook Time 40 min Total Time 50 mins Servings: 6


Rajma cooked in a delicious, spicy, Punjabi style gravy!


For tempering

Other ingredients

For spice powders

Garnish options


  1. Soak rajma overnight or for 6 to 8 hours.

  2. Drain and wash in fresh water. Pressure cook till cooked with approx 5 cups water.

  3. Grate/ pulse the onions to coarse mixture. Puree the tomatoes. Grind cashews to a smooth paste. In a small bowl mix together the ingredients under 'for spice powders'.

  4. In a saucepan heat oil/ ghee. Add all the whole spices, asafoetida for tempering.

  5. Add crushed onions. Saute till light golden.

  6. Add ginger garlic paste and saute for another 1 to 2 mins.

  7. Add the spice powder mixture and saute for 30 seconds.

  8. Add tomato puree. Saute till thickens and oil starts to separate.

  9. Add cooked rajma, mix well. Add 1 cup cooking liquid or as as required. Add salt.

  10. Bring to boil. Then simmer for 5 mins.

  11. Add cashew paste, garam masala, kasuri methi. Simmer 1 to 2 mins.

  12. Remove from heat.

  13. Serve hot with steamed basmati rice, rotis, ghee rice, saffron rice.

Did you make this recipe?

Recipe Card powered by Delicious Recipes

Prathima Thotanthillaya