punjabi kidney beans

This classic Punjabi/North Indian comfort food is all about big flavours and simple ingredients.  Most recipes require a fair bit of waiting, but this version simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps.  For an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.

Rajma Masala (aka Rajma Chaval) - South Asian Kidney Bean Curry

kidney beans

water

white onion

tbsp ginger ((~2 inches))

garlic (minced)

green chilies ((see note))

tomatoes

vegetable oil

tsp kashmiri chili powder (or paprika (see note))

tsp cumin

coriander

salt

turmeric

tsp fenugreek seeds ((optional))

clove

tsp garam masala (or

cream ((optional

salt (to taste)

cilantro ((or dried methi - optional))

basmati rice

Grind any whole spices. Mix all of the spices except the garam masala and set them aside.

Blend (or very finely chop) the onion, garlic, ginger, and chilies. Scrape the mixture out and set it aside. Don&#39;t bother cleaning up your blender, as you&#39;ll use it for the tomatoes next.

Blend/puree the tomatoes with their juices.  Set aside.(If you&#39;re not using a blender or food processor, finely chop the tomatoes, or use crushed tomatoes or passata).

Prep Steps (Both Methods)

Add vegetable oil to the electric pressure cooker. Set to sauté, and allow the oil to heat up.  Add the salt and spices (minus garam masala) and sauté for 30 seconds.

Add the onion mixture from the first prep step and sauté for an additional 3-4 minutes, stirring regularly.

Add the tomatoes to the pot and sauté for an additional 3 more minutes.

Add the water and beans. Stir the mixture and seal the pressure cooker, then cook at high pressure for 45 minutes.  Allow the pressure cooker to release naturally.

Finish with garam masala, salt to taste, and cream (if desired).  Garnish with fresh cilantro or dried methi. Serve with basmati rice.

Electric Pressure Cooker (IP) Method

Precook the dry beans using your preferred method, or substitute 3 cups of rinsed, pre-cooked (e.g. canned) kidney beans.

Add vegetable oil to a large pot on the stovetop. Set heat to medium, and allow the oil to heat up.  Add the salt and spices (minus the garam masala) and sauté for 30 seconds.

Add the tomatoes to the pot and sauté for an additional 5-6 minutes, stirring regularly.

Add the cooked beans along with approximately 1 cup of the water.  Reduce the heat to a simmer.  Cover and cook for 30 minutes, or until the flavours have blended and the beans are very tender.

(Optional) Add more of the water to the rajma masala if you want it a little thinner/soupier.  Add a few tablespoons at a time until you&#39;re satisfied with the consistency.

Stovetop Method

Top 1 punjabi kidney beans recipes from across the web

The most viewed punjabi kidney beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rajma Masala (aka Rajma Chaval) - S...

Top 1 punjabi kidney beans recipes from across the web

The most viewed punjabi kidney beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rajma Masala (aka Rajma Chaval) - S...

The most viewed punjabi kidney beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine