Punjabi Rajma Masala
A comforting North Indian red kidney bean curry slow-cooked in a thick, spiced onion-tomato gravy.
Step-by-Step Instructions
Soak red kidney beans overnight, then pressure cook with water and salt for 7 whistles until tender.
Heat ghee in a pan, sauté finely chopped onions, ginger paste, and garlic paste until golden brown.
Add chopped tomatoes, cumin powder, and salt; cook until oil separates from the masala.
Add cooked kidney beans and simmering water; mash a few beans to thicken the curry.
Simmer on low heat for 20 minutes, finish with garam masala, and serve hot with steamed rice.
Explore Similar Ingredient Combinations
Discover other dishes you can cook with these kitchen ingredients:
Get the Best Cooking Experience
Cooking Punjabi Rajma Masala is easier on the Find Recipe app!