India is well known famous for tangy and spicy food and when you will go for Punjabi Cuisine, it offers a vast variety of exotic and delectable vegetarian as well as non-vegetarian dishes that are basically tandoori style and many with traditional culinary style.

Punjabi Cuisine is one of the major distinct as well as popular Indian Cuisine, comes from the region of Punjab situated partially in India and Pakistan. Traditionally some basic materials used in Punjabi dishes are ghee, butter, paneer, sunflower oil and clarified butter to cook those yummy foods. Other than these products kasoori methi (dried fenugreek leaves), onion, garlic and ginger are also extensively used to prepare various Punjabi delicacies.

Now let’s don’t distract from the topic, as only the name of all yummy dishes will fill your mouth full of water… Today, you will get the recipe of Rajma Curry… but in Indian Dhaba Style. Rajma, a delicious gravy item prepared with red kidney beans, onions, tomatoes and various spices. It’s a vegetarian dish and is good for health as contains surplus amount of protein and fibers.

You can have this curry with plain rice, chapattis and also with paranthas. In India you will get three types of Rajma:

1. Red Kidney Beans
2. Kashmiri Kidney Beans
3. Chitra Kidney Beans

I personally prefer Red Kidney Beans to cook this super delicious and high protein Rajma Curry. For the first time, I tested this dhaba style Rajma Curry in my trip to Ludhiana and got delighted by its aroma and spicy taste. This super wow flavorful creamy curry dish can be prepared at home very easily.

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• Total Time: 45 min
• Cook Time: 30 min
• Prep Time: 15 min

Ingredients-

• 200 g Kidney Beans
• 2 Big size Onions
• 2 Tomato Puree
• Ginger Garlic Paste
• 5 Green  Chilies
• 2 Bay leaf
• 1 Cinnamon Stick
• 2-3 Cardamom Pods
• 2 Cloves
• 2 Dried Red Chilies
• 1 tsp Black Pepper Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tbsp Fenugreek Leaves aka Kasuri Methi (Optional)
• 1 tsp Garam Masala Powder
• 50 g Hung Curd
• 1 tbsp Ghee
• 1 tbsp Coriander Leaves
• 5 Tbsp Sunflower Oil
• Salt as per you taste.

Method –

1. Take a bowl and soak the Red Kidney Beans for 8 hours in normal water.
2. Now take the soaked and grained kidney beans in a pressure cooker and allow 5 whistles while boiling it.
3. Once it is boiled, place a deep bottom pan on the flame and add oil.
4. Wait for 40-50 sec so that the oil is getting heated then add the whole spices like dry red chili, bay leaf, cinnamon, cardamom and cloves in the oil.
5. Once it leaves an aromatic smell, add the sliced onions and fry it till it turns golden brown.
6. Now add ginger-garlic paste with tomato puree and salute it well.
7. Later add salt, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, kasuri methi and now mix it all well.
8. Pour the curd now and add a little amount of water and keep stirring the gravy.
9. Let the gravy simmer on low flame and cover lid to the pan for 5 min.
10. Once the raw smell of spices goes away, add those boiled rajma into gravy and add almost same or more amount of water and simmer the gravy for another 5-6 min.
11. Now add garam masala and temper it with ghee.
12. Leave the curry on low flame for rest 1-2 min with covering the top and you are done.

Note: Garnish with coriander leaves and serve hot. This is a very traditional recipe that tastes so good if you add ghee at the end before serving.

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Some Popular Punjabi Dishes

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I hope you found this recipe super yummy and if you have any recommendation, do share with us by commenting below, I’d love to hear!

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