• Time
    30 mins
  • Servings
  • Nutrition
    350 Per Serving

Rajma is a dish typically made in the northern state of Punjab. Red kidney beans are stewed in an aromatic tomato sauce to create a comforting “stick to your ribs” meal.


Rich in fiber, fat-free protein and folate, kidney beans are among the healthiest legumes. Combined with spices that are typical to Punjabi cuisine, this dish is as vibrant in flavor as it is healthy for you. So ladle up on this guilt-free meal that will warm your soul even on the cloudiest of days.

Kitchen Tools

  • 2 Medium Sauce Pots
  • Oil/Ghee
  • Salt



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In a medium sized pot over medium high heat, add 1 tablespoon oil. Add the onions, ginger-garlic paste and green chili. Saute for 2 to 3 minutes until onions are slightly brown.

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Add the cumin, coriander, turmeric, and garam masala powders. Add chili powder to your preference. Stir for another minute until spices are fragrant.

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Stir in all the tomatoes and cook for 5-10 minutes until the tomatoes thicken into a sauce. Add salt to taste.

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Stir in the kidney beans, ¾ cup water, bay leaf, and salt to taste. Cover the pot with a lid, reduce heat to low, and simmer for 15 minutes, stirring in between a couple times to make sure nothing is sticking to the bottom of the pan.

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Make rice according to instructions. Open the lid of the Rajma to give it a final stir before removing from heat. For a creamy consistency, mash some of the beans on the sides of the pan with your spatula or ladle and stir in.

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Pull the leaves off the cilantro stems and garnish over rajms. Serve rajma with hot rice.

Tips from Chef's