Rajma ki sabzi is one of very famous north indian cuisine. It is a spicy dish made of kidney beans usually served with rice, pulao, tandoori roti and chapati. Rajma is both regular and functional dish loved by all the punjabi people. Moreover, kidney beans are healthy for health due to high fiber content and easy to cook too. So, try the following recipe for a healthy and yummy lunch.


Ingredients for Rajma Vegetable (servings-3):-

  • ½ cup of rajma or kidney beans
  • 1 ½ tablespoons of butter/oil
  • ½ teaspoon of turmeric powder
  • Salt as per taste
  • 1 tablespoon of ginger garlic paste, ½ inches of ginger and 3-4 cloves of garlic
  • ½ teaspoon of cumin seeds
  • ¾ cup of chopped tomatoes
  • ¾ cup of chopped onions
  • ¾ teaspoon of red chilli powder
  • 1 teaspoon of coriander powder
  • 1 slit green chilli
  • 1 indian bay leaf(optional)
  • Few strips of ginger
  • 1-2 chopped coriander leaves for garnishing
  • ½-¾ teaspoon of garam masala

Method of Rajma Vegetable

  • Rinse the kidney beans in running water 2-3 times and soak them in enough water for 7-8 hours or overnight.
  • In the morning, cook them in a pressure cooker with a pinch of salt if you want and add 2 cups of water. Let the cooker whistle 3-4 times.
  • Now, take the beans outside in a bowl and drain the water.
  • Heat the oil in same cooker and add the cumin seeds and bay leaf(as per requirement) when butter/oil is hot enough.
  • When seeds start to crackle, add the ginger garlic paste and saute till the aroma goes away.
  • Make a puree of onions and tomatoes and add the puree in pan and saute for a couple of minutes.
  • Now, add all the spice powder and salt.
  • Saute the mixture till oil starts leaving the sides.
  • Add the beans and pour the water enough to dip the beans.
  • Stir the mixture well and close the lid. On a middle flame, pressure cook the beans for 1 whistle and then turn down the flame and pressure cook for 2 whistles.
  • Now, turn the flame off and when pressure is released, open the lid and stir the dish well.
  • If the gravy is not consistent, you can cook accordingly. Add water if gravy is too thick and simmer for 708 minutes. Of gravy is thin, then, simmer for 10 minutes.
  • Now, transfer rajma vegetable in a serving bowl and garnish with coriander leaves and serve with chapati, pulao or rice with pickle and lemon slices. You can even add chat masala or rajma masala on the top for taste.