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Best Punjabi Rajma recipie


Rate this recipe 2.7/5 (7 Votes)


  • 1)400 grams Rajma
  • 2)1 and 1/2 onion (small sized) cut into thin slices
  • 3)4 medium sized tomatoes or 1/2 can tinned tomatoes
  • 4)2 tbsp ginger garlic paste
  • 5)1 and 1/2 tsp salt
  • 6)1 and 1/2 tsp of chilli powder
  • 7)1 tsp garam masala
  • 8)2 tbsp of coriander leaves
  • 9)2 tbs of kasturi methi
  • 10)2 tsp of dhania powder
  • 11)1 tsp of jeera powder
  • 12)2 tbsp oil


Level of difficulty Average
Cost Average budget


Step 1

1) Pressure cook rajma for 2-3 whistles
2)Reserve water from rajma stock to be used later in gravy

3)Put stove on, add 2 tbsp oil.Add onions.When onions are golden brown in color, add tomatoes,when tomatoes are soft and mushy add ginger garlic paste.Mix well, after 2 minutes add salt chilli powder,and mix well and cook till oil leaves the sides of the pan. Shut off the stove, and let the mixture cool down.

4)Now add the cooled mixture to a mixer and puree it.Put on the stove add little oil, add the pureed mixture, add the boiled rajma, add garam masala, add jeera, add dhania powder.Add the reserved boiled water.Let it simmer for 2-3 minutes.Add the Kasturi methi crushed lightly between palms.Let it cook for 5-7 minutes and then shut off gas.

5)Serve with rice or roti

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