Rajma, also known as red bean stew is a thick tomato curry-like dish that originated in North India. This household staple dish is vegetarian-friendly and comprised of red kidney beans with a hint of light and fragrant spices. There are other ways of cooking the famed Rajma but the most popular one among them is the Punjabi-Style Rajma recipe! Serve this with some quick-pickled onions for a play of flavor!
Punjabi-Style Red Bean Stew “Rajma”
A vegetarian-friendly red bean stew with thick tomato curry-like consistency and light and fragrant spices comes in this easy rajma recipe!
Ingredients
For Quick Pickled Onions:
- 1 tbsp granulated sugar
- 1 tbsp salt
- ½ cup white vinegar, distilled
- ½ cup water
- 3 oz red onions, sliced thinly
For Rajma:
- 15 oz red kidney beans, (2 cans), drained
- 4 cups tomato sauce
- 3 oz red onions, quartered
- 1 green finger chile, trimmed
- 1 ginger, (1 inch piece), peeled, sliced thinly
- 4 garlic cloves, sliced thinly
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garam masala
- ½ cup heavy cream
- ¼ cup cilantro, fresh, leaves and stems, roughly chopped, divided
- ⅔ cup water, as needed, up to ⅔ cup
- salt and ground black pepper, to taste
- cooking spray
To Serve:
- 1 cup steamed rice, or flatbreads, per serving
Instructions
Pickled Onions:
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Combine all the ingredients, except for the onions, in a saucepot and bring to a boil.
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Reduce to a simmer and continue simmering for 10 minutes, or until both salt and sugar has dissolved.
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Once the pickle solution has been reduced, add the sliced onions, cover, and set aside. Allow the onions to pickle for at least an hour.
Rajma:
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Combine onions, chile, garlic, and ginger in a food processor or blender. Puree until smooth, drizzling with water as needed, until it forms a smooth paste. Set aside.
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Grease a deep skillet or Dutch oven with cooking spray. Add the spice paste and saute for roughly 6 to 8 minutes or until liquid has evaporated and vegetables have briefly caramelized.
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Add cumin, chili powder, and garam masala. Roast briefly.
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Add beans and tomato sauce and simmer for roughly 20 minutes until the sauce has been reduced by half.
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Once the stew has reduced, add cream and half of your cilantro. Stir to combine.
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Season with salt and pepper to taste and adjust accordingly. Before serving the stew, drain the onions and discard the pickling solution.
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Portion your Rajma accordingly. Garnish with the pickled onions and the remaining cilantro. Serve with flatbreads or steamed rice.
Nutrition
- Sugar: 13g
- :
- Calcium: 86mg
- Calories: 272kcal
- Carbohydrates: 38g
- Cholesterol: 33mg
- Fat: 10g
- Fiber: 10g
- Iron: 5mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 1091mg
- Protein: 11g
- Saturated Fat: 6g
- Sodium: 2443mg
- Vitamin A: 1318IU
- Vitamin C: 18mg
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