Rajma – a recipe classic

Rajma - a recipe classic

A world famous recipe from the kitchens of Punjab, this makes for a delicious and wholesome meal when served with chawal.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4



3/4 cup rajma (kidney beans), soaked overnight
1/2 tsp cumin seeds (jeera)
25 mm. (1″) stick of cinnamon (dalchini)
1/2 cup sliced onions
1 tbsp thinly sliced ginger (adrak)
green chillies, slit
1/4 tsp turmeric powder (haldi)
2 tbsp coriander (dhania) powder
1 1/2 tbsp dried mango powder (amchur)
1/2 tsp black salt (sanchal)
2 tbsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)




  1. Drain the water from the rajma, wash and keep aside.
  2. Heat the oil in a pressure cooker and add cumin seeds and cinnamon.
  3. When they crackle, add the onions and sauté for a few minutes till they turn translucent.
  4. Add the ginger and green chillies and sauté for a few more minutes.
  5. Add the soaked rajma, alongwith 3 cups of water, turmeric powder, coriander powder and salt. Pressure cook for 4 to 5 whistles.
  6. When the pressure is released, add the dry mango powder and black salt, mix well and simmer for a few more minutes.
  7. Serve hot garnished with coriander.


by Tarla Dalal & www.tarladalal.com



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Alisa Hari

About Alisa Hari

She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.


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