Rajma (Punjabi red kidney beans)
- October 2015
- Serves 4-6 as a side dish
- Hands-on time 25 min, simmering time 2 hours, plus overnight soaking
Chef Atul Kochhar shares his traditinal Punjabi recipe of red kidney beans in a recipe that supports Action Against Hunger.
- Vegan recipes
- Vegetarian recipes
- 3.4g (0.3g saturated)
- 26.4g (5.3g sugars)
It’s important to soak the kidney beans overnight – so you need to plan ahead and start the recipe the day before you want to serve it.
Garlic paste is mashed up garlic, and ginger paste is grated fresh ginger. Make it yourself in large batches – it’s better than the shop-bought stuff. Mix with a little oil and salt and freeze in ice cube trays for 2 months. Once thawed it will keep for 2-3 days in the fridge.
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