Rajma (Punjabi red kidney beans)

Rajma (Punjabi red kidney beans)
  • Serves icon Serves 4-6 as a side dish
  • Time icon 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.

Nutrition: per serving

Calories
210kcals
Fat
3.4g (0.3g saturated)
Protein
12.3g
Carbohydrates
26.4g (5.3g sugars)
Fibre
12.5g
Salt
1.9g
Calories
210kcals
Fat
3.4g (0.3g saturated)
Protein
12.3g
Carbohydrates
26.4g (5.3g sugars)
Fibre
12.5g
Salt
1.9g

Ingredients

  • 300g dried red kidney beans
  • 2 tsp salt
  • 1 tbsp cold-pressed rapeseed oil
  • 1 black cardamom pod, bruised
  • 2 large onions, very finely chopped
  • 1 tsp each garlic paste and ginger paste (see Know-how)
  • 1 tsp ground coriander
  • 1 tsp cumin seeds, lightly toasted in a dry pan, then ground in a spice grinder or pestle and mortar
  • ½ tsp ground turmeric
  • 200ml passata
  • 2 tbsp fresh coriander leaves, roughly chopped
  • ¼ tsp garam masala

Method

  1. Soak the kidney beans overnight in plenty of cold water, then drain and rinse. Simmer the beans over a medium heat in 1 litre water with 1 tsp salt until tender (about 11⁄2 hours), then drain and reserve the liquid. Heat the oil in a frying pan and fry the cardamom pod and onions for about 5 minutes until golden brown. Add the garlic and ginger pastes, then cook until the oil separates from the mixture.
  2. Add the ground coriander, cumin and turmeric, cook gently for 2 minutes, then add the passata. Simmer for 5 minutes, then add the cooked beans, 500ml of the reserved cooking water, remaining tsp salt and half the chopped coriander.
  3. Simmer on a low heat for about 10-15 minutes. Sprinkle with the garam masala, then simmer for 5 minutes more, adding more bean water if it’s too dry. Serve sprinkled with the rest of the coriander.

delicious. tips

  1. 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.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Easy tuna pasta

This tuna pasta recipe is so easy, made with spring onions, sweetcorn and mayonnaise, it...

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Sardine puttanesca with a herby crumb

This hearty sardine puttanesca recipe uses tinned storecupboard ingredients – it will come to the...

Save recipe icon Save recipe icon Save recipe

Quick vegetarian recipes

Rice with raisins and pumpkin seeds

This rice with raisins and pumpkins seeds makes a lovely vegetarian side dish: the rice...

Save recipe icon Save recipe icon Save recipe

Best sausage casserole recipes

Sausage and cider casserole

Hearty, one-pan comfort food is what everyone craves during the winter months and a sausage...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.