Punjabi Rajma (Kidney Beans) Recipe

Name: Punjabi Rajma (Kidney Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can cooked red kidney beans; 1 -3 tablespoon oil; 1/2 teaspoon cumin seed; 1 teaspoon chopped fresh ginger; 1 chopped red bird's eye chili; 1 (14 ounce) can diced tomatoes, no salt added; 1/2 teaspoon chili powder; 1/2 teaspoon coriander powder; 1 teaspoon salt; 1 teaspoon garam masala; 1 teaspoon hing; 1 cup water; 1/4 cup chopped fresh cilantro; chopped cilantro leaf (to garnish)

Servings: persons

1 (14 ounce) can cooked red kidney beans
1 -3 tablespoon oil
1/2 teaspoon cumin seed
1 teaspoon chopped fresh ginger
1 chopped red bird's eye chili
1 (14 ounce) can diced tomatoes, no salt added
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon hing
1 cup water
1/4 cup chopped fresh cilantro
chopped cilantro leaf (to garnish)

1
Rinse and drain kidney beans.
2
Heat the oil on medium to medium high.
3
Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
4
Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
5
Add the rest of the spices and mix well.
6
Add the kidney beans and mix well.
7
Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
8
About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
9
Garnish with the rest of the cilantro when you are ready to eat it!

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 ounce) can cooked red kidney beans, 1 -3 tablespoon oil, 1/2 teaspoon cumin seed, 1 teaspoon chopped fresh ginger, and more.

Yes, Punjabi Rajma (Kidney Beans) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Punjabi Rajma (Kidney Beans)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions