Rajma Punjabi

Rajma is one of the most loved Punjabi vegetarian curry and traditional Sikh food. It goes best with boiled rice and Dahi. It is a very popular weekend brunch idea. In this dish, Rajma are cooked with onions and tomatoes.

Soaked Rajma overnight 1/2 cup
Oil 3 tbsp
Bay Leaves 2
Onions Chopped 2 medium
Ginger Chopped 1 inch piece
Garlic Chopped 6-8 cloves
Red Chilli Powder 2 tbsp
Dhania Powder 1 tbsp
Haldi powder 1 tbsp
Jeera powder 1 tbsp
Tomatoes Chopped Medium 3
Salt To Taste
Garam masala powder 1 tbsp
Fresh Dhania leaves Chopped 1 tbsp



  1. Pressure cook Rajma with five cups of water till five whistles or totally cooked and soft.
  2. Heat oil in a deep pan.
  3. Add bay leaves and onions and sauté till golden.
  4. Add ginger and garlic and continue to sauté for a minute.
  5. Add Lal Mirch powder, Dhania powder, Haldi powder, Jeera powder and stir.
  6. Add tomatoes and salt and cook till tomatoes are cooked and oil leaves the masala.
  7. Add rajma along with the cooking liquour and mix.
  8. Cook on low heat for fifteen minute stirring in between.
  9. Adjust salt and add garam masala powder.
  10. Cook for five minutes.
  11. Garnish with Dhania leaves and serve hot with steamed rice and Dahi.