Punjabi Rajma with Cumin Rice

Steps

1. Step 1

   Rinse the basmati rice in a few changes of cool water until the water runs mostly clear, then leave it to soak in fresh water while you start the rajma.

   5 min

   • 1 1/2 cups basmati rice
2. Step 2

   Heat the ghee in a large pot or deep skillet over medium heat. Add the cumin seeds and bay leaf and let them sizzle for about 30 seconds, until fragrant.

   1 min

   • 3 tbsp ghee or neutral oil
   • 1 tsp cumin seeds
   • 1 bay leaf
3. Step 3

   Add the chopped onion and cook, stirring often, until deep golden at the edges, 8 to 10 minutes. This browning is what gives the gravy its color, so don't rush it.

   10 min

   • 1 large yellow onion
4. Step 4

   Stir in the ginger, garlic and green chili and cook 1 minute, until the raw smell is gone.

   1 min

   • 1 tbsp fresh ginger
   • 4 cloves garlic
   • 1 green chili (such as serrano)
5. Step 5

   Add the crushed tomatoes, coriander, ground cumin, turmeric and chili powder. Cook, stirring now and then, until the mixture thickens and you see oil separating at the edges, 8 to 10 minutes.

   10 min

   • 1 can crushed tomatoes (14.5 oz)
   • 1 tsp ground coriander
   • 1 tsp ground cumin
   • 1/2 tsp ground turmeric
   • 1 tsp Kashmiri red chili powder or paprika
6. Step 6

   Add the kidney beans, water and salt. Bring to a boil, then lower the heat and simmer uncovered, stirring occasionally, for 20 minutes, until the gravy is thick enough to coat a spoon.

   20 min, hands-off

   • 2 cans kidney beans (15 oz each)
   • 2 cups water
   • 1 1/4 tsp salt
7. Step 7

   While the rajma simmers, make the rice: drain the soaked rice well. Melt the butter in a medium saucepan over medium heat, add the cumin seeds and sizzle 30 seconds. Add the rice and stir to coat for 1 minute.

   3 min

   • 1 1/2 cups basmati rice
   • 2 tbsp butter or ghee
   • 1 1/2 tsp cumin seeds
8. Step 8

   Add the water and salt to the rice, bring to a boil, then cover, turn the heat to low and cook for 12 minutes. Take it off the heat and let it sit, covered, 5 minutes, then fluff with a fork.

   17 min, hands-off

   • 2 1/4 cups water
   • 3/4 tsp salt
9. Step 9

   Mash about a quarter of the beans against the side of the pot with the back of a spoon to thicken the gravy and make it creamy. Stir in the garam masala and amchur, simmer 2 minutes more, then taste and add salt as needed. Fish out the bay leaf.

   3 min

   • 1 1/2 tsp garam masala
   • 1/2 tsp amchur (dried mango powder)
10. Step 10

    Scatter the cilantro over the rajma and serve over the cumin rice.

    • 2 tbsp cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026