Rajma Chitra

Punjabi Rajma Chitra (Creamy Kidney Bean Curry)
Punjabi Rajma Chitra (Creamy Kidney Bean Curry)
  • Prep Time 20 min
  • Cook Time 65 min
  • Servings 4 People
Ingredients
  • 1 1 cup (200g) Rajma Chitra
  • 2 4 cups (for boiling rajma) + as needed for gravy Water
  • 3 2 medium, finely chopped Onions
  • 4 3 medium, pureed or finely chopped Tomatoes
  • 5 1.5 tbsp Ginger-Garlic Paste
  • 6 2, slit (adjust to taste) Green Chilies
  • 7 3 tbsp Ghee or Cooking Oil
  • 8 1 tsp Cumin Seeds (Jeera)
  • 9 1 Bay Leaf (Tej Patta)
  • 10 1 inch piece Cinnamon Stick (Dalchini)
  • 11 2 Green Cardamom (Elaichi)
  • 12 0.5 tsp Turmeric Powder (Haldi)
  • 13 1 tsp (adjust to taste) Red Chili Powder (Lal Mirch)
  • 14 1.5 tbsp Coriander Powder (Dhaniya Powder)
  • 15 1 tsp Cumin Powder (Jeera Powder)
  • 16 1 tsp Garam Masala
  • 17 1 tsp, crushed Kasuri Methi (Dried Fenugreek Leaves)
  • 18 To taste Salt
  • 19 2 tbsp, chopped (for garnish) Fresh Coriander Leaves
Instructions
  • 1 Rinse Rajma Chitra thoroughly and soak them in plenty of water overnight, or for at least 8-10 hours. Drain the water.
  • 2 In a pressure cooker, combine the soaked and drained rajma with 4 cups of fresh water and 0.5 tsp of salt.
  • 3 Pressure cook on high heat until the first whistle, then reduce heat to medium and cook for 25-30 minutes, or until the rajma are very tender but still hold their shape. Allow the pressure to release naturally.
  • 4 While rajma cooks, prepare the masala. Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
  • 5 Add cumin seeds, bay leaf, cinnamon stick, and green cardamoms. Sauté for 30 seconds until fragrant.
  • 6 Add finely chopped onions and sauté until they turn golden brown, stirring frequently. This may take 8-10 minutes.
  • 7 Add ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
  • 8 Add tomato puree or finely chopped tomatoes and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
  • 9 Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes, adding a splash of water if the masala starts to stick.
  • 10 Once the rajma is cooked and the pressure has released, carefully open the cooker. Mash a few rajma beans lightly with the back of a spoon to thicken the gravy.
  • 11 Add the cooked rajma along with its cooking liquid to the prepared onion-tomato masala. Mix well.
  • 12 Bring the curry to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld. Add more hot water if the gravy is too thick, adjusting consistency to your preference.
  • 13 Stir in garam masala and crushed kasuri methi. Mix well and simmer for another 2-3 minutes.
  • 14 Check for salt and adjust if needed.
  • 15 Garnish with freshly chopped coriander leaves and serve hot with steamed rice, roti, or naan.
Authentic Punjabi Rajma Chitra Masala
Authentic Punjabi Rajma Chitra Masala
  • Prep Time 15 min
  • Cook Time 50 min
  • Servings 4 People
Ingredients
  • 1 1 cup Rajma Chitra (Kidney Beans)
  • 2 As needed Water for soaking
  • 3 3 cups Water for cooking rajma
  • 4 0.5 tsp Salt (for boiling rajma)
  • 5 3 tbsp Ghee or Cooking Oil
  • 6 1 tsp Cumin Seeds (Jeera)
  • 7 2 medium Onions, finely chopped
  • 8 1.5 tbsp Ginger-Garlic Paste
  • 9 2 (adjust to taste) Green Chillies, slit lengthwise
  • 10 3 medium Tomatoes, pureed
  • 11 0.5 tsp Turmeric Powder (Haldi)
  • 12 1.5 tbsp Coriander Powder (Dhaniya)
  • 13 1 tsp (adjust to taste) Red Chilli Powder (Lal Mirch)
  • 14 To taste Salt (for curry)
  • 15 1 tsp Garam Masala
  • 16 0.5 tsp Amchur (Dry Mango Powder)
  • 17 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 18 For garnish Fresh Coriander Leaves, chopped
Instructions
  • 1 Soak Rajma Chitra in plenty of water overnight (at least 8-10 hours). Drain and rinse thoroughly before use.
  • 2 Pressure cook the soaked rajma with 3 cups of fresh water and 0.5 tsp salt for 8-10 whistles on medium heat, or until they are very tender but still hold their shape. Let the pressure release naturally. Keep the cooking liquid.
  • 3 Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.
  • 4 Add finely chopped onions and sauté until they turn golden brown, about 8-10 minutes, stirring occasionally.
  • 5 Stir in ginger-garlic paste and green chillies. Sauté for 2-3 minutes until the raw smell disappears.
  • 6 Add tomato puree, turmeric powder, coriander powder, and red chilli powder. Cook, stirring occasionally, until the oil separates from the masala and the mixture thickens, about 7-10 minutes.
  • 7 Add the cooked rajma along with its cooking liquid to the masala. If the curry seems too thick, add a little hot water to reach desired consistency.
  • 8 Add salt (adjusting for the salt added while boiling rajma), garam masala, and amchur powder. Crush kasuri methi between your palms and add to the curry.
  • 9 Bring the curry to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld and the rajma to absorb the spices. Stir occasionally to prevent sticking.
  • 10 Garnish generously with fresh chopped coriander leaves before serving hot with steamed basmati rice or your favorite Indian bread.
Punjabi Rajma Chitra Masala
Punjabi Rajma Chitra Masala
  • Prep Time 15 min
  • Cook Time 35 min
  • Servings 4 People
Ingredients
  • 1 1 cup Rajma Chitra (dried)
  • 2 4 cups Water (for soaking)
  • 3 3 cups Water (for pressure cooking)
  • 4 1 teaspoon (for cooking rajma) + to taste Salt
  • 5 2 tablespoons Ghee or Vegetable Oil
  • 6 1 teaspoon Cumin Seeds (Jeera)
  • 7 1 Bay Leaf (Tej Patta)
  • 8 1 inch piece Cinnamon Stick (Dalchini)
  • 9 2 pods Green Cardamom (Hari Elaichi)
  • 10 1 large, finely chopped Onion
  • 11 1 tablespoon Ginger-Garlic Paste
  • 12 2, slit lengthwise Green Chillies
  • 13 2 medium, pureed or finely chopped Tomato
  • 14 1/2 teaspoon Turmeric Powder (Haldi)
  • 15 1 teaspoon (adjust to taste) Red Chilli Powder (Lal Mirch)
  • 16 1.5 tablespoons Coriander Powder (Dhaniya)
  • 17 1 teaspoon Cumin Powder (Jeera Powder)
  • 18 1 teaspoon Garam Masala
  • 19 2 tablespoons, chopped (for garnish) Fresh Coriander Leaves
Instructions
  • 1 Rinse the Rajma Chitra thoroughly and soak in 4 cups of water overnight, or for at least 8-10 hours. Discard the soaking water.
  • 2 Drain the soaked rajma, rinse again, and transfer to a pressure cooker. Add 3 cups of fresh water and 1 teaspoon of salt.
  • 3 Pressure cook on high heat for 7-8 whistles, then reduce heat to low and cook for another 10-15 minutes until the rajma is very tender. Allow the pressure to release naturally.
  • 4 While the rajma is cooking, heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and green cardamom. Let them splutter and become fragrant.
  • 5 Add the finely chopped onion and sauté until it turns golden brown and softens, about 8-10 minutes.
  • 6 Stir in the ginger-garlic paste and green chillies. Sauté for 2-3 minutes until the raw smell disappears.
  • 7 Add the tomato puree or finely chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala, about 8-10 minutes.
  • 8 Lower the heat and add turmeric powder, red chilli powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes, adding a splash of water if the masala appears too dry.
  • 9 Gently mash a few rajma beans in the pressure cooker itself to thicken the curry, then add the cooked rajma along with its cooking liquid to the masala. Mix everything thoroughly.
  • 10 Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
  • 11 Stir in the garam masala and adjust salt to taste. Cook for another 2 minutes.
  • 12 Garnish generously with fresh chopped coriander leaves and serve hot with steamed Basmati rice, roti, or naan.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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