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Rajma

Name: Rajma
Cuisine: North Indian
Ingredients: 1 cup red kidney beans (rajma); 1 medium, chopped onion; 2 medium, pureed tomato; 1 tbsp ginger-garlic paste; 1, chopped green chili; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 tsp garam masala; 2 tbsp oil or ghee; to taste salt; as needed water

Rajma is a hearty and comforting North Indian dish made from red kidney beans cooked in a thick, spiced tomato gravy. It is a staple in Punjabi households, often served with steamed rice, and is beloved for its rich, robust flavors and protein-packed nature.

12 ingredients

spicyearthysavoryheartycomforting

Culinary DNA Preview

North Indian85%

Central American15%

Ingredients

red kidney beans (rajma)
1 cup
onion
1 medium, chopped
tomato
2 medium, pureed
ginger-garlic paste
1 tbsp
green chili
1, chopped
cumin seeds
1 tsp
turmeric powder
1/2 tsp
red chili powder
1 tsp
garam masala
1 tsp
oil or ghee
2 tbsp
salt
to taste
water
as needed

Method

Steps not available

Origin Story

Rajma's origins trace back to the agricultural practices of North India, particularly Punjab, where kidney beans became a dietary staple; the dish evolved as a nutritious, affordable meal combining local legumes with traditional spice blends.

Culinary DNA

Ingredient ancestry breakdown

North Indian85%

ingredients+techniques

Central American15%

ingredient_origin

Techniques

soaking pressure cooking sautéing simmering

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