Punjabi Rajma is a hearty and flavorful dish made with kidney beans cooked in a rich and spicy tomato-based gravy. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.
Prepared with love and devotion, Punjabi Rajma is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Punjabi Rajma can be enjoyed in various ways:
- With Rice: Serve Punjabi Rajma with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Punjabi Rajma has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Punjabi Rajma is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.
Bhakti Thought
Punjabi Rajma is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Punjabi Rajma inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintPunjabi Rajma
Punjabi Rajma is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Punjabi Rajma combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 3 cups cooked kidney beans (rajma)
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 1 tsp grated ginger
- 1/2 tsp chopped green chili
- 2 medium-sized tomatoes, chopped
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1 tsp salt
- 1 tsp garam masala powder
- 1 tsp asafoetida (hing)
- 1 cup water
- 4 tbsp chopped coriander leaves
- Additional chopped coriander leaves for garnish
Instructions
- Prepare the Base:
- Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add grated ginger and chopped green chili. Sauté for a minute until fragrant.
- Cook the Tomatoes:
- Add the chopped tomatoes to the pan. Cook for 5-7 minutes until the tomatoes soften and blend with the spices.
- Add Spices:
- Add red chili powder, coriander powder, salt, garam masala powder, and asafoetida. Mix well and cook for another 2-3 minutes.
- Combine and Cook:
- Add the cooked kidney beans to the pan. Mix well to coat the beans with the spice mixture.
- Add water and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Finish and Serve:
- Stir in 4 tbsp of chopped coriander leaves before serving.
- Garnish with additional chopped coriander leaves.
- Offer to Krishna and serve hot with rice or bread.
Notes
- Consistency Tip: Adjust the amount of water to achieve the desired consistency for the gravy.
- Spice Level: Adjust the amount of green chili and red chili powder to suit your taste preferences.
- Serving Suggestion: Punjabi Rajma pairs wonderfully with a side of steamed basmati rice or warm chapatis.
- Flavor Enhancement: Adding a small amount of butter at the end enhances the richness and flavor of the rajma.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg