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Punjabi Rajma

Punjabi Rajma Recipe No Onion No Garlic, Hare Krishna Style, garnished with fresh coriander leaves.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Cook the Tomatoes:
    • Add the chopped tomatoes to the pan. Cook for 5-7 minutes until the tomatoes soften and blend with the spices.
  3. Add Spices:
    • Add red chili powder, coriander powder, salt, garam masala powder, and asafoetida. Mix well and cook for another 2-3 minutes.
  4. 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.
  5. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/punjabi-rajma/