Rajma (Punjabi Kidney Bean Curry)
North India's ultimate comfort food: dried red kidney beans soaked overnight and cooked until creamy, then simmered in a thick, deeply savory onion-tomato masala with ginger, garlic, cumin, coriander, Kashmiri chili and garam masala, partly mashed to thicken, and finished with kasuri methi and cilantro. Serve with steamed rice as rajma chawal.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Rajma (Punjabi Kidney Bean Curry), checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
