Best 5 Spicy Punjabi Red Kidney Bean Stew Recipes

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Embark on a culinary journey to the heart of Punjab with this collection of spicy red kidney bean stew recipes. Each dish tantalizes the taste buds with a unique blend of aromatic spices, fresh herbs, and hearty red kidney beans. From the classic Punjabi rajma masala, known for its rich and creamy gravy, to the rustic simplicity of rajma chawal, a harmonious union of red kidney beans and fluffy rice, these recipes offer a diverse range of flavors and textures to satisfy every palate. Whether you seek a quick and easy weeknight meal or an elaborate feast for special occasions, these stews will transport you to the vibrant streets of Punjab, leaving you craving for more.

Here are our top 5 tried and tested recipes!

BAKED RAJMA (PUNJABI-STYLE RED BEANS WITH CREAM)



Baked Rajma (Punjabi-Style Red Beans With Cream) image

Punjabi-style rajma, or red beans, in a thick, spicy tomato gravy is comforting, quick and comes together with what you have in the pantry. This one-pan baked version is inspired by it, but deviates from tradition in several ways. First, it lets the oven do the work of reducing the sauce. When the dish comes out, scatter with cilantro, if you've got it, and some quick-pickled onion. The key is to take your time with the base, letting the onion mixture cook out properly, so the final sauce is mellow and deeply flavored. But you can try the same technique with different beans, from chickpeas to cannellini. Eating the dish with a side of yogurt or a glug of cream is common, but it's also a treat with a little melted cheese, the edges browned in the pan. Use what you've got. Serve the rajma over rice, ideally, but if you're in a pinch, a side of hot flour tortillas or even buttered toast will make it into a delicious meal.

Provided by Tejal Rao

Categories     dinner, beans, one pot, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 red onion
4 garlic cloves
1 fresh green chile
1 (1-inch) piece fresh ginger, peeled
2 tablespoons neutral oil
1/4 teaspoon cumin seeds
1 teaspoon sea salt
1 (28-ounce) can crushed, diced, chopped or whole tomatoes
2 (15-ounce) cans kidney beans, drained
1/2 teaspoon red chile powder
1/4 teaspoon garam masala
1/2 cup heavy cream or 1 cup diced mozzarella cheese
1/4 cup roughly chopped fresh cilantro leaves
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 cup white wine vinegar

Steps:

  • Heat the oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Add the remaining onion to a food processor, along with the garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed.
  • In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes.
  • While the mixture cooks, purée the canned tomatoes and their juices, if using diced, chopped or whole tomatoes.
  • Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce.
  • Add the crushed or puréed tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream or scatter with cheese, then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes.
  • Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 1/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar.
  • When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.

PUNJABI RAJMA MASALA



Punjabi Rajma Masala image

Punjabi rajma recipe - this is a healthy, delicious, comforting meal served with rice. Here red kidney beans are simmered in onion tomato gravy.

Provided by Kanan

Categories     Main Course

Time 8h45m

Number Of Ingredients 15

¾ cups Rajma (Red kidney beans) (Dry, uncooked)
2 ½ cups Water (for pressure cooking)
2 tablespoons Oil
1 Bay leaf
1 small or ½ cup Red onion (chopped finely or food processed)
1 teaspoon Ginger paste or freshly grated or crushed
1 teaspoon Garlic paste or freshly grated
½ teaspoon Turmeric powder
1 ½ teaspoons Red chili powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 medium or 1 cup Tomato (pureed)
½ teaspoon Garam masala
¼ teaspoon Amchur powder (dried mango powder)
Salt ( to taste)

Steps:

  • Wash the rajma under running cold water until the water runs clear. Or rinse them with tap water 2-3 times or until the water is not cloudy anymore.
  • Soak in enough water for at least 8 hours or overnight. Discard the soaking water.
  • Take soaked beans along with fresh water in the pressure cooker (or instant pot).Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.Instant pot: Manual (high pressure) for 8 minutes.
  • NOTE: The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy.
  • Heat the oil in a pan on medium heat. Once hot add bay leaf and saute for 30 seconds.
  • Then add chopped onions and sprinkle some salt to speed up the cooking process. Cook the onions until they are light brown in color.
  • Add ginger and garlic paste. Saute for a minute or until the raw smell of ginger-garlic goes away.
  • Add tomato puree, mix well and let it cook. Cook until all the moisture evaporates and oil starts to leave the sides of the pan. Do stir in between to make sure that it is not sticking to the pan.
  • Add spice powders (Turmeric powder, red chili powder, coriander powder and cumin powder, garam masala, amchur). Mix well and cook for a minute.
  • Then add Boiled rajma along with its water. To get more thick gravy, mash few rajma with the back of the spoon or spatula.
  • Mix well and let it simmer on low for 10-15 minutes. Check the salt and other spices. If gravy is too thick then add some water and bring it to a boil. If gravy to too thin and watery then let it simmer for few more minutes or until you get your desire gravy consistency.

Nutrition Facts : Calories 405 kcal, Carbohydrate 52 g, Protein 17 g, Fat 16 g, SaturatedFat 1 g, Sodium 637 mg, Fiber 14 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving

RED BEAN STEW



Red Bean Stew image

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)



Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans) image

Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they're tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.

Provided by Melissa Clark

Categories     dinner, weekday, beans, curries, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
1 1/2 cups diced onion (from 1 medium onion)
1 cup diced tomato (from 1 small to medium tomato)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt, more as needed
1 cup dried red kidney beans
Cooked white rice, for serving (optional)

Steps:

  • Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
  • Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
  • Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  • Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY PUNJABI RED KIDNEY BEAN STEW



SPICY PUNJABI RED KIDNEY BEAN STEW image

Categories     Soup/Stew     Bean     Vegetarian     Wheat/Gluten-Free     Simmer

Yield 4 bowls

Number Of Ingredients 12

1 ½ cups dried red kidney beans
2 tsp salt
3 tbsp peanut or canola oil
1 cup finely chopped onions
1 tbsp peeled and finely chopped garlic
1 tbsp finely chopped fresh ginger
1 ¼ cups peeled and finely chopped tomatoes (I used 1 - 28 oz can of tomatoes)
2 tsp ground coriander
¼ tsp cayenne
2 tsp ground cumin
1 fresh hot green chilie, finely chopped (I use 2 Hungarian yellow peppers)
2 tsp fresh lemon juice

Steps:

  • Soak and cook the beans. (I recommend the quick cook oven method). Reserve the liquid Put the oil in a wide medium pot and set over medium high heat. Add the onions and fry until the onions have browned slightly. Add the garlic and ginger and stir. Add the tomatoes, coriander, cayenne, cumin and chilie. Cook over medium heat for five to six minutes, or until the tomatoes have slightly reduced. Stir in the cooked beans, their liquid, the salt and the lemon juice. Simmer on low for 10 minutes. Serve hot.

Tips:

  • Soak the kidney beans overnight: This will help to reduce the cooking time and make the beans more tender.
  • Use a variety of spices: The spices in this recipe are what give it its unique flavor. Be sure to use a good quality garam masala and turmeric powder.
  • Don't be afraid to adjust the heat level: If you like your food spicy, you can add more chili powder or cayenne pepper. If you prefer a milder dish, you can reduce the amount of spices.
  • Serve with rice or naan: This stew is traditionally served with rice or naan, but it can also be served with other sides such as quinoa or roasted vegetables.

Conclusion:

This spicy Punjabi red kidney bean stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dinner recipe, be sure to give this stew a try!

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