How to make rajma chawal punjabi style in 6 steps at home.

Cook the Rajma, soak 1 cup of rajma overnight. drain the water, rinse, and pressure cook with 3 cups of water and salt for 15-20 minutes until the rajma is soft and tender.

Prepare the Masala Base, heat 2 tbsp oil or ghee in a pan. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.

Add Ginger-Garlic and Spices, stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes. Add turmeric, red chili powder, and coriander powder. Mix well.

Tomato Puree, add the pureed tomatoes to the pan. Cook until the oil starts separating and the tomato masala thickens about 5-7 minutes.

Combine Rajma and Simmer, add the cooked rajma along with its water to the masala. Stir well, adjust salt, and let it simmer on low heat for 10-15 minutes to absorb the flavors. Add garam masala at the end.

Serve, the hot rajma over steamed rice and garnish with fresh coriander.