Rajma — Kidney Bean Pressure Technique (राजमा)

Punjab — rajma was introduced to the Indian subcontinent from Central America via Mughal trade routes; fully integrated into Punjabi cuisine by the 18th century

Punjabi rajma is a slow-cooked, deeply flavoured kidney bean curry that depends entirely on proper soaking, pressure cooking, and masala reduction. The beans must be soaked for 12 hours minimum — under-soaked kidney beans will never achieve the soft, creamy interior despite extended cooking. The masala is built from deeply caramelised onion, tomato cooked to a thick paste, and a restrained spice profile (cumin, coriander, garam masala) designed to complement rather than obscure the mineral richness of the bean. The cooked beans are added to the masala with their cooking liquid — the starchy liquid thickens the curry naturally and carries the bean flavour through the whole preparation.

With plain steamed basmati rice only — the combination rajma-chawal is as complete a meal as any. A raw white onion alongside is traditional.