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Try This Absolutely Scrumptious Rajma Paneer Curry

Here is how you can prepare absolutely scrumptious and lip-smacking paneer and rajma curry.
Poornima Pandey
Editorial
Updated:- 2021-01-11, 09:24 IST
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Paneer and rajma are the two main ingredients of one of the most popular curries prepared in India. But what happens when they both are combined? Take a look at the recipe of the day and find it out for yourself.

  • Take a pan and heat it on a medium flame, then pour some oil in it. Add the cumin seeds and bring them to sizzle. Next, add the onions and fry them thoroughly in the oil for about 15 minutes until they start changing the colour and turn golden brown. Then add the 1 cm pieces of fresh ginger into the pan and cook for 1 minute. Lastly, stir in the tomatoes as well, and then cook the entire mixture again for 15 minutes.
  • Then add the spices after removing the lid of the pan, including the chili powder, fenugreek leaves, powdered turmeric coriander, salt, and garam masala.
  • Then into the pan, add the boiling water and immerse the kidney beans or rajma and cover it. Let the kidney beans cook until they soften in the water, the entire process will take not less than 30 minutes. 
  • After 30 minutes, take the paneer diced into small cubes, one by one, add it to the main pan, mix well and if you want, you can also cook it for 2 minutes and then serve hot with laccha paranthas.

Paneer Rajma Curry Recipe Card

This rajma and paneer recipe is super easy to make and the rajma adds a creamy depth to the curry making it more delicious.

★★★★★
Vegetarian Recipe
Total Time: 70 min
Prep Time: 10 min
Cook Time: 60 min
Servings: 8
Level: Medium
Course: Main Course
Calories: 350
Cuisine: Indian
Author: Poornima Pandey

Ingredients

  • 4 Tablespoon Sunflower Oil
  • 2 Teaspoons Cumin Seeds
  • 4 Onions (Finely Chopped)
  • 1 cm Piece Fresh Ginger (Peeled And Grated)
  • 800g Chopped Tomatoes
  • 2 Teaspoon Chilli Powder
  • 2 Teaspoon Ground Turmeric
  • 3 Teaspoons Garam Masala
  • 4 Teaspoons Ground Coriander
  • 2 Tablespoons Dried Fenugreek Leaves
  • 2 Teaspoons Sugar
  • 2 Teaspoons Salt
  • 800g Red Kidney Beans
  • 1000ml Boiling Water
  • 450g Paneer (Diced)

Step

  1. Step 1:

    In a pan, heat the oil and cumin seeds, bring them to a sizzle and then add onions and cook for 15 minutes.

  2. Step 2:

    Next add the ginger and the tomatoes and cook again for 15 minutes.

  3. Step 3:

    Add all the spices and stir well.

  4. Step 4:

    Stir in the kidney beans along with the boiling water, let it cook for 30 minutes.

  5. Step 5:

    And finally, add in the paneer mix well and serve hot with warm paranthas.

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