
How to Make Paneer Rajma/Red Kidney Beans with Paneer

Today I am going to share a palatable and nutritious recipe; How to Make Paneer Rajma/Red Kidney Beans with Paneer, which can go well with rice, roti, poori, or paratha. The boiled kidney beans/rajma are simmered in a thick gravy made with tomatoes, onions, garlic, and ginger and added with Paneer finished in a warm, spicy, cumin, coriander flavored sauce and this How to Make Paneer Rajma.

Equipment used
- Pressure cooker
- Mixing bowl
- Spatula
- Small pan
- Kadai
Ingredients
- Rajma/kidney beans- 1 cup/125 gm
- Cardamon-2
- Cinnamon-1/2 inch stick
- Peppercorn-5
- Cloves-2
- Paneer-10 cubes
- Onion (chopped)-2
- Tomato (chopped)-1
- Ginger-garlic paste-1 tbsp
- Turmeric powder-1/2 tbsp
- Coriander powder-1 tbsp
- Cumin powder -1/2 tbsp
- Bay leaves-2
- Red chili powder-1/2 tbsp
- Oil-2 tbsp
- Ghee-1 tbsp
- Chopped Coriander leaves-2 tbsp
- Salt to taste
How to Make Paneer Rajma/Red Kidney Beans with Paneer
Take a pressure cooker, and add the overnight soaked kidney beans/rajma

Then add bay leaves and salt to taste

Now pour the water

Close the lid of the cooker and go for one whistle on low flame

After releasing the pressure open the lid of the cooker and check the rajma

Heat oil in a Kadai, and add the whole spices

Now add the chopped onion and sauté them till they become soft and translucent

Add the ginger-garlic paste and stir them for a minute

Add chopped tomato and sauté them till they become soft


Now add salt, turmeric powder, red chili powder, cumin, and coriander powder and stir them continuously till the raw smell of the spices goes off.

Then add the boiled rajma along with the liquid/water and mix them well

Heat ghee in a small pan, then add the paneer cubes and fry them till the color changes to light brown


Now spread the paneer cubes over the rajma gravy and mix them well


Transfer them to a serving bowl, sprinkle the chopped coriander leaves, and serve hot with Jeera rice.
