Rajma is the perfect Punjabi comfort food. This traditional vegetarian dish is great any time of year. It’s easy to make, stores well, and is delicious.
Rajma is perfect for lunch or dinner. It’s family friendly and incredibly easy to make. It’s comfort food at its best. There are some recipes that you just learn watching, week after week, year after year. This is definitely one of those recipes. It’s the same recipe that we’ve been making in my family for 4 generations. It’s as authentic as any authentic Punjabi recipe can be.
I try not to describe or appropriate Punjabi food to foreign equivalents but rajma really is akin to chili. In that it’s hearty, rich, and so flavorful. Of course, it is vegetarian and uses totally different spices, so it’s still not a chili. But it is a warm cozy dish that is hard to mess up. Whether you’re going to do an instapot version, pressure cooker, slow cooker, or a stove top recipe (like this one) it turns out perfectly. The only only thing I would caution is following a recipe that’s stop top and tells you they can be done in 30 minutes. They can’t be. This is a chili-like stew, and just like you can’t make a decent chili in 30 minutes, you can’t make rajma in 30 minutes. So stick it on the stove, catch up on a show, a workout, maybe a well needed canoodle, while the dish works itself to perfection.
8 servings per container
- Amount Per ServingCalories910
- % Daily Value *
- Total Fat
- Saturated Fat 1.4g 7%
- Sodium 283mg 12%
- Potassium 3210mg 92%
- Total Carbohydrate
- Dietary Fiber 39.6g 159%
- Sugars 7.3g
- Protein 56.5g 113%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.