Punjabi Rajma Masala Recipe – Indian Dinner Ideas

Delicious, full of flavour, vegan, gluten free and protein rich dish from Punjabi cuisine, world famous, Rajma Masala. Here’s how mom use to cook it.


1 cup red kidney beans ( I use uncooked beans and then soak them in water overnight before boiling them)
1 large onion ( or 2 medium)
3-4 cloves of garlic
2-3 inch piece of ginger
1 black cardamom
1 stick of cinnamon
1 bay leaf
2-3 tbsp oil for cooking
1/2 tsp garam masala
3-4 tomatoes (+ 1,2 cups of water)
Salt per taste
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp turmeric

– Boil beans in pressure cooker.
– Make onion paste with onions, ginger and garlic.
– Fry onion paste in hot oil along with cumin, bay leaf, cinnamon and cardamom. Add salt, turmeric and red chilli powder.
– Cook for 4 to 5 mins.
– Add tomato puree ( chopped tomatoes pureed in blender along with 1-2 cups of water)
– Add beans. Cook further for 15-20 mins.
– Add garam masala. Mix well. Garnish and serve.

Punjabi Style Eggplant Tomato Curry

Punjabi Style eggplant Tomato curry

Growing up I remember eggplant was available in my home region only during certain seasons but now days all fruits and vegetables are available year round. My mom often use to make this simple Punjabi style eggplant tomato curry ( sometimes with peas, sometimes with potatoes) as a shortcut for Baingan bhartha. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too.


2 large Aubergines/ eggplants/ brinjal
4 tomatoes
1 tsp salt ( adjust per taste)
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp red chilli flakes
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
1 tsp coriander seeds- crushed
2-3 cloves of minced garlic
1 small piece of ginger chopped
1 small green chilli chopped ( optional)
Cilantro for garnish
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves/Kasoori methi
1 cup green peas

Prep the curry base ( cut onions, ginger, crush garlic, green chillies)
Peel and chop Eggplant into bite size pieces.
Heat oil and fry cumin and coriander seeds. After 30 secs, add onions, ginger, garlic and green chillies. Mix well and add salt and turmeric.
After 7-8 mins once masala is golden brown, add eggplant and 3-4 tbsp water. Cook for 15 or so mins. Once 70-80 % done, add tomatoes, green peas and curry powder and chilli flakes. Mix well and cook until done. Add garam masala, dried fenugreek leaves and garnish with cilantro leaves. Serve hot with roti or parantha.

If you like Eggplant, you can also try our:

Eggplant Chutney, Stuffed Eggplant Curry or Achari Baingan