Rajma is a staple comfort food in Punjab and the broader North Indian region, traditionally served on cold winter evenings with rice. Its roots trace back to the introduction of kidney beans by the Portuguese in the 16th century, later adapted with Punjabi spices and tempering techniques.

In Punjab, Rajma is often cooked with a thick tomato‑onion base, mustard oil, and a generous amount of ghee for richness. In neighboring Himachal, it may include mustard seeds and a hint of fenugreek, while in Delhi it is sometimes sweeter with added honey or jaggery.

Authentic Punjabi Rajma is served hot over steaming basmati rice, garnished with fresh coriander leaves, and accompanied by a side of sliced onions, pickles, and sometimes a dollop of butter or ghee on top.

Rajma is a common weekday comfort dish, but it also appears during festivals like Lohri and Baisakhi, where families gather for hearty meals. It is especially popular during the winter months when a warm, protein‑rich curry is desired.

The dish stands out for its combination of soft, buttery kidney beans with a robust, spiced tomato‑onion gravy, finished with a fragrant ghee tempering (tadka). The use of kala namak and amchur adds a distinctive smoky‑sour note that is uniquely Punjabi.

Common errors include under‑soaking the beans, over‑browning the onions (which turns them bitter), and cooking the ground spices on too high a flame, causing them to burn. Also, adding too much water early can result in a thin gravy.

Cooking the beans directly in the pressure cooker with the masala infuses the beans with flavor while saving time. It also eliminates the need for a separate boiling step, ensuring the beans absorb the spices as they soften.

Yes, the curry improves after a few hours in the refrigerator. Store it in an airtight container for up to 4 days, reheating gently on low heat and adding a splash of water if the gravy has thickened.

The beans should be fully tender yet hold their shape, and the gravy should be thick, glossy, and deep reddish‑brown. The onions should be light golden, and the final tadka should give a subtle sheen on the surface.

The YouTube channel Chef Bhupi's Kitchen specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on Punjabi and North Indian comfort dishes with clear step‑by‑step guidance for everyday cooks.

Chef Bhupi's Kitchen emphasizes minimal equipment, uses pressure cookers for speed, and often shares personal shortcuts like soaking beans for a few hours instead of overnight. The host also adds cultural anecdotes, making the recipes feel both authentic and approachable.