Rajma is a staple comfort food in North India, especially in Punjab and Himachal Pradesh, where it is traditionally served with rice as a hearty winter meal. The dish reflects the region’s love for legumes and aromatic spices, and its name "Rasila" highlights the juicy, sauce‑laden style that families cherish.

In Punjab, Rajma is cooked with a thick tomato‑onion gravy and often finished with butter. In Himachal, a lighter, more aromatic version uses fewer onions and adds kasuri methi, similar to this recipe. Some coastal regions add coconut milk for a different texture.

Authentic Rajma is typically served hot over steamed basmati rice, called "Rajma Chawal," accompanied by a side of sliced onions, pickles, and sometimes a dollop of fresh butter or ghee. It is also enjoyed with Indian flatbreads like roti or naan.

Rajma is a popular everyday dish but is also prepared for family gatherings during winter festivals such as Lohri and Makar Sankranti, when warm, protein‑rich meals are favored.

This version omits onion and garlic, relying on roasted bell pepper, ginger, and a special spice paste for depth. The final ghee‑tadka with kasuri methi and garam masala adds a fragrant, buttery finish that sets it apart.

Traditional ingredients include kidney beans, tomatoes, onions, garlic, ginger, cumin, coriander, turmeric, red chili powder, and garam masala. In this recipe, onions and garlic are omitted; bell pepper and extra Kashmiri chili provide the missing aroma. Substitutes include using canned tomatoes or adding a pinch of smoked paprika for color.

Common mistakes include under‑soaking the beans, over‑roasting the spices which can become bitter, and cooking the gravy too long so it dries out. Also, adding the final tadka off‑heat can mute the aromatic flavors.

The roasted bell pepper provides natural sweetness and a smoky depth that mimics the flavor profile of onions while keeping the dish onion‑free for those who avoid it for dietary or cultural reasons. It also gives the gravy a vibrant color.

Yes, the curry improves after a few hours as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to a month. Reheat gently on low heat, adding a splash of water if needed.

The YouTube channel Chef Bhupi's Kitchen specializes in Indian home‑cooking tutorials, focusing on traditional recipes with modern twists, clear step‑by‑step instructions, and tips for busy home cooks.

Chef Bhupi's Kitchen emphasizes ingredient accessibility, minimal waste, and often creates flavorful dishes without onion or garlic, catering to specific dietary preferences. The channel also highlights quick techniques like pressure cooking to reduce overall cooking time.