Pindi Mirch Wale Rajma
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
This robust dish comes from the heart of Punjab and is known for its thick, spicy, and dark-colored gravy. Unlike the usual creamy version, these Rajma are cooked with dried pomegranate powder and plenty of green chilies to give them a sharp tang. The beans are slow-cooked until they melt in your mouth while holding onto the intense spice mix. It is a hearty meal that brings the rustic flavors of Rawalpindi to your table. We recommend serving it with hot tandoori rotis or fluffy bhaturas for the best experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Using an iron kadhai is the secret to getting that authentic dark, rustic color for the Rajma.
- Dry-roast the pomegranate powder slightly before adding it to enhance its tangy aroma.
- Always mash about 10% of the beans into the gravy to achieve a professional-grade thick consistency.
Nutritional Information(Per 250g)
310 kcal
14g
12g
38g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.