How to Make Cooked Rajma with Mixed Vegetables (Traditional & Healthy Version)
Cooked Rajma with Mixed Vegetables is a wholesome North Indian vegetarian dish celebrated for its rich flavors, vibrant colors, and hearty nutrition. Rajma (red kidney beans) is a staple in Punjabi households, often prepared for family gatherings, festivals, and daily meals alike. The addition of mixed vegetables like carrots, beans, and capsicum not only adds a delightful crunch and freshness but also boosts the nutritional value, making it a perfect option for a balanced lunch. This dish is typically enjoyed with steamed basmati chawal (rice) or phulka (atta roti), making it a comforting and satisfying meal. The aromatic blend of ginger, garlic, garam masala, and fresh coriander delivers a true taste of North Indian home cooking. Whether as a part of a festive spread during Lohri or a regular weekday lunch, this recipe brings together the goodness of legumes and seasonal vegetables in a delicious, health-conscious way. The slow-cooked rajma absorbs the spices and flavors beautifully, resulting in a mildly spicy, tangy, and earthy curry that is much loved across generations.
Ingredients
Step-by-step instructions
Step 1 · Soak rajma overnight in enough water
Soak rajma overnight in enough water. Drain and rinse well before cooking.
Step 2 · Pressure cook soaked rajma with 1
Pressure cook soaked rajma with 1.5 cups water and a pinch of salt for 4-5 whistles or until soft.
Step 3 · Heat oil in a kadhai or deep pan
Heat oil in a kadhai or deep pan. Add cumin seeds and let them splutter. Add chopped onions and sauté till golden brown.
Step 4 · Add ginger-garlic paste and green chilli
Add ginger-garlic paste and green chilli. Sauté for a minute till raw smell disappears.
Step 5 · Add chopped tomatoes
Add chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook till tomatoes soften and masala leaves oil.
Step 6 · Add carrots
Add carrots, beans, and capsicum. Stir-fry for 2-3 minutes.
Step 7 · Add cooked rajma along with its water
Add cooked rajma along with its water. Mix well, adjust water to desired consistency, and simmer for 5-6 minutes. Add garam masala and coriander leaves.
Step 8 · Serve hot with steamed rice or phulka
Serve hot with steamed rice or phulka. Garnish with fresh coriander.
Why this recipe is healthy
This Cooked Rajma with Mixed Vegetables recipe is a healthy choice because it combines protein-rich rajma with the goodness of seasonal vegetables, providing a full spectrum of essential nutrients. The dish is naturally low in fat, high in fiber, and contains complex carbohydrates, making it perfect for sustained energy and weight management. By using minimal oil and fresh ingredients, it supports overall wellness while delivering authentic Indian flavors.
A note on tradition
Rajma is a beloved dish across North India, especially in Punjab, Jammu, and Himachal Pradesh. It is a staple in many households and is often prepared during festivals like Lohri and family gatherings. Traditionally, rajma is slow-cooked to allow the beans to absorb the spices fully, and the addition of mixed vegetables is a modern twist for added nutrition. Rajma chawal is a classic comfort meal, usually enjoyed for lunch, especially on weekends.