Hearty Kidney Beans with a Tart Onion-Chile Sauce

Punjabi Rajmah

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

From India’s heartland, the wheat-growing region, this peasant dish is spicy, dark brown, and tart. Serve it with Punjab’s other gift to the Western world: crispy-thin, fluffy, smoky, buttery Naan.


  • 1 small red onion, coarsely chopped
  • 4 fresh green Thai, cayenne, or serrano chiles, stems removed


  1. Combine the onion, chiles, garlic, and ginger in a food processor. Pulse until minced. Add the mango powder and pulse to incorporate it into the blend. (If you were to add the powder at the beginning, it would create a clog, preventing an even mince.)
  2. Heat the ghee in a medium-size saucepan over medium-high heat. Add the minced blend and stir-fry until it is punge