Rajma Chawal Recipe
Rajma Chawal is a classic North Indian dish featuring red kidney beans cooked in a flavorful tomato based gravy, served with steamed rice. This simple yet satisfying meal is a staple in Punjabi households, known for its rich, creamy texture and aromatic blend of spices like cumin, coriander, and garam masala. The combination of protein packed rajma and soft rice makes it a wholesome and comforting dish. Often enjoyed with a side of pickles or yogurt, Rajma Chawal is a timeless favorite that brings warmth and nourishment to any meal
Ingredients For Boiling Rajma
1.5 Cup Kidney beans
As needed water
A Pinch salt
Ingredients For Brown Onion Paste
6-7 Tablespoon oil
3 Medium size onion sliced
Water a splash
Ingredients For Final Cooking Rajma
2-3 Tablespoon oil
Whole spices
1 Tablespoon cumin seeds
2 NOS bay leaf
1 Inch cinnamon
1 NOS black cardamom
3 Tablespoon ginger garlic green chili paste
1/4 Tablespoon turmeric powder
4 NOS tomato puree
Salt to taste
1 Tablespoon Kashmiri red chili powder
1.5 Tablespoon coriander powder
1 Tablespoon cumin powder
1/2 Tablespoon garam masala
Brown onion paste
As needed water
A Pinch Roasted Kasuri Methi
A Pinch Garam Masala
As needed coriander leaves
Step:1
Wash the kidney beans well with water and soak them for 4-5 hours , you can also soak them in hot water for 2 hours
Step:2
Add the soaked kidney beans into a pressure cooker , pour water upto 1-1,5 inches above the kidney beans , then add salt and put the lid on , switch on the gas flame to high and cook for 7-8 minutes until the first whistle
Step:3
Then lower the flame to medium low and cook for 2 more whistles for 10-15 minutes then switch off the flame and let the cooker depressurize naturally your boiled kidney beans are ready
Step:4
To make brown onion for brown onion paste add the oil into a hot handi and once the oil get hot add the onion and fry them over medium flame until they turn golden brown while stirring at regular intervals
Step:5
Once the onion turn golden brown , transfer them into a sieve and squeeze out the excess oil
Step:6
Add the fried onion into a mixer grinder jar and add a splash of water , grind the onion into a fine paste and your brown onion paste is ready
Step:7
Set a handi over high flame and heat it well , then add oil and let oil heat well too
Step:8
Once the oil is hot , add all the whole spices and stir them quickly
Step:9
Further add the ginger garlic chili paste , stir and cook over medium flame briefly , then add turmeric powder , stir and cook for few seconds
Step:10
Then add the tomato puree along with salt and all the powdered spices , stir the spices into the puree and add the brown onion paste , stir well and cook the masala well for 10-12 minutes until the oil gets separated
Step:11
If the masala gets dry , add hot water as needed and continue to it further
Step:12
Once the oil gets separated , add the boiled kidney beans along with the water and mix well with the masala and bring it to a boil
Step:13
Once the rajma comes to a boil , cover it and cook over medium low flame for 20-25 minutes
Step:14
After cooking the rajma for 20-25 minutes the gravy will thicken up a bit and its colour with get slightly darker too , now to make the gravy even creamier mash the rajma using to ladle gently and continue to cook it for 1-2 minutes
Step:15
Taste and adjust salt to your preference and add kasuri methi , garam masala , fresh coriander and mix everything well . Your delicious rajma is ready
Ingredients For Chutney
1 Cup Mint
1 Cup fresh coriander
1/3 Cup spring onion green
1 NOS onion
3-4 NOS green chili
3-4 Garlic cloves
1 Tablespoon jaggery
1 Tablespoon tamarind
1/2 Tablespoon pomegranate powder
1 Tablespoon black salt
Salt to taste
1 NOS ice cube
As needed water
Step:1
Add all the ingredients of the chutney into mixer grinder jar and grind it into a fine chutney. Your special chutney for rajma chawal is ready
Video For Rajma Chawal