📝 About This Recipe
A quintessential North Indian comfort food, Rajma Chawal is more than just a meal; it is an emotion shared across millions of dinner tables. This dish features tender red kidney beans simmered in a rich, velvety tomato-onion gravy infused with aromatic spices like ginger, garlic, and garam masala. Served alongside fluffy, ghee-kissed Basmati rice, it offers a perfect balance of protein and soul-satisfying warmth that defines authentic Punjabi home cooking.
🥗 Ingredients
The Rajma (Beans)
- 1.5 cups Chitra Rajma (Speckled Kidney Beans) (soaked overnight in 4 cups of water)
- 4 cups Water (for pressure cooking)
- 1 piece Black Cardamom (cracked open)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt (for the boiling stage)
The Masala Base
- 3 tablespoons Ghee or Vegetable Oil (ghee is preferred for authenticity)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely chopped or grated)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 cup Tomato Puree (from 3 medium vine-ripened tomatoes)
- 2-3 pieces Green Chilies (slit lengthwise)
Spices and Finish
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
Jeera Rice (Cumin Rice)
- 1.5 cups Basmati Rice (long grain, soaked for 20 minutes)
- 1 teaspoon Cumin Seeds
- 1 tablespoon Ghee
👨🍳 Instructions
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1
Drain the soaked rajma and rinse thoroughly. Place them in a pressure cooker with 4 cups of fresh water, black cardamom, cinnamon, and 1 teaspoon of salt.
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2
Pressure cook for 6-8 whistles on medium heat until the beans are soft enough to be easily mashed between two fingers. If using a pot, simmer covered for 60-90 minutes.
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3
While the beans cook, heat 3 tablespoons of ghee in a heavy-bottomed pan or kadai. Add cumin seeds and let them sizzle for 10 seconds.
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4
Add the finely chopped onions. Sauté on medium-low heat for 12-15 minutes until they turn a deep golden brown. This 'bhuna' process is the secret to the gravy's depth.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
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6
Add the tomato puree along with turmeric, red chili powder, coriander powder, and roasted cumin powder. Cook this masala until the oil starts to separate from the sides (about 8-10 minutes).
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7
Check the cooked rajma. Do not discard the cooking water. Take a small ladle of the cooked beans, mash them slightly with a spoon, and add them to the masala to thicken the gravy.
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8
Pour the remaining beans and their cooking liquid into the masala. Stir well to combine. Adjust salt if necessary.
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9
Cover and simmer the rajma on low heat for 15-20 minutes. This allows the beans to absorb the flavors of the spices. The gravy should become thick and creamy.
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10
While the rajma simmers, prepare the rice. In a separate pot, heat 1 tbsp ghee, add cumin seeds, then add the soaked/drained rice and 3 cups of water. Cook until fluffy.
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11
Finish the rajma by sprinkling garam masala and crushed kasuri methi over the top. Stir in half of the fresh cilantro.
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12
Turn off the heat and let the rajma rest for 5 minutes before serving. This settles the flavors beautifully.
💡 Chef's Tips
Always use 'Chitra' rajma (the speckled variety) for a creamier texture compared to the dark red ones. Never skip the slow browning of onions; it provides the rich, dark base color and sweet undertone of the gravy. Mashing a handful of beans directly into the sauce is the pro-chef way to get a thick consistency without adding cream. If the gravy feels too thick, always add hot water to adjust the consistency, never cold water. For the best flavor, make the rajma 2-3 hours in advance or even the day before; it tastes better as it sits.
🍽️ Serving Suggestions
Serve steaming hot in a deep bowl with a generous side of Jeera Rice. Pair with a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lime). Add a dollop of fresh salted butter or a spoonful of ghee on top of the rajma just before eating. Serve with a side of spicy mango pickle or pickled green chilies for an extra kick. A glass of chilled sweet or salted Lassi perfectly complements the warm spices of the dish.