If you’re looking for an authentic, home-style Rajma Chawal recipe, you’re in the right place! Whether it’s a lazy Sunday lunch or a cosy dinner, this recipe is guaranteed to satisfy your cravings.
Introduction
There’s nothing quite like a comforting plate of Rajma Chawal – the ultimate Punjabi soul food! This delicious combination of spiced kidney bean curry (rajma) served over steaming hot rice (chawal) is not just a meal; it’s an emotion. With its rich flavours, creamy texture, and wholesome goodness, Rajma Chawal is a staple in North Indian households and a dish that brings families together.
Recipe Overview
Preparation Time: 10 minutes
Soaking Time: 8 hours (overnight)
Cooking Time: 40 minutes
Total Time: 50 minutes (excluding soaking time)
Servings: 4 people
Preparation Time: 10 minutes
Soaking Time: 8 hours (overnight)
Cooking Time: 40 minutes
Total Time: 50 minutes (excluding soaking time)
Servings: 4 people
Why You’ll Love This Recipe
✅ Authentic Punjabi flavours – Made with aromatic spices and slow-cooked goodness.
✅ Protein-packed & nutritious – Loaded with fibre, protein, and essential vitamins.
✅ Comfort food at its best – Warm, hearty, and absolutely satisfying.
✅ Easy to make – Simple ingredients, minimal effort, and restaurant-quality taste.
✅ Perfect for all seasons – Enjoy it on a rainy day, winter evening, or any time you crave something delicious!
Ingredients (Serves 4)
For Rajma (Kidney Bean Curry):
1 cup Rajma (red kidney beans) – soaked overnight
2 tablespoons oil or ghee
1 bay leaf
1-inch cinnamon stick
2 green cardamoms
1 black cardamom (optional)
1 teaspoon cumin seeds
1 large onion – finely chopped
2 medium tomatoes – pureed
1 tablespoon ginger-garlic paste
2 green chillies – slit (optional for spice)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala
½ teaspoon cumin powder
Salt to taste
2 cups water (or as needed)
1 tablespoon fresh coriander leaves – chopped (for garnish)
1 cup Rajma (red kidney beans) – soaked overnight
2 tablespoons oil or ghee
1 bay leaf
1-inch cinnamon stick
2 green cardamoms
1 black cardamom (optional)
1 teaspoon cumin seeds
1 large onion – finely chopped
2 medium tomatoes – pureed
1 tablespoon ginger-garlic paste
2 green chillies – slit (optional for spice)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chilli powder
1 teaspoon garam masala
½ teaspoon cumin powder
Salt to taste
2 cups water (or as needed)
1 tablespoon fresh coriander leaves – chopped (for garnish)
For Chawal (Rice):
1.5 cups basmati rice – washed and soaked for 20 minutes
3 cups water
1 teaspoon salt
1 teaspoon ghee (for extra flavour)
1.5 cups basmati rice – washed and soaked for 20 minutes
3 cups water
1 teaspoon salt
1 teaspoon ghee (for extra flavour)
Step-by-Step Instructions
Step 1: Cooking the Rajma (Kidney Beans)
Rinse the soaked rajma and pressure cook it with 3 cups of water and a little salt for about 15-20 minutes or until soft.
Check if the rajma is fully cooked by pressing a bean between your fingers – it should be soft and mash easily.
Rinse the soaked rajma and pressure cook it with 3 cups of water and a little salt for about 15-20 minutes or until soft.
Check if the rajma is fully cooked by pressing a bean between your fingers – it should be soft and mash easily.
Step 2: Preparing the Masala
Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon, cardamoms, and sauté until aromatic.
Add chopped onions and cook until golden brown.
Stir in ginger-garlic paste and sauté for another minute.
Pour in the tomato puree and cook until the oil separates from the masala.
Add all dry spices (turmeric, coriander, red chilli, cumin powder, and salt) and mix well.
Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon, cardamoms, and sauté until aromatic.
Add chopped onions and cook until golden brown.
Stir in ginger-garlic paste and sauté for another minute.
Pour in the tomato puree and cook until the oil separates from the masala.
Add all dry spices (turmeric, coriander, red chilli, cumin powder, and salt) and mix well.
Step 3: Simmering the Rajma Curry
Add the boiled rajma along with its cooking water into the masala.
Simmer on low heat for 15 minutes, mashing some beans to thicken the curry.
Sprinkle garam masala, mix well, and cook for another 2 minutes.
Garnish with fresh coriander leaves.
Add the boiled rajma along with its cooking water into the masala.
Simmer on low heat for 15 minutes, mashing some beans to thicken the curry.
Sprinkle garam masala, mix well, and cook for another 2 minutes.
Garnish with fresh coriander leaves.
Step 4: Cooking the Rice
In a pot, bring 3 cups of water to a boil.
Add soaked rice, salt, and ghee.
Cook on medium heat until the water is absorbed and the rice is fluffy.
In a pot, bring 3 cups of water to a boil.
Add soaked rice, salt, and ghee.
Cook on medium heat until the water is absorbed and the rice is fluffy.
Step 5: Serve & Enjoy!
Serve hot Rajma over fluffy Chawal, garnish with onions, green chillies, and a drizzle of ghee.
Pair with achar (pickle), papad, and yoghurt for an authentic Punjabi experience!
Serve hot Rajma over fluffy Chawal, garnish with onions, green chillies, and a drizzle of ghee.
Pair with achar (pickle), papad, and yoghurt for an authentic Punjabi experience!
Expert Tips for the Best Rajma Chawal
Always soak rajma overnight – It helps in better digestion and faster cooking.
Slow simmer for deep flavours – Let the curry cook for at least 15-20 minutes after adding the rajma.
Use fresh spices – They enhance the aroma and richness of the dish.
Mash a few beans while cooking – This thickens the curry and gives it a creamy texture.
For extra richness, add a spoonful of butter or cream before serving.
Always soak rajma overnight – It helps in better digestion and faster cooking.
Slow simmer for deep flavours – Let the curry cook for at least 15-20 minutes after adding the rajma.
Use fresh spices – They enhance the aroma and richness of the dish.
Mash a few beans while cooking – This thickens the curry and gives it a creamy texture.
For extra richness, add a spoonful of butter or cream before serving.
Frequently Asked Questions (FAQs)
1. Can I make Rajma without a pressure cooker?
Yes! Simply boil soaked rajma in a pot with water until tender. It may take 40-50 minutes.
2. Which rajma variety is best?
The Jammu Rajma (small red kidney beans) is the best for a rich, creamy texture.
3. How do I store leftover Rajma?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water before serving.
4. Can I freeze Rajma?
Yes! Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat.
5. Is Rajma Chawal healthy?
Absolutely! Rajma is high in protein, fibre, and iron, making it a nutritious meal.
Final Thoughts
Rajma Chawal is more than just food – it’s comfort, nostalgia, and tradition in every bite. Whether you’re a seasoned cook or a beginner, this foolproof Rajma recipe will make you fall in love with this Punjabi delicacy.
Try it today and let us know how it turned out! 👇
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