Punjabi Rajma Chawal Recipe (Kidney Beans Curry with Rice)
Hello Friends, Rajma rice is not just a dish - this is a feeling for every North Indian house. This comfortable food made of red rajma is cooked in spicy tomato gravy and served with incandescent rice, it is the main dish of Punjabi dishes. The fragrance of ripe rajma on a low flame made from a mixture of garlic, ginger and spices fills warmth and old memories in the kitchen. Whether it is eaten on Sunday afternoon or as a relaxing food after a long day, Rajma rice is the essence of delicious dishes cooked in the house.
Serves: 4 Person | Prep Time: 8 hours (soaking) + 20 minutes | Cooking Time: Around 45-50 minutes
Ingredients needed :
For Rajma (Kidney Beans Curry)
- 1 cup rajma (red kidney beans) – soak for overnight (8 -9 hours)
- 3 cups water (for pressure cooking)
- 2 medium size onions – chopp them fine
- 2 large tomatoes – pureed
- 1 green chili (chopped)
- 1 tablespoon ginger- garlic paste
- 2 tablespoons mustard oil (or any cooking oil)
- 1 teaspoon cumin seeds (jeera)
- 1 bay leaf (tej patta)
- 1 black cardamom (badi elaichi)
- 2 cloves (laung)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder (dhaniya powder)
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango powder) or lemon juice
- Salt to taste
- 2 tablespoons fresh coriander leaves – chopped
- 1 cup water (for gravy consistency, adjust as needed)
- For Chawal (Rice)
- 2 cups basmati rice – wash and soak them for 20 minutes
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon ghee (optional, for extra aroma)
Instructions
Step 1: Pressure Cooking the Rajma
- Wash and soak 1 cup rajma in enough water overnight (for at least 8 hours). The beans will double in size.
- Drain the water and rinse again. Add rajma to a pressure cooker with 3 cups fresh water and ½ teaspoon salt.
- Pressure cook on medium heat for 5-6 whistles (around 20 minutes) or until the rajma turns soft and can be mashed easily.
- Once done, let the pressure release naturally, then check if the rajma is soft. If needed, cook for another 2 whistles. Keep it aside with the cooked water.
Step 2: Making the Rajma Masala
- Heat 2 tablespoons mustard oil in a heavy-bottomed pan or kadhai. Let it smoke slightly, then reduce the heat.
- Add 1 teaspoon cumin seeds, 1 bay leaf, 1 black cardamom, and 2 cloves. Sauté for a few seconds.
- Add chopped onions and sauté on medium heat until golden brown (about 5-7 minutes).
- Add ginger-garlic paste and chopped green chili. Sauté for another a few minute until the raw smell doesn't get disappears.
- Add pureed tomatoes and cook for 8-10 minutes until the oil separates. Stir occasionally.
- Add Kashmiri red chili powder, coriander powder, turmeric and salt as per taste. Mix well and cook for next 2-3 minutes.
Step 3: Simmering the Rajma Curry
Add the boiled rajma along with the cooking water. Mix well and let it simmer on low heat for 15-20 minutes.
now Mash a few rajma beans with some spoon back to thicken the gravy.
Add garam masala and amchur powder (or lemon juice). Stir well and simmer for 5 more minutes.
Garnish with fresh coriander leaves.
Step 4: Cooking the Chawal (Rice)
In a separate pot, boil 4 cups water with 1 teaspoon salt and 1 teaspoon ghee.
Add 2 cups soaked basmati rice. Stir once and cook uncovered on medium heat.
Once the water reduces to the level of the rice, lower the flame, cover with a lid.
Cook for 8-10 minutes on low heat until the rice is fully done.
Fluff the rice gently with a fork and turn off the heat.
Serving Suggestion
Serve hot rajma with steamed rice, topped with a dollop of desi ghee. Pair with onion salad, pickle, and papad for a complete Punjabi experience.
Tips for Perfect Rajma Chawal:
✔ Soaking is key – Always soak rajma overnight for better texture and digestion.
✔ Use Kashmiri red chili powder – It gives a rich colour without too much spice.
✔ Slow cooking brings flavour – Simmer the curry for 15-20 minutes for the best taste.
✔ Mash some beans – This thickens the gravy naturally.
✔ Rice water ratio – Use 1:2 (rice to water) for perfect fluffy rice.
Enjoy your homemade Punjabi-style Rajma Chawal!
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