A classic Indian comfort food, Rajma Chawal features kidney beans cooked in a rich, aromatic tomato-onion gravy, served with fluffy white rice. This recipe provides a simple yet delicious way to prepare this popular dish, perfect for a hearty meal.
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All Ingredients - Main Ingredients
Rajma (Kidney Beans)1 cup (soaked overnight)
Water3-4 cups (for boiling)
Salt1 tsp
All Ingredients - For Gravy
Cooking Oil2-3 tbsp
Cinnamon Stick1-2 small pieces
Green Cardamom2-3 pods
Cumin Seeds1 tsp
Onion1 medium, finely chopped
Green Chilies2-3, chopped
Tomato Puree1 cup
Turmeric Powder1/2 tsp
Coriander Powder1 tsp
Red Chili Powder1 tsp
Ginger-Garlic Paste1 tbsp
Saltto taste
All Ingredients - For Garnish & Serving
Fresh Coriander Leaves2 tbsp, chopped
Onion1/2, sliced into rings
Lemon1 wedge
Cooked Ricefor serving
🍳Tools You'll Need
Pressure cooker
Pan
🌶️Spice level: Hot🌶️🌶️🌶️🌶️Pack water — this one bites back.
From:Green chiliChili powderGingerChili
🔄Don't have an ingredient? Try these swaps3 tips
No Onion?
1 tbsp onion powder (per medium onion)
3 tbsp dried minced onion
Shallots or leeks (1:1)
No Garlic (fresh)?
1/4 tsp garlic powder (per clove)
1/2 tsp garlic granules (per clove)
No Cilantro?
Flat-leaf parsley (1:1, milder)
Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Boil the Rajma
Add the soaked Rajma (kidney beans) to a pressure cooker. Add 3-4 cups of water and 1 teaspoon of salt. Close the lid and cook for 5-6 whistles or about until the beans are soft and tender.
Step 2: Prepare the Base Spices
Heat 2-3 tablespoons of cooking oil in a pan. Add cinnamon sticks and green cardamom pods. for a few seconds until fragrant. Then, add 1 teaspoon of cumin seeds and let them splutter.
Step 3: Sauté Onions and Chilies
Add the finely chopped onion to the pan and until it turns translucent and light golden brown, about . Then, add the chopped green chilies and for another minute.
Step 4: Cook Tomato Puree and Dry Spices
Pour 1 cup of tomato puree into the pan. Mix well and cook until the oil starts to separate from the mixture, approximately . Now, add 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, and 1 tablespoon of ginger-garlic paste. Mix all the spices thoroughly with the tomato-onion base and cook for until fragrant.
Step 5: Combine with Rajma and Simmer
Add the boiled Rajma (kidney beans) to the prepared gravy. Mix everything well, ensuring the beans are coated with the masala. Add salt to taste. Cover the pan with a lid and let it on low heat for , allowing the flavors to meld and the gravy to thicken slightly.
Step 6: Garnish and Serve
Once the Rajma is cooked to your desired consistency, remove from heat. Garnish with freshly chopped coriander leaves. Serve hot with fluffy white rice, sliced onion rings, and a lemon wedge.
Pro Tips
• Soak rajma overnight for best results and faster cooking.
• Adjust spice levels to your preference by adding more or less green chilies and red chili powder.
• Serve hot with freshly cooked basmati rice for the authentic experience.
Variations
• For a richer taste, add a dollop of butter or ghee at the end.
• Garnish with a swirl of fresh cream for a creamier texture and milder flavor.
• Add a pinch of garam masala at the end for an extra aromatic kick.
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