Ultimate Rajma Chawal - Indian Comfort Food
Summary
- This recipe guides you through making a hearty and wholesome Rajma Chawal, a staple in Indian homes. Tender, flavorful kidney beans are cooked in a rich, spicy gravy and served with fluffy, fragrant basmati rice, creating a true comfort food classic.
All Ingredients - For Rajma
- Rajma (red kidney beans) 2 cups
- Water 6 cups
- Salt to taste
- Cinnamon sticks 2 (2 inch)
- Black cardamom 2 nos
- Bay leaves 2 nos
All Ingredients - For Gravy
- Oil as needed
- Ghee (clarified butter) 2 tbsp
- Cumin seeds 2 tsp
- Bay leaves 2 nos
- Green chillies 2 nos
- Onion 3 nos (chopped)
- Ginger garlic paste 2 tbsp
- Turmeric powder 1/2 tsp
- Kashmiri red chilli powder 1 tsp
- Cumin powder 1 tsp
- Coriander powder 1 tbsp
- Garam masala 2 tsp
- Tomatoes 4 nos (chopped)
- Kasuri methi (crushed) 2 tsp
- Chopped coriander leaves handful
- Stock cube 1 no
All Ingredients - For Jeera Rice
- Ghee (clarified butter) 2 tbsp
- Bay leaf 1 no
- Green cardamom 3 nos
- Cloves 4 nos
- Cinnamon stick 1 (2 inch)
- Cumin seeds 1 tbsp
- Basmati rice 2 cups (washed and soaked for 20 min)
- Water 4 cups
- Salt to taste
Tools You'll Need
- Pressure cooker
- Pan
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
…Rajma Take 2 cups of Rajma (red kidney beans) and soak them in water overnight. You will notice they have slightly increased in size.
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Soak Rajma
Take 2 cups of Rajma (red kidney beans) and soak them in water overnight. You will notice they have slightly increased in size.
Step 2: Pressure Cook Rajma
Add the soaked Rajma to a pressure cooker. Add about 6 cups of water, just enough to cover the Rajma. Season with salt to taste. Add 2 (2-inch) cinnamon sticks, 2 black cardamoms, and 2 bay leaves. Cover the lid and cook for 7 whistles.
Step 3: Check Cooked Rajma
After all the is released, open the lid. Check that the Rajma is perfectly cooked and soft. Set aside.
Step 4: Prepare Gravy Base
In a hot pan, add oil and 2 tablespoons of ghee (clarified butter). Add 2 teaspoons of cumin seeds, 2 bay leaves, and 2 green chillies. Fry for a few seconds until fragrant.
Step 5: Sauté Onions and Ginger-Garlic
Add 3 chopped onions and fry until they are nice and soft, about . Then, add 2 tablespoons of ginger garlic paste and fry for another .
Step 6: Add Dry Spices
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of cumin powder, 1 tablespoon of coriander powder, and 2 teaspoons of garam masala. Fry the masalas for , ensuring they are nicely cooked with the onion mixture.
Step 7: Cook Tomatoes
Add 4 chopped tomatoes and fry until they are nice and soft, forming a thick paste.
Step 8: Combine Rajma with Gravy
Add the cooked Rajma along with its cooking liquid to the gravy. Give it a nice mix to combine all ingredients. Add salt to taste and mix well. Cover the pan and cook for until the oil nicely separates on the surface.
Step 9: Finish Rajma Curry
Add 2 teaspoons of garam masala, 2 teaspoons of crushed kasuri methi, a handful of chopped coriander leaves, and 1 stock cube. Give it a nice mix and cook for another . The Rajma curry is now ready.
Step 10: Prepare Jeera Rice
In a separate hot pan, add 2 tablespoons of ghee (clarified butter). Add 1 bay leaf, 3 green cardamoms, 4 cloves, 1 (2-inch) cinnamon stick, and 1 tablespoon of cumin seeds. Fry all the spices for a few seconds until aromatic.
Step 11: Cook Rice
Add 2 cups of basmati rice (washed and soaked for ) to the pan. Fry the rice with the spices for . Then, add 4 cups of water and salt to taste. Give it a nice mix. Cover the pan and cook until the rice is 90% cooked. Then, cover again and cook on a low flame until the rice is fully cooked.
Step 12: Serve Rajma Chawal
Once the rice is fully cooked, give it a gentle mix. Serve the delicious Rajma curry with the fluffy Jeera rice. Garnish with fresh coriander leaves, sliced onions, and a green chilli.
Pro Tips
• Soaking Rajma overnight is crucial for proper cooking and digestion.
• Ensure onions are fried until nice and soft for a rich gravy base.
• Cook the masalas thoroughly to release their full flavor and aroma.
• Adjust green chillies to your preferred spice level.
From this CreatorMore from Ivon's Kitchen
Other recipes converted from Ivon's Kitchen's cooking videos.
Delicious Mutton Pulao - Authentic Indian Style
Cuisine
Indian · South Asian
Prep + Cook Time
2 hr 30 min
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Mullangi Sambar – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Crispy Yam Fry (Karunai Kilangu Poriyal)
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Dahi Shimla Mirchi (Yogurt Bell Pepper Stir-fry)
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Roti Making - Indian Flatbread
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Easy
Gongura Chicken Curry with Fried Chicken Leg Pieces – Andhra Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...