Name: Ultimate Rajma Chawal - Indian Comfort Food
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 cups Rajma (red kidney beans); 6 cups Water; to taste Salt; 2 (2 inch) Cinnamon sticks; 2 nos Black cardamom; 2 nos Bay leaves; as needed Oil; 2 tbsp Ghee (clarified butter); 2 tsp Cumin seeds; 2 nos Bay leaves; 2 nos Green chillies; 3 nos (chopped) Onion; 2 tbsp Ginger garlic paste; 1/2 tsp Turmeric powder; 1 tsp Kashmiri red chilli powder; 1 tsp Cumin powder; 1 tbsp Coriander powder; 2 tsp Garam masala; 4 nos (chopped) Tomatoes; 2 tsp Kasuri methi (crushed); handful Chopped coriander leaves; 1 no Stock cube; 2 tbsp Ghee (clarified butter); 1 no Bay leaf; 3 nos Green cardamom; 4 nos Cloves; 1 (2 inch) Cinnamon stick; 1 tbsp Cumin seeds; 2 cups (washed and soaked for 20 min) Basmati rice; 4 cups Water

Ready in

100 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

80 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Ivon's Kitchen on YouTube

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.

Video Chapters

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Tap an ingredient to mark it ready0 of 31 ready

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.

Spice level: FieryFor chiliheads only — taste before serving.

From:Green chiliGingerKashmiri chiliGaram masala

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.

Your Notes

Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.

Ultimate Rajma Chawal - Indian Comfort Food