Kitchen Recipe Collection
Indian Rajma Chawal
The ultimate North Indian comfort food: soft, creamy red kidney beans cooked in a spiced onion-tomato gravy, served over steaming hot rice.
- Prep
- 480 min
- Cook
- 40 min
- Total
- 520 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- red kidney beans (rajma)
- onions
- tomatoes
- ginger-garlic paste
- cumin seeds
- coriander powder
- garam masala
- amchur (dry mango powder)
- ghee
- basmati rice
Equipment
- Pressure cooker
- Frying pan
Instructions
- 1
Soak Beans
Wash the kidney beans (rajma) thoroughly and soak them in plenty of water overnight (8-10 hours).
- 2
Boil Beans
Drain the soaking water. Pressure cook the beans with fresh water, salt, and a bay leaf for 5-6 whistles until they mash easily between your fingers.
- 3
Prepare Base
Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
- 4
Sauté Onions
Add finely grated or pureed onions. Sauté patiently on medium heat until they turn a deep golden brown.
- 5
Add Aromatics
Add ginger-garlic paste and sauté for another 2 minutes to remove the raw smell.
- 6
Add Tomatoes
Add pureed tomatoes and cook until the mixture reduces and oil begins to separate from the sides.
- 7
Add Dry Spices
Stir in turmeric, red chili powder, coriander powder, and amchur. Cook for 1 minute.
- 8
Combine
Pour the boiled rajma along with its cooking water into the spiced tomato-onion base.
- 9
Mash
Use the back of your spoon to crush a few kidney beans against the pan. This naturally thickens the gravy and makes it creamy.
- 10
Simmer
Simmer the curry on low heat for 15-20 minutes, allowing the beans to absorb all the flavors.
- 11
Finish with Garam Masala
Sprinkle garam masala and freshly chopped coriander leaves. Turn off the heat.
- 12
Serve
Serve a generous ladle of hot Rajma over steaming hot basmati rice (Chawal), accompanied by pickled onions and a dollop of ghee.
Cooking Tips
- The onions must be cooked until they are deep brown (almost caramelized). This is the secret to a rich, dark Rajma gravy.
- Never add salt or acidic ingredients (like tomatoes) while boiling the raw beans, as it prevents them from softening.
Variations
- Jammu Rajma: Uses a specific smaller, darker variety of kidney beans from the Kashmir valley with a slightly sweeter flavor profile.
Chef's Notes & Storage
- A quintessential Sunday afternoon lunch in almost every North Indian household.
Nutrition Estimate
420 calories · 15g protein · 65g carbs · 10g fat · 12g fiber per serving
