Rajma Chawal
Kidney beans slow-cooked in an onion-tomato masala and served over steamed rice. Sunday lunch in every Punjabi home.
By Maa Di Rasoi ·
Rajma Chawal
Ingredients
- 1 cuprajma (kidney beans), soaked overnight
- 2onions, finely chopped
- 3tomatoes, puréed
- 1 tbspginger-garlic paste
- 1 tspcumin seeds
- 1 tspcoriander powder
- 1 tspKashmiri chilli powder
- 1 tspgaram masala
- 2 tbspoil
- 1 tbspbutter
- —Steamed rice, to serve
- —Salt, to taste
Quantities scale from the tested 4-serving batch. Cooking times may change for large batches.
Method
Tap a step to mark it done.
Pressure-cook the soaked rajma with salt and 3 cups water for 6–7 whistles until completely soft.
Heat the oil, add cumin, then the onions. Cook until deep golden, about 10 minutes.
Add ginger-garlic paste, then the spice powders and tomato purée. Cook until oil separates.
Add the rajma with its cooking liquid. Mash a few beans and simmer 15 minutes until thick.
Stir in garam masala and butter. Serve over steamed rice.
Notes & substitutions
- Never eat undercooked kidney beans: they must be fully soft.
- Jammu rajma (small red) cooks faster and is creamier.
Questions
Why is my rajma still hard?
Old beans take longer. Add a pinch of baking soda and cook for 3–4 more whistles.
Diet & allergens
- Dairy (butter; skip for vegan)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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