Rajma Chawal

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. This removes excess starch and helps the grains stay separate. Put the rice in a saucepan with the water and salt, and let it stand while you start the curry.

   140 g basmati rice280 ml water1/4 tsp salt
2. 2

   Heat the oil or ghee in a medium pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant; do not let them burn, or the curry will taste bitter.

   20 ml neutral oil or ghee1 tsp cumin seeds
3. 3

   Add the chopped onion and cook for 6-8 minutes, stirring often, until deeply golden. Good browning here gives the rajma its depth, so do not rush this step.

   150 g onion, finely chopped
4. 4

   Stir in the garlic, ginger, and green chili, and cook for 1 minute until the raw smell disappears.

   12 g garlic, minced10 g ginger, grated1 small (optional) green chili, finely chopped
5. 5

   Add the chopped or crushed tomatoes, ground coriander, ground cumin, and turmeric. Cook for 6-8 minutes, stirring and mashing the tomatoes, until the masala thickens, looks glossy, and the oil begins to separate at the edges.

   250 g tomatoes, finely chopped or crushed2 tsp ground coriander1 tsp ground cumin1/4 tsp turmeric
6. 6

   While the masala cooks, bring the rice to a boil over medium-high heat. Once boiling, cover tightly, reduce to low, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

   140 g basmati rice280 ml water1/4 tsp salt
7. 7

   Add the cooked kidney beans, salt, and water to the masala. Simmer uncovered for 10 minutes, stirring occasionally. Lightly mash some of the beans with the back of a spoon to naturally thicken the gravy.

   400 g cooked red kidney beans, drained1 tsp, or to taste salt250 ml water
8. 8

   Stir in the cream and garam masala, then simmer for 2 minutes more. Taste and adjust the salt if needed. The finished rajma should be thick enough to coat a spoon but still spoonable over rice.

   30 ml cream1 tsp garam masala
9. 9

   Fluff the rice and divide it between 2 bowls or plates. Spoon the hot rajma over or alongside the rice, then finish with fresh coriander leaves and serve immediately.

   10 g fresh coriander leaves, chopped

Origin & History

Rajma Chawal is a beloved North Indian comfort dish, especially associated with Punjab and also widely enjoyed in Delhi and Jammu. The pairing of red kidney beans in a spiced tomato-onion gravy with steamed rice became a household staple, valued for being hearty, affordable, and deeply satisfying.