Rajma Chawal
Rajma Chawal is a warming plate of tender red kidney beans simmered in a fragrant onion-tomato masala, finished with a little cream for a rounded, mellow richness. Served with fluffy basmati rice, it is comforting, filling, and ideal for an easy homemade meal.
Ingredients
For the rajma
- 400 gcooked red kidney beans, drained
- 150 gonion, finely chopped
- 250 gtomatoes, finely chopped or crushed
- 12 ggarlic, minced
- 10 gginger, grated
- 1 small (optional)green chili, finely chopped
- 20 mlneutral oil or ghee
- 1 tspcumin seeds
- 2 tspground coriander
- 1 tspground cumin
- 1/4 tspturmeric
- 1 tspgaram masala
- 1 tsp, or to tastesalt
- 250 mlwater
- 30 mlcream
- 10 gfresh coriander leaves, chopped
For the chawal
- 140 gbasmati rice
- 280 mlwater
- 1/4 tspsalt
Instructions
- 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.
- 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.
- 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.
- 4
Stir in the garlic, ginger, and green chili, and cook for 1 minute until the raw smell disappears.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Using canned cooked kidney beans keeps this within 45 minutes; if using dried beans, they must be soaked and fully boiled separately before making the curry.
- •For a more Punjabi-style texture, mash 2-3 tablespoons of the beans into the sauce near the end of cooking.
- •If you prefer a richer finish, replace the cream with 10 g butter plus 20 ml cream.
- •Serve with sliced onion, lemon wedges, or plain yogurt if you like.
Background
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.
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