Rajma Chawal Recipe
Rajma is a classic North Indian curry made with red kidney beans slow-cooked in a rich, spiced tomato gravy. This comforting and protein-rich dish is a staple in many Indian households and is best enjoyed with steamed rice. Rajma recipe is loved for its deep flavor, creamy texture, and wholesome taste.
Origin of Rajma
Rajma became popular in North India, especially in Punjab, where kidney beans were adapted into Indian-style curries using aromatic spices. Over time, the rajma recipe became a beloved comfort food known as “Rajma Chawal,” a traditional and satisfying meal.
Why It’s Loved
This rajma recipe is loved for its hearty flavor and nourishing ingredients. The slow cooking allows beans to absorb spices, creating a thick and flavorful curry that pairs perfectly with rice or roti.
Also Read : Carrot Cake: A Delicious and Nutritious Dessert
Rajma Recipe
4
servings30
minutes20
minutes350
kcalIngredients
1 cup rajma (kidney beans), soaked overnight
1 onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp oil or ghee
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin seeds
1 tsp garam masala
Salt to taste
Fresh coriander for garnish
Directions
- Pressure cook soaked rajma with salt until soft.
- Heat oil in a pan and add cumin seeds.
- Add chopped onion and sauté until golden.
- Add ginger-garlic paste and cook briefly.
- Add tomato puree and cook until oil separates.
- Add turmeric, chili powder, and coriander powder. Mix well.
- Add cooked rajma with some cooking water.
- Simmer for 15–20 minutes until gravy thickens.
- Add garam masala, garnish with coriander, and serve hot.
Notes
- Serving: Serve with rice, roti, or naan.
- Storage: Refrigerate up to 3 days.
