Rajma Chawal
An authentic vegetarian recipe from Punjab, India
Cook Time
45 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Red kidney beans (rajma), soaked overnight
300g Basmati rice
200g Onions, finely chopped
250g Tomatoes, finely chopped
30g Ginger-garlic paste
2piece Green chillies, slit
4g Turmeric powder
6g Red chilli powder
10g Coriander powder
5g Cumin seeds
5g Garam masala
8g Rajma masala powder
50ml Oil or ghee
20g Fresh coriander leaves
12g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Drain the soaked rajma and pressure cook with fresh water (enough to cover by 5 cm) and a pinch of salt for 6–8 whistles until completely tender. The beans should mash easily between your fingers. Reserve the cooking liquid.
Click to mark as complete
Wash basmati rice and soak for 20 minutes. Cook with 1.5x water, salt, and a teaspoon of ghee until fluffy. Fluff with a fork and keep warm.
Click to mark as complete
Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for 12–15 minutes until deep golden brown — this is the foundation of the flavour.
Click to mark as complete
Add ginger-garlic paste and cook for 3 minutes until the raw smell disappears.
Click to mark as complete
Add chopped tomatoes and green chillies. Cook on medium heat for 10 minutes, mashing the tomatoes as they soften, until the masala is thick and oil separates.
Click to mark as complete
Add turmeric, red chilli powder, coriander powder, and rajma masala. Stir well and cook the spices for 2 minutes.
Click to mark as complete
Add the cooked rajma along with 200 ml of the reserved cooking liquid. Stir well to combine.
Click to mark as complete
Simmer on medium-low heat for 15–20 minutes, stirring occasionally and lightly mashing some beans against the side of the pan to thicken the gravy naturally.
Click to mark as complete
Add garam masala and adjust salt. The rajma should have a thick, rich gravy that coats the beans.
Click to mark as complete
Garnish with fresh coriander leaves and serve hot over steamed basmati rice with a dollop of butter or ghee on top.
Click to mark as complete
Chef's Tips
Never skip soaking the rajma overnight — unsoaked beans take much longer to cook and can remain hard in the centre.
Browning the onions deeply (not just golden but deep brown) is the single most important step for rich, flavourful rajma.
Mashing a few beans into the gravy is the traditional way to thicken it without adding any starch.
Rajma tastes significantly better the next day as the beans absorb the masala; make a large batch and reheat for best results.
About This Dish
Rajma Chawal is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Never skip soaking the rajma overnight — unsoaked beans take much longer to cook and can remain hard in the centre. - Browning the onions deeply (not just golden but deep brown) is the single most important step for rich, flavourful rajma. - Mashing a few beans into the gravy is the traditional way to thicken it without adding any starch. - Rajma tastes significantly better the next day as the beans absorb the masala; make a large batch and reheat for best results.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Easy