There are some meals that instantly feel like home, and Rajma Chawal is one of them. Rich, comforting, and full of flavour, this classic Punjabi dish is perfect for family dinners or meal prep. With simple pantry spices and a creamy tomato-onion gravy, this rajma recipe is both wholesome and satisfying.
Ingredients
- 2 cups dried rajma (red kidney beans), soaked overnight
OR - 2 cans (400 g each) red kidney beans, drained and rinsed
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1 large onion
- 1 large tomato
- 3–4 slices fresh ginger
- 2 red chillies
- 2 teaspoons salt (adjust to taste)
- 2 teaspoons coriander powder
- ½ teaspoon red chilli powder
- 1 teaspoon turmeric (haldi)
- Fresh coriander leaves, chopped, for garnish
Method
Step 1: Cook the Rajma
If using dried rajma:
- Wash and soak the rajma overnight in plenty of water.
- Drain and rinse.
- Pressure cook with fresh water for 1 whistles, or until the beans are soft and cooked through.
If using canned kidney beans:
- Drain and rinse the beans well. They are ready to use.
Step 2: Prepare the Masala
Add the following to a blender:
- Onion
- Tomato
- Ginger
- Dried red chillies
Blend into a smooth paste.
Step 3: Cook the Masala
- Heat the oil in a deep pot over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Pour in the blended onion and tomato mixture.
- Cook for 2–3 minutes, stirring occasionally.
Step 4: Add the Spices
Add:
- Salt
- Coriander powder
- Red chilli powder
- Turmeric
Mix well and cook on low heat for a few more minutes until the masala thickens and the oil begins to separate from the sides.
Step 5: Add the Rajma
Add the cooked rajma to the pot.
Pour in enough water to reach your preferred gravy consistency.
Bring everything to a gentle boil.
Reduce the heat and let it simmer for 7–10 minutes, allowing the rajma to absorb all the delicious flavours.
Step 6: Garnish & Serve
Sprinkle with freshly chopped coriander leaves before serving.
Serve hot with:
- 🍚 Steamed basmati rice (Rajma Chawal)
- 🫓 Paratha
- 🫓 Naan
- 🫓 Roti
💡 Tips
- Soaking rajma overnight helps them cook faster and makes them easier to digest.
- Simmering the curry after adding the beans allows the gravy to become richer and more flavourful.
- Leftover rajma tastes even better the next day as the flavours continue to develop.
- For extra creaminess, lightly mash a few cooked rajma beans while simmering.
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