Punjabi Rajma Chawal (Kidney Bean Curry with Rice)

Ingredients

• 1 cup Kidney Beans (Rajma) (dry, soaked overnight and drained)
• 2 medium Onion (finely chopped)
• 6 cloves Garlic (minced)
• 1 inch Ginger (minced)
• 2 pieces Green Chili (slit lengthwise)
• 1 leaf Bay Leaf (dried)
• 1 pod Black Cardamom (split open)
• 1 tsp Cumin Seeds (whole)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 1 tsp Coriander Powder
• 2 medium Tomato (grated, skins removed)
• 1 pinch Dried Fenugreek Leaves (Kasuri Methi) Powder
• 0.5 tsp Garam Masala
• 2 tbsp Fresh Coriander (chopped)
• 1 tbsp Ghee
• 3 cups Water (adjust as needed for desired consistency)
• to taste Salt
• 2 cups Basmati Rice (rinsed and cooked separately)

Instructions

1. Soak the Rajma

   Rinse 1 cup of dry kidney beans and soak them in plenty of water overnight (at least 8 hours). Drain before cooking.

   Time: PT0M

2. Prepare the Ingredients

   Finely chop the onions, mince garlic and ginger, slit the green chilies, and grate the tomatoes, discarding the skins.

   Time: PT15M

3. Temper Whole Spices

   Heat 1 tbsp ghee in the pressure cooker over medium heat. Add 1 bay leaf, 1 split black cardamom pod, and 1 tsp cumin seeds. Sauté until fragrant (about 30 seconds).

   Time: PT2M

   Temperature: Medium

4. Sauté Onions

   Add the chopped onions and sauté, stirring frequently, until they turn golden brown.

   Time: PT5M

   Temperature: Medium

5. Roast Ginger‑Garlic

   Add the minced ginger, garlic, and slit green chilies. Roast until the raw aroma disappears and the mixture turns light golden.

   Time: PT3M

   Temperature: Medium

6. Add Ground Spices

   Stir in ½ tsp turmeric, 1 tsp Kashmiri red chili powder, and 1 tsp coriander powder. Roast for 2 minutes, stirring continuously.

   Time: PT2M

   Temperature: Medium

7. Cook Tomatoes

   Add the grated tomatoes. Cook, stirring occasionally, until the oil separates from the masala and the mixture thickens.

   Time: PT8M

   Temperature: Medium

8. Add Rajma and Water

   Add the drained soaked rajma to the pot. Pour in 3 cups water (or enough to cover the beans by about 2 inches). Stir gently.

   Time: PT2M

   Temperature: Medium

9. Pressure Cook

   Close the pressure cooker lid. Bring to high pressure and cook for 2 whistles (approximately 5‑7 minutes).

   Time: PT7M

   Temperature: High

10. Simmer Until Tender

    Release pressure safely, lower the flame, and simmer the curry uncovered, stirring occasionally, until the rajma is fully tender and the gravy thickens to a coating consistency.

    Time: PT15M

    Temperature: Low

11. Finish with Aromatics

    Stir in a pinch of dried fenugreek powder, ½ tsp garam masala, and 2 tbsp chopped fresh coriander. Cook for another 5 minutes.

    Time: PT5M

    Temperature: Low

12. Optional Creamy Mash

    Using the back of a spoon, gently mash a handful of beans to make the gravy smoother.

    Time: PT2M

13. Serve

    Add a teaspoon of ghee on top of the hot rajma, stir, and serve immediately with cooked basmati rice.

    Time: PT2M

Nutrition Facts

Calories

470

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

10 g

Ingredient Substitutions

• Instead of Kidney Beans (Rajma): red kidney beans, cannellini beans
• Instead of Onion: shallots
• Instead of Garlic: garlic paste
• Instead of Ginger: ginger paste
• Instead of Green Chili: bird's eye chili, jalapeño
• Instead of Black Cardamom: regular cardamom (use less)
• Instead of Cumin Seeds: ground cumin (½ tsp)
• Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
• Instead of Tomato: tomato puree (½ cup)
• Instead of Dried Fenugreek Leaves (Kasuri Methi) Powder: ground fenugreek (¼ tsp)
• Instead of Fresh Coriander: cilantro leaves
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Basmati Rice: long grain rice

Equipment Needed

• Pressure Cooker
• Heavy‑bottomed Pan (optional)
• Knife
• Cutting Board
• Grater
• Wooden Spoon / Ladle
• Measuring Spoons
• Bowl for Soaking Beans
• Serving Bowl

Critical Steps — Do Not Skip

• Roasting ginger‑garlic until no raw smell remains
• Cooking the masala until oil separates for a thick coating
• Pressure cooking the soaked rajma to achieve tenderness
• Mashing a portion of beans for a creamy texture

Chef Tips from the Video

• Use Kashmiri red chili powder for authentic bright red color without overwhelming heat.
• Grate tomatoes instead of chopping to avoid skin pieces floating in the gravy.
• A final drizzle of ghee adds shine and a buttery finish.

Troubleshooting

Storage

Refrigerator: Store rajma and rice separately in airtight containers for up to 4 days.

Freezer: Freeze cooked rajma in portion‑sized bags for up to 1 month; reheat gently.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Rajma tastes even better the next day; store in the fridge and reheat gently.
• Cook the rice separately and keep warm; combine just before serving.

Frequently Asked Questions