Rajma chawal or Rajma curry (kidney beans curry) with steamed basmati rice is a nourishing meal.
It is comfort food for me and just writing about it makes my mouth water. While Punjabi rajma masala is the most well known, we in UP cooked it pretty similarly and regularly.
This recipe of Punjabi Rajma Masala is straight from my mum's kitchen.
I can close my eyes and smell the aromas of the masala intermingling with the heady smell of basmati rice.
You may also like chana masala, Instant Pot veg pulao, Instant Pot Kheer, Instant Pot Dal.
How to Cook Kidney Beans
Kidney beans or rajma are easy to find in Indian or Asian stores.
In Indian homes, the kidney beans are soaked overnight in lots of water after washing them. In the morning, they would double in size and get softer.
I always cook the kidney beans with double the quantity of water and salt in the manual pressure cooker.
If you have soaked your kidney beans overnight, then 3-4 whistles are enough to cook the beans through.
The beans must hold their form but easily mash with the back of a ladle once cooked. That is what you are looking for.
If cooking on stove top, you will need 45 minutes to an hour to cook them.
Instant Pot
Cook them on High Pressure in Pressure cook mode for 10 minutes. Let the pressure release naturally for about 17 minutes.
Then release the pressure and open the pot.
Once boiled, your kidney beans are ready to cook further with the curry base and spices.
Do follow my tips for the perfect silken Rajma masala curry. It is vegan and keto.
This is a truly delicious curry, a staple in North Indian homes.
This curry when paired with boiled basmati rice is called Rajma chawal which is a favourite Sunday meal in my family.
It makes for a good lunchbox choice as well as this curry is pretty high in protein and good carbs.
What Goes Well with Rajma Chawal?
Rajma chawal is a complete meal that in my family was had with some pickled onions.
These crispy sour onions with every bite of rajma chawal were pure bliss.
You could also have yogurt raita with this meal.
Here's the recipe card:
📖 Recipe Card
Punjabi Rajma Masala | How to Make Rajma Curry
Ingredients
- 1 cups Rajma or kidney beans
- 1 tsp. cumin seeds
- 2 large onions
- 2 tbsp. ginger garlic paste
- 3 large tomatoes
- 2 green chillies optional
- 1 tbsp. oil
- 2 tsp. garam masala
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- ½ tsp. amchur dry mango powder
- 1 tsp. cayenne or spicy chilli powder
- salt to taste
- Chopped cilantro for garnish
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
Preparation of kidney beans
- Soak kidney beans overnight in lots of water. They will double in size by morning.
- Wash them well and cook in a pressure cooker in water that completely covers them. Add salt. Cook for 4-5 whistles till it is well cooked. It must be of slightly mushy consistency. Save the water.
Making curry base
- Heat oil in a pan. Add cumin seeds. Let them sputter.
- Now add chopped onions and slit green chillies (optional) saute on low heat till light golden. Takes about 10 minutes. Now add ginger garlic paste.
- Cook till the raw smell goes or for about 5-7 minutes. Now add chopped tomatoes.
- Cook together till mushy. Takes another 7-10 minutes.
- Cool and blend in a blender to make a thick curry paste.
- Put it back on the fire. Add garam masala, coriander powder, cumin powder, chilli powder and dry mango powder. Add cooked rajma with reserved water.
- Mix well. Lightly crush rajma beans with the back of the ladle to make the gravy creamy. Taste and add salt.
- Cook on low flame for about 10 minutes.
- Rajma masala gravy turns a dark red colour and is silken and creamy in consistency. Taste and adjust seasoning.
- Garnish with chopped cilantro leaves.
- Serve hot with boiled basmati rice for a gastronomic delight.
Notes
Nutrition
I would also request you to share a star * rating for the recipe. Thanks.
Shailaja Vishwanath says
I absolutely LOVE rajma and so does Gy 🙂 I like your step by step instructions on soaking the rajma, right down to saving the water for later. A lot of people don't mention that. Also, I am now craving rajma, thanks a lot 😛
Rachna says
Thank you, Shailaja. ? It’s such a comfort dish. We make it every week at least once. Kids love it in their tiffin box. ?
Rachna says
Thanks Shailaja! So glad you liked the tips shared. 🙂
Bikramjit says
Oh my god.. i love rajma and this weekemd i am following this recipe oh yessssssssssss….
Rachna says
Rajma chawal is such a yum combination. 🙂
Parul Thakur says
I love Rajma chawal and if there is raita along, it is the best thing ever in life. Flatulence? ha ha! that was funny ?
I don’t grind it after sauteing but I like that idea. Sure it will have a good smell. That looks amazing Rachna. Have I asked you, where in UP do you come from?
Rachna says
Thanks Parul. Try grinding the masala. The gravy does improve. I belong to Lucknow. 🙂
Parul Thakur says
Wow! I love Lucknow:)
Vidya Sury says
We invariably have this family favorite with phulkas or parathas, and I love the leftovers with rice the next day! Absolutely love all dals. With ghee…. myum myum!
Rachna says
Seriously yummy stuff this is. 🙂
pushpendra پُشپیندر (@pushpendra4acti) says
my favorite recipe mouth watering
Jyotirmoy Sarkar says
Seems very delicious, will love to try without Rajma coz i dont like that at all.
Rachna says
Oh that's a bummer. Rajma is really delicious.