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Sep 21, 2017







Rajma Chawal - राजमा चावल is one of the most loved main course dishes from Punjabi cuisine. This North Indian recipe is best enjoyed with rice. Learn how to make this delicious Rajma or red kidney beans recipe with Chef Ripu Handa.


    Kidney Beans soaked overnight: 1 cup
    Tomato Puree: 1 cup
    Black cardamom: 1
    Cinnamon stick: 1
    Bay leaf: 1
    Green cardamom:3
    Ghee:3 tablespoons
    Onions: 2
    Ginger-garlic paste: 3 tablespoons
    Coriander powder: 2 teaspoons
    Cumin powder: 1 teaspoon
    Red chili powder: 1 teaspoon
    Tomato puree: 1/2 cup
    Garam masala powder 1.5 teaspoons
    Fresh coriander leaves and fresh ginger ( for garnish )


Drain kidney beans and wash in fresh water and put into a pressure cooker.
Add 5 cups of water and salt, cinnamon, black cardamom and cook under pressure till 4-5 whistles are given out.
Heat oil in a non-stick pan.
Add bay leaf, green cardamom, onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes.
Add coriander powder, cumin powder, and red chili powder and mix well.
Add tomato puree and mix again. Sauté for 3-4 minutes.
Add kidney beans and mix well. Add 1 cup water or you can use rajma water and salt and stir to mix.
Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes.
Garnish with coriander leaves and ginger serve hot.

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