Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Rajma Chawal

Slow-cooked dark red kidney beans in a thick, spiced onion-tomato gravy served over steamed basmati rice — the ultimate Punjabi comfort dinner that every household makes slightly differently.

🧺 Ingredients

• Dark red rajma (kidney beans): 300g (soaked overnight)
• Onion, finely chopped: 250g
• Tomatoes, puréed: 300g
• Ginger-garlic paste: 2 tbsp
• Cumin seeds: 1 tsp
• Bay leaf: 2
• Cloves: 3
• Black cardamom: 1
• Kashmiri red chilli powder: 1.5 tsp
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala: 1 tsp
• Desi ghee: 3 tbsp
• Salt: to taste
• Basmati rice: 300g (cooked)

👩‍🍳 How to make Rajma Chawal

1. Heat ghee; add cumin.
2. Add onions; cook deep golden-brown, 12 min.
3. Add ginger-garlic paste; cook 3 min.
4. Add tomato purée; cook until oil surfaces, 10 min.
5. Add all dry spices.
6. Add cooked rajma with cooking liquid.
7. Simmer until gravy thickens and coats beans.
8. Mash a few beans against the pot to thicken naturally.
9. Add garam masala.
10. Ladle rajma over steamed rice.
11. Add a knob of ghee on top.
12. Serve with pickle and sliced onion.

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