Rajma Chawal


To Boil Rajma
  • 1 cup rajma/red kidney beans
  • water as required
  • ½ teaspoon salt
Rajma Gravy
  • 3 tablespoons oil
  • 2 tablespoon ginger garlic paste
  • 3 onions finely chopped
  • 3 tomatoes pureed
  • 1 teaspoon kashmiri red chilli powder
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • water as required
  • salt to taste
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi
  • 2 tablespoons fresh coriander
  • 1 tablespoon ghee/clarified butter
  • 1 tablespoon ghee/clarified butter
  • 1 star anise
  • 2 cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 5-6 black pepper corns
  • 1 cup rice
  • 1 ½ cup water
  • salt to taste

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

To Boil Rajma
  1. Soak the rajma over night in warm or room temperature water.
  2. In a pressure cooker add rajma, water and salt. Cover the lid, put the whistle and cook on medium flame for 15 minutes or until it turns soft. (I do not keep a track of the whistles, I cook for 15 minutes or until done.)
Rajma Gravy
  1. In a large pot heat oil and then add ginger garlic paste. Sauté for a minute or until it turns golden brown.
  2. Now add finely chopped onions and cook for 12-15 minutes or until they get a nice brown colour. Add some water if needed.
  3. Add tomato puree and mix well. Cover the lid and cook for 10-12 minutes or until the tomatoes are perfectly cooked. Once done the masala will reduce in size and release oil from the sides.
  4. Add kashmiri red chilli powder and sauté for a minute.
  5. Now add turmeric powder and coriander powder and cook for another minute, add some water if needed.
  6. Add the boiled rajma and mix well. Cover and let it simmer on medium flame for 4-5 minutes for better flavour.
  7. Now add water we had used to boil the rajma. Mix well and let it simmer for 15 minutes so the masalas are perfectly cooked and the gravy becomes thick.
  8. Finally add salt, garam masala, kasuri methi, fresh coriander and a spoonful of ghee. Mix well. Rajma is ready.
  1. Soak rice for 30 minutes in water.
  2. Heat ghee in a pressure cooker and then add star anise, cloves, bay leaf, black pepper corns and cinnamon stick. Sauté for few seconds.
  3. Add soaked rice, water and salt. Mix well.
  4. Pressure cook till 1 whistle. Open the lid once the steam is automatically released.
  5. Serve hot with rajma

Recipe Notes

  • Always soak rajma overnight, they will take less time to cook.
  • Use red and juicy tomatoes for the rajma, they will add great flavour and colour to the rajma.
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