Nov 18, 2011

Rajma Chawal

Rajma Chawal

A popular North Indian style Kidney beans curry. Best combination with rice !!!!

Serves: 3

You will need

Rajma and Steamed rice / Chawal for serving

For rajma:

1 cup (200 g) rajma (kidney beans)
3 cups water


Wash and soak rajma for 6 hours in 3 cups water and pressure cook for 20 minutes (reduce the heat to medium after 3 red whistle and cook for 15 - 18 minutes or until done and soft). Switch off the heat. Allow the cooker to cool naturally. Reserve stock (it may be 1/2 - 3/4 cup).

Other ingredients

1 tablespoon oil
2 cloves
1 cinnamon stick
1/2 teaspoon jeera (cumin seeds)
1 onion (60 g), finely chopped
3/4 teaspoon red chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 tablespoon (15 ml) ginger - garlic paste (fresh and homemade)
2 tablespoon tomato puree (30 ml)
1/2 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves


Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).

Heat oil in a wide pan. Add cinnamon, cloves and jeera. Fry on a low heat until fragrant.

Add finely sliced onion and fry till golden color and crisp. Maintain low to medium heat.

Add diluted spice mix and stir well on a low heat until the raw smell disappears and water dries up.

Add ginger - garlic paste and stir well.

Add tomato puree and stir well.

Add boiled rajma (along with water) and adjust salt to taste. Cover with a tight lid and cook on a low to medium heat for 12- 15 minutes or until the gravy thickens and rajma well blended with all the ingredients / creamy.

Sprinkle chopped coriander leaves. Serve hot with chawal (rice).

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