Punjabi Rajma Chawal with Spiced Kidney Bean Curry
This beloved North Indian comfort classic features plump kidney beans slow-simmered in a thick, earthy tomato-onion gravy laced with warming spices until the sauce clings to every bean. Served over a mound of fluffy steamed basmati rice, rajma chawal is the kind of soul-satisfying, hearty lunch that feels like a warm hug from a Punjabi grandmother.
Ingredients
- 1.5 cups dried red kidney beans, soaked overnight (or 2 cans, drained)
- 2 large onions, finely chopped
- 3 tomatoes, pureed
- 2 tablespoons ginger-garlic paste
+ 14 more ingredients
Instructions
If using dried beans, drain the soaked kidney beans and pressure cook with 4 cups of fresh water and a pinch of salt for 20-25 minutes until completely tender (they should mash easily between your fingers). Reserve the cooking liquid.
Heat oil in a heavy pan over medium heat. Add cumin seeds, bay leaves, cardamom pods, and the cinnamon stick. Let them sizzle for 30 seconds until fragrant.
Add the chopped onions and cook for 8-10 minutes, stirring frequently, until they turn deep golden brown. This is where the rich color and sweetness of the gravy comes from.
Stir in the ginger-garlic paste and cook for 2 minutes. Add the coriander powder, cumin powder, red chili powder, and turmeric. Cook the spices for 1 minute, stirring constantly.
Pour in the tomato puree and cook for 8-10 minutes until the oil begins to separate from the masala and the raw tomato smell disappears.
Add the cooked kidney beans along with 1.5 cups of the reserved cooking liquid. Bring to a simmer. Mash a few beans against the side of the pot with the back of a spoon to thicken the gravy naturally.
Simmer uncovered for 15 minutes, stirring occasionally, until the curry reaches a thick, luscious consistency. Stir in the garam masala and crush the kasuri methi between your palms before adding.
Serve hot over steamed basmati rice, garnished generously with fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI