Rajma Chawal Recipe – How to Make Delicious Punjabi Rajma with Rice

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Learn how to make classic Punjabi Rajma Chawal with this easy step-by-step recipe. Creamy rajma, flavorful spices, and perfectly cooked rice—your ultimate comfort meal!

Introduction

Rajma Chawal is one of the most loved comfort foods in India, especially in North India. This simple yet delicious dish combines soft, creamy kidney beans (rajma) cooked in a rich, flavorful gravy with steamed basmati rice. It’s a wholesome meal that is both satisfying and nutritious, making it a staple in many households.

Whether you are cooking for your family, hosting friends, or simply craving a hearty meal, Rajma Chawal is perfect for all occasions. It’s not only filling but also packed with protein, fiber, and essential nutrients, making it a nutritious vegetarian meal. The best part is that, with the right method, you can achieve restaurant-style rajma right in your own kitchen. In this article, we will guide you through an easy-to-follow Rajma Chawal recipe that guarantees creamy rajma, aromatic spices, and perfectly fluffy rice.

Ingredients

Here’s everything you’ll need to make delicious Rajma Chawal.

For Rajma (Kidney Beans Curry):

1 cup rajma (kidney beans)
2 medium onions, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
2–3 green chilies, chopped (optional)
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
2–3 tbsp oil
Fresh coriander leaves for garnish
Water as needed

For Rice:

1 cup basmati rice
2 cups water
½ tsp salt
1 tsp ghee or oil (optional)

Preparation Steps

Step 1: Soak and Cook Rajma

The first step in making soft, creamy rajma is soaking the beans. Wash 1 cup of rajma thoroughly and soak it overnight or for at least 6–8 hours. This helps the beans cook faster and ensures a smooth, creamy texture.

After soaking, drain the water and pressure cook the rajma with fresh water and a pinch of salt. Cook until the beans are soft but not mushy. If you don’t have a pressure cooker, you can boil them in a large pot, but it may take longer. Properly cooked rajma is the secret to a flavorful curry, so make sure the beans are tender.

Step 2: Prepare the Masala

While the rajma is cooking, you can prepare the masala (spice base) for the curry. Heat 2–3 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.

Next, add the finely chopped onions and sauté until they turn golden brown. This step is important as it gives the curry a rich flavor. Once the onions are cooked, add 1 teaspoon of ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.

Add 2 pureed tomatoes, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Cook the mixture on medium heat until the oil starts separating from the masala. This indicates that the masala is perfectly cooked and ready to blend with the rajma.

Step 3: Combine Rajma and Masala

Once the masala is ready, add the cooked rajma along with some of its cooking water. Stir gently and let it simmer on low heat for 15–20 minutes. The beans will absorb the spices, and the curry will thicken naturally.

Towards the end, sprinkle ½ teaspoon of garam masala for an extra layer of aroma. Garnish with fresh coriander leaves for a burst of freshness. The result is a creamy, flavorful rajma curry that pairs perfectly with rice.

Step 4: Cook Rice

While the rajma simmers, prepare the rice. Wash 1 cup of basmati rice thoroughly until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Boil 2 cups of water with ½ teaspoon salt and 1 teaspoon ghee or oil. Add the rice and cook until it’s soft and fluffy. Fluffy rice is crucial for the perfect Rajma Chawal experience, as it soaks up the creamy curry beautifully.

Step 5: Serve Rajma Chawal

To serve, place a generous portion of steamed rice on a plate and pour the hot rajma curry over it. Garnish with fresh coriander leaves. You can also serve it with a side of pickle, yogurt, or papad for an authentic North Indian meal experience.

Tips & Variations

Quick Version: Use canned rajma to save time. Rinse them well and follow the same steps.
Flavor Boost: Add a pinch of kasuri methi (dried fenugreek leaves) for extra aroma.
Adjust Spice: Modify the amount of green chilies or red chili powder according to your taste.
Richer Curry: Add a splash of cream or butter at the end for a more indulgent texture.
Pressure Cooker Tip: Cooking rajma in a pressure cooker significantly reduces cooking time and enhances flavor.

Nutritional Benefits

Rajma Chawal is not just tasty but also nutritious. Kidney beans are high in protein and fiber, which aid in digestion and keep you full for longer. Basmati rice provides carbohydrates, giving you energy for the day. Combined, this meal offers a balanced vegetarian option packed with essential vitamins and minerals. It’s perfect for lunch, dinner, or any day when you want a comforting, homemade meal.

FAQs

Q1: Can I make rajma without soaking?
Yes, you can use canned rajma or cook the beans for a longer time. Soaking, however, ensures a creamy texture and faster cooking.

Q2: How do I make the curry thicker?
Mash a few rajma beans in the pan and simmer for a few minutes. This naturally thickens the gravy without changing the taste.

Q3: Which rice is best for Rajma Chawal?
Basmati rice is preferred because it’s fluffy, aromatic, and complements the creamy curry perfectly.

Q4: Can I freeze rajma curry?
Yes, rajma can be frozen in an airtight container for up to 2 months. Reheat gently before serving.

Conclusion

Rajma Chawal is more than just a meal—it’s comfort food at its best. The combination of creamy, flavorful rajma and soft, fluffy rice makes it a dish loved by people of all ages. This easy-to-follow recipe ensures you can make authentic, restaurant-style Rajma Chawal right in your kitchen.

Whether you’re cooking for a cozy family dinner or craving a hearty lunch, this Rajma Chawal recipe is guaranteed to satisfy your taste buds. Try it today, and experience the warmth, flavor, and wholesome goodness of this classic North Indian dish.

1. Title

Rajma Chawal Recipe – How to Make Delicious Punjabi Rajma with Rice

2. Meta Description

Learn how to make classic Punjabi Rajma Chawal with this easy step-by-step recipe. Creamy rajma, flavorful spices, and perfectly cooked rice—your ultimate comfort meal!

rajma chawal recipe in english