Punjabi Rajma
Rajma Chawal is one of North India's most beloved comfort foods. Slow-cooked kidney beans simmered in a rich tomato and onion gravy, served over fluffy rice. It's the kind of meal families gather around on a lazy Sunday afternoon, hearty, nourishing and deeply satisfying.
- Author
- Motherland
- Prep Time
- 15 minutes
- Cook Time
- 1 hours 15 minutes
Ingredients
- Red Kidney Beans 2 cups
- Salt To your taste
- Oil ( Ghee, Olive, Avacado or Vegetable) 2 tbsp
- Bay Leaves 2
- Cinnamon 1 Stick
- Black Cardamoms 2
- Red Onion Finely Chopped 1 midium size
- Ginger-Garlic Paste 1 tbsp
- Tomatoes Chopped 2 medium size
- Coriander Powder 1.5 tsp
- Cumin Powder .5 tsp
- Kashmiri Red Chili Powder .5 tsp
- Fennel Powder .5 tsp
- Turmeric Powder .5 tsp
- Garam Masala 1.5 tbsp
- Kasuri Methi 1 tbsp
- Butter or Cream 1 tsp
Directions
- Begin by rinsing and soaking 2 cups of the beans in the water preferably overnight but if you forget like us, at leat 5 to 6 hours on the day before cooking. The beans will expand and soften a bit.
- While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.
- While the rajma is cooking, prepare the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add bay leaf, black cardamom and cinnamon, and fry until aromatic, about 2 minutes. Add finely grated large onion and cook until the moisture evaporates, and the onions turn light golden brown, about 7 to 8 minutes.
- Add 1 & 1/2 teaspoons of ginger-garlic paste and cook for an additional 1 to 2 minutes.
- Stir in 2 medium pureed tomatoes and cook for 5 to 6 minutes until the tomatoes are soft and well-cooked.
- Add the spices to the pan, coriander, cumin, Kashmiri red chili (or regular chili powder for more heat), fennel powder, turmeric, and salt. Cook the spices for 1 to 2 minutes until fragrant.
- Transfer the beans to to the pan with masala. Combine well and simmer it over low-medium heat for 15 minutes. Add water for desired consistency.
- Add garam masala and salt to adjust the seasoning. Additionally you can also add kasuri methi and cilantro. For extra meassure add some butter before serving.
