Being a North India I grow up eating Rajma Chawal (not only Rajma Chawal… ๐), they are awesome. I am very very very found of like other North Indian. Making Rajma is a weekly dish in my house from my childhood to till now.
This rajma recipe is traditional North Indian Recipe which all momsโ make. I learn it from my mom and my mom learns it from her mom, so basically recipe is very old. Rajma best go with pea rice or jeera rice or plain rice.
What are you waiting for go and make this yummy, mouth watering rajma chawal recipe. Please share your experience here in comment box below.
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Rajma
Course: Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian4
servings10
minutes35
minutes120
kcal8
hours8
hours45
minutesRajma (Kidney Beans Curry with Indian spices) authentic Indian curry dish, typically taken with white rice.
Ingredients
Kidney beans (เคฐเคพเคเคฎเคพ) – 1 big bowl
Onion (เคชเฅเคฏเคพเค) – 6-8 medium
Tomato (เคเคฎเคพเคเคฐ) – 5-6 medium
Ginger (เค เคฆเคฐเค) – 1 inch
Garlic (เคฒเคนเคธเฅเคจ) – 6-8 cloves
Green chilli (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 1-2 medium
Cumin seeds (เคเฅเคฐเคพ) – 1/2 tsp.
Garam masala – 1/2 tsp.
Turmeric (เคนเคฒเฅเคฆเฅ) powder – 1/2 tbsp.
Deggi mirch (เคฆเฅเคเฅ เคฎเคฟเคฐเฅเค) – 1/2 tsp.
Oil (เคคเฅเคฒ) – 2-3 tbsp.
Salt (เคจเคฎเค) as per taste.
Directions
- Wash and soak kidney beans (เคฐเคพเคเคฎเคพ) overnight or 8 hours in 4 big bowl water.
- Next morning boil overnight soaked kidney beans (เคฐเคพเคเคฎเคพ) with all water and pinch of salt in pressure cooker for 3 whistle and 20 minute simmer or until now cooked completely.
- In the mean while, make a separate paste of tomato (เคเคฎเคพเคเคฐ), ginger (เค เคฆเคฐเค) and garlic (เคฒเคนเคธเฅเคจ). Keep aside.
- Finely chop onion (เคชเฅเคฏเคพเค) and green chilli (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Keep aside.
- When kidney beans (เคฐเคพเคเคฎเคพ) cooked completely in pressure cooker (let the pressure down naturally), remove the lid and separate beans and water with the help of strainer. (Keep water side we use it later.)
- Now in a pan or wok heat oil (เคคเฅเคฒ) and add cumin seeds (เคเฅเคฐเคพ) and chopped green chilli (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). sautรฉ for a minute.
- Now add ginger (เค เคฆเคฐเค) and garlic (เคฒเคนเคธเฅเคจ) paste, sautรฉ till raw aroma of garlic (เคฒเคนเคธเฅเคจ) goes away.
- Now add chopped onion (เคชเฅเคฏเคพเค) and sautรฉ till not become translucent.
- After that add tomato (เคเคฎเคพเคเคฐ) paste. Mix well and sautรฉ for 1 minute.
- Add garam masala, turmeric (เคนเคฒเฅเคฆเฅ) powder, deggi mirch (เคฆเฅเคเฅ เคฎเคฟเคฐเฅเค) and salt (เคจเคฎเค) to taste. Mix well and cook till oil start separating from side of masala.
- It’s a time to add boiled kidney beans (เคฐเคพเคเคฎเคพ), mix well gently. sautรฉ for 5 minutes.
- After 5 minutes of sautรฉing add water which we separates from boiled kidney beans (เคฐเคพเคเคฎเคพ). If require add more already boiled water, but don’t make gravy too watery.
- Bring it to boil and simmer the heat. Cook for next 5-10 minutes so gravy become creamy and looks good.
- Your Rajma is ready serve hot with pea rice or jeera rice or plain rice.
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