Thursday, 22 May 2014

Rajma Chawal | kidney beans with Rice | Delhi Style Rajma Chawal

How to make Rajma Chawal

Rajma is an irresistible Indian kidney beans curry cooked in onion and tomato gravy with aromatic Indian spices and flavors. This is an authentic recipe of delhi style Rajma Chawal. Rajma Chawal is popular north Indian dish. Rajma can be served with rice or chapati. Rajma has a high nutritional value. Rajma is an easy and flavorful curry which is Iron rich. You can serve it with rice and pickle.


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Rajma is very filling and satisfying curry which can be served for lunch or dinner. It is a north Indian delicacy which you will find in most of the restaurants and wedding menus of Delhi. Rajma is vegan and gluten free. It is an aromatic fresh curry made from fresh ingredients. Once you will make it, it will become regular part of your menu.

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Lets start with a recipe :



Preparation Time Cooking time Total Time Yield
15 minutes 30 minutes 45 minutes Serves 4

Recipe Type : Lunch and Dinner
Cuisine : North indian

Ingredients for Rajma :
  • 2 cup rajma 
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • pinch of asafoetida (hing)
  • 2 finely chopped onions
  • 6 chopped garlic cloves 
  • 2 chopped green chillies 
  • 8 crushed Tomatoes
  • Salt according to taste
  • 1 teaspoon coriander powder
  • Pinch of turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chaat masala 
  • 1/4 spoon red chilly powder (Optional)
  • Coriander leaves for garnishing
Ingredients for Rice : Serves 4
  • 1 cup rice
  • 1 tablespoon oil
  • 1 teaspoon jeera ( Cumin Seeds)
  •  Salt 
  • 4 laung  (Cloves)

Preparation for Rajma :
  1. Wash, drain and Soak rajma overnight in the water
    Gravy for Rajma, Kidney Beans curry
    Gravy for Rajma
  2. Take a pressure cooker, put rajma, water, salt and boil it until its soft
  3. Heat oil in a pan
  4. Add cumin seeds, asafoetida and wait till they splutter
  5. Add onion, ginger, garlic and green chillies
  6. Saute until it turns light brown
  7. Add crushed tomato and cook for 5 min on low flame
  8. Add salt, coriander powder, garam masala, chaat masala, turmeric powder and chilly powder and mix well
  9. When they blend well together, add boiled rajma 
  10. Cook it on medium flame
  11. If gravy is less, add some more water and cook on sim for 10 minutes
  12. Garnish with coriander leaves
  13. Serve hot with rice
Preparation for Rice :
  1. Soak rice in water for 1 hour
  2. Heat oil in a pressure cooker and add jeera, cloves in it and wait until it splutter
  3. Add rice, salt and 1 cup of water 
  4. 1 whistle and its done, switch off the flame and wait until it cooks in the steam and lid opens easily
  5. Serve hot with Rajma.
Note : 
  • Never try to open the pressure cooker forcefully, it can burst.
  • Do not forget to put water in the pressure cooker while keeping it on the flame

9 comments:

  1. loving the presentation! wish I could have it now . I love beans! that too with spices in gravy - poochon math delightful :)

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  2. beautiful presentation, Ritu. I just finished a bowl of rajma yesterday, and now I want to eat some again!!

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  3. I so agree that is a nice dish with rice. Going over to India and covering a couple of places. Will try this dish over there.

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  4. Wow Ritu this is awesome... Love it. Lovely presentation. Rajma is my all time fav curry.

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  5. Simple and super Rajma ...with Chawal....

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  6. Rajma is looking so Yummy thanks for sharing the receipe.......

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  7. Oh yummy yummy! this looks so good. I love these kind of easy but so full of flavor dishes! Indian food

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  8. Delicious recipe and one of my favorite.

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