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rajma

Punjabi Rajma Chawal

Red kidney beans cooked with ginger-garlic and spices
Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 1 cup Rajma Red kidney beans
  • 1 no Onion Chopped, big
  • 2 nos Tomato Chopped
  • 2 tsp Ginger Chopped
  • 2 tsp Garlic Chopped
  • 1/2 tsp Cumin seeds Jeerakam
  • 2 nos Bay leaf Karuga/Vazhana ela
  • Salt As reqd
  • 1 Cup Curd
  • 1/4 tsp Sugar
  • 4 tsp Oil
  • 2 cups Water
  • Coriander leaves for garnishing

For masala paste:-

  • 4 nos Pepper corns Kurumulaku
  • 1 no Cardamom Elakka
  • 3 nos Cloves Grambu
  • 1" piece Cinnamon Karugapatta
  • 1/2 of Onion Chopped
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Chilly powder

Instructions
 

  • Soak the rajma beans overnight (or at least for 4 hours).
  • Pressure cook with 2 cups of water and required salt upto 5 - 7 whistles on low flame or until done.
  • Drain and keep aside. Retain the water.
  • Grind the ginger-garlic into a fine paste. Also grind the masala ingredients, listed above, to a fine paste.
  • Heat oil in a kadai.
  • Add cumin seeds and bay leaf and saute for 2 mins.
  • Add ginger-garlic paste and saute, till the raw smell goes off.
  • Saute onions till light brown.
  • Add the masala paste and blend well for 5 mins.
  • Add the chopped tomatoes and sugar and stir well, till the tomatoes are mashed well.
  • Add the curd and stir well continuously, till the oil separates.
  • Simmer for 5 - 7 mins.
  • Add the cooked rajma and salt and mix well.
  • Add the rajma cooked water and cook on low flame for 7 - 10 mins, till the gravy thickens.
  • Garnish with coriander leaves. :- Can add a pinch of hing also, if desired.
  • :- Serve hot Rajma Gravy with steamed white rice and onion rings. Punjabi Rajma Chawal is a lip smacking meal.

Notes

You can visit this link Kala Chana Masala. You can also visit this link Cherupayar Curd Curry.
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