Cooking Lucid
Rajma
Creamy kidney bean curry from Punjab — slow-simmered with onions, tomatoes, and spices until the beans melt into a thick, comforting gravy. Best with steamed rice (rajma chawal).
Prep 15 min
Cook 1h
Total 8h 15m
Serves 6
Ingredients
Step 1 — Cook kidney beans
- 2 cups dried rajma (kidney beans, soaked overnight)
- 6 cups water
- 1 bay leaf
- 1 tsp salt
Step 2 — Make the gravy
- 2 tbsp oil
- 1 large onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 3 medium tomatoes (pureed)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- Fresh cilantro
Step 3 — Serve
- Steamed basmati rice
- Sliced onion and lemon wedges
- Pickle
Instructions
- 1
Cook rajma
Drain soaked beans and pressure cook with water, bay leaf, and salt until completely soft, about 25–30 minutes (or simmer 1½ hours). Reserve cooking liquid.
- 2
Make gravy
Heat oil, add cumin seeds, then onion. Cook until golden. Add ginger-garlic paste and green chilies. Add tomato purée and dry spices, cook until oil separates. Add cooked rajma with some cooking liquid. Simmer 20 minutes, mashing some beans to thicken. Finish with garam masala.
- 3
Serve
Garnish with cilantro and serve over steamed rice with onion rings, lemon, and pickle — classic rajma chawal.
Nutrition per serving: 300 cal · 14g protein · 48g carbs · 6g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
