Easy Rajma Chawal | Punjabi Style | Rajma
Make authentic Rajma Chawal at home with this easy Punjabi recipe. Creamy kidney bean curry with aromatic spices, ready in under an hour. Perfect comfort food.
Ingredients
- 4 cans (15 oz each) kidney beans (rajma), drained and rinsed, or 2 cups dried beans soaked overnight
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 3 medium yellow onions, finely diced
- 2½ tablespoons ginger-garlic paste
- 3 medium fresh tomatoes, finely chopped, or 1 can (400g) crushed tomatoes
- 3 green chilies, minced
- 1 teaspoon ground coriander
- ¾ teaspoon turmeric powder
- 1½ teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 4 cups water or low-sodium vegetable broth
- ½ cup fresh cilantro (coriander leaves), chopped
- Cooked basmati rice for serving
Instructions
- 1
If using dried kidney beans, soak them in plenty of water overnight, then drain thoroughly; alternatively, use the quick-soak method by boiling beans for 2 minutes and letting them rest for 1 hour before draining.
- 2
Transfer soaked dried beans to a pressure cooker with 5 cups fresh water and cook for 15-20 minutes at high pressure until beans are tender but not mushy, then release pressure naturally; skip this step if using canned beans.
- 3
Heat ghee or oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- 4
Add cumin seeds and bay leaves to the hot ghee, allowing them to crackle and release their fragrance, approximately 30-40 seconds.
- 5
Stir in the diced onions and sauté until they turn golden brown and soft, stirring occasionally, about 6-8 minutes.
- 6
Add ginger-garlic paste to the onions and cook, stirring constantly, until the raw smell disappears and the mixture becomes fragrant, roughly 2 minutes.
- 7
Pour in the chopped tomatoes along with the minced green chilies, then cook over medium heat, stirring frequently, until the tomatoes break down completely and the oil begins to separate from the masala, about 8-10 minutes.
- 8
Sprinkle in the ground coriander, turmeric powder, red chili powder, and garam masala, stirring well to coat the tomato mixture evenly and toast the spices for 1-2 minutes until fragrant.
- 9
Add the drained cooked beans (or canned beans) to the spiced tomato base and stir gently to combine.
- 10
Pour in the water or vegetable broth, then bring the mixture to a boil over medium-high heat.
- 11
Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the rajma reaches a creamy consistency and flavors have melded together; the curry should coat the back of a spoon.
- 12
Taste the rajma and adjust salt according to preference, remembering that canned beans already contain some sodium.
- 13
Remove from heat and stir in the kasuri methi and fresh cilantro, mixing gently to distribute the herbs throughout.
- 14
Let the rajma rest for 2-3 minutes before serving to allow flavors to fully settle.
- 15
Serve the hot rajma alongside fluffy steamed basmati rice, with extra cilantro and sliced green chilies on the side for garnish.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ghee | Extra virgin olive oil or coconut oil | Reduces saturated fat intake while maintaining rich flavor; olive oil adds anti-inflammatory polyphenols |
| Canned kidney beans with added sodium | Dried kidney beans soaked and pressure-cooked from scratch, or low-sodium canned varieties | Controls sodium content for heart health and reduces fluid retention; fresh-cooked beans have better texture |
| 3 medium tomatoes or standard canned tomatoes | 2 cups fresh heirloom tomatoes or no-salt-added canned tomatoes with added tomato paste | Increases lycopene content and reduces added sodium; tomato paste concentrates umami flavors naturally |
| Kashmiri red chili powder (1.5 tsp) | 1 teaspoon smoked paprika plus ½ teaspoon cayenne pepper | Adds smoky depth and increases metabolism-boosting capsaicin while reducing heat if desired |
| White basmati rice | Brown basmati rice or mixed millet and quinoa | Increases fiber, B vitamins, and mineral content; provides sustained energy without blood sugar spikes |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 285mg |
| Carbohydrates | 52g |
| Fiber | 15g |
| Sugar | 7g |
| Protein | 18g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 358 | 285 | 285 |
| Protein | 18g | 18g | 16g |
| Carbs | 52g | 28g | 38g |
| Fat | 9g | 10g | 7g |
| Fiber | 15g | 12g | 11g |
| Sugar | 7g | - | - |
| Health Scores | |||
| Gut Health | 9/10 | 9/10 | 88/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 85/10 |
| Blood Sugar | 7/10 | 8/10 | 82/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
