Punjabi Rajma Chawal Recipe: It is a dish that feels like a warm hug in every bite. It is rich, creamy, soulful and filled with homely flavours that bring comfort to the heart. The soft rajma cooked in a luscious onion-tomato gravy with aromatic spices, paired with steaming basmati rice, creates a heavenly combination that no North Indian meal can replace.
Every Punjabi kitchen treasures this recipe because it is more than just food it is emotion, nostalgia and love served on a plate. Whether it’s a lazy Sunday lunch, a family gathering or a special rainy evening meal, Rajma Chawal has the power to turn a simple moment into a memorable one.
Ingredients
- 1 cup rajma (red kidney beans)
- 2 medium onions (finely chopped)
- 3 tomatoes (pureed)
- 2 green chilies (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1 bay leaf
- ½ inch cinnamon stick
- 2 cloves
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp kasuri methi
- A pinch of hing (optional)
- Salt as required
- Fresh coriander to garnish
- 1 cup basmati rice
- 2 cups water
- 1 tsp ghee or oil
- Salt to taste
How to Prepare Punjabi Rajma Chawal Recipe
Step 1: Soak and Boil Rajma
- Rinse rajma and soak overnight or for 6–8 hours.
- Pressure cook rajma with salt and water for 4–5 whistles until tender and soft.
- Keep aside along with some boiled water (stock) to add to the gravy.
Step 2: Prepare the Rajma Masala
- Heat ghee/oil in a pan and add bay leaf, cinnamon, cloves and cumin seeds.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies; cook until raw smell disappears.
- Add tomato puree and cook until oil separates from the masala.
- Add turmeric, red chili, cumin powder, coriander powder and hing; mix well.
- Now add boiled rajma along with some stock. Mix gently and let it simmer on low heat for 15–20 minutes so the spices blend beautifully.
- Add garam masala and crushed kasuri methi. Cook for 2 more minutes and switch off the flame.
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Step 3: Cook Basmati Rice
- Rinse basmati rice and soak for 20 minutes.
- Boil water in a pot; add ghee and salt.
- Add rice and cook until soft and fluffy.
- Drain excess water and keep aside.
Tips for the Best Punjabi Rajma Chawal
- Soaking rajma for a long time makes it soft and creamy.
- Simmering the curry slowly enhances the flavour deeply.
- Homemade ghee elevates the taste beautifully.
- A small cube of butter on top makes it extra delicious and hearty.
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