• Servings: 6
  • Difficulty: Easy
  • Print

Typically, the meal complete in every sense is known as ‘Rajma Chawal’. This traditional punjabi dish is almost always served with steamed rice. If using canned rajma, this recipe is a breeze!


  • 2 cups red kidney beans, cooked
  • 3 medium tomatoes
  • 2 large onions
  • 1″ pc. ginger, chopped
  • 8 cloves garlic, chopped
  • 2 tsps. Red chilli powder
  • 2 bay leaves
  • 1 tbsp. coriander powder
  • ½ tsp. turmeric powder
  • 1 tsp. cumin powder
  •  1 tsp. garam masala powder
  • ¼ cup coriander leaves, chopped
  • Salt to taste
  • 2 to 3 tbsp. ghee or oil


  1. Soak rajma overnight and pressure cook till soft.  If using canned red kidney beans, skip this step.
  2. Heat oil, add bay leaves, onions and sauté till onions are golden brown in colour. 
  3. Add ginger, garlic and cook 2 mintues. 
  4. Add red chilli powder, coriander powder, turmeric powder, cumin powder and stir. 
  5. Add chopped tomatoes and cook till tomatoes turn into a paste and oil surfaces.  Fresh tomatoes may be substituted with 2 tbsp. tomato paste.
  6. Add the boiled rajma alongwith its cooking liquor and cook on a medium low flame for 15 minutes, stirring occasionally. 
  7. Add garam masala powder and cook five minutes more. 
  8. Check seasoning and add salt if required.
  9. Garnish with coriander leaves and serve hot with steamed rice.

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