Rajma Chawal Recipe

Rajma Chawal
Rajma Chawal

Rajma Chawal is North Indian meal that is cooked using Red Kidney Beans. It is mainly a Punjabi Cuisine that is generally served hot with rice (Chawal). It is one of the favourite recipes of kids You can also serve it with naan or paranthas. Here is a step by step guide to cook rajma and rice.

Rajma Chawal

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People
Admin Harmeet Kaur Nijjar


  • 1 cup Rajma (Soaked Overnight)
  • 4 Onion
  • 1 Tomato
  • 15 cloves of Garlic
  • 1 Green Chili
  • 1 tbsp Ginger (Grated)
  • 1 tbsp Red Chili
  • 1 tbsp Turmeric Powder
  • 1 tbsp Garam Masala
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Seeds (Jeera)
  • 2 tbsp Oil
  • 1 tbsp Coriander Leaves (Finely Chopped)
  • Salt to Taste


  1. Make the paste of Onions and take it in a bowl. Then make the paste of tomatoes.

  2. Heat oil in a pressure cooker and add cumin seeds, fry for 2-3 minutes.

  3. Add grated garlic and ginger. Then add onion paste. Fry until it becomes golden brown.

  4. Add tomato paste. Stir for 3-4 minutes. Then add all the spices to this masala.

  5. Add 3-4 cups of water and soaked rajma to the cooker.

  6. Now close the pressure cooker and cook for about 30-40 minutes at low flame.

  7. Turn off the nob, let it cool. Then garnish cooked rajma with coriander leaves. Serve hot rajma curry with rice.

Recipe Notes

  1. Rajma should be soaked for about 6-7 hours.

You may also like to visit our Jeera Rice Recipe: www.cookwithemotion.com/jeera-rice


  1. I’m not sure about this post. Your initial thoughts are well structured, but sadly it’s unreliable to count upon what others might think. Please add to this, because I find you to be a good writer and I hope to read more from you!

Leave a Reply

Your email address will not be published. Required fields are marked *