Rajma Chawal by Delicious Recipe



  • To Boil Rajma
  • 1 cup rajma/red kidney beans
  • water as required
  • ½ teaspoon salt

Rajma Gravy

  • 3 tablespoons oil
  • 2 tablespoon ginger garlic paste
  • 3 onions finely chopped
  • 3 tomatoes pureed
  • 1 teaspoon kashmiri red chilli powder
  • 1 tablespoon coriander powder
  • ¼ teaspoon turmeric powder
  • water as required
  • salt to taste
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi
  • 2 tablespoons fresh coriander
  • 1 tablespoon ghee/clarified butter


  • 1 tablespoon ghee/clarified butter
  • 1 star anise
  • 2 cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 5-6 black pepper corns
  • 1 cup rice
  • 1 ½ cup water
  • salt to taste

Steps In Making

To Boil Rajma

  • Soak the rajma over night in warm or normal water.
  • Add rajma,water and salt in a pressure cooker. Cover the lid, put the whistle and cook on medium flame for quarter-hour or until it turns soft.

Rajma Gravy

  • In a heavy and large  pot heat oil and then add ginger garlic paste. Sauté for a moment or until it turns golden brown.
  • Addd finely chopped onions and cook for 12-15 minutes or until they get a pleasant brown colour. Add some water if needed.
  • Then add tomato puree and mix well. Cover the lid and cook for 12-14 minutes or until the tomatoes are perfectly cooked. Once done the masala will reduce in size and release oil from the edges .
  • Then add kashmiri red chilli powder and sauté for a minute.
  • Now add turmeric powder and coriander powder and cook for one more minute, add some water if needed.
  • Add the boiled rajma and mix well. Cover and let it simmer on a medium flame for 4-5 minutes for better flavour.
  • Then add water we had used to boil the rajma. Mix well and let it simmer for quarter-hour that the masalas are perfectly cooked and also the gravy becomes thick.
  • Now finally add salt, garam masala, kasuri methi, fresh coriander and a spoonful of ghee. Mix well. Rajma is ready.


  • Soak rice for 30 minutes in water.
  • Now Heat ghee in a pressure cooker and then add cloves, bay leaf, black pepper corns ,star anise, and cinnamon stick. Sauté for few seconds.
  • Add soaked rice, water and salt. Mix well.
  • Pressure cook till 1 whistle. Open the lid.
  • Serve hot with rajma.

Recipe Notes

  • Always soak rajma overnight, they'll take less time to cook.
  • Use red and fully juicy tomatoes for the rajma, they will add great flavour and colour to the rajma.


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