Punjabi Ghar waale Rajma Chaawal
Punjabi Ghar waale Rajma Chaawal
Ingredients
For the Punjabi Ghar waale Rajma (Kidney Beans)
- 250 grams rajma
- as needed water, for soaking and boiling
- to taste salt, for boiling rajma and in gravy
- 1 inch piece ginger
- 6-7 cloves garlic
- 3-4 green chilies
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- as needed fresh coriander, for garnish
For the Bonus Chutney
- 1 cup mint leaves
- 1/2 cup coriander leaves
- 1 green chili
- 1 inch piece ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chaat masala
- 1 tablespoon lemon juice
- 1-2 tablespoons water, as needed for grinding
Instructions
- 1
Take 250 grams of Rajma, wash it thoroughly, and soak it in water overnight (or for 8-10 hours).
⏱️ 10 min
- 2
Transfer the soaked Rajma to a pressure cooker. Add enough water to cover the Rajma, then add salt to taste. Close the lid and pressure cook for 5-6 whistles on medium flame. Once cooked, let the pressure release naturally.
⏱️ 20 min
- 3
In a small mixer grinder, combine the 1 inch ginger, 6-7 cloves garlic, and 3-4 green chilies. Grind them into a coarse paste.
⏱️ 5 min
- 4
In the same mixer grinder (no need to wash), add the 1 large chopped tomato and grind it into a smooth puree.
⏱️ 3 min
- 5
Heat 1 tablespoon oil and 1 tablespoon ghee in a pan. Once hot, add 1 teaspoon cumin seeds and let them crackle.
⏱️ 2 min
- 6
Add the 1 medium chopped onion to the pan and sauté until it turns golden brown.
⏱️ 5 min
- 7
Add the prepared ginger-garlic-chili paste to the pan and sauté for 1-2 minutes until its raw smell disappears.
⏱️ 2 min
- 8
Stir in the tomato puree and mix well. Cook for 2-3 minutes.
⏱️ 3 min
- 9
Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, and salt to taste. Mix all the spices thoroughly.
⏱️ 2 min
- 10
Add approximately 1/4 cup of water to the masala to prevent the spices from burning. Cover the pan and cook on a low flame for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
⏱️ 7 min
- 11
Once the masala is cooked, add the boiled Rajma along with its cooking water to the pan. Mix everything well.
⏱️ 2 min
- 12
Add more water if necessary to achieve the desired consistency. Cover and let it simmer for 10-15 minutes on medium-low flame.
⏱️ 15 min
- 13
Stir in 1/2 teaspoon garam masala and a handful of fresh chopped coriander. Mix well and turn off the flame.
⏱️ 2 min
- 14
For the chutney: In a mixer grinder, add 1 cup mint leaves, 1/2 cup coriander leaves, 1 green chili, 1 inch ginger, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala, and 1 tablespoon lemon juice.
⏱️ 5 min
- 15
Add 1-2 tablespoons of water and grind all ingredients to a smooth paste to form the chutney.
⏱️ 3 min
- 16
Serve the hot Rajma Chawal with a dollop of ghee and the freshly made bonus chutney.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Punjabi Ghar waale Rajma Chaawal
For the Punjabi Ghar waale Rajma (Kidney Beans)
- 250 grams rajma
- as needed water, for soaking and boiling
- to taste salt, for boiling rajma and in gravy
- 1 inch piece ginger
- 6-7 cloves garlic
- 3-4 green chilies
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 medium onion, chopped
- 1 large tomato, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- as needed fresh coriander, for garnish
For the Bonus Chutney
- 1 cup mint leaves
- 1/2 cup coriander leaves
- 1 green chili
- 1 inch piece ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chaat masala
- 1 tablespoon lemon juice
- 1-2 tablespoons water, as needed for grinding
Instructions
- 1
Take 250 grams of Rajma, wash it thoroughly, and soak it in water overnight (or for 8-10 hours).
⏱️ 10 min - 2
Transfer the soaked Rajma to a pressure cooker. Add enough water to cover the Rajma, then add salt to taste. Close the lid and pressure cook for 5-6 whistles on medium flame. Once cooked, let the pressure release naturally.
⏱️ 20 min - 3
In a small mixer grinder, combine the 1 inch ginger, 6-7 cloves garlic, and 3-4 green chilies. Grind them into a coarse paste.
⏱️ 5 min - 4
In the same mixer grinder (no need to wash), add the 1 large chopped tomato and grind it into a smooth puree.
⏱️ 3 min - 5
Heat 1 tablespoon oil and 1 tablespoon ghee in a pan. Once hot, add 1 teaspoon cumin seeds and let them crackle.
⏱️ 2 min - 6
Add the 1 medium chopped onion to the pan and sauté until it turns golden brown.
⏱️ 5 min - 7
Add the prepared ginger-garlic-chili paste to the pan and sauté for 1-2 minutes until its raw smell disappears.
⏱️ 2 min - 8
Stir in the tomato puree and mix well. Cook for 2-3 minutes.
⏱️ 3 min - 9
Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, and salt to taste. Mix all the spices thoroughly.
⏱️ 2 min - 10
Add approximately 1/4 cup of water to the masala to prevent the spices from burning. Cover the pan and cook on a low flame for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
⏱️ 7 min - 11
Once the masala is cooked, add the boiled Rajma along with its cooking water to the pan. Mix everything well.
⏱️ 2 min - 12
Add more water if necessary to achieve the desired consistency. Cover and let it simmer for 10-15 minutes on medium-low flame.
⏱️ 15 min - 13
Stir in 1/2 teaspoon garam masala and a handful of fresh chopped coriander. Mix well and turn off the flame.
⏱️ 2 min - 14
For the chutney: In a mixer grinder, add 1 cup mint leaves, 1/2 cup coriander leaves, 1 green chili, 1 inch ginger, 1/2 teaspoon cumin powder, 1/2 teaspoon black salt, 1/2 teaspoon chaat masala, and 1 tablespoon lemon juice.
⏱️ 5 min - 15
Add 1-2 tablespoons of water and grind all ingredients to a smooth paste to form the chutney.
⏱️ 3 min - 16
Serve the hot Rajma Chawal with a dollop of ghee and the freshly made bonus chutney.
⏱️ 1 min