Rajma Chawal
Red kidney beans in a thick gravy with many Indian whole spices, usually served with rice.
Contains common allergens
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Instructions
- 1
Boil the Beans: Drain the soaked kidney beans. Place them in a pressure cooker with 3 cups of water and 1 tsp salt. Cook for 20-25 minutes (about 4-5 whistles) until the beans are incredibly soft and easily mashable.
- 2
Cook the Onions: Heat 2 tbsp oil in a heavy-bottomed pot over medium heat. Crackle the cumin seeds. Add the pureed onions and cook for 10-12 minutes until deeply golden brown and the raw smell is gone.
- 3
Aromatics and Spices: Stir in the ginger-garlic paste and cook for 1 minute. Add 1 tsp coriander powder, 1 tsp Kashmiri chili powder, and 1/2 tsp turmeric. Sauté for 30 seconds.
- 4
Simmer the Tomatoes: Pour in the tomato puree. Cook for 10-15 minutes on medium heat until the masala thickens, reduces, and the oil separates at the edges.
- 5
Combine: Add the boiled kidney beans along with their cooking liquid to the masala. Mash a few beans against the side of the pot to thicken the gravy.
- 6
Finish: Simmer uncovered for 15 minutes to allow the beans to absorb the rich flavors. Stir in 1/2 tsp garam masala, 2 tbsp butter, and a handful of chopped cilantro. Serve piping hot over steamed Basmati rice.
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