Punjabi Style Rajma Chawal

I’m excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it’s a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum’s recipe that never fails -it just tastes so darned good! Enjoy y’all.

Serves 4

What we need:

  • 1 cup raw or 1 can cooked kidney/pinto beans
  • 1 large black cardamom
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 whole diced onion
  • 2 cloves fresh grated garlic
  • 1 tbsp fresh grated ginger
  • 1 finely chopped green chilli (optional)
  • 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp paprika
  • 1/2 tsp coriander powder
  • Handful of freshly chopped coriander

How we do:

  • If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  • For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  • When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  • Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  • Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
  • Cook for 3-5 minutes.
  • Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
  • Check the salt and alter accordingly
  • BALLE BALLE! That is it, you’re done. Extremely simple and easy, woop.

This entry was posted in Dinner, Indian, Rajma, Vegetarian. Bookmark the permalink.

2 Responses to Punjabi Style Rajma Chawal

  1. Pingback: The Art of Pintos & Peas « Picking Up Peace

  2. Pingback: Platillos Tradicionales de la Cocina India

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