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Rajma Chawal on clay bowl on white background

Rajma Chawal

Rajma Chawal, which is red kidney bean curry and rice, is a staple food in the Punjab region of northern India.
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Course: Entrée, Main Course
Cuisine: Indian
Keyword: Rajma Chawal
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 352kcal

Ingredients

Ingredients

  • 1 cup rajma kidney beans cooked
  • 2 tablespoons avocado oil
  • 1 bay leaf
  • 1 black cardamom
  • 1 teaspoon cumin
  • 1 cinnamon stick
  • 3 cloves garlic minced
  • 1 medium onion finely chopped
  • 1 teapoon ginger minced
  • 2 green chili slit or 1/4 teaspoon cayenne pepper
  • 2 cups tomato puree
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder optional
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon kasuri methi (dried fenugreek)
  • 2 tablespoons cilantro leaves chopped

Ingredients for jeera rice (cumin rice)

  • 1 cup long-grain rice
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 2 cups water

Instructions

Instructions

  • In a large pan heat oil, over medium-high heat. Add bay leaf, cumin, cinnamon cardamom, and cloves, and cook until fragrant.
  • Add onion, and ginger, garlic, and cook until the onions turn golden brown, about 3 minutes.
  • Add tomato puree, and cook for 10 minutes, or until the oil is separated.
  • Reduce the heat to low, add turmeric, chili powder, coriander powder, cumin powder, chaat masala, garam masala, and salt, and cook until the spices are fragrant about 1 minute.
  • Add in cooked rajma kidney beans and mix well. Add water to adjust the gravy.
  • Cover the saucepan and simmer for 15 minutes or until the curry thickens. Garnish with some Kasuri methi, and cilantro.
  • Enjoy rajma (kidney bean curry )with jeera rice (cumin rice)

For jeera rice (cumin rice)

  • n a saucepan heat oil and saute bay leaf, cumin and clove add drained rice, and salt adds enough water, and cook rice until done.

Nutrition

Calories: 352kcal | Carbohydrates: 57g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1007mg | Potassium: 746mg | Fiber: 6g | Sugar: 8g | Vitamin A: 852IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 4mg