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Rajma Chawal
Punjabi red kidney bean curry served over steamed rice — the great Indian comfort food combination. Cooking the onions until they're a very dark golden, well past pale and translucent, builds the deep base flavour rajma is known for.
Ingredients
Instructions
Pressure cook or boil soaked beans until completely tender, about 45 minutes.
Fry cumin seeds in oil, add onions and cook until very dark golden.
Add garlic and ginger, cook 2 minutes.
Add all spices, cook 2 minutes.
Add crushed tomatoes, cook 10 minutes until rich.
Add beans with their cooking liquid, simmer 20 minutes.
Mash some beans against the side to thicken.
Serve over steamed basmati rice — rajma chawal is never separated.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
