A hearty Punjabi curry of red kidney beans in a thick, spiced tomato gravy. This comfort food staple is traditionally slow-cooked and served with steamed rice, making the classic rajma-chawal combination.
Liam Henderson
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50
Cook Time
6
Servings
0
0 reviews
Easy
Difficulty
Soak kidney beans overnight in plenty of water. Drain and pressure cook with fresh water, bay leaves, and salt for 10-12 whistles until very soft and creamy. Reserve the cooking liquid - it's flavorful and helps thicken the gravy.
Kidney beans must be cooked until completely soft - undercooked beans won't break down properly.
Heat oil in a pan, add cumin seeds. Once they splutter, add finely chopped onions and cook until golden brown, 8-10 minutes. Add ginger-garlic paste and green chilies, sauté for 2 minutes.
Browning the onions well creates the foundation for a rich, flavorful gravy.
Add pureed or finely chopped tomatoes and cook until they break down completely and oil separates, about 12 minutes. Add chili powder, coriander powder, and salt. Cook for 2 minutes.
Cook tomatoes until they're jammy and oil floats on top - this removes rawness.
Add cooked kidney beans with 2-3 cups of their cooking liquid. Bring to a boil, then simmer uncovered for 25-30 minutes, stirring occasionally. Mash some beans against the side of the pan to thicken the gravy naturally.
Slow simmering allows flavors to meld beautifully - don't rush this step.
Add garam masala and simmer for 5 more minutes. The curry should be thick and creamy. Garnish with chopped coriander and serve hot with steamed basmati rice.
Rajma tastes even better the next day as flavors develop - make ahead if possible.
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