Rajma Chawal

Kidney Beans cooked in spicy onion and tomato gravy and served with rice

PREP TIME:15 Minutes COOK TIME:30 Minutes

TOTAL TIME:45 Minutes


200 grams Rajma (Kidney Beans)

3 tablespoon Oil

1 large Onion

1/4th tablespoon Turmeric Powder

1/2 tablespoon Red Chilli Powder

1/2 tablespoon Garam Masala

2 Green Chillies

1/2 tablespoon Ginger Garlic paste

Coriander Leaves

1 tablespoon Lemon Juice

Salt to taste


Soak the Rajma in water for about 8 hours or overnight

Pressure cook the soaked Rajma for 5-6 whistles till they are tender

Make a fine paste of tomatoes, green chillies and about 1 table spoon of cooked Rajma

Heat oil in a non stick pan. Add finely chopped onion

Fry the onion for about 10 minutes on low flame till the oil separates

Add the tomato paste and some fresh ginger garlic paste

Mix all ingredients well and cook for about 10 minutes

Add red chilli powder, turmeric powder, garam masala and salt

Add the cooked Rajma to the curry and also add about half cup of water and some lemon juice

Cook the Rajma in the gravy for another 10-15 minutes

Garnish with tomatoes and coriander leaves and serve hot with Rice

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