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Punjabi Rajma Chawal, Instant Indian Pot Rajma

 

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rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 42 amazing images.

rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice is a delicacy you will surely be greeted with for Sunday morning lunch in Punjab. Learn how to make perfect Punjabi rajma chawal.

To make rajma chawal, soak the rajma in enough water for 8 hours. Drain. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds. Add the garlic paste and ginger paste and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 2 to 3 minutes.

Then to make perfect Punjabi rajma chawal add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally. Garnish with coriander and serve hot with steamed rice.

Like sambar-rice is to South Indians, rajma chawal is to North Indian. Kidney beans is one such ingredient which is sure to be found in every kitchen in Delhi. Whether you have a food tour on the streets, dhabas or restaurants in this city, rajma chawal tops their chart as it is perceived as a 'comfort food'.

The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour.

The perfect Punjabi rajma chawal is served with rajma topped on top of steamed rice. And the best thing about this one dish meal is served with onions and pickle and doesn't hurt your pocket as it is priced Rs. 50 onwards on the streets on dhabas. Serve kidney bean curry with rice with a glass of sweet lassi or salted lassi and you are all set till dinner.

Tips to make rajma chawal. 1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning. 2. You can adjust the consistency of the rajma as per your choice. 3. You can pressure cook rajma 1 day prior and keep in the fridge. 4. You can make the fresh tomato pulp in advance and keep.

Enjoy rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with step by step photos.

Punjabi Rajma Chawal, Instant Indian Pot Rajma recipe - How to make Punjabi Rajma Chawal, Instant Indian Pot Rajma

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North Indian Vegetarian FoodPunjabi SabzisOne Dish Vegetarian MealsOne Meal DinnerIndian Tiffin Box, Lunch box, DabbaIndian PartyIndian Pulses

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:    Makes 3 servings

Ingredients
Method
For rajma chawal
    For rajma chawal
  1. To make {span class="bold1"}rajma chawal{/span}, soak the rajma in enough water for 8 hours. Drain.
  2. Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds.
  4. Add the garlic paste and ginger paste and saute on a medium flame for 1 minute.
  5. Add the onions and saute on a medium flame for 2 to 3 minutes.
  6. Add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally.
  7. Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally.
  8. Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally.
  9. Garnish with coriander and serve hot with steamed rice.

Rajma Chawal Video

Punjabi Rajma Chawal, Instant Indian Pot Rajma recipe with step by step photos

like rajma chawal recipe
  1. like rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice |, then do try other sabzis recipes also: 
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what is rajma chawal made of?
  1. rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | is made of easily available ingredients in India: 5 cups cooked basmati rice, 1 cup big rajma (kidney beans), 2 to 3 bay leaves (tejpatta), 1 small stick cinnamon (dalchini), salt to taste, 2 tbsp ghee, 1 tsp cumin seeds (jeera), 2 big cardamoms (elaichi), 1 tsp garlic (lehsun) paste, 1 tsp ginger (adrak) paste, 1 cup finely chopped onions, 1 cup fresh tomato pulp, 1/4 cup tomato puree, 1 tsp turmeric powder (haldi) 1 tbsp chilli powder, 1 tsp cumin seeds (jeera) powder,1 tsp coriander (dhania) powder, 2 sliced green chillies, 1/2 tsp garam masala, 1 tbsp dry fenugreek (methi) leaves and 2 tbsp finely chopped coriander (dhania) See below list of ingredients for rajma chawal.

how to cook basmati rice for rajma chawal
  1. To cook basmati rice, wash 1 cup of long-grained rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
  2. Transfer in a deep bowl and soak in enough water for 30 minutes.
  3. Drain with the help of a strainer and keep aside.
  4. Click here https://www.tarladalal.com/how-to-cook-basmati-rice-for-biryani-5299r to watch step by step recipe with images for making basmati rice.

how to cook rajma
  1. To make rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice |, take 1 cup big rajma (kidney beans). This is how rajma looks like.
  2. Soak the rajma in enough water for 8 hours.
  3. Drain it after 8 hours.
  4. Put the soaked and drained rajma in a pressure cooker.
  5. Add 2 to 3 bay leaves (tejpatta).
  6. Add 1 small stick cinnamon (dalchini).
  7. Add 2 cups of water.
  8. Add salt to taste.
  9. Mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside. 

how to proceed to make rajma chawal
  1. To make rajma chawal, heat the ghee in a deep non-stick pan.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add 2 big cardamoms (elaichi).
  4. Sauté on a medium flame for 30 seconds. 
  5. Add 1 tsp garlic (lehsun) paste.
  6. Add 1 tsp ginger (adrak) paste.
  7. Saute on a medium flame for 1 minute. 
  8. Add 1 cup finely chopped onions.
  9. Saute on a medium flame for 2 to 3 minutes. 
  10. Add 1 cup fresh tomato pulp.
  11. Add 1/4 cup tomato puree. It gives nice colour and tangy taste to the gravy.
  12. Add 1 tsp turmeric powder (haldi). 
  13. Add 1 tbsp chilli powder.
  14. Add 1 tsp cumin seeds (jeera) powder 
  15. Add 1 tsp coriander (dhania) powder.
  16. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. 
  17. Add the cooked rajma along with the water.
  18. Add 2 sliced green chillies.
  19. Add salt to taste.
  20. Mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 
  21. Add 1/2 tsp garam masala.
  22. Add 1 tbsp dry fenugreek (methi) leaves.
  23. Mix well and cook on a medium flame for 1 minute, while stirring occasionally. 
  24. Garnish rajma chawal recipe | perfect Punjabi rajma chawal | instant Indian pot rajma | kidney bean curry with rice | with 2 tbsp finely chopped coriander (dhania) and serve hot with steamed rice.

tips to make rajma chawal
  1. Sauté the masala on a medium flame for 4 to 5 minutes. Frying fast prevent the masala from burning.
  2. You can adjust the consistency of the rajma as per your choice.
  3. You can pressure cook rajma 1 day prior and keep in the fridge.
  4. You can make the fresh tomato pulp in advance and keep. 
Nutrient values per serving
Energy626 cal
Protein19.7 g
Carbohydrates113.9 g
Fiber8.6 g
Fat10.1 g
Cholesterol0 mg
Vitamin A455 mcg
Vitamin B10.3 mg
Vitamin B20.2 mg
Vitamin B32.7 mg
Vitamin C34.1 mg
Folic Acid239.9 mcg
Calcium213.8 mg
Iron4.5 mg
Magnesium199.7 mg
Phosphorus403.8 mg
Sodium23.5 mg
Potassium1001.7 mg
Zinc3.7 mg
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