Rajma curry chawal

20 mins
40 mins
3-4 serves
covered pan


1 cup Daawat Original Basmati Rice (1 cup is 250 ml measurement)
1 cup rajma (red kidney beans)
1½ inch cinnamon stick
1-2 bay leaves
3 cups water
1½ teaspoons garam masala powder divided
2 green chillies
1 inch ginger piece
6-7 garlic cloves
3 tablespoons oil or ghee
1 teaspoon cumin seeds
1 cup onion
1½ teaspoon kashmiri red chili powder
1½ teaspoon coriander powder
¾ teaspoon turmeric Powder
4 tomatoes medium sized, blanched peeled and pureed
1 teaspoon salt (modify as needed)
¾ teaspoon sugar (optional)
1 teaspoon lemon Juice
1 teaspoon kasuri methi
1 tablespoon butter


1. Clean wash and soak kidney beans in enough water for 8-9 hours (or overnight).
2. Add soaked and strained beans in pressure cooker along with cinnamon stick, bay leaves, 3 cups of water and garam masala powder.
3. Pressure cook the rajma beans until tender. Set it aside.
4. Make a coarse paste of green chilies , ginger and garlic. In a pan, heat oil or ghee (or a mix of both). Add cumin seeds and fry for few seconds.
5. Add finely chopped onions and cook until onion starts getting golden. Do not over brown or burn it.
6. Add ground ginger-garlic-chilli paste and cook for 1-2 minutes.
7. Then, add red chilli powder, coriander powder, turmeric powder and pureed tomatoes and mix.
8. Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil.
9. Add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need.
10. Pressure cook it again with masala gravy for another 2 whistles. Let the pressure come down on own.
11. Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi and 1 tablespoon of butter. Mix and cook for 2-3 minutes.
12. Sprinkle some chopped coriander leaves and serve it with plain rice.

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