Recipe
Rajma Chawal
Iconic Punjabi rajma curry served over steamed basmati rice
Prep
8 hrs
Cook
40 min
Serves
6
Level
easy
Ingredients
- 1 cup rajma, soaked overnight
- 2 onions, pureed
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp oil
- Basmati rice
Method
- 1
Pressure cook rajma with salt until completely tender.
- 2
Heat oil, add cumin, saute onion puree until dark golden.
- 3
Add ginger-garlic paste and tomato puree, cook 10 minutes.
- 4
Add all spices and cooked rajma with cooking water.
- 5
Simmer for 20 minutes, mashing a few beans for creaminess.
- 6
Serve over hot steamed rice with onion salad and pickle.
