Punjabi Rajma

Rajma Chawal matlab weekend, comfort food & a good sleep. Punjabi Style rajma chawal is best made at home by my mom and this is her recipe.
#rajma #rajmachawal #weekend #kunalkapurrecipe

Serves 4

Rajma (chitra) – 1¼ cup

Oil – cup

Bayleaf – 1no

Black cardamom – 1no

Cumin – 2tsp

Onion grated/puree – 1cup

Green chillies chopped – 1no

Ginger paste – 1tbsp

Garlic paste – 1tbsp

Kashmiri chilli powder – 1tbsp

Turmeric – ½ tsp

Coriander powder – 1tbsp

Tomato grated/puree – 2cups


Kasoori methi powder – ½ tsp

Garam masala – ¼ tsp

Water – 5cups approx


Wash and soak rajma overnight or at least 4 hours. Heat oil in a pan, add bay. Leaf, black cardamom and cumin. Add onions and cook them till light brown. Add green chilli, ginger and garlic paste. Saute for 3mins and then add turmeric, chilli powder and coriander powder.

Stir for few seconds. Add tomatoes and some salt. Cook the masala till it leaves the oil. Now add the drained rajma along with some more salt. Cook the rajma for 10-12 minutes this way and then add water.

Bring to a boil and cover and cook in a cooker. Cook till it gives out at least 3 whistles. Turn off the heat and let it sit in there for another 10-15mins.

Open the cover add some water to correct the consistency to get the right thickness of the “Tari”. Bring to a boil and simmer for 5mins and meanwhile add kasoori methi powder and garam masala. Check for seasoning and remove and serve.