Rajma Chawal Recipe Kit Recipe

About this recipe

Savor the classic comfort of Rajma Chawal with our Rajma Chawal Recipe Kit, a perfect blend of wholesome kidney beans and aromatic spices. This kit includes pre-measured ingredients like rajma, masala powders, and ghee, ensuring an authentic and hassle-free cooking experience. Follow our easy step-by-step instructions to create a rich, flavorful rajma curry served with steamed rice, a dish loved by all. Whether it's a family dinner or a cozy meal, this kit brings the essence of North Indian cuisine to your kitchen. Order Now on the AnyFeast website or app and enjoy a delicious homemade meal in no time!

Ingredients

• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Basmati Rice
• 400G Chtoura Dark Red Kidney Beans
• 100 Ml Govind Ghee
• 200 g Table Salt
• 50 g Cloves
• 25 g Ginger Garlic Paste
• 50g Everest Garam Masala
• 20 g Cinnamon
• - Coriander Powder
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli Powder

Instructions

1. 1. Rinse 1 cup of rajma (kidney beans) and soak overnight in 3 cups of water.
2. 2. Drain the soaked rajma and transfer to a pressure cooker. Add 3 cups of fresh water and 1/2 tsp salt. Pressure cook for 15-20 minutes until soft.
3. 3. Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds and let them splutter.
4. 4. Add 1 finely chopped onion and sauté until golden brown. Add 1 tbsp ginger-garlic paste and sauté for 1-2 minutes.
5. 5. Add 2 finely chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Cook until the tomatoes soften and the oil separates.
6. 6. Add the cooked rajma along with its water. Mix well and simmer for 10-15 minutes. Adjust salt and spices as needed.
7. 7. For the rice, rinse 1 cup of basmati rice and soak for 30 minutes. Drain and set aside.
8. 8. Heat 1 tbsp ghee in a pot. Add 1 bay leaf, 2-3 cloves, and 1-inch cinnamon stick. Sauté for a few seconds.
9. 9. Add the drained rice and sauté for 2 minutes. Add 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce heat, cover, and cook for 15 minutes until the rice is fluffy.
10. 10. Serve the rajma hot with the steamed rice, garnished with fresh coriander leaves.