Rajma Chawal
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Rajma Chawal
Rated 5.0 stars by 1 users
Category
Indian
Servings
4
Prep Time
5 minutes
Cook Time
40 minutes
Rajma Chawal is classic dish from Punjab made with red kidney beans, spices, and ghee. It is a hearty and filling vegetarian dish, with the kidney beans providing ample protein.
Rajma is a popular dish across the subcontinent, especially in Northern India, the Punjabi region of Pakistan, and Nepal. Like many staple ingredients in Indian cuisine, the kidney beans that comprise this dish were brought to the Old World from South America after Christopher Columbus' journey to the Americas.
The dish is not difficult to make - our recipe uses our Tikka Masala spice blend which contains all of the key flavors for a perfect rajma curry.
Ingredients
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1 can kidney beans
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2 teaspoons Tikka Masala Mix
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1 onion
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2 cups water
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3 tablespoons cream
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2 tablespoons neutral oil or ghee
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3 medium or 2 large tomatoes
Directions
First, finely chop the onions and tomatoes.
Add oil or ghee to heavy bottomed pan on medium heat. Add finely chopped onion and cook until translucent, ~8 minutes.
Add Tikka Masala spice blend, stirring so it doesn’t burn. Cook for 1-2 minutes, until fragrant.
Add the tomatoes. Sautee until the tomatoes are well blended into the sauce, ~5-10 minutes.
Stir in 2 cups of water and bring to a boil. Simmer on low heat to thicken the sauce, ~10 minutes.
Add the kidney beans and cream. Simmer until well mixed and thickened, ~10 minutes.
Serve with rice or naan, roti, or other Indian bread.