Restaurant-Style Rajma Chawal: Creamy Kidney Bean Curry with Basmati Rice
9 hours 10 minutes
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About Restaurant-Style Rajma Chawal: Creamy Kidney Bean Curry with Basmati Rice
Craving the ultimate comfort food? This authentic Restaurant-Style Rajma Chawal recipe delivers creamy kidney beans in a rich, tomato-based gravy, fragrant with spices and a touch of cream, all served over fluffy basmati rice.Imagine the warm aroma of cumin, cardamom, and cloves simmering in ghee. This easy recipe guides you through blending a few ingredients and cooking them with traditional spices for an unforgettable, deeply satisfying flavor.Customize the spice level from mild to fiery, making it the perfect dish for a cozy lunch or a delicious dinner.
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Recipe Time & More
Prep8 hours 25 minutes
Cook45 minutes
Total9 hours 10 minutes
Ingredients
Kidney Beans
- 2 cup Kidney Beans rajma
Aromatics and Spices
- 2 tbsp Ghee or oil
- 1 tsp Cumin Seeds
- 2 Cinnamon Sticks small
- 2 Cardamom Pods green
- 2 Cloves
Produce
- 2 Large Onions chopped
- 4 Large Tomatoes chopped
- 1 tbsp Ginger chopped
Spice Powders
- 2 tsp Chili Powder red
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 2 tsp Garam Masala
Other
- 2 tsp Salt or to taste
- 1/2 cup Cream heavy cream
- 1/2 cup Coriander Leaves chopped
Instructions
- Soak the kidney beans overnight in plenty of water. This helps them soften and cook evenly.
- Drain the soaked kidney beans and place them in a pressure cooker. Add enough water to cover the beans by about 2 inches. Pressure cook for 3-4 whistles, then reduce the heat and simmer for 10 minutes. Allow the pressure to release naturally before opening the cooker. Set the cooked beans aside.
- While the beans are cooking, prepare the base for the curry. In a blender, combine the chopped onions, tomatoes, and ginger. Blend until smooth.
- Heat the ghee in a large pot or kadai over medium heat. Add the cumin seeds, cinnamon sticks, cardamom pods, and cloves. Sauté for about a minute until fragrant.
- Pour the blended onion-tomato mixture into the pot. Cook for a few minutes, stirring occasionally, until the raw smell disappears and the mixture starts to thicken.
- Add the red chili powder, coriander powder, turmeric powder, cumin powder, and garam masala to the pot. Stir well to combine the spices with the base.
- Stir in the malai (heavy cream). This adds richness and creaminess to the curry.
- Add the cooked kidney beans along with some of the cooking water to the pot. Mix well and simmer for 10-15 minutes, or until the curry thickens and the oil starts to separate from the gravy. This indicates that the flavors have melded together beautifully.
- Garnish with chopped coriander leaves.
- Serve the Rajma hot over fluffy basmati rice.
Recipe Notes
Good To Know
- Rajma masala is classically served with rice (rajma chawal), but it's equally delicious with chapatti, roti, or bread.
- A dollop of fresh cream adds richness, similar to restaurant-style curries.
Expert Tips
- For a smoother, restaurant-style curry, blend a portion of the cooked rajma before adding it to the pot. This will thicken the gravy and enhance its creaminess.
- Adjust the spice level by adding a slit green chili or a pinch of cayenne pepper during the simmering process. Taste and adjust as needed.
- If you’re short on time, use canned kidney beans. Rinse them thoroughly before adding them to the curry.
Storage Instructions
- Leftover rajma tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed.
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 27gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 961mgPotassium: 664mgFiber: 8gSugar: 5gVitamin A: 1429IUVitamin C: 18mgCalcium: 75mgIron: 3mg
Shakuntla Tulshyan
Articles: 90
5 Comments
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This is wonderful! Can’t wait to taste it.
This looks incredible! Thank you.
This is delightful! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
I’m thrilled to try this recipe!