Rajma Chawal is my all-time favourite dish. When I first started learning how to cook, this was the first recipe I wanted to master. It’s the perfect comfort food for me, and I just love it. I know that many people already know how to make Rajma, but I still wanted to share this recipe because it’s a beautiful feeling for Rajma lovers to watch and enjoy.


  • 2 cups Rajma
  • 2 Onions 
  • 2 Tomatoes
  • 1 tbsp ginger garlic paste
  • 2 tsp red chilli powder
  • 1 tsp turmeric
  • Salt
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander powder
  • Fresh coriander chopped


  1. Soak Rajma overnight
  2. In a pressure cooker, add the rajma along with 4 cups of water and some salt. Close the lid and pressure cook for about 10-12 whistles or until the rajma becomes soft and cooked.
  3. Meanwhile,grind onion and tomatoes.
  4. In a pan, heat some oil and add onion and tomato puree. Saute until it is reduced and starts leaving oil from the sides.
  5. Add the ginger garlic paste and saute for another minute or until the raw smell disappears.
  6. Add the red chilli powder, turmeric, garam masala, cumin, coriander powder and salt. Mix well and cook for a minute or two.
  7. Add the cooked rajma along with the water it was cooked in, to the pan. Mix well and let it come to a boil.
  8. Mash some of the rajma with the back of a spoon to thicken the gravy.
  9. Cover and simmer for about 10-15 minutes or until the gravy thickens and the rajma absorbs the flavors.
  10. Garnish with chopped fresh coriander and serve hot with rice.

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