Rajma Chawal

Ingredients

• 300g (1½ cups) dried dark red kidney beans, soaked overnight in cold water (or 2 x 400g cans, drained)
• 1.5L cold water (for cooking beans)
• 300g (1½ cups) aged basmati rice, rinsed until water runs clear
• 2 large onions (approx 350g), finely diced
• 3 medium tomatoes (approx 300g), blended to a smooth purée
• 5 cloves garlic, finely grated
• 1 x 3cm knob fresh ginger, finely grated
• 2 tbsp neutral oil
• 1 bay leaf
• 1 black cardamom pod, lightly crushed
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 1½ tsp fine sea salt
• 2 tbsp fresh coriander, chopped, to serve
• A knob of butter (optional, for serving)

Smart Substitutions

• ↔Use 2 x 400g cans of kidney beans (drained, rinsed) and skip the overnight soak and pressure cook to cut total time to 30 minutes
• ↔Swap basmati for brown basmati rice to add 3g extra fiber per serving (increase cooking time by 15 minutes)

How to Cook

1. 1

   Drain the soaked kidney beans and transfer to a pressure cooker with 1.5L fresh cold water. Pressure cook for 20–25 minutes (5–6 whistles) until very tender and skins are just beginning to split. Reserve the cooking liquid.

   25 min

   The dark, starchy bean cooking liquid is liquid gold for the gravy — it adds depth and body that plain water cannot replicate. Never discard it.

2. 2

   Heat oil in a heavy-bottomed pot over medium heat. Add the bay leaf and black cardamom. Once fragrant, add the diced onions with a pinch of salt and cook, stirring regularly, until deep reddish-brown.

   15 min

   Deep brown (not burnt) onions are what gives Punjabi rajma its characteristic dark, glossy colour. This stage cannot be hurried.

3. 3

   Add garlic and ginger paste. Stir and cook until the raw smell disappears. Pour in the blended tomato purée. Add cumin, coriander, turmeric, and Kashmiri chili. Cook over medium heat until the oil separates visibly at the edges.

   10 min

   Fully cooking the tomato masala until oil separates removes all raw tomato acidity and creates a rounded, sweet base.

4. 4

   Add the cooked beans and 400ml of their reserved cooking liquid. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered, mashing 2–3 tablespoons of beans against the pot wall to naturally thicken the gravy.

   15 min

   Mashing some beans is the chef's trick for a thick, clingy gravy without any starch or cornflour.

5. 5

   Meanwhile, cook rinsed basmati in fresh salted water using the absorption method (1:1.5 ratio). Once cooked, fluff with a fork. Stir garam masala into the rajma, taste and adjust salt. Finish with a knob of butter (optional). Serve over rice with fresh coriander.

   12 min

   Adding garam masala at the very end preserves its aromatic top notes. Adding it early burns off the volatile compounds you are paying for.