Indian Chicken Curry

Traditional Punjabi Rajma Curry;

Rajma Chawal is one of the most famous Punjabi curry recipes. Rajma also known as Red Kidney Beans are soaked in water overnight and cooked in tomato & onion gravy and spices. It is one of the most delicious Punjabi curry that goes very well with Rice, Roti, Naan and Paratha. To make the perfect Rajma curry the Rajma (Red Kidney Beans) has to be properly cooked until it is soft.


  • 1 Cup soaked Red Kidney Beans
  • Half Cup Tomato Puree
  • 4 tbsp. Butter
  • 2 Onions (finely chopped)
  • 2 tbsp. Ginger-garlic paste
  • 1 tsp. Cumin seeds
  • 1 tsp. Red chilli powder
  • 1 tsp. Garam masala powder
  • Fresh coriander leaves chopped


  1. Take Red Kidney Beans in a pressure cooker, add 6 cups of water, add salt to your taste and pressure cook till 6 whistles. If the red kidney beans are not soft and not properly cooked then cook for few more minutes until are soft and drain the access water in bowl which will be used for gravy.
  2. Heat butter in a non-stick pan and add chopped onion and sauté till light brown.
  3. Add ginger-garlic paste, sauté for 2 to 3 minutes and add coriander powder, cumin powder and red chilli powder.
  4. Add tomato puree and mix well so that the spices are all mixed evenly. Now sauté for 3-4 minutes.
  5. Add kidney beans, add 1 cup cooking water which was drained earlier from red kidney beans, add salt and stir, mash red kidney beans a bit.
  6. Add garam masala powder mix well and cook for 9-10 minutes.
  7. Garnish with chopped coriander leaves and serve hot with steamed rice, roti, naan or paratha.


Serving Tip:

Serving with natural yogurt (Rita)