Recipe Details

Hearty kidney bean stew served with fragrant basmati rice.

A North Indian comfort food, rajma chawal is a staple in Punjabi households usually served on Sundays.

Soak kidney beans overnight.

Cook beans with salt in a pressure cooker.

Sauté onions and add tomato puree and spices.

Combine with cooked beans and simmer.

Serve hot with steamed rice.

Serve with a dollop of butter on top for a richer flavor.