Rajma: The Punjabi Kidney Bean Curry, and Why It Goes With Rice

In short: Rajma is a North Indian curry of red kidney beans simmered until soft and creamy in a thick, spiced tomato gravy. Poured over rice it becomes rajma chawal, the Sunday lunch of many Punjabi and North Indian homes. Our Raseela Rajma (₹160, serves about 2) is ready in 3 to 4 minutes.

What goes into rajma?

Red kidney beans, soaked overnight and cooked very soft, then simmered in an onion-tomato masala with ginger, garlic and warm whole spices until the gravy thickens. Ours is "raseela" (juicy): a generous gravy made for pouring over rice.

Why rajma chawal?

The thick, mildly spiced gravy soaks into plain rice, and together the beans and rice make a filling, balanced plate. Pour it over Jeera Rice or Steam Rice, add sliced onion and a squeeze of lemon, or scoop it up with rotis.

How do you heat it?

Drop the sealed pouch into boiling water for 3 to 4 minutes, or empty it into a pan for 2 to 3 minutes on a medium flame. It keeps 12 months at room temperature, so there is nothing to thaw. Once opened, eat it straight away, or refrigerate it and finish within 24 hours. More in how to heat a ready-to-eat pouch.

It is cooked in small batches in our family kitchen in Morbi, sealed in a foil pouch at 121°C with no preservatives, and delivered across India (2 working days in Gujarat, 3 to Mumbai, 3 to 5 elsewhere; free delivery above ₹799). More in our Punjabi classics.

Questions people ask

Is rajma healthy?

Kidney beans are rich in protein and fibre; with rice they make a filling vegetarian meal.

Why must rajma be cooked well?

Raw or undercooked kidney beans are not safe to eat; they must be boiled thoroughly. Ready-to-eat rajma is fully cooked and only needs heating.

Rajma or chole?

Rajma is made with red kidney beans in a smoother tomato gravy; chole with chickpeas in a darker, tangier masala. See chole, explained.

How long does ready-to-eat rajma keep?

12 months unopened at room temperature, with no preservatives.