How to make Rajma Chawal-SK Khazana -

A favourite comfort food of the Punjabis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma) (राजमा), Jeera rice

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Rajma Chawal-SK Khazana checkout Rajma Rasmisa, Rajma Masala. You can also find more Main Course Vegetarian recipes like Ishtew - SK Khazana Batata Matki Ussal Pumpkin More Kozhambu Three Pepper Paneer Bake

Rajma Chawal-SK Khazana

Rajma Chawal-SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajma Chawal-SK Khazana Recipe

  • Red kidney beans (rajma) soaked and boiled 1 1/2 cups

  • Jeera rice to serve

  • Ghee 3 tablespoons

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Garlic finely chopped 1 tablespoon

  • Medium onion finely chopped 1

  • Fresh tomato puree 1 cup

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Kidney beans stock 1 1/2 cups

  • Dried mango powder (amchur) 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh cream 2 tablespo for drizzling

  • Fresh coriander sprig for garnish


Step 1

Heat ghee and oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.

Step 2

Add ginger and garlic, mix well and sauté for a minute. Add onion, mix and sauté till onion is well browned.

Step 3

Add tomato puree and mix. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix, cover and cook for 2-3 minutes.

Step 4

Add kidney beans and mix. Add salt and kidney beans stock, mix, cover and cook for 3-4 minutes.

Step 5

Add dried mango powder_ and garam masala powder and mix well. Add cream and mix well.

Step 6

Transfer into a serving bowl, drizzle some cream on top, garnish with a coriander sprig and serve hot with jeera rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.