How to Cook Rajma and Chole – A Flavorful Guide to Two North Indian Classics

🫘 How to Cook Rajma (Kidney Beans Curry)

🔹 Ingredients:

• 1 cup rajma (kidney beans), soaked overnight
• 2 tomatoes, pureed
• 1 onion, finely chopped
• 4-5 garlic cloves
• 1-inch piece of ginger
• 1 green chili
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves for garnish

🔹 Method:

1. Boil the Rajma: After soaking rajma overnight, drain and rinse it. Pressure cook it with salt and enough water for 3-4 whistles or until soft and tender.
2. Prepare the Masala: Heat oil in a pan. Add chopped onions and sauté until golden brown. Then add crushed ginger, garlic, and green chili. Sauté for another 1-2 minutes.
3. Cook the Tomatoes: Add tomato puree and cook until the oil separates from the masala. This can take about 5-7 minutes.
4. Add Spices: Mix in turmeric, coriander powder, red chili powder, and salt. Stir well and cook the spices for 2 minutes.
5. Combine Rajma: Add the boiled rajma with its water into the masala. Simmer on low flame for 10-15 minutes, allowing the flavors to blend.
6. Finish with Garam Masala: Sprinkle garam masala and garnish with chopped coriander.
7. Serve Hot: Rajma is best served with steamed rice (rajma-chawal), but it also pairs well with chapati or naan.

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🧆 How to Cook Chole (Punjabi Chickpea Curry)

🔹 Ingredients:

• 1 cup white chickpeas (chole), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 4-5 garlic cloves
• 1-inch ginger
• 1 green chili
• 1 tbsp chole masala
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp amchur (dry mango powder)
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish
• 1 black tea bag (optional – for color)

🔹 Method:

1. Boil the Chole: Soak chickpeas overnight. Drain, rinse, and pressure cook with water, salt, and a tea bag (to add a deep brown color). Cook for 4-5 whistles until soft. Discard the tea bag.
2. Prepare the Base: In a pan, heat oil and sauté the chopped onions until golden brown. Add crushed ginger, garlic, and green chili. Cook until aromatic.
3. Cook the Tomatoes: Add tomato puree and sauté until the oil separates.
4. Add the Spices: Stir in turmeric, red chili powder, chole masala, amchur, and salt. Cook for a few minutes until well blended.
5. Combine Chickpeas: Add the boiled chickpeas to the masala, along with some of the cooking water. Simmer for 10-15 minutes to allow the curry to thicken.
6. Garnish and Serve: Top with chopped coriander and serve hot with bhature, puri, or jeera rice.

Read: How to Cook Dal Tadka – A Classic Indian Comfort Food

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✅ Tips for Both Dishes:

• Soaking Matters: Always soak beans/chickpeas overnight for faster cooking and better digestion.
• Flavor Boost: Mash a few beans/chickpeas into the curry for a thicker texture.
• Spice Control: Adjust chili and garam masala to your taste.
• Serving Suggestion: Rajma goes best with rice, while chole is traditionally served with bhature or kulcha.

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🏁 Conclusion:

Rajma and chole are more than just recipes — they’re a comforting part of North Indian culture. The balance of spices, the creamy texture of legumes, and the aroma of slow-cooked masala make these dishes irresistible. While rajma is perfect for a quiet Sunday lunch with rice, chole adds celebration to any meal when paired with hot bhature or naan. Once you master these two dishes, you’ll always have a go-to recipe to impress family and guests alike.