Rajma (Kidney Bean Curry)

Rajma chawal, kidney beans over rice, is the unofficial national comfort meal of North India, and in Punjab it is practically a religion. Red kidney beans are simmered until creamy in a thick, warmly spiced gravy, then ladled over steaming rice with a pat of butter melting on top. Every Punjabi household has its own recipe, passed down and argued over with great affection.

A bowl of beans that tastes like home

The beans are tender but hold their shape, coated in a gravy that is thick, earthy, and gently spiced with cumin, coriander, and garam masala. A few beans get mashed into the sauce to give it body, so every spoonful clings to the rice. It is simple, filling, and deeply satisfying, the kind of meal that makes you slow down and enjoy every bite. A knob of butter melting into the rice is traditional and absolutely worth it. Serve it with a simple salad or some pickled onions for a complete plate.

Craving more? Explore all North Indian Kitchen recipes.

One of the great curry traditions — mapped in our World of Curries guide.

North Indian recipes →